Northstar

www.travelweeklyweb.com www.travelweeklyweb.com 12 | ■ TRAVELWeekly AsiA | JUNE 2014 InsIder InsIgHts 1. What do you think of the culinary scene in Asia, especially in Singapore? Toni Robertson: One of the first things that struck me between living here now and when I was working here in the 1990's is how much more adventurous the average Singaporean has become when it comes to food. Just look at the restaurants and cuisine styles now being offered. That's exciting. There is clearly more appreciation not only food good cuisine, but also for wine. Singapore is no longer just the place with great hawker food – it has become the culinary epicentre for Asia… the trend-setter for the region. I think the culinary scene in Singapore is going to continue to evolve and grow and I fully expect to have a positive impact on that here at the Mandarin Oriental. 2. How is it like working in a male dominated environment? Toni Robertson: This is probably the question I am most often asked and the one that I never get tired of answering because I hope that I can inspire young females to be brave and not be intimidated about going into the culinary profession regardless of the obstacles. Today, they can be as successful as they want to be in the culinary arts. The fact is, I decided very early in my career that I was going to be a chef – not a female chef. So I have never thought of myself that way or acted in that manner. When people think of a chef, they think about the cooking. But in reality, I am also a hotel executive responsible for a staff of over 100 along with multiple restaurants, bars and a banquets and catering operation. I oversee a multi-million dollar Food and Beverage operation and I simply do not let my gender enter into the equation. I also served in the US military as a medic running emergency rooms before becoming a chef. I learned discipline and leadership. At 5'2" tall, 115lbs and female, I am clearly not going to intimidate anyone, so yelling and getting angry has never been part of my persona. I believe that as a good leader, you have to earn respect through hard work and skill and you have to give respect back to the people who work for you. It is all about the environment you create. That does not mean that I am not tough or demanding because I am. It is my responsibility to set the standard and lead by example. I have found that everyone wants to be part of a winning team. There is no greater joy than being excited about going into work and being part of that positive, experience every day. I believe my success stems from my management philosophy which is that my job is not to simply manage resources and people, my job is to build exceptionally well trained, skilled teams of culinary professionals who are capable of achieving any goal or task. Success in any kitchen comes from teamwork. So my real role as a leader and team builder is to ensure everyone has the personal and professional tools and skills, through Cooking up a storm in a male dominated environment The 5'2" tall Executive Chef Toni Robertson of Mandarin Oriental, Singapore, is literally a rose amongst the thorns, in the male dominated environment. In this segment, she shares her experiences and her take on Singapore's culinary scene. mentoring and training, to make them an integral part of the team. I also believe everyone on the team has a voice. Some of our best ideas and dishes come from the cooks. When you have success as a team, it is amazing to see how little it matters whether someone is male or female. 3. Where do you get your culinary inspiration? Toni Robertson: I tend not to be influenced too much by trends or what a specific chef is doing in a specific restaurant. My biggest inspiration has always been the seasons of the year. I love to cook by the seasons and I am still fascinated by the idea and process of incorporating ingredients that are fresh and available into my dishes. Of course with global access, we can draw on ingredients from around the world at any time, which really allows us to be as creative as we want to be and develop some unique and extraordinary dishes. Lately I am also inspired by healthy cuisine because it fits into my personal lifestyle. I am cognizant of the health benefits of some foods and that has influenced by cooking as well. 4. What is a typical day at Mandarin Oriental Singapore? Toni Robertson: Being an Executive Chef in a one of the leading hotels in the world is demanding and not nearly as glamorous as one would think. We operate 3 restaurants, busy banquets and outside Executive Chef Toni Robertson

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