SCA :Leisure Cycling 2009

The day broke with dark clouds and gusty winds. Rain was already falling on the western and central sides of the island and some members changed their minds last minute after being caught in the rain as soon as they stepped up. But still 47 of us turned up taking the gamble to go ahead with the planned program. By 9am, there were little droplets of rain but it far out on the eastern horizon was a crack of blue which gave hope that the skies might open up or at least the bigger punch of rain would hold. Some turned up with their precious two wheelers while the rest took it easy as arrangements had been made by Chef Heman for bike rental.

Crossing the Changi straits, soon we were on Pulau Ubin, an island that has retained its kampong charm while the mainland progresses. While most island dwellers have been relocated, the skeletal groups of residents that stayed on provided most of the recreation al services to weekend crowds. As soon as the bikes were drawn, Chef Heman led us on a 10km route, the beginning a little dampened by the increasing rain. Fortunately it was only a passing shower that last only 15 minutes and for the rest of the journey, the skies held up beautifully. The route took us to some scenic corners of the island, bringing back memories of adventures for some of their younger days here.

While most of the route was smooth, there were some challenging tracks but fortunately there were no accidents. Everybody was in good spirits and the group made it back to the rendezvous point safely to a welcoming refreshing drink of fresh coconuts and hot lunch box. Once thanks to the generous sponsor of Kaiser International who made the cycling trip possible for all to enjoy on a lovely September Sunday.

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

Photos:
http://picasaweb.google.com/sjcchef/SingaporeJuniorChefsForum2009?authkey=Gv1sRgCMS7lbKxyo6PhAE&feat=directlink

Singapore Junior Chefs Forum 2009

USAPEEC’s USA Turkey Cooking Competition – The Young Chefs Challenge

Embarking on a year long campaign to create awareness on the benefits of turkey consumption and versatility in cooking across various cuisines, the finale of the campaign was capped with the organising of the The Young Chefs Challenge with USA Turkey. Led by the Singapore office of the USA Poultry and Egg Export Council (USAPEEC) in close partnership with the Singapore Chefs Association and hosted by SHATEC Institutes, the finals on 15th of August saw seven teams of students and junior chefs from various F&B organisations and culinary institutions battling for the top award. Participants were subjected to an age window of between 18-28yrs and with at least 6 months of professional experience in the industry. The teams were required to prepare one each of a cold and hot appetiser and a main course featuring what else, US turkey of course!

At the prize giving reception cum hi tea reception at the Mandarin Oriental Ballroom, a luscious spread featured delightful morsels of applications on US Turkey by the hotel chefs. Swissotel The Stamford emerged as the champion team followed on by the Ritz Carlton Millenia and Resorts World Sentosa. All finalists  including the other teams from Amara Sanctuary Resort, ITE College West and Two teams from at-Sunrice GlobalChef Academy received a plaque and certificates of participation while the top three winning teams also received cash prizes.

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