Chef Sabri Hassan says that young chefs need to set themselves goals and enter competitions to better themselves. Sabri himself set a target of becoming an executive chef at 35, but instead hit his target at 31. Photo: The Star/Art Chen
Being a chef is no easy feat. Fifteen-hour workdays are common, hot stoves are an everyday reality and disgruntled customers are part and parcel of the job. But some chefs’ thrive on this challenge and consequently distinguish themselves from the rest of the pack.
Well-known local chef Sabri Hassan is one of these rare creatures. Growing up in Taiping, Perak, Sabri’s family had meagre means – his father was in the army and there were 10 siblings to feed. Sabri began learning to cook when he was nine, and would often help his mother make kuih to sell. That initial foray into the kitchen blossomed into something bigger, and Sabri went on to pursue a career as a chef.
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