GRAINS of rice and vegetables were hopping in the pan, creating a wonderful aroma as chef Ryan Khang expertly tossed up the rainbow-coloured fried rice in his wok.

Ryan, 25, is a research chef and instructor at the culinary school, Cooking House. He believes in creating quick, fuss free and balanced meals that busy people can easily make.

"Sometimes a company comes up with a cooking appliance, say a microwave, and I'm supposed to research and create recipes using the microwave to prepare meals," he explains some of his job responsibilities.

His passion in culinary was influenced by the elders in his family.

Chef Ryan Khang putting the finishing touches to his Spagetthi Aglio Olio by grating parmesan cheese on it.

As a child, Ryan loved to experiment in the kitchen, but he described the outcome as being totally 'disastrous'.

"I did many crazy stuffs. Once I tried to deep-fry papaya, thinking why can't I do the same if we can deep-fry bananas," he recalls, laughing at his own childish act.

However, it was not until he studied in the Kansas State University, United States, that he discovered the true passion for cooking.

"If you are an Asian living in the States, you will surely miss your food. That's when my housemate Jason and I frequented oriental stalls and tried cooking with various successful levels," he says, reminiscing the past.

Although he was thousands of miles away from his homeland, help was only a telephone call away whenever he felt the urge to cook a particular dish.

"I would call my mom and ask for the recipes," says the Nutrition and Food Science graduate.

Besides cooking for himself, he also had a lot of practise in the kitchen cooking for his American fraternity friends and helping out in the school cafeteria, the Dining Centre.

"It catered for students with obesity and various allergies. We had to plan the menu really carefully," says Ryan, who could not live without wine and Thai cuisine.

The Perlis-born chef intended to venture into Pharmacy at first, but then decided against it as he "was not so smart and did not have the patience" to go through the course.

Upon completing his studies, he took up the offer to be a marketing executive here, which offered him an attractive salary for a fresh grad.

"I was so lost. It was not something that I want to do. I didn't like the idea of going to work nine to five in a tie and suit," he says.

With a lot of determination, he decided to quit the job after five months, and signed up for a three-month culinary course at Taylors University College.

It was indeed a bad time for him, as he did not have the approval and support of his parents and family.

"I couldn't complain to my girlfriend or friends. All of them thought I was crazy. They said, 'If everyone goes to work, why can't you do the same?'" recalls Ryan, who later worked as a chef in the Mustard Tree Restaurant Gallery in Jalan Ampang.

At that crucial point in his life, he met a local Batik artist, Emilia Tan, who pointed him to the right direction.

"We share the same value in life, and inspire each other in many ways. We always compete with each other but she's always ahead of me," he says.

The Cooking House director, Edyth Ban, is also a great inspiration for him too.

"I know her through a friend and she invited me to join the Cooking House and grow together with this place," says Ryan.

He also started a magazine Culinary World with some friends where he was a writer, a research chef and executive chef.

Things certainly look great for him now, but he thinks that his achievements are nothing to shout about.

His biggest plan right now is to create awareness that healthy eating is important.

"Back in the 1960s or 1970s, people ate healthier food such as ulam (wild vegetables) but as the mamak and fast food trend crept in, people are now accustomed to the high-fat offerings," he laments.

So, is it an uphill battle to wean Malaysians off their mamak fix? Ryan does not condemn mamak food, instead he believes flexibility and moderation are keys to a good diet.

Although it may be difficult to convince the public that healthy food does not taste like cardboard, Ryan believes in putting in a lot of effort and time in educating people about good eating habits.

"Healthy foods are pretty bland we use less oil and flavourings but give yourself some time and you would be able to accept them," he said.

In his definition, healthy food is a combination of Mediterranean diet and Japanese diet.

In the future, Ryan, whose role model chef is Jamie Oliver of Naked Chef fame, plans to have his own restaurant.

"I want to promote healthy Southeast Asian food," he says.

It is apparent that his determination is unwavering.

"I guess I am able to reach this stage because I am cocky and yet down to Earth.

"You have to really believe in yourself and believe in what you choose. Don't just give up when you face difficulties and obstacles," says Ryan.

The Cooking House began operations about four months ago and offers cooking classes for students of all ages, even children.

For more information, call 03-2300 1070 or visit www.thecookinghouse.com.