President’s Message

September 2009

Dear Culinarians,

As we move towards the last quarter of the year, I am happy to say that despite economical difficulties, SCA has done well in many areas this year and keeping up with not only the usual activities, but more has been initiated to extend a wider variety as well. In competitions, our junior chefs have made a sweeping haul of more than 20 Gold and Silver medals at the recently concluded Food and Hotel Malaysia 2009, adding on to the stable of accolades from other previous international competitions earlier in the year.

In the education and social areas, we have made a wider reach to more participants for activities and in the processes, also engaging and interacting with more commercial organizations and statutory boards. Our chefs have been given wider media recognition and exposure, and we are making waves as a culinary force to be reckoned with in major food events and competitions. Out of the kitchens, we are putting together healthy weekend activities like leisure walk and cross country leisure cycling. We also have our recently concluded annual bowling and pool championships for those who prefer indoor sports. Corporate sponsors have also been very supportive and generous in assisting the different activities and this is something I am always very grateful for as President in difficult economic times like these.
Moving forward to the incoming last quarter, we are not taking a break yet but instead pushing even further ahead with two major upcoming events alongside with the usual activities. Kicking off on 6th September, I would like to encourage all members here to join us with a morning of healthy leisure cycling and fun on Pulau Ubin.

In October, our first major event for this last quarter will be the celebration of International Chefs Day on 17th October at the Mandai Orchid Gardens, Vanilla Pod Restaurant with a massive cookout. The challenge will be the outdoor roasting of an entire bison which is the main highlight plus a plethora of other activities for family fun and charity objectives. We will end the calendar year of activities with our annual D&D in December celebrating SCA’s 25th Anniversary with a big bang and the launch of a newly revamped SCA website.

To put all these activities together is not a one man show and behind the scenes which many of you do not see, I am very happy to have a team of committee members who are very dedicated to their respective assignments and sacrificing their personal time to organize and bring forth each year a calendar of exciting and meaningful events for the association. Without them and their forbearers volunteering for each task, SCA would have never reached its current milestone of success stories and achievements. In the last 25 years, SCA has grown from strength to strength in membership numbers, international recognition and in Singapore as the voice of professional cooks that help to make this nation a gourmet paradise. As the country prospers and economic growth continues, SCA will not only be a major player in the progression of the chefs profession on this tiny little red dot on the culinary world map but also in inspiring the younger generation to join a profession that turns the wonders of mother nature creations into delicious morsels of flavours, texture, nutrition and well being. That being said, remember no matter where you are, always be proud to be a chef.

Culinary Regards
Eric Teo
President
Singapore Chefs' Association (SCA)