Meet Our Chefs: Bernard Lin
“This isn’t good enough chefs! You will not be this slow again! How did it take you this long to clean up?”
The frustration of respected Le Cordon Bleu instructor Chef Ross cut through his classroom of final semester students at the prestigious cooking school that included a young man named Bernard Lin, who has never forgotten these words.
Today, highly regarded for his skill and discipline in the kitchen, Clifford Wallace Agency Chef, Bernie Lin credits the early lessons he learned from Chef Ross as the foundations of his successful career.
The Italian and Southeast Asian cuisine specialist left his home country of Singapore in 2009 to study at Sydney’s Le Cordon Bleu. It was here that he developed the technical and attitudinal skills that were needed to become a successful chef. He spoke of his invaluable experience at the school:
“…it provides you with an excellent education. The scale and scope of the subjects covered over allow you to hit the ground running, particularly when you start your professional career.”
Prior to his career in Australia, food played an important role in his upbringing. The communal meals with both his immediate and extended family in Singapore were typically wholesome occasions for him. These gatherings worked on a ‘the-more-the-merrier’ basis. He agreed that the best ones always involved food:
“I think that people forget about the deeply regenerative and calming effects that sharing a good meal with family can have on you.”
From an early age, Bernie had an open mind and a willingness to try new things – an attitude, he believes, that all good chefs should have. If there’s anything that Bernie would advise aspiring chefs, it’s that:
“You can’t expect to be treated nicely in the kitchen as it’s a hard job performed by stressed people under extremely tight deadlines. Chefs will not only judge you by the quality of your work, but by the quantity of your work.”
Having this in the back of his mind throughout his career has helped to strengthen Bernie’s work ethic and his desire to get the job done – qualities that echo those of the CWA’s founder, Clifford Wallace.
Despite his serious demeanor in the kitchen, Bernie playfully considers learning to make cures for hangovers his favourite thing about job. This goes to show that once you’ve got a good grasp on what it’s like to be a chef, the kitchen and life in general, become a lot more enjoyable.
Today, Bernie Lin is proud to be a part of the Clifford Wallace Agency’s team of extremely talented chefs. For more information on Chef Bernard Lin or Clifford Wallace Agency Kitchen Services contact us here.