今年37岁的黄伟德，在踏入人生分水岭的阶段，
今天，德伟不只是The Gelato Connection Pte Ltd的董事，在新加坡拥有5间连锁专卖店之外，还是Gelat
提供Gelato给本地多家5星级酒店和餐厅，
这一切的发生，都是在德伟自我认知后，明白内心真正的需要，
如果，你还琢磨不定人生的方向，或许可以想想看，
或是，参考Chef Dylan Ooi 黄德伟的专访，看他如何解读事业，规划人生。
这时，答案自会分晓！
Read on to find out how Chef Dylan Ooi turned things around in his second career, making his life even more vibrant and exciting!
Singapore Pastry Alliance ：
How many outlets do you have currently?
Where are the locations?目前有几家分点？地点？
Chef Dylan Ooi：
Currently I have 4 outlets. The location are as follow.
目前有四家专卖店，分布在以下地点。
Tampines Mall #B1-K16
Sembawang Shopping Center #01-24
Bedok Mall #B2-K15
Westgate #01-K1
After your career change, what else changed in your life?
转换事业跑道后，人生有多大的改变？
Main changes in my perception of life is everything is possible when you work hard and concentrate on what you are doing.
Determination is what keep you going after failures.
Passion is what keep you happy on what you are doing.
最主要的变化，是我对生活的感悟。我觉得当你努力工作，
决心，能让你在无数次的失败后继续前进。
激情，是让你享受工作的泉源。
In you opinion, what are the main conditions for making a successful career change?
你觉得要成功转换跑道，必须具备哪些条件？
In order to be able to succeed on any career changes you need to understand what you can get from the job satisfaction.
It is not the salary that count, the higher the pay the higher the responsibility and when capability does not match the responsibility then the formula will not work. When job satisfaction is easily achieve then capability is simply more than responsibility and money will come automatically.
要成功转换事业跑道，无论是哪一个行业，你需要了解，成
这不是工资的问题; 薪酬越高，责任也就相对的提高。当能力和责任不符合时，
当你很容易从一份工作得到满足，那能力肯定是责任之上。
Do you have any advice for others seeking to make a career change?
对于打算转换跑道的人，能给一些建议吗？
Persistency and motivated all the time.
坚持到底和随时随地激励自己。
Persistency and motivated all the time.
坚持到底和随时随地激励自己。
What are the prerequisites to becoming a successful Gelato Chef?
你觉得要做一位优秀的Gelato师傅，必须具备什么条
Chef Dylan Ooi：
To be a gelato specialist you need to have a huge passion about gelato.
A good taste bud and perseverance on the quality of ingredients use.
热诚很重要。还有味蕾，对使用食材的质量必须有所坚持。
How long did it take you to learn the art of making Gelato?
学习制作Gelato的过程花多少时间？
I spend the first two years of my time learning from chefs,
attending courses, reading on internet about making gelato.
At certain point even work till midnight trying to test recipes after recipes.
At the same time facing a huge pressure trying to sustain the gelato business.
我先花两年的时间向厨师们学习，同时也参加相关的课程，
在互联网上阅读有关于意大利艺术冰淇淋制作的讯息。
有时候我甚至得工作至深夜不断的测试食谱。
在这同时，我也面对维持业务的巨大压力。
How do you compare what you’re doing now to working in the electronics industry?
Is it more challenging? more fun?
和电子业比较，Gelato行业有什么不同？挑战性在哪
Actually there is a lot of similarity between gelato and semiconductor industry.
In semiconductor industry it depends very much on new idea, new technology development as for gelato it depends on new recipe, new flavours and creativity to present the gelato to customer. Both required in depth knowledge in order to be able to create something interesting for consumers.
其实挺接近的。电子行业需要新点子新科技，而我们则需要
The main challenge for me is I do not have food science background. Most of the time it took me more time to understand and create a stable and balance recipe as compare to the chef.
The main joy of making gelato is I get to see my customer indulge in the gelato flavour I created. The smile on their face and leaving my store happily. The best of all is when they come to me and tell me is it the best they ever try.
最大的挑战是，我没有食物科学原理的底子。很多时候，和
了解食材的化学反应以便创造一个稳定的食谱。最大的乐趣
Chef Dylan Ooi：
To be a gelato specialist you need to have a huge passion about gelato.
A good taste bud and perseverance on the quality of ingredients use.
热诚很重要。还有味蕾，对使用食材的质量必须有所坚持。
How long did it take you to learn the art of making Gelato?
学习制作Gelato的过程花多少时间？
I spend the first two years of my time learning from chefs,
attending courses, reading on internet about making gelato.
At certain point even work till midnight trying to test recipes after recipes.
At the same time facing a huge pressure trying to sustain the gelato business.
我先花两年的时间向厨师们学习，同时也参加相关的课程，
在互联网上阅读有关于意大利艺术冰淇淋制作的讯息。
有时候我甚至得工作至深夜不断的测试食谱。
在这同时，我也面对维持业务的巨大压力。
How do you compare what you’re doing now to working in the electronics industry?
Is it more challenging? more fun?
和电子业比较，Gelato行业有什么不同？挑战性在哪
Actually there is a lot of similarity between gelato and semiconductor industry.
In semiconductor industry it depends very much on new idea, new technology development as for gelato it depends on new recipe, new flavours and creativity to present the gelato to customer. Both required in depth knowledge in order to be able to create something interesting for consumers.
其实挺接近的。电子行业需要新点子新科技，而我们则需要
The main challenge for me is I do not have food science background. Most of the time it took me more time to understand and create a stable and balance recipe as compare to the chef.
The main joy of making gelato is I get to see my customer indulge in the gelato flavour I created. The smile on their face and leaving my store happily. The best of all is when they come to me and tell me is it the best they ever try.
最大的挑战是，我没有食物科学原理的底子。很多时候，和
了解食材的化学反应以便创造一个稳定的食谱。最大的乐趣
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©2013 Wen Sin's Culinary Odyssey
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