DOBLER, Karl
New Citizens,
Accession Number 003995
- Oral History Centre
Source
- 4
Total Reels
- Teo Kian Giap
Interviewer
- 03:04:32
Total Running Time
- English
Language
Copyright Notice
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Reel/Disc 1 of 4
Metadata
- 20 Jan 2015
Recording Date
- 00:57:27
Running Time
- MP3
Format
- Open Access
Conditions Governing Access
Synopsis
Interviewee grew up in a spa town in Austria. When he was 15 years old, he went to Salzburg to undergo apprenticeship as a chef. He worked as an apprentice at a restaurant and also attended lessons in school. Upon completion of his training, he was enlisted into National Service (NS) where his vocation was a chef. After NS, interviewee started his working life. Jobs were seasonal. Interviewee recalled working at an Austrian resort one summer and at Swiss restaurants during winter. He talked about working at high end restaurants.
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Reel/Disc 2 of 4
Metadata
- 20 Jan 2015
Recording Date
- 00:55:26
Running Time
- MP3
Format
- Open Access
Conditions Governing Access
Synopsis
Interviewee picked up cycling in Switzerland and he and his friend spent months cycling in Canada and the United States. They obtained a Permanent Resident status to enter Australia on a cycling trip due to their vocation as chefs. Later, he stayed on in Sydney to work there, and met his Singaporean wife. The couple returned to Singapore and interviewee subsequently was involved in the setup of the restaurant Salut. Interviewee talked about the restaurant scene at that time, and the initial challenges of running the restaurant. He and his wife went back to Australia to meet their Australian PR requirements. Their son was born in Sydney. He tried to bid for a restaurant in Sydney.
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Reel/Disc 3 of 4
Metadata
- 28 Jan 2015
Recording Date
- 00:50:50
Running Time
- MP3
Format
- Open Access
Conditions Governing Access
Synopsis
Interviewee came back to Singapore as there was no good childcare support. He worked at Flutes for a few years but worked freelance due to family reasons. He went back to work at a restaurant and subsequently co-owned a restaurant and catering outfit Table at 7. He talked about the need to focus on the job, and highlighted the high cost of rental and increased labour cost due to reduction in foreign workers. He mentioned that pilferage and theft had been problematic in recent years. To stay competitive, chefs must have good skills and consistent in their cooking.
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Reel/Disc 4 of 4
Metadata
- 28 Jan 2015
Recording Date
- 00:20:49
Running Time
- MP3
Format
- Open Access
Conditions Governing Access
Synopsis
Interviewee and wife sent their children to local schools. The children adapted well in school but they could not speak German well. Interviewee did not specifically join any Austrian clubs but met Austrians through work. Weekend activities were spent around the children. Interviewee was a Permanent Resident at point of recording and he had no plans to apply for Singapore citizenship yet. He talked about his wishes for the restaurant industry in Singapore.
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