Our friendship has spanned a grand total of five years. Yet the first time I dined at Candice’s house was five months ago. Arriving fashionably late from night class, I tucked into leftover roast chicken, while the others dug into freshly baked apple crumble. The chicken was exquisite! Devouring the last morsel, I asked Candice if she had bought or made it. Her outraged glare answered my question. But even then I didn’t quite grasp the depth of her love for food - both cooking and eating it.

A freelance writer, she spends her mornings as a wordsmith and her evenings as a chef. In fact, food runs in her blood and relationships. Her grandmother, mother, sister and maternal aunts are all food mavens. Food is also a recurring theme within her circle of friends, in which she holds the record for hosting the most dinner parties. And it is during these parties, that she breaks a golden rule - never attempt to cook a new dish if you’re having company over.

Candice admits to loving a dash of recklessness in the kitchen. If the dish doesn’t turn out exactly the way she plans, she tells her guests, but makes no apologies. To her, the perfect party is one where the guests remember the company more than they do the food.

Carefree, stylish, classy and bold. These are the words one would use to describe Candice. These are also the words one would use to describe her cooking.

Do still remember the first dish you made?

Oh, yes! I was 11 and my parents had to attend a dinner so I volunteered to cook for my younger sister and myself. I made steak. My sister took one bite and started crying because it was apparently too dry. I was furious. When she refused to eat it and asked for Maggi mee instead, I hit her! In hindsight, the steak was rather dry!

How long after that did you cook for someone again?

A few years later when I was studying in England. Again, ambition seized me and I made dim sum for my aunt and uncle. They ate it very politely, but they talk about it even to this very day and not exactly in glowing terms!

And yet you didn’t give up.

Well, I thought my cooking was good!

What further fueled your passion?

My aunt and uncle in England were food enthusiasts and we used to have long talks about food. I remember my uncle recording all the food shows on TV. I was spoilt for choice at London grocery stores and threw regular dinner parties even then. Back in KL … my sister is a much better chef than I. She takes home menus from restaurants to study them. My mother is another big influence. She and I love collecting cookbooks to pore over.

Homemade or store-bought?

Homemade, of course! Especially if it’s pasta sauce! I’m not saying bottled sauce tastes bad, but it’s a cheat’s way out. And it’s pointless to buy since I know how to make them from scratch. I never buy tinned mushrooms either. Sacrilegious!

Every chef has a pet peeve. What’s yours?

Cooking with people who use the whole kitchen as their workspace. I must have a particular space where all the chopping, slicing and grating is done. Preparation is as important as the cooking process, so having your own space is essential. Anthony Bourdain thinks so too and in fact, has dedicated an entire chapter in his book to the importance of having your own cooking space. When friends come over to cook, I make sure each person is assigned his or her own space.

Everyone who cooks should also have a bag to peel potatoes, carrots, garlic and onions over. I absolutely hate seeing peel splattered about the sink!

What’s your signature dish?

Tuna Maggi mee. It really packs a wallop. It’s also divine when you have a hangover and need a hearty, wholesome meal to put you straight to sleep. I substitute the seasoning with fresh tomatoes, mustard and tuna. I’ve introduced tons of people to this dish and they’ve all fallen in love with it. My ex-housemate is now spreading the word in America!

Which celebrity chefs would you recommend first-timers to learn from?

Definitely Delia Smith. She’s the mother of all cooking! If you follow a Delia Smith recipe, it’s guaranteed to succeed. She knows what she’s talking about and all her recipes are tried and tested. The best part is that you can download her recipes for free on www.deliaonline.com

Then there’s Donna Hay’s Modern Classics 1 and 2. The first book covers classic recipes everyone will make at some point in their lives. The second leans more to desserts.

Nigella Lawson’s book is another good one. She writes very well and gives great tips. And since she’s a self-trained chef, she doesn’t turn her nose up at shortcuts and is very encouraging.

And if you just like reading about food, then pick up Nigel Slater, Jamie Oliver and Ainsley Harriott.
Complete this sentence. Before cooking your first meal …

Have Pizza Hut’s number ready just in case!