 Dear Chefs, The Singapore Chef’s Association would like to cordially invite members for a sport event.  The handicap score for men and women will be pegged at 15 and 25 respectively (except for the Top 10 from the last tournament, who will not have any handicap score). You may just be the CHAMPION of the Year and walk away with the TOP PRIZE! Prizes: 1st S$250 Cash + S$50 Sins Vouchers + Trophy
BOOK A PLACE FOR YOURSELF NOW! 
Name: ___________________________________________________________ Membership No: __________________________________________________ Company: _______________________________________________________ Tel / HP No: _____________________________________________________ Is this your first participation? YES / NO *Note: It is compulsory to provide all the above details clearly before your registration will be considered. 
Download printable version here |
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SCA Invitation to Meat Factory
Dear Members, EDUCATIONAL TOUR TO “MEAT FACTORY” We wish to invite you to Vic’s Meat – supplying premium quality meat. Vic’s Meat was originated from Australia and established its unit in Singapore on 14 January 2008. Vic’s Meat supplies premium quality Australian chilled meat and offers their customers the highest level of service and support. The most unique feature is the comprehensive portion cutting and packing service that it provides its customers. Each customer can have their order cut and packaged to their specifications. As quoted by the son of the founder, Anthony Puharich, “…Vic’s will not become a business solely reliant upon turnover, instead continuing to offer boutique customer service tailored to its customers in each of the cities it operates in…..”. In 2007, they have won one of the Australia’s most prestigious food service industry awards for “Outstanding Supplier Award 2007” by Vogue Entertaining + Travel / Audi Produce Award. Date Meeting Time Meeting Venue / Pick Up Point Destination Venue Dress Code
If you are interested to join us on this educational tour, kindly RSVP with the attached form to: - Lynn Khor (PA to Christophe Megel) We look forward to seeing you there!
Attn: Lynn Khor (PA to Christophe Megel) Fax / Email Reservation Name: ________________________
Meeting Point at Capitol Building (in front of BreadTalk Outlet):  Meeting point is marked with ‘B’.
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SHATEC: "Celebrating Our Culinary Heritage" Dinner by Chef Randy Chow, 18 July 2008
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SCA Family Day 15th June
Bottle Tree Park sits on an area that was once a village with prawn farms in the Lower Yishun/Sembawang area. Now beautifully landscaped yet still retaining the characteristic of kampong outdoor activities, many SCA members and their families had a chance to see how simple vegetables like the leafy greens we eat everyday and tropical fruits are grown. Being the month of June where many local fruits are in season, there were longans, jackfruit, guavas, durian, mangoes, starfruit and rambutan trees around all beaming with fruit. The kids also had an educational time seeing how cabbage, corn, ladies fingers, tomatoes, spinach and many other local vegetables are grown. Still the main attraction was to be able to have fun learning how to catch long kang fishes with the adults, waddling in ankle high waters. Others also had a go at prawn fishing and some of the lucky ones manage to land quite a few numbers within an hour or two. With so much activities going on, the scrumptious lunch break at 12pm was much welcomed by the hungry crowd and everybody feasted on a spread of burgers, pasta, laksa, nasi lemak, chicken rice and for the kids, in addition there was ice cream, pop corn and candy floss to go around too! Entertainment was provided with games on stage and some of our very sporting members were edged on to go upstage and have a go with the skits. There were also prizes for prawn fishing and for those with unique collections of long kang fishes caught. Overall everyone had an enjoyable day of fun filled and educational activities that was made possible with generous sponsors like Foodxervices, Nestle Professional, Ng Ai Poultry, Kiom Kee, Angliss, Wan Kee Trading, Sunfresh Singapore, Convotherm Singapore, Matilda Nonya Kuih Pte Ltd.
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Rehearsal Schedule
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Singapore, 2 June 2008 – The IKA or “Culinary Olympics” was carried out for the first time in Frankfurt on the Main in the year 1900. Every four years, this biggest and most traditional culinary competition, which takes place in Germany, will see 28 nations from all over the world competing for the Olympic victory. Singapore Chefs Association (SCA) is pleased to confirm that Singapore’s national team will be joining the twenty-eight other nations from culinary powerhouses from Europe and North America at this prestigious competition in Erfurt, Germany. After months of arduous selection and training, SCA has announced the following chefs who will represent Singapore at this competition: Olympiade der Korche 2008 will take place from 19 to 22 October 2008 in Erfurt, Germany. The contest enjoys an excellent reputation as a non-commercial competition on the international culinary scene. Objectives of the competition include testing the skills and achievements of professional cooks, demonstrating the development and progress of culinary arts to a wide public on a practical level, providing a platform for ideas and suggestions as well as nurturing young culinary professionals. Each team will compete in the Cold Food Exhibition and Warm Food Competition in the Restaurants des Nations over two intensive days. The seven-member teams must comprise of one team chef, four chefs de cuisine and one patissier. Singapore’s national team members are all winners in their own rights. Please see below for their illustrious achievements:
On behalf of the Singapore Chefs’ Association, we wish to thank the following SPONSORS who have supported the Singapore National Culinary Team for the IKA2008 in Erfurt. We hope more sponsors could walk together with us on this path toward great success and achievement; in making SINGAPORE proud! Convotherm
Singapore Pte Ltd
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  June 1, 2008 Dear Colleagues, Just wish to update
with the results from Shanghai regarding the top 3 three for Bocuse
d’Or Competition last week, results were announced last night.  |
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Come
join us for a full day of fun, food and games!
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WACS APA "Asia Pacific Africa" Presidents Forum
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The
results of the much-awaited Singapore chapter of Bocuse d’Or culinary
competition are finally out!
The 25 year old impressed the judging panel with his dish of slow cooked Norwegian salmon. The judges included chefs such as Otto Weibel (Regional President of Bocuse d’Or Singapore committee), Christophe Megel (Singapore President of Bocuse d’Or Singapore Committee) and Tony Khoo (Co-ordinator). According to Christophe Megel, “Jason got it right in terms of cooking techniques and respecting the product. He also displayed through his dish that he understood the full concept of Bocuse d’Or.” The other finalists who were vying for the chance to represent Singapore in this culinary competition included Edward Voon (Executive Chef, Aurum), Robin Ho (Executive Chef, The Marmalade Group) and Yong Bing Ngen (Executive Chef, Majestic Restaurant). The Bocuse d’Or competion, named after the great 3-Michelin star chef Paul Bocuse, was conceived in 1987. The idea was to have chefs prepare a meat and fish dish over a period of five and a half hours in separate equipped kitchens. Although the basic ingredients are pre-determined, the chefs have a free hand in the preparation and the choice of all the side-dishes and sauces. Meanwhile, spectators are cheering and blowing their foghorns on the grandstands while facing the kitchens elevated on grandstands. In the past, finalists from Singapore were automatically qualified to enter the Bocuse d’Or competition in Lyon. This year, the new structure requires Asian countries to compete in Bocuse d’Or in Shanghai, where the best four will go to Lyon. Finalists who have represented Singapore in the past include Ivan Yeo, William Tan and Benton Toh. The team of experienced chefs from Singapore Chefs Association is all geared up to train Chef Jason Tan to ensure that he will be in tip-top form. As
Christophe Megel shared, “Now is the beginning to excellence. This will
be an example of how if one trains intensively, they will be able to
master the art and craft of the culinary arts.” |
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Pheasant and Lobster with Fresh Herbs |
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