When most children were playing with toys, Sage Ng was busy with flour and butter. Today, she’s competing on the world stage in culinary arts. For 20-year-old Sage, cooking isn’t just a job— it’s an art pursuit and a lifelong pursuit of self-expression.
Igniting a Passion for Cooking
Sage’s love for cooking started at home, in her mother’s kitchen. “I think my interest sparked when I baked with my mom. I remember the fun we had,” Sage shared.
What began as a hobby turned into something much more when she started competitive training.
Training with my chefs made me realise that this could be a fulfilling career—something I want to pursue for life,” she said.
Shaping Her Culinary Identity at RP
Enrolling in Republic Polytechnic’s Diploma in Restaurant & Culinary Operations was a turning point. The program balanced theory and hands-on practice, shaping Sage’s skills and confidence. “RP’s diploma program is quite comprehensive,” she said. “But my biggest lesson was teamwork—not just in the kitchen but in life.”
Her time at RP was marked by guidance from mentors like —Chef Loh, Chef Flora, and Chef Jerome whom she credits for her success. “They sacrificed as much as I did with late-night training, home-cooked meals, and endless advice. They taught me the true meaning of passion and grit,” Sage said.
Pushing Past Challenges
Sage faced her toughest challenge yet at the WorldSkills competition. With minimal real-world kitchen experience, she felt out of her depth. But she learned that determination and adaptability could turn obstacles into opportunities.
“Competing meant stepping out of my comfort zone and experimenting with techniques I hadn’t tried before,” she said. “It made me bolder, both in the kitchen and in life.” Finding balance was key. Spending time with friends and pursuing non-cooking hobbies helped her stay grounded. “These moments kept me refreshed and ready to face new challenges,” she said.
Cooking as a Canvas
For Sage, food goes beyond nourishment—it’s an art form and a medium for storytelling. “There’s beauty in the way chefs create and present food. The possibilities are endless,” she said. To fuel her creativity, Sage spends her free days exploring new cuisines, reading cookbooks, and staying on top of food trends. Her heart belongs to pastry and baking, which she describes as “magical.”
Dreaming Big
Sage’s ultimate goal is to open a bookshop café where people can savor pastries and coffee while reading. “It’s been a dream of mine for as long as I can remember,” she said. But first, she plans to further her studies at Le Cordon Bleu in France, a step that promises new skills and world-class mentorship.
Advice for Aspiring Chefs
For those considering a culinary career, Sage’s advice is simple: “Passion is the most important thing. If you love it, go for it and give it your all. The rest will follow.”
Sage Ng is carving out her path in the culinary world, blending technique, creativity, and an unyielding spirit. So, the next time someone says, “Let her cook,” know that Sage is doing just that—one exceptional dish at a time.
