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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.

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 Kilo, says: "I have friends who open restaurants because they're passionate about cooking, but they end up closing only a year later. They look at it as a glamourous thing but there are a lot of moving parts and a lot of continuous work that has to be done in order to keep the ship going in the right direction."

Self-realisation

Mr Perez - who hails from Puerto Rico - decided to help steer these individuals through Kilo...

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