CCFoodtravel talks to Executive Sous Chef, Pichet Kitkha, of Movenpick Karon Phuket, to find out what his plans are for the establishment, in terms of F&B developments..
1. Hi Chef Pichet, so can you tell us why you wanted to be a chef?
I wanted to become a chef because being a chef has no boundaries. It is a career of endless possibilities and meaningful challenges, which I enjoy having.
2. Can you tell us about another skill that you have that no one knows of?
Yes, I am also good at ice carving.
3. We all know that running a kitchen can be super stressful. How do you de-stress and let off steam after a hard day’s work?
After a long day at work, reflecting on the day’s achievements actually eases my mind. Also, coming home to my wonderful family lifts up my spirit.
4. Do you have any hobbies?
I love listening to music – classical, nature-themed music.
5. Tell us about your hometown.
My hometown is Lanta Island. It is a village with a close-knit community of about 20 homes.
6. What do you like to eat when you are not cooking in the kitchen?
I like to eat easy, simple food – hot aromatic steamed rice and grilled fish and seafood sauce.
7. By the way, I’m curious as to who is your favourite cook/chef and why?
Chef Nobu Matshishita. His food is simple, but needs skill and clean, fresh flavours.
8. What is your favourite travel destination for food?
For me, there are no favourites, but when I travel it is always local food that wins me.
9. What was your biggest challenge in the kitchen?
Definitely, food hygiene. Food safety is essential in every kitchen.
10. What are your plans for the F&B of Mövenpick Karon Phuket in the next –six to 12 months?
I hope for the outlets at Mövenpick to be amongst the Top 10 dining destinations in Karon.
11.When it comes down to technical skill vs. putting your heart into your cooking, which do you think is most important to producing good food, and why?
Definitely putting my heart into cooking. If you cook everything from your heart, the guests can feel it. No matter how good a person’s technique is, without heart, the food isn’t as good.
12. Do you have any advice for budding cooks or aspiring chefs?
Yes, you need to put in hard work, and always be curious to learn new things. No matter how old we are, we should never stop learning or evolving with our skills.Follow us on Instagram : @ccfoodtravel
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