Sometimes in life adversities strike when we least expect.

Often we can adjust, but sometimes it robs us of the things dearest to our heart.

In Fred Ming's case he had to make a difficult decision regarding his career as Bermuda's top chef after being stricken with arthritis in both knees.

While not life-threatening the illness, which makes standing for long hours difficult, did force the veteran chef to retire after 27 years of teaching at the Bermuda College. Apart from eight hours a week doing lectures and demonstrations, Mr. Ming effectively retired as a senior lecturer at the Bermuda College on September 1.

But the Ming name, which has been synonymous with quality cooking and catering for about three decades, will live on at the college as son Shawn is following in his dad's footsteps as a Chef Lecturer.

"I don't have any regrets, my only disappointment is leaving the industry as a result of my illness,'' said Chef Ming, 55.

"But there comes a time in life when you have to face reality. I have loved it and it was a difficult decision considering my age. When you talk about people living to 80 and 90 years of age this is considered a very early age to retire.

"If I can find an antidote that would enable me to override my illness you will find me back out there. I've had it for the last five years.

`Still a part of me' "Obviously the love for the business still hasn't left, it's still a part of me and eventually I'll go out there and do some charity work to help out in areas of need, a senior citizens' home or even Meals on Wheels.'' Mr. Ming has also cut back almost entirely on his catering business, but as president of the Bermuda Chefs Association, he will still be very much involved.

"I'll be devoting more time in that area, trying to get chefs more aware of Bermuda cuisine and to assure that chefs are adequately prepared for the future,'' he explained.

"There's more to cooking than becoming a chef. I'm the only Bermudian chef certified by the American Culinary Federation and I would like to stress how chefs should prepare themselves in terms of education and practical.'' Mr. Ming passed the highest levels in the culinary arts when he went to the UK and sat the 152 and 706-3 courses. While there he did his teaching training at Westminster College.

He got his early cooking skills from three women in his life, his mother, aunt and grandmother who were all outstanding cooks. From that early exposure he perceived cooking to be a "woman's thing'' and it wasn't until his class toured the Queen of Bermuda's galley that all that changed. There he saw men clad in chef's uniforms preparing mouth-watering dishes for the passengers.

Queen of Bermuda Young Fred was hooked and after graduating from high school he went to work on the Queen of Bermuda for what was supposed to be for the summer. The job lasted three years as his stint took him first to the engine room, then the laundry and then the kitchen where he did pastry and baking. The smell got him hooked! "I decided to take things serious and was encouraged by the head chef and others who said that I possessed the qualities of becoming a professional chef,'' Mr. Ming remembers.

At completion of that job Ming went to work at Bermuda Aviation Services in their flight kitchen and while there they sent their eager young employee to the Culinary Institute of America (CIA) for further training. Upon his return Chef Ming was appointed Sous Chef.

His culinary journey then took him to the Hotel College as a full-time student and later part-time, concentrating on the Culinary Arts in practical and theory City and Guilds. He also worked as head chef at the Tom Moore's Restaurant, Hog Penny Pub and the Breakers Club.

Something was still missing... namely the desire to share his knowledge with others and back to school he went. This time he went to the UK where, with the help of Neil Handsford Smith, his mentor, Mr. Ming attended Ealing Technical College and Westminster College where he obtained his teacher's certificate and full technology in City and Guilds. Up to today there is no other Bermudian with such qualifications! While in the UK, Mr. Ming did an internship at the world famous Savoy Hotel in London, the first black to work at that prestigious establishment. Upon completion of his studies abroad Mr. Ming returned to Bermuda and secured a position at the old Hotel College in Prospect where CedarBridge is now located.

His first position at the college was teaching pastry and baking and was also involved in the pre-hotel programme which saw students from the secondary schools coming to the college one day a week to learn about the hospitality industry.

Later Mr. Ming became the deputy head of the department and saw the hotel school go through several name changes before eventually relocating to the Stonington site. There he was acting head for two years from 1980 to '82 with full responsibilities for the day-to-day operations at the college.

He recalls his most difficult time came when the students who were in the hotel concentrating on practical training went on strike, demanding remuneration for their service. That went on for several weeks before it was resolved with the students being paid, plus receiving grades at the same time, an unusual permutation.

Mr. Ming's list of achievements reads like a Who's Who. He did several courses at Cornell University and the Culinary Institute of America, the British Management Hotel Course, the HCIMA (Hotel Catering Institute Management Association) Course and is a fellow in that organisation.

The veteran chef, who was upgrading his skills as late as last year when he attended the CIA's course at the magnificent Opryland Hotel in Nashville, Tennessee, was named Chef of the Year last year by the Tourism Department. He has also been Hospitality Person of the Year, received a citation from Community and Cultural Affairs and was Outstanding Young of the Year in 1980.