Balamurugan Kalaichelvan

Passionate about diving into a dynamic culinary environment, eager to learn new skills and techniques while gaining insights from experienced chefs. Dedicated to utilizing my culinary expertise and willing to put in extra effort, including overtime, to expand my knowledge. Prepared to fully commit to a full-time position and determined to excel and grow professionally in the culinary industry.

• The reason I am applying for new job because I want to learn about the different types of cuisine and the different ingredients that are used in different countries all around the world. I am hoping this experience will open my mind and I can use this knowledge to infuse together ideas and create my own dish in the future.
• I have attended part time course from Pastry Institute of St Honore. I learned how to make ciabatta and Country bread olive rosemary using the Biga method and used the polish method to make rye bread, Mediterranean focaccia and Baguette. They used high quality ingredients and equipment, authentic French recipe and I was thought learning from a professional chef.
• I have a Diploma in Hotel Management which I completed in Taylor’s University Malaysia. I learned a lot about service and developed management skills during my Diploma years. Currently I am doing Bachelor of Culinary Arts also at Taylor’s University. I have learned about Molecular gastronomy from previous semester. Molecular gastronomy seeks to investigate and explain the chemical reasons behind the transformation of ingredients, as well as the social, artistic and technical components of culinary and gastronomic phenomena. It helped me to gain new knowledge on different kind of cooking methods that chefs use to make their products more flavourful and aromatic. I have learned about how to Sous-vide beef and lamb and at the end used our own creativity to plate the final product. This was very interesting as it made the beef and the lamb tastier and filled with more flavours. Furthermore, I have learned about vegetable spherification where we made cucumber juice and used Calcic powder mixed with water and I also learned about how to make ice cream by using dry ice and without dry ice by incorporating different flavors such as chocolate, banana, watermelon, salted caramel and coconut. It was quite easy to make ice cream, but the texture was different due to the addition of dry ice.