Have you noticed how our canteen is busier and more bustling this year? We can see fewer bentos from home, more folks sitting down for a meal and more of us have favourite dishes to look forward to.

A student from M26403 commented, “The food has improved tremendously since last year – I especially enjoy the Chicken Briyani!” Another student from Year 3 reflected, “[It’s] not just the new specials and noodle stations which are impressive, the quality of the regular food stalls has also become much better. The food is served hot and the portion sizes of meat and vegetables have increased.”

This complete overhaul from last year is thanks to the Pines team, with Chef Raj (pictured above; Photo credit: Dr Chiam Sher-Yi) at the helm. Today, we take a closer look at the man behind the menus, his story, and who he is.

First, let us debunk the rumours. Chef Raj is in fact a real person. Chef Raj, or as per his full name, Mr Rajasekharan, was born and raised in South India. As a child, he watched his grandfather cater for weddings, which inspired him to pursue his own journey in the food industry. While studying culinary arts at college, he learnt also the trade in a more authentic manner by helping out in the family business.  In fact, Chef Raj’s signature dish is Hyderabadi Biryani, a must-have at all Indian weddings, which boasts a regal spice profile, with cinnamon, cloves, saffron, mint, fried onions and cardamom. (which explains why our weekly special of Chicken Briyani keeps selling out!)

Chicken Briyani – Chef Raj’s specialty! (Photo Credit: Dr Chiam Sher-Yi)

When Chef Raj arrived in Singapore in 2010, his first job was at an Indian Restaurant at Bukit Batok, and he has since worked at multiple eateries honing his craft. While his previous kitchens catered to adult palates, he now must acclimatise to a school atmosphere, adapting his cooking to suit the tastes and the dietary needs of the student population.

Chef Raj preparing lunch (Photo Credit: Dr Chiam Sher-Yi)

With his extensive experience, one may think that Chef Raj’s helming of our school canteen would be easy. In reality, it demands strict discipline and immense determination. Every morning, he wakes up at 4.15 am, a routine that he has grown so accustomed to that he doesn’t even need an alarm clock.  Reaching our campus at about 5.15am, he starts work promptly at 7am. Along with his team of kitchen staff (more on them in our next article!), he starts by preparing all the ingredients, chopping vegetables and marinating the meat. At around 8 am, he starts cooking and is usually done by 10 am. Under Singapore’s 4-hour food safety rule, the food needs to be consumed within 4 hours of preparation which is why our school food is now served piping hot and fresh!

Ayam Masak Merah in the works (Photo Credit: Dr Chiam Sher Yi)

Chef Raj’s cooking philosophy is ‘food prepared with passion, quality, and quantity’. One ingredient, which he considers indispensable in the kitchen would be salt. Without it, even his best dish would be unpalatable. On the flip side, Chef Raj reminded us that like anything else, salt should also be used in moderation. In the Tamil language, there is a saying that even drinking too much nectar is poison. Sleep is another key ‘ingredient’ in his cooking. A lack of sleep can affect the quality of food regardless of the chef’s expertise.

Chef Raj also shared that his approach to cooking at home and at school differs. At home, his dishes are bolder – richer in spices and aromas. Meanwhile, at school, he places a greater emphasis on nutrition. He also emphasises safety first in the kitchen– a clean and safe kitchen is crucial for all of us to enjoy a good meal. Additionally, Chef Raj is mindful about food wastage. He encourages students to only take what they can finish. Chef Raj puts this into practice for his own cooking. He only prepares batches of 10 kg of food at a time. When the batch reaches around 30% capacity, he assesses whether to cook another batch based on projected demand. Even popular specials such as the Chicken Briyani are made in two batches so that students and staff can get a plate of hot, fresh food without waiting too long! The school provides him with the recesses and lunch timings of all the classes for him to prepare meals with efficiency and more importantly, to minimise wastage.

Brinjal dish prepared by Chef Raj (Photo Credit: Dr Chiam Sher-Yi)

We asked Chef Raj to share some of the sacrifices he must make in his role here at NUS High – he wishes more people to know about the long hours spent in a hot and stuffy kitchen. Nevertheless, Chef Raj believes that cooking with a smile on his face makes a difference, not just in the kitchen but for the flavours of the food he prepares. This is why compliments about his food mean so much to him, they reassure him that his hard work has paid off.

We end this article with a deeper appreciation for the work behind every plate served in our canteen. Over the past year, the quality of our food has become much more consistent, and happy smiles line the canteen tables. What stands out most is not just his cooking, but his mindset. Chef Raj does not see feedback as criticism but as direction. That attitude has quietly shaped the improvements we experience today. Perhaps next time, when you see Chef Raj coming out of the kitchen to bring more food to the front counter, why not say “Hello” or “Thank you!”. In our next edition of Our Canteen Story, we will look beyond the kitchen to the team members who work alongside him, whose underappreciated effort keeps the canteen running steadily each day!

This is Journalism CCA, and we will see you next time!

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