Ka Wing,Mavis Ho

As a store manager I transitioned into becoming a chef, an experience that proved to be immensely fulfilling and transformative.

When I was a store manager, I was responsible for inventory, customer service, and operation. A hidden passion for cooking and a desire for personal growth led me to step into the culinary world. In culinary courses, I discovered a deep love for creating and experimenting.

Not just a change in title, but a complete mindset shift were evident. The meticulous organization skills gained in retail seamlessly translated into an efficient kitchen operation. Transitioning from managing stock to preparing delectable dishes brought a sense of accomplishment and creativity that was unparalleled.

It was gratifying to see customers' faces light up as they savored each dish. This direct interaction and the ability to evoke positive emotions through culinary creations added an incredibly fulfilling dimension to my professional life.

Once perceived as intimidating, the fast-paced nature of the kitchen became invigorating. The chef's hat became a symbol of newfound passion and knowledge. As a store manager to chef, I was able to embrace change, which led to a world of culinary delights.