A Friendly Face at the Teppanyaki Table -Meet Chef Jeffery Ho / 親切又專業─鐵板燒主廚何灼勇
A Friendly Face at the Teppanyaki Table -Meet Chef Jeffery Ho
◎English Text by Hsin-Yi Peng ◎Photo Courtesy of The Splendor Kaohsiung
Chef Jeffery Ho is a 26 year veteran of the culinary profession. He takes his work very seriously and is a strong believer that a good chef needs to be focused, considerate and most importantly, cook with passion. Originally from Singapore, Chef Ho currently serves as executive chef at the teppanyaki restaurant in The Splendor Kaohsiung. When we asked him what his definition of a good teppanyaki chef is, he stated, "although a large part of teppanyaki relies on grill technique, it is also important to use fresh ingredients, creativity in presentation and the skill of adding delicious flavors to the food". In his opinion, good teppanyaki cuisine must demonstrate all of the above.
Chef Ho, also stated teppanyaki is different from the other culinary professions since chefs must work in the presence of their customers. Therefore grooming is also as important as the chefs' cooking skills. Teppanyaki is, essentially a performance art with a culinary spin. Showmanship is also essential to this style of cooking. The chef needs to develop a few good moves to attract customers. It is also important for a chef to create a welcoming atmosphere and interact with the customers. They should maintain a friendly conversation while serving food that is as aesthetically pleasing to the eye as it is to the mouth. In other words, a teppanyaki chef's profession requires multitasking.
Chef Ho usually remembers his customers' names and their favorite foods; he adds this is what makes customers feel at home. He sometimes meets people who are very knowledgeable about food. He will then discuss the pros and cons of a certain dish. This makes Chef Ho feel like he is talking to an old friend who shares his interests. When he meets customers like this, it gives him a greater sense of fulfillment at the end of the day.
Chef Ho has been living in Kaohsiung for 15 years. At first he was intimidated by the traffic in Taiwan, but now navigates his way through the city on his own motorbike, just like the locals. In his heart, Kaohsiung is home to him. Chef Ho says he loves Kaohsiung for its friendliness. In his opinion Taiwan, is definitely more liberal than Singapore.
In terms of culinary preferences, Chef Ho noticed that Taiwanese customers prefer stronger seasonings and foods that have a sweeter tone. He feels people in Singapore tend to prefer spicier foods. Chef Ho feels Taiwanese Oyster Noodle Soup and the seafood dishes on Cijin Island are definitely unique and noteworthy Taiwanese cuisine. When he has spare time, he usually likes to go to the Donggang fish market in Pingtung to check out the seasonal seafood. He will then go home to refer to his recipe collections and draw inspiration for new culinary creations.
Chef Ho would like to welcome everyone to visit his restaurant. On top of the signature steak dish, the restaurant often features new dishes. There is always something new to try. He believes anyone who experiences the attentive service and delicious food will always come back.
親切又專業─鐵板燒主廚何灼勇
◎文／侯雅婷 ◎照片提供／高雄金典酒店
從事餐飲烹飪已有26年之久的何灼勇，談起自己的專業，何師傅強調要認真、用心，並投注工作熱誠。新加坡籍的何師傅服務於高雄金典酒店鐵板燒廚房，擔任主廚的工作。談起一頓好的鐵板燒料理，這位擁有豐富實務經驗的何師傅表示，鐵板燒料理成功與否的關鍵在火候的掌控，此外，新鮮的食材、精緻的擺盤、好吃的口味等諸多關鍵，缺一不可。
何師傅談到，鐵板燒師傅不同於其他烹飪行業，必須直接面對客人，所以要保持服裝儀容的整齊，工作時，往往需要一心多用。而鐵板燒師烹飪的手法和技巧本身就像是一種表演，吸引客人目不轉睛地盯著瞧，但是，除了注意到手邊的烹飪工作，他們還得親切地與客人互動、話家常。
因為何師傅常與客人說話、互動，並且用心地記住客人的名字和喜愛吃的菜，讓人有賓至如歸的感受。遇到挑嘴的客人，指出料理的優缺點，何師傅說他覺得好像遇到知己般，很有成就感。
在高雄居住15年，何師傅從一開始害怕台灣的交通狀況，到現在，把摩托車當成交通工具，也把高雄當成是自己的家。何師傅說他喜歡高雄人的親切感，相對於新加坡，台灣更給人一種自由的感受；而在吃的方面，台灣人口味較重、喜愛偏甜的料理，新加坡人則喜歡比較辣的料理，在何師傅的眼中，蚵仔麵線和旗津的海鮮都具有特色。空閒時，何師傅會到屏東東港去看看有什麼當季的新鮮海鮮，再翻翻食譜，創造出全新的料理。
何師傅說他工作的鐵板燒餐廳除了最有名的招牌牛排之外，還會不斷地推出新的料理，吸引顧客上門，加上親切的服務與嚐過就忘不了的好味道，也讓客人們再度光臨。
Leading a Happy Life in Kaohsiung- Kevin Slaten
◎English Text by Hsin-Yi Peng
◎Photo Courtesy of Kevin Slaten
Native of the United States, Kevin Slaten came to Kaohsiung in August 2009. He teaches English at Kaohsiung's Kuang Hua Primary School and is part of a one year exchange program known as "Global Village English World". This exchange program is offered to American college graduates by the Foundation for scholarly Exchange (Fulbright Foundation). During the program an exchange graduate teaches English along side a Taiwanese co-teacher. There are 21 primary schools and two middle schools participating in the program.
Kevin encourages his students to speak English by playing a variety of games in class. He found the students were nervous at first, especially when asked to speak on stage, but soon they became more confident and fluent. It gives Kevin a great sense of accomplishment to see the students' progress.
Before coming to Kaohsiung, the one thing Kevin worried about was not being able to get used to the food. To his relief this turned out to be a nonissue. Kevin's mother had installed the habit of healthy eating in him and Kaohsiung has all kinds of delicious healthy foods to offer. His favorite Taiwanese dishes are usually served by street vendors. One of these dishes is prepared with different meats and vegetables cooked in a pot of herbs and spices, seasoned with braising sauce and served hot. He also likes "mille feuille tofu" (skimmed tofu sheets extracted from soy milk), wood fugues, beech mushrooms and Chinese hot pot.
Kevin says he feels completely at ease in Kaohsiung. It was very easy to adapt to the life style here and riding through alleys on his motorbike has become second nature to him. Everywhere he goes, he makes new friends; in shops, the gym and even when he's just walking down the street. He even plans to go to Hsin Chu, (also known as "Taiwan's Silicon Valley") because of the hospitality of one of his new friends.
Kevin studied Chinese for a year in college. He also practices Chinese after his regular teaching hours. He is able to communicate in both English and Chinese and is fluent enough to hold conversations with the locals. Communicating in Chinese has given him a deeper understanding of the people and a greater appreciation of Kaohsiung.
Kevin's family is planning to come and visit soon. He plans to show them some of his favorite places. These include the Love River, The British Consulate, National Sun Yat-sen University, the Dream Mall and his favorite Nanhua Tourist Night Market. He wants his family to experience the life in Kaohsiung that he's learned to love.
體驗怡然自得的高雄生活－凱文
◎文／侯雅婷 ◎照片提供／Kevin Slaten
美國籍的凱文(Kevin Slaten)2009年８月來到高雄，與台灣籍教師搭配，在高雄市光華國小任教一年；這是高雄市政府教育局和學術交流基金會（傅爾布萊特基金會）的合作案，由該基金會遴選美國大學畢業生到全市21所國小、２所國中教學一年，並協助「英語村」教學。
凱文透過遊戲的方式，鼓勵學生們開口說英文，慢慢地建立孩子們的自信心。小朋友們從僵硬地站在講台上，到慢慢地習慣說英文，看著學生的成長，他覺得很快樂，也很有成就感。
來高雄之前，凱文唯一擔心不能適應的是「飲食」；但是，來到高雄之後，他的疑慮消失了。受到母親的影響，凱文習慣吃得很健康，凱文說高雄市有各式各樣的料理，他最喜愛的台灣小吃是滷味，包括百頁豆腐、豆皮、木耳、美白菇等食材，火鍋則是他另一個最愛。
凱文說，他覺得在高雄很自在，不但入境隨俗，騎著機車穿梭在大街小巷，凱文說他會在路邊、在商店或是在運動場等各種不同的場合認識新朋友，新朋友甚至熱情地邀請他到台灣的矽谷－新竹去走走。凱文曾在大學時，修過一年的中文課，再加上課後練習，現在除了連精通英文的同事都相處融洽外，和本地人也能溝通無礙；會說中文，讓他能更深一層地與本地人溝通，體驗更豐富的高雄。
過一陣子，凱文的家人來訪時，他計劃帶著家人到愛河、英國領事館官邸、中山大學、夢時代和他最喜愛的南華觀光夜市等到處去走走，體驗高雄生活。