Singaporean chef, food consultant and entrepreneur Aziza Ali who is widely credited for introducing fine Malay dining to the Singaporean public, was practically born in a kitchen.
“I learned about food since I was 4 years old,” she said. “My mother basically told me that if I want to be a lady, I need to learn how to cook, how to clean, how to do flower arrangements — and so I learned everything from scratch.”
Aziza’s mother actually didn’t learn how to cook herself until she got married at the age of 15, yet she believed that a woman should know her way around in the kitchen at some point in their lives — sooner rather than later.