How Mrs. Hoover managed the Kitchen of the Yuk Ing Girls' School

My aunt , Chiew Sieng, told us the story of how she became such a good cook and housewife. She attributed her skills to Mrs. Hoover. She was a boarding student when she was old enough to join her older sister Grace. She had a break in education during the Japanese Education.

(Photo : Standing at the back, lst from left, my aunt Maggie Chang, 2nd my aunt  Grace Chang wearing the clothes they made before they could graduate from Yuk Ing Girls' school, Sibu)


According to her the girls were divided into 4 categories, No.4,3,2, and 1. Group 1 were the new students who started as kitchen helpers, who washed dishes and cleaned the tables, Group 3 were the girls who had improved after some experience, who washed the vegetables and cut them. Group 2 were the girls who could do some of the cooking and put the cooked dishes on the table. Group 1 were the oldest of the girls who had good cooking skills already. They were the top chefs who had learned from Mrs. Hoover for a few years. They decided the menu, cooked the meals and made the kitchen an orderly place.

Mrs. Hoover was able to manage the boarding kitchen this way very well without getting extra staff. Teachers also helped in the management. She ruled the school's kitchen and the school with a very strict hand. For years her students held her in awe and with the greatest of respect.

Mrs. Hoover with one of her beloved students, my 8th aunt, who is a very good cook and  an excellent accountant professionally in Perth.

By the time the Yuk Ing girls graduated , most of them were good cooks and good kitchen managers.

My aunt said that she was very grateful for all the training in the school. She was the first batch of students to graduate with Jr. Three in 1949 from the Methodist Secondary School, Sibu, and she left to complete her Senior Middle Three in Singapore. Among her classmates were some boys like Tan Sri Tai Sing Chii.