Ko Kyaw Khine (Christopher Oo) has returned after 12 years in the US.

KO KYAW KHINE didn’t fancy himself as a whiz in the kitchen when he was a boy — more of a high-flyer crossing over wild seas and mountains.

“I never dreamt of being a chef,” he said. “I always wanted to become a pilot.”
As he grew older, his dream faded. It was only because a friend suggested they both join a chef course that he is now an expert in French and Myanmar cuisine.

Also known as Christopher Oo, the 29-year-old chef recently flew back to Myanmar from Atlanta, Georgia in the United States to join the team at Kandawgyi Palace Hotel as a trainer and head chef of their French menu.

“The Hotel owner offered me a job here so I came back. My main aim is to train Myanmar cooks and to upgrade the quality of Myanmar food.”

Christopher left Myanmar at the age of 16 and settled in Georgia with his family, where he began training at the Le Cordon Bleu cooking school in Atlanta from 1995 to 1998. He mainly trained in French cuisine and Asian and European garnishes (presentation).

He came across a host of problems at the school but struggled through facing every challenge head on.

“I felt like I had to try harder than the other students mainly because of the language barrier. And it was difficult to learn the names of the ingredients that weren’t available in Myanmar. Being a chef is demanding and aggressive, and the training is exactly the same — to prepare you for what is to come.”

Having been away from Myanmar for 12 years, Christopher said he was surprised at how much had changed since he was last here.

“It’s interesting to see how Myanmar restaurants are reaching international standards in both décor and hygiene,” he said. “Hygiene and food safety are two very important aspects of the job that a chef learns on his first day in the US.”

The move back to Myanmar is a welcome change.

“I’m tired of European food. Since I have been back, all I have been eating is rice and fish paste and fruit,” he said with a chuckle. “I prefer to eat simply.”
As a chef at Three Plus restaurant in Atlanta for eight years, Christopher gained some critical insight into the eating habits of westerners and learnt that, despite the increasing belt size of the average American, they're not fans of heavy oil.

“Americans appreciate Myanmar food but I found that I had to use less oil than we normally use at home.”

Christopher plans to stay indefinitely, but will return to the US every six months to renew his visa. During his stay, he said he hopes to establish some programs.

“There are many female chefs throughout the world but I have never met one in Myanmar, so I would like to start a program aimed at training Myanmar women to become professional chefs. I don’t know why there is a lack of female chefs — maybe because people do not respect the nature of the job here as much as they do abroad.”

He also believes there is a lack of talent in general.

“There are very few chef courses here and 99 percent of those being trained are young men who intend to work overseas. When I ask students why they come to cooking classes, most of them answer, 'To go abroad and get paid well.' With that intention, they limit their skills and progress.”

Christopher said he has developed a growing interest in cooking and he loves to experiment with new dishes.

“In cooking, passion and devotion are the most important things. If you keep that in mind, you will always cook delicious meals. Right now, I’m in the middle of creating my own signature dishes.”

His dishes will be added to the Kandawgi Hotel’s menu later this month.