The Weekend Chef recently discovered that one among us has been keeping a delicious secret. One that none of us would have ever guessed. Until it revealed itself during the recent photoshoot of Dharm’s meal story.

As Dharm was flitting around the kitchen busily mixing this and sprinkling that, I bombarded him with cooking questions. To both our surprise, Jonathan Ng added his two-cents worth to each of Dharm’s replies. And the guy knew what he was talking about! After the fifth time, I couldn’t take it any longer and blurted, “Jon, you should contribute to The Weekend Chef.”

The Weekend Chef team was just agonising over the lack of meal stories – the prospective chefs did not fit either the bill or our schedule – when Chin Chern Yen sent a batch of Rocky Road Slices. And with it, a complete meal story. I tell you, Fate has a strange sense of humour.

Chern Yen is the sister of TWC’s creative producer/photographer, Yan Sean. One would have thought that that would make her among the first contributors to TWC, but it was not the case. Bogged down by assignments and exams, Chern Yen graciously declined our requests to produce a meal, saying she would only do so when she could give her undivided attention to her creation. Finally, that day came. And all of us at TWC rejoiced. I mean, how often do you get Rocky Road Slices delivered to your doorstep?

Tricia Especkerman is one of those women whom other women want to be. Striking, svelte, smart and with a sparkling personality to boot, she’s often envied for having her cake and eating it. But it wasn’t good genes or pure luck that got her there. It was true grit and sheer willpower.

Food is Tricia’s passion, but once upon a time it was almost her downfall. Describing herself as a pudgy teenager, she said her wakeup call came while working in a hotel. A firm friendship had sprung up between her and the pastry chef, resulting in a daily supply of delicacies and an additional 12kg to her petite frame. Horrified, she knew it was time to pull on the reins.

It only took five minute within our first meeting for Dharm to declare his love affair with chocolate. As he ticked the various chocolate recipes off his fingers, I wondered if that was all he enjoyed cooking. Then he started on wines and I knew we had a fellow who not only loves his food but understands it as well.