What got Chef Sharwin into cooking

Since he first saw Stephen Yan, the host/chef of the TV cooking show Wok with Yan, there was no stopping Sharwin Tee. He was six years old then.

I have read the same story of the flamboyant chef and food connoisseur Anthony Bourdain of No Reservations. He writes in his book, Kitchen Confidential, about how he saw his future with food. He was nine years old then. It was in France during a summer trip with his parents. They had this neighbor who brought them to an oyster farm. While his parents and a younger brother cringed when they were offered fresh oyster, rebellious Bourdain felt a surge of energy in himself, and defying everyone around him, took the glistening oyster in his hand, tilted it on his mouth and slurped the thing down. Then he felt victorious. He felt the power of food. And since then, there was no turning back for him.

Bourdain is a favorite chef of Sharwin along with Nora Daza and Yan. He also likes Jamie Oliver.

“Bourdain is one of my heroes. His in-your-face honesty about the relative ‘unglamorousness’ of the culinary industry is something all aspiring chefs should read about. I love his true passion for food. He eats almost everything and appreciates the different tastes that different cultures bring,” says Sharwin.

Sharwin comes from a family who has long been in the recording industry. Maybe it is a twist of fate that he is drawn into the food world.

“The funny thing is, no one in the house knows how to cook, except me. I learned the craft through school, constantly watching others cook and research,” explains Sharwin.

His first cooking experience was a cooked bacon-wrapped cheese. “The first time I used the oven, it was totally different. I forgot to turn the pilot light on and I almost blew up the house! And since then, I’ve learned to use the oven.”

A culinary arts graduate of the Pacific Institute of Culinary Arts in Vancouver British Columbia in Canada, Sharwin says that there are things cooking schools don’t teach. “Actually culinary schools won’t teach you to become a chef immediately. It teaches you all the skills needed to become one, like knife skills, cooking techniques, organizational skills and recipes. After school, you will be ready to work as a cook in a restaurant with enough fundamentals to become a chef in the future.”

At work, he says, “you learn how to deal with people, first and foremost.” “Working will help you learn how to deal with all kinds of co-workers with different habits and attitudes, and clients with varying preferences and tastes. Work will train you on how to deal with time constraints and stressful situations.”

He has acted as personal cook to many and has cooked for people like the Ambassador of Canada to the Philippines Christopher Thornley, Ely Buendia, journalists Shawn Yao and Cheryl Cosim. He also hosts his own TV cooking show, Curiosity Got The Chef.

Sharwin believes that “cheffing” has come a long way. They are not only the stars of the kitchen but have become celebrities as well. Mario Batali, Wolfgang Puck, Joel Robuchon, Alain Ducasse, Gordon Ramsay, who each have Michelin stars.

“I think this is a testament to how important food has become in our society. People are so interested in food that they want to know more about food and they want to meet the people behind their food. I’m glad because if this weren’t true I may not have a job! I think more chefs will be even better known in the future,” says Sharwin.

Sharwin, however, adds that not everyone can become a chef. “The word ‘chef’ means ‘leader’ or ‘chief,’ so all chefs are cooks, but not all cooks are chefs. It’s just a matter of position of leadership and not necessarily about the skills,” he explains.

A personal chef, he says, is like a culinary handyman. “We do whatever culinary task our clients need. It could be catering a private party, cooking meals that have specific health-related parameters, conducting cooking classes or cooking reheatable family meals for the week.”

Every chef has his own style and Sharwin has his own. “I think my food reflects who I am as person, which makes it unique. I don’t have a set menu as I always customize the recipe after the client’s likes or dislikes. I’d like to think my food comes out as fun, quirky, flavorful and definitely Filipino.”

Among chefs, there is competition, and there are also awards. A Michelin star in cooking is like having an Oscar in acting. But for him, the fulfillment comes not on the awards or Michelin stars “but in the simple fact that the people I cook for enjoy the food and their dining experience immensely.”

Like any other profession, there are downsides to the job. “The stress sometimes gets to people as the job is both mentally and physically taxing. If the chef owns and runs the restaurant, usually they run out of time for family life as well.”

So what is the hardest part of being a chef and the easiest? “Hardest part would probably be the best part as well. It’s a high-stress, adrenalin-pumping job so you have to deal with that. Still, I think most chefs look forward to that part of the job. The easiest part of the job would be recipe-testing. It’s the most fun, since you can play around with ingredients and ideas plus you get to eat.”

Although he loves all kinds of food (as most chefs do), he can’t say no to a good pork barbecue and a serving of saba con yelo for dessert.

“I love simple recipes. They’re the best way to showcase really great ingredients. The first recipe I made, which is my Drop Dead Fried Rice, remains my favorite.”

When asked what would he serve the US President for breakfast, Sharwin has this to say, “Definitely something Filipino. For the President, I would probably serve my Ultimate Breakfast Sandwich, which is a tapa and egg sandwich with vegetable and olive oil on sour dough bread.”

Yes, there are dreams to be fulfilled. There are new recipes to be discovered.

“I hope to continue to be an ambassador of Filipino food, both here and abroad, which should be one of the most popular cuisines in 10 years.”

He also hopes to have his own successful restaurants, and to continue showing great food on TV and change the eating habits of people especially children.

Sounds not far from Jamie Oliver, an idol who has revolutionized the eating habits of school children in the United Kingdom.

More power Sharwin!