, there are more men than women chefs,” says Janice Wong of 2am:dessertbar. But only because it’s a comparatively young country. “Most of the education in Singapore is focused on law, medicine, and economics. The arts, including design and culinary, was not given as much focus 20 years ago. But things are changing. A lot. More women are coming intoAs an economics graduate, the then 22-year-old Wong chose to pursue further studies at Le Cordon Bleu Paris.
Since returning to the country and opening her own restaurant, challenges have continually come at a steady pace, like Masseto’s closure last year. Yet nothing seems to faze her. “I enjoy what I am doing and I’m happy with the outcome of what I create. That motivates me more,” she says. Priorities also change when they start a family. It’s a dilemma many women face, especially those who find themselves in highly charged and fast-paced careers. They have to give up one to accommodate the other, and more often than not, it’s their jobs they sacrifice.Take the case of Jennifer Tan, whose course to becoming a promising chef was cut short by an unplanned.