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BT_20160401_KILO1A_2195374.jpg
The interiors of Kilo Orchard (above), which will be hosting Kilo Under Pressure at the end of April. The event gives aspiring chefs the chance to see what the day-to-day operations of a working restaurant might look like with themselves at the helm.

BT_20160401_KILO1A_2195374.jpg
The interiors of Kilo Orchard, which will be hosting Kilo Under Pressure at the end of April. The event gives aspiring chefs the chance to see what the day-to-day operations of a working restaurant might look like with themselves at the helm.

BT_20160401_KILO1A_2195374.jpg
The interiors of Kilo Orchard (above), which will be hosting Kilo Under Pressure at the end of April. The event gives aspiring chefs the chance to see what the day-to-day operations of a working restaurant might look like with themselves at the helm.

Pressure cooking

Think you have the gravitas to serve up a three-course dinner for 50-60 people? Kilo Under Pressure provides the stage for wannabe chefs.
Apr 1, 2016 5:50 AM

SURE, some successful chefs gave up illustrious careers in law and finance to pursue their dreams of opening a restaurant. But without a safety net, entering the F&B industry sans even a modicum of personal experience is a big gamble.

Javier Perez, founder of Italian-Japanese eatery

sentifi.com

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