Gourmet Tours to Peru 
 For those who are planning a gastronomic tour to somewhere exotic, you can check out these culinary tours to Peru that have been designed for the Singapore Chefs' Association. Download for more information! For bookings, email: |
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GASTRONOMIC TOUR TO “Solymer Asia Pte Ltd”
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Singapore Junior Chefs Club's edu-trip to Indoguna (Singapore) 
 From the desk of the Singapore Junior Chefs Club... On Saturday 26 September 2009, 20 SJCC members from Shatec Institutes and Temasek Polytechnic attended an edu-trip to Indoguna (Singapore). This trip was simple, yet it was an educational and eye opening experience. During this trip, Ms Helene, the Managing Director of Indoguna (Singapore) brought us around their factory. She showed us some of the different techniques of storing their meat products and also showed us some of the latest technology they are using, such as dry-ageing. Besides the variety of products and technology, we noticed that Indoguna (Singapore) has a well maintained temperature control system in their factory and also maintains a high standard of hygiene control. From this trip, we discovered that Indoguna (Singapore) does not only supply meat and fish products but also supply salads, wines, and sundries etc. After the educational factory visit at Indoguna (Singapore), all of us had a better idea of how their company operates. We also have a better understanding of the importance of different temperature controls and the variety of meats and other products that Indoguna (Singapore) carries. In conclusion, we, the members of the Singapore Junior Chefs Club (SJCC) would like to thank Indoguna (Singapore) and Ms Helene, once again for hosting us during this trip. It was a great experience for us all. |
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Winner of Bocuse d’Or Singapore Asian Selection 2010 second time lucky 7 Singaporean chefs compete against each other for an opportunity to represent Singapore at a world stage.
12 October 2009, Singapore – Emerging the top at the Bocuse d’Or Singapore Asian Selection 2010 last Saturday was Chef William Tan Chee Hwa, from St. Regis Singapore. His stunning duo of Norwegian sterling white halibut stood out from the other six competing and impressed all 10 judges on the panel. President of Bocuse d’Or Singapore French Masterchef Christophe Megel said, “William Tan shows tremendous promise. He was after all the Singapore representative at the Bocuse d’Or in 2007. I am indeed very proud and happy to have him represent Singapore again. I am sure he will do well in the Asian selection in Shanghai next March. I wish him all the best.” Chef William Tan’s wealth of experience might have given him an added advantage but his dish was executed with such finesse that none can dispute his capability. His halibut was moist and melt-in-your-mouth tender. He pan-fried one portion and poached another, wrapping it in a black perforated sheet, adding a touch of pizazz. The Bocuse d’Or is an international culinary competition regaled by professional chefs all over the world as a culinary Olympics. Named after legendary chef Paul Bocuse, the competition first started in 1987. Next March, 12 chefs from 12 Asian countries will take part in the Bocuse d’Or Asia 2010 in Shanghai. Chef William Tan will be there to represent Singapore. Only the top four will be qualified for the Bocuse d’Or 2011 in Lyon. This year’s Singapore Asian Selection 2010 was held at ITE West Clementi. All seven competing chefs were each given a whole halibut. The chefs had three hours to demonstrate their culinary prowess by preparing a dish featuring the halibut as the main component. On the panel of judges for this year’s selection include Chef Otto Weibel, Chef Julien Bompard, Chef Patrick Heuberger, Chef Arnaud Thulliez, Chef Eric Teo, Chef Peter Kelly, past Bocuse d’Or participant Chef Jason Tan, food critic Mr Wong Ah Yoke and Chef Christophe Megel, President of Bocuse d’Or Singapore. Chef Otto Weibel, Director of Kitchens for Fairmont Singapore and Swissotel The Stamford had some words of advice for William, “The Bocuse d’Or is no different from a football game. There will be 8000 people watching and screaming. You must prepare yourself, you must have a plan and train well. Congratulations to you once again. I know you will do us proud.” “I am very excited to be able to represent Singapore again. I will be practicing really hard and look forward to receiving more guidance from Chef Otto Weibel, Chef Christophe Megel and of course my mentor chef at St Regis, Executive Chef Frédéric Colin,” says William. Bocuse d’Or Singapore Asian Selection 2010 is proudly sponsored by Snorre Food, Peter Knipp Holdings, At-Sunrice GlobalChef Academy, ITE West Clementi, Classic Fine Foods, Convotherm and the Singapore Workforce Development Agency (WDA). The three winning dishes:
Click here to download full press release |
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INAUGURAL SUCCESS FOR SINGAPORE YOUNG CHEF GAMES 2009  The grand final of the Singapore Young Chef Games 2009 by Norwegian Seafood Export Council came to a successful end on Saturday, 3 October at the Temasek Culinary Academy. The event provided a platform for the young aspiring chefs in Singapore to showcase their budding talent and skill as eight teams (each comprising of two students) from various institutions including Institute of Technical Education Singapore, Temasek Culinary Academy and Shatec Institutes came up with innovative and nutritious dishes using Norwegian salmon as the main ingredient and incorporating elements of the different continental cuisine allocated to them, such as African, Asian and Australasian cuisine – inspired by the Youth Olympic Games to be held in Singapore next year. The competition rounded up a series of seminars on Norwegian salmon conducted at the three culinary institutes aiming to deepen the product knowledge about Norwegian salmon along with its proper handling techniques among the students as well as its nutritional value and versatility. Rosella from Shatec Institutes emerged as the proud champions of the competition, with members Creasperson A Carlos and Melissa Liew Sau Mei successfully pulling off ambitious dishes that reflected their maturity in executing sophisticated techniques such as sous vide, home-smoking and charcoal-grilling, etc. The crowd was visibly moved by the winning team’s achievements as many were caught wiping a tear away as the all-female team collected their well-deserved award – an allexpense paid 5D4N trip to World Expo 2010 Shanghai China. When asked about her thoughts on winning, Carlos shared “I’m truly shocked and happy. I couldn’t hold back my tears because to be honest, we didn’t think we’ll win. We were given one of the hardest continents and we had to get some of our ingredients from Africa to make sure that our dishes were authentic”. First runner-up Temasek Torques, consisting of members Sean Lim Xin Hong and Aletheia Heah Shu Qing and second runner-up Temasek Commis, consisting of members Calvin Tan Qian Heng and Piak Jia Ying from Temasek Culinary Academy performed commendably as well. They won cash prize of S$500 and S$300 respectively. Click here to read full press release |
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Concours Cuisine 2009 
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SCA International Chefs Day cum Family Day
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An Introduction to Culinary Science for Chefs Workshop Synopsis
Each workshop will focus on different aspects of foods and their peculiar behaviours during preparation, cooking or storage such as the rancidity of oils, stabilizing the separation of salad dressings, composition of various salts, and the colour and textural changes of fruit and vegetables. Duration 4 hours (9 - 1pm) Target Participants Participants who are currently working as sous chef or executive sous chef. Workshop Fees $100 per participant per session (minimum of 15 participants to start) Click here to download the Programme Outline |
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An Invite from the UAE Culinary Guild for From the desk of Alen Thong Please accept this as our invitation for your junior culinary team to participate in our Golden Coffee Pot Junior Challenge at our 2010 salon culinaire. We are expecting c. 1,500 entries to the salon and we have engaged the services of 20 international judges to take care of all adjudication matters. Entry to the Junior Challenge - the details of which are attached - is by invitation only. As we are restricted to inviting just eight teams we would be most grateful for your soonest indication of your initial reaction to our invitation. For details, please download the document |
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Singapore Chefs' Association at WACS APA FORUM, BANGKOK!    click on image to enlarge
It was a very enlightening experience to learn about the future plans WACS board has planned for the future, in particular where education is concerned. For example, the train-the-trainer programmes will be implemented and tested all over the world, and the committee is also working on simplifying the competition rules and making it more easily understood. It was also interesting to see how chefs associations, such as those in Myanmar and South Africa , have been working on programmes to benefit and contribute to their communities. South Korea also presented on WACS Congress 2012, as it is the hosting country for the year. In short, it was a very heartening process where we were able to learn and encourage each other, and we look forward to meeting the rest of our colleagues at WACS Congress in Chile next year! |
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GASTRONOMIC TOUR TO “Angliss Singapore Pte Ltd”
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Singapore Junior Chefs Forum 2009 Need advice on your career path? Is being a Chef what you really want to be? What better way than to attend a forum by renowned guest speakers Chef Eric Teo, President of SCA, and Chef Sam Leong, Director of Kitchens of Tung Lok Group. On 29 August, 60 SJCC members were privileged to have the opportunity to attend such a forum at Shatec Institutes organised by the Singapore Junior Chefs Club. Chef Teo started the forum with a presentation entitled “Are you sure you want to be a CHEF”. Members were inspired and entertained by the ever humorous chef himself. Chef Teo shared about his journey from a young boy into what he is today now, and the little steps young chefs should take to become an established Chef. In the second half of the forum, Chef Sam Leong whipped up 3 of his signature dishes whilst sharing his experiences in his culinary work life. Members got to taste signature Coffee Pork Ribs, Black Pepper Crabs and Slow Cook Red Garoupa in Porridge-Barley. Throughout the demonstration, members were ready to ask questions about his food and his work. Chef Leong was also happy to give away 8 of his cookbooks to a few lucky members. The Forum ended with a coffee break reception courtesy of Shatec Institutes. SJCC would like to thank both Chef Eric Teo and Chef Sam Leong on sharing their inspirations as well as Shatec Institutes for kindly hosting the forum. Jasper Jek
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Programme Schedule for |
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Sign Up for the 'Singapore Young Chef Games 2009' by NSEC!
For more details, please download registration form with details |
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Invitation to Leisure Cycling in Pulau Ubin 2009
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Join Us in Supporting the Young Chefs! USA Poultry and Egg Export Council and the Singapore Chefs' Association To be held on Kindly RSVP by 10 August: |
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SCA Leisure Walk  On Sunday 19th July, close to about 30 chefs took time off to exchange their aprons and kitchen boots for their sports attire and walking shoes. Gathering at the Hort Park in Alexandra before 9am, the chefs, families and corporate members of the SCA took part in a leisure morning walk of breath taking views and simple botanical education peppered with lots of spontaneous jokes and fun in the course of activity.
Given the celebrity status of some of the chefs in the walk, inevitably our group had quite a few stares and gawks from members of the public who held their breaths and stopped in their tracks to see and take pictures with their favourite TV chefs live in person. Albeit the teasing from fellow members, in realty, this goes to show that times have changed for this profession and we dare say that now local chefs rocks! Returning to Alexandra by 11am, the entire walking group was refreshed with hot snacks of assorted rice burgers, ice cold mineral water and energy replenishing MILO. The walk and refreshments were made possible with the generous sponsorship of our corporate members and SCA would once again like to thank Toyo International, Vismark and Nestle Professional for their respective contribution and support for the event. With success in leisure walk, the next upcoming event to look forward to for all members will be leisure cycling. For those who have missed it this time round mark on your calendars for the cycling event to be held on 6th September 2009. |
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USA Turkey Cooking Competition
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WIN SIN MASTERS BOWLING TOURNAMENT
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EDUCATIONAL TOUR TO "SWISS TREATS PTE LTD"
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Invitation to HortPark Leisure Walk 2009
» Click here to download the document |
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INVITATION : The Joy of Soy - Nutrition & CulinaryWorkshop : 3 July 2009 |
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Join the Sphere Culinary Competition 2009!  Join us for a culinary competition done in a format never before seen in Singapore! With a surprise theme ingredient revealed only during the competition itself, chefs are invited to slice, dice and sauté their way to win the Sphere Culinary Challenge Trophy 2009. Done in conjunction with a Food & Travel Exhibition Fair held on 24th July - 26th July 2009, Appetite & Escapades 2009 is the chosen platform where up and coming chefs compete to win the hearts and minds of Singaporeans with a creation that is 'Uniquely Local yet Fabulously International'. Open to all chefs currently employed in a related industry, this culinary competition is organized by Sphere Exhibits (a subsidiary of SPH) and supported by the Singapore Chef's Association. Prizes as much as $2,000 cash up for grabs,  Click here to download Official Rules, Regulations & Application Form |
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Singapore Record Breaking of Tang Yuan In the early morning hours on June 20th, while half of Pasir Ris town residents were still in their weekend slumber, SCA has gathered a team of more than 60 chefs, instructors and students from various culinary istitutions like Shatec , ITE, TP , BITC , SPA , Hotels and restaurants assembled at Pasir Ris Elias CC for a record breaking event. Together with 400 over residents of Pasir Ris estate , the chefs were attempting to set a record for the biggest number of Tang Yuan to be made each weighing 20g. The dough, made up of over 100kgs of sugar with almost one tonne of glutinous rice flour and partially dyed in red. It was transformed into 44000 glutinous rice balls whereby part of it was used to form an entire state flag as to commemorate our upcoming 44th National Day. Preparing such a mammoth task is not easy and thanks to generous sponsors like Foodxervices and Vismark, the production task led by Pastry Chef Kenny Kong was carried out in the kitchens of Fairmont and the Swissotel the Stamford. Thereafter, the task of storage and transportation was undertake by Vismark and Chef Larry. During the spate of 3hours, residents, chefs and everyone including Guest of Honour MP for Pasir Ris-Punggol GRC, Deputy Prime Minister Teo Chee Hean accompanied by Mrs Teo joined in the fun of making Tang Yuan and DPM Teo even took time to go on stage for a short session of Popiah making with the Men's Cooking Club of Pasir Ris Elias CC. There was also an informal cooking competition on the sides for the residents to showcase their best home cooked dishes. Finally at around 12pm, the participants were able to meet the required target of breaking the previous records. It was put together Minister Teo to the large applause and delight of everyone who contributed. Record broken - 44,000 pieces of hand roll Tang Yuan in less than 2 hrs and a state flag of 6ft by 9 ft completely made out of Tang Yuan. |
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Singapore National Culinary Team Wins Gold Medal  Congratulations to the Singapore National Culinary Team for clinching the Gold Medal at the Hong Kong International Culinary Classic Competition, which was held at HOFEX last week! At the exciting competition, seven teams participated -Korea, Philippine, Singapore , Macau- Sands, Hong Kong Inter Con, Hong Kong Young Chefs, Hong Kong CEC ( convention & exhibition centre). The Results: The team comprises of Edmund Toh, Team Manager (Executive Chef, Resorts World At Sentosa), Yew Eng Tong, Team Captain (Sous Chef of Aurum @ The Cannery), Eric Chua (Sous chef of Unilever Foodsolutions ),Eric Cheam (chef de cuisine of Melt~The World Café at Mandarin Oriental Singapore), David Tan (Garde Manager Chef of ONE°15 Marina Club Singapore), and Ivy Wong (pastry chef of Swissotel Merchant Court Hotel). 
 Look out for more information when we catch up with our Singapore Team! |
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SCA Chefs Sweep Three Awards at World Gourmet Summit Awards of Excellence!  We will like to congratulate three of our chefs from SCA - Eric Teo, Christophe Megel and Pang Kok Keong, for their recent wins at the World Gourmet Summit Awards of Excellence. Eric Teo was awarded the much-coveted Executive Chef of the Year presented by Tabasco title, while Christophe Megel was lauded with the prestigious Fonterra Lifetime Achievement Award. Pang Kok Keong was also recognised for his efforts with the PCB Pastry Chef of the Year win. Eric Teo has not only contributed as an executive chef to his hotel, but to the entire Singapore chef community,for he has led the Singapore Chefs Association to greater heights since he took on the role as President, grooming Singapore chef talents and flying the Singapore culinary flag high internationally. Christophe Megel, who is also President of Bocuse d'Or in Singapore, has also invested much of his time and expertise in training the Singapore representative for the regional and international Bocuse d'Or competitions. As the chef in charge of education for SCA, he has also relentlessly come up with programmes to encourage chefs to constantly improve themselves with knowledge and skills,and it's the least to say that his passion is infectious. Pang Kok Keong's passion for pastry cannot be ignored, and as a key member of the Singapore Pastry Alliance, he has played in a key role in shaping the progress of the local pastry community, through competitions or educational courses. In short, these chefs may have just won the WGS awards, but they have long won our hearts for their dedication to not just their jobs, but for the chef profession in Singapore. Congratulations, chefs, and here's a big toast from the local chef community! |
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California Raisin Contest 2009 
Dear Pastry Chefs and Chefs On behalf of the Singapore Pastry Alliance, I'm pleased to inform you that the organizer of California Raisin Contest 2009 has once again invited all young professional chefs to participate in this prestigious event. The California Raisin Contest is in conjunction with ITE College West. The Clementi Campus will run for one day competition on Saturday, 6th June 2009. This competition is open to all Hotels, Restaurants and Bakeries' Pastry/Baker Chefs, both for professionals and students based in Singapore. We would like to request you to encourage your colleagues to participate in this contest. The first prize is indeed both attractive and educational as past winners who has gone on the study tour would testify. You will note that we have brought back the Students Category and ITE Clementi has also agreed to sponsor the venue for the contest. You can find out all related information on the attachment. Should you need further enquiries, please do not hesitate to contact Miss Sharon Lee from Lieu Marketing Associates Pte Ltd. Thank you and look forward for your support. Kind regards, Kenny Kong Click here to download Rules & Regulations |
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EDUCATIONAL TOUR TO "HUBER'S BUTCHERY"
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National Team Sweeps Gold in Restaurants
Team member Kong Kok Kiang is not in the picture as he was on his way to Sydney At the WA Oceanfest culinary competition, the Singapore National Team beat eight other teams and came up tops in the Restaurants of Champions category. Also known as the Pacific Rims international hot kitchen competition, the Restaurant of Champions is the main highlight of the culinary event. According to Team manager, Eric Neo, executive chef of Crowne Plaza Changi Airport, "The objective of the Restaurant of Champions is to allow culinary chefs representing either their countries or employers to put their skills to the test and compete against one another. It was a great experience for us all." The Singapore representatives were: Captain Douglas Tay (Sous Chef, Equinox Complex, Fairmont Hotel Singapore), and members Jeffery Siew (Executive Sous Chef, Marina Mandarin Singapore), Kong Kok Kiang (Senior Sous Chef, Grand Copthorne Waterfront Hotel), Nicole Wong (Pastry Chef, Swissotel The Stamford, Fairmont Hotel Singapore) and Yew Eng Tong (Sous Chef, The Cannery). The other teams participating were: Pavilion Restaurant Team, Dream Team, Team Hong Kong, Perth Convention Exhibition Centre Team, Team South Australia, Team Australia, Harry's Bar Team, Team UWA Club. Team Hong Kong was the Overall Champion for the WA OCeanfest competition. To download the menu that the Singapore National Team prepared, click here: |
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Singapore Pastry Team Emerges 5th Place at Dear Friends and Colleagues The Singapore Pastry Team has emerged 5th place at the prestigious International Patisserie Grand Prix Tokyo finals held in Japan. It was an intensive competition, spanning over 15 and 16 March. During these two days, competitors have to produce sugar and chocolate sculptures, two-types of chocolates, three gateaux, three tea cakes, 13 plated desserts and 3 kinds petit gateaux. The Singapore Pastry team has also been awarded the best dessert and the best team work. The Champion goes to Japan, 2nd place is France, 3rd place is USA and 4th place is Italy The Singapore Pastry Team is represented by:- ~ Ruben Sosa (Mandarin Oriental Hotel) Team Captain ( Dessert, gateau and praline tasting) Please join me in congratulating them for their fantastic effort! We would also like to thank the following sponsors who have made this all possible, without them we couldn't have done it!
Thank you. Kind regards, Kenny Kong |
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Douglas Tay Emerges Winner at WACS Global Chefs Challenge in Singapore!  Photo courtesy of Peter Knipp Holdings
After hours of competition, Douglas Tay emerged the winner. The surprised, humble chef attributed his win to "luck". According to Chef Otto Weibel, director of Kitchens at Fairmont Singapore, the judging panel was very pleased at the overall standard. "We liked the creativity and direction that some of the chefs were going towards. We hope to see even more participants next year!" |
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Congratulations to the Singapore Pastry Team! 
The team, which consists of Team Manager Chef Lim Kim Wah (Goodwood Park Hotel), Team Captain Chef Ruben Sosa (Mandarin Oriental Hotel) ,Team members Hoi Kuok I (Conrad Centennial Hotel) and Ng Chee Leong (Shangri-La Hotel), have won the ‘Best Dessert' category and was placed third position for the Cake Category. Well done, guys! |
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SJCC Nestle Professional 2009 
The Junior Chef of the Year competition saw a total submission of 15 teams of 2 for the event. Eventually 8 teams were short listed and on February 18th 2009, they converged at the Temasek Culinary Academy for the final cookout. Participants were required to dish up a recipe for five portions within two hours without any restrictions on fresh ingredients. However the were required to use only MAGGI® Chef's Secret™ for seasoning in the recipes or to weave in MAGGI® Mild Salsa Sauce* as a component of their dish. Besides testing their skills on creativity, finesse and taste, participants also had to be mindful of the nutritional value of their dish as this reflects Nestlé s corporate culture of being a nutritional, health and wellness company. The panelist of judges comprising Chefs Otto Weibel, Eric Teo, Randy Chow and Nutrition Specialist Dr Grace Soon ensure that all judging criteria for each recipe were met during each of the participants' presentation. Before announcing the results, in the spirit of competition, SCA President Mentor Chef Otto Weibel had the following important words of advice for all participants, "All teams are winners today…though some a little better than others but most importantly, all of you have done very well. It is important to keep learning, you are the future and we need you." The final result saw Team SJCC represented by Elvin Chew and Xu Tian Mu clinching the champion title while the 1st runners up was claimed by Team SATS Junior and the 2nd runner up was scored by a team Simply B.Ales. Team SJCC will receive from Nestle Professional an all expenses paid trip for two to Perth, Australia worth S$3,000 to witness the Singapore National Culinary Team compete at the upcoming WA Oceanafest 2009 Restaurant of Champions competition. This gives them the opportunity to understudy the Singapore National Culinary Team in action during competition and the necessary experience exposure by being the main team's commis in the course of competition. About the Singapore National Culinary Team for WA Oceanfest: About Nestle Professional, MAGGI® Chef's Secret™ ~Eric Low |
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WORKSHOP: APPLYING FOOD SAFETY AND CULINARY SCIENCE IN FOODSERVICE  Course Synopsis In addition, participants will explore ways to evaluate and design healthier menus, discuss the food chemistry of selected food starches and evaluate their functional properties and stability. You will not want to miss the unique opportunity to view a demonstration of the application of culinary science. Course Date Duration Target Participants Closing Date Enquiries Click here to download full details |
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WACS Global Chefs Challenge - Singapore Selection Dear Friends I'm very happy and proud to announce that the Singapore Selection Competition for the WACS Global Chefs Competition is organised and owned by WACS. This competition is equivalent to the standards of the prestigious Bocuse d'Or Competition. We're searching for the best possible candidates to participate in this competition. The winner will then represent the Asian continent in Hong Kong at the Asia Finals held in in May 2009. The winner of this Asia Finals will then compete in the Grand Finals which will be held in Chile in May 2010. Attached are all the information on the competition. I look forward to receive the entry forms no later than 21st February 2009. With Kind Regards, Otto Weibel Click here to download the Entry Form |
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Singapore Chefs at the Norwegian Seafood Dinner!        Last Friday the 13th, many good things happened. It was the annual Norwegian Seafood Dinner, a much-anticipated event co-hosted by the Royal Norwegian Embassy and Norwegian Business Association (Singapore) since 1999. The event, which has grown in popularity, celebrates its 10th anniversary this year and is sponsored by the Norwegian Seafood Export Council and Scandinavian Airlines. More than 900 guests turned up, and the organisers' only regret was that they had to turn many disappointed parties away due to space restriction. With more than 100 dishes, served buffet style at the Raffles Ballroom at the Fairmont Singapore, it was truly a spectacular feast that showed the best of Norwegian seafood produce. Led by director of kitchens, Otto Weibel, the team of Fairmont Singapore received much compliments. The dessert spread, which was displayed at the foyer of ballroom, was picturesque, thanks to pastry chef Kenny Kong and his team. The highlight was the live cooking stations, helmed by a team of masterchefs. The winner of Bocuse d'Or 2009, Geir Skeie, a young 28-year-old whose dream was to win this award since he was 12 years old, helmed one station. The Singapore Bocuse d'Or representative, Jason Tan, also did a rendition of the competition dish that put Singapore as the second Asian country in Bocuse d'Or 2009 - steamed Norwegian wild cod with scallop mousse, ginger and scallion puree and Stuffed marbled Norwegian scallop. President of the Singapore Chefs' Association, Eric Teo as well as Ivan Yeo (who was Bocuse d'Or finalist in 2006), also helmed their own cooking stations, presenting dishes from Norwegian seafood that they created more than 20 years ago in a Norwegian seafood cookbook. Both chefs were also called "ambassadors of Norwegian seafood" by Frank Naesheim from Snorre Food Pte Ltd, as both chefs have both visited Norway. As Eric Teo shared, "It was a fantastic event, to be able to cook with these incredibly fresh seafood, and to share it with so many people, who are proud of the produce from their homeland." Download the Norwegian Seafood Dinner Menu to have a peek of the dishes served! |
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Singapore Emerges Tenth in Recent World Pastry Cup
Singapore has emerged tenth in the recently concluded World Pastry Cup (Coupe du Monde de la Patisserie) held in Lyon, France. The national team which was represented by Team Manager Pang Kok Keong of Canele Patisserie Chocolaterie, Team Captain Hoi Kuok I from the Conrad Centennial Hotel, Ng Chee Long from Shangri-La Hotel, Lim Choon Sing from Goodwood Park Hotel and Team Assistant Ruben Sosa from the Mandarin Oriental Hotel was the fourth Asian team in this year's competition held from 24 to 26 January 2009. France took the top prize while Italy and Belgium took the silver and bronze respectively. Source: www.asiacuisine.com Ezine Volume 11 Issue 06 6 February 2009 - 12 February 2009 |
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 Singapore Emerges as Second Asian Country at Bocuse d'Or
30 January 2009, Singapore - Singapore representative Jason Tan, 27, has emerged 18th out of 24 participants at the prestigious Bocuse d'Or 2009 international finals held in Lyon, France, in an intensive competition spanning over 27 and 28 January. It is amongst four Asian finalists in the international finals, coming in behind Japan who arrived 8th. The other Asian countries were Malaysia (19th) and South Korea (24th). Says President of Bocuse d'Or Singapore French Masterchef Christophe Megel, "It was an incredibly challenging arena. We are proud to have even made it into the finals. Jason was at his best, and I think we did wonderfully." Says President Mentor Chef Otto Weibel, "I congratulate Jason. It was a once in a lifetime experience, and he did extremely well." The top three positions went to Norway, Sweden and France (in that order). Started in 1987 by, and named after critically acclaimed legendary chef Paul Bocuse, the international Bocuse d'Or competition is regaled by professional chefs all over the world and is widely regarded as the culinary version of the Olympics. This is the second time since Singapore first participated that it has made it into the finals. As part of the competition, Tan prepared two dishes for the international panel of judges, among them the acclaimed Chefs Philippe Rochas and Daniel Boulud. The two dishes are:
Tan has been training for Bocuse d'Or since March 2008, where he emerged winner at the Singapore selection for Bocuse d'Or. He went on to emerge top three at the Shanghai selection in August, securing him the chance to represent Singapore internationally. For the last five months, the young chef and his assistant have been intensively training under the guidance of chefs from the Singapore Chefs Association (SCA), in particular President Mentor Otto Weibel and President of Bocuse d'Or Singapore Christophe Megel. The team was training at least twice a week in various kitchens around the island. Says Tan, "We have been working hard at improving our technical skills, and I know I have become a much better skilled chef at the end of the day. Whether it was in finding the perfect cut for the beef to maximize its flavours or in the handling of seafood, we tweaked the dishes so as to have as much flavours as possible. There are around ten flavours in the menu alone." Continues Megel, "While other contestants may have had the luxury of training for this full-time, he was very committed to training despite his own professional commitments. He has improved tremendously as a chef during the process, and we are glad to have shared this journey with him." As Tan shares, "I wish to thank the Singapore Chefs Association, as well as my Executive Chef Julien Bompard for his wonderful support. The team also thanks our supporters, such as Classic Fine Foods, who lent us their kitchen readily. This was the opportunity of a lifetime." For press information and interviews:
     Click here to download full Press Release |
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Yes, I would be attending the Gastronomic Tour to ‘Solymer Asia Pte Ltd’.
So join us for a friendly & fun-filled evening with SCA. We await your participation & support for a meaningful cause! All arrangements are made possible with the generous & kind support from the people of Nestlé Professional.
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Pheasant and Lobster with Fresh Herbs |
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