WACS Young Chefs

Hands-on Korean Cooking Class

2012-02-09T14:24:00.002+08:00

Join WACS President Gissur at Daejeon

2012-01-22T11:29:00.000+08:00

5th Penang Chefs Challenge

2012-01-13T23:41:00.001+08:00

ThePenang Chefs are at it again!

2012 is the year for 5^th Penang Chefs Challenge

Competition Date: 8^th – 10^th March 2012

Have your register for the Challenge & the JuniorCompetition?

Closing of Registration extended to 10^th February2012

CLICKHERE For TheRule book

Happy Cooking !!

Venue : Straits Quay Convention Centre

Level 6 - Seri Tanjung Pinang

Tanjung Tokong

Greetings from Chairman and the YCDT Team.

2012-01-13T23:12:00.000+08:00

Season's Greetings...

2011-12-25T18:47:00.000+08:00

Bill Gallagher welcomes you to WACS 2012 in Daejeon

2011-12-04T15:00:00.001+08:00

WACS 2012 - Ainsley Harriott

2011-11-20T14:58:00.001+08:00

2011-11-12T16:19:00.001+08:00

Chefof all ages shall descend on South Korea to the city of Daejeon for the biannual WACS congress 2012. This congress is a gathering from around the worldof chefs from the various associations of The World Association.

Aswith past congress’s, this congress shall also feature the Bill Gallagher Youngchefs forum that is aimed at young chefs under the age of 25 that are attendingthe congress to come and have some dedicated sessions alongside the maincongress. There is a focus this year on networking and experiencing thecuisines of the host country couple with fun.

Thereare specially designed sessions for the young chefs that are away from the maincongress but also time is made to ensure the Young chefs are exposed to themain congress sessions that are of interest to them and that they are giventime to network with the senior chefs also attending the congress which is apriority for the young chefs.

Thevery first session for the Young chefs is a pre-opening cocktail networkingsession where Dr Bill Gallagher will deliver a speech and be available for theyoung chefs to meet in person, Dr Gallagher is a mentor of many and this willbe a life time experience for the Young chefs to have the chance to meet thisgreat human being. There are a number of visits away from the main congress forthe young chefs, with a highlight being the visit to the Main Daejeon marketand Kimchi factory, there is also planned an evening out with all young chefstogether.

TheYong chefs will also have the opportunity to view the Hans Beauchkins culinarycompetition and the Global chefs challenge .Hands on workshops and fun cookingsessions are planned.

Specialguests speakers shall speak exclusively to the young chefs about their careersand their passion for their art and this will be a chance for the young chefs tolearn from masters that have climbed the ladder of success.

The2012 Bill Gallagher Forum is destined to be the highlight of the congress forthe young chefs and we look forward to welcoming all young chefs from aroundthe work to Daejeon in South Korea in May 2012.

Click here to view the suggested programmes we have planned for BGF 2012 :)

2011-11-10T08:58:00.001+08:00

Shanghai Junior Chefs Club

上海青年厨师俱乐部

We are member of:

China Cuisine Association

Shanghai Cuisine Association

MISSION STATEMENT

· The SHJCC is a non-profitable organization thatsupports our young chefs in Shanghai.
· The SHJCC is formed in order to further develop theculinary standards within Shanghai.
· Create a world class of chef’s development platform;bring the oriental energy to the gourmet world.

VISION

To providefresh energy to culinary industry of China, improve culinary industry standard.

OUR ACTIVITIES

· Cooking Knowledge Training
· Culinary Competition
· Junior Chef’s Commutation

1. Toorganized junior chef culinary competition in Shanghai with FHC Food show.

2. Toparticipated international culinary competition by Shanghai Culinary Team

3. Toorganized culinary knowledge training

4. Toorganized junior chef’s workshop

5. Toorganized monthly junior chef activates

6.International Chefs Day

ShanghaiJunior Chefs Club

Louie Ye/ President

Email: louie.ye@hyatt.com

Benny Dong/ Vice President

Email: bennydong@gmail.com

Colin Ni/ GeneralSecretary

Email: colin.ni@lindysconsultant.com

WACS Representative & Communication

Clinton Zhu/ Competition

Tel: +86 21 34537431

Fax: +86 21 34537432

Mobile: +86 18616309339

Email: clinton@whitestripefoods.com.cn

Office address:

Room 313, No 107Fuzhou Road, HuangPu, Shanghai

Tel: +86 21 33135647

Fax: +86 21 34537432

Facebook: ShanghaiJunior Chefs Club

Email: shjuniorchefs@gmail.com

Website: www.shanghaijuniorchefs.org (will be available soon)

Louie Ye / President

Benny Dong / Vice-President

Collin Ni / General Secretary

Clinton Zhu
WACS Representative & Communication

2011-11-09T18:43:00.002+08:00

Taiwan Formosa's ChefsAssociation 1st conference for their Young Chefs Arm, with about 220 young chefs & students at the event.

From TFCA President Jerry:

Young Chef Association is an excellentexample of industry and education collaborating to develop young talent toprovide industry with excellent chefs for the future , develop you skillsfurther and give yourself the best future possible! You never know, you couldbe the next top chef of the world! Young Arms had send the standard get “betterand better” Young Chefs is the future teach them well and let them lead theway.

World Chefs Without Borders and Thai Chefs Association mobilised to aid flood victims

2011-11-09T18:31:00.002+08:00

World Chefs Without Borders and Thai Chefs Association mobilised to aid flood victims.

More than 300 people have been killed in the worst flooding to hit Thailand in decades. Residents of seven districts of Bangkok have been told to move valuables to higher ground and be ready to evacuate, as flooding which has swamped northern Thailand approaches the capital.

The Thai Chefs association is mobilised under the umbrella of World Chefs Without Borders and is working with the army to get food and water to flood victims. Our friends and colleagues in Thailand are doing a tremendous job and we call on the whole WACS family to show solidarity and provide all the support they can so a further human disaster can be prevented. The most urgent need right now is to bring fresh water to the population in need.

World Chefs Without Borders is calling on donations to support our dear friends in Thai Chefs Association.

Your contributions are highly appreciated. Please make donations to:
Bank details: BNP PARIBAS (code 02484), P.O. Box 449, 51065 Reims Cedex, France
Account: WACS-World Chefs Without Borders
Account number: 00010325333
IBAN: FR76 3000 4024 8400 0103 2533 323
Swift/BIC: BNPAFRPPCRM

2011-11-09T17:40:00.000+08:00

The firstnewsletter for World Chefs Tour Against Hunger.

World Chefs Tour Against Hunger - Newsletter November 2011

We willhopefully get a update our every three to four months.

Regards

Antonette Kennedy (AOC, OIDEA)

2011-11-08T21:13:00.002+08:00

TEAMBCP TRIUMPHS AT SALON CULINAIRE MALAYSIA 2011

Bali,14 October 2011… Shouts of jubilation resounded when the Bali CulinaryProfessionals (BCP) team member, Dias Raditya Widjaja was awarded Silver medal,with the highest point score at the recent Salon Culinaire Malaysia 2011,beating 27 competitors from local and international hotels, restaurants andeducation institutions. More notable recognition came BCP’s way to Mardhika,receiving a diploma for his apprentice category.

Dias,having trained hard in preparation for this competition in the kitchens ofBulgari Bali Hotel, presented a fish main-course. Alongside him were his teammembers Helmy Wijaya trained at ST Regis Bali for meat/poultry main-coursecategory and Mardhika Prasetya Nugraha Homan trained at Nikko Bali Resort andSpa for the apprentice chicken/salmon main-course.

Diasadmitted that the three-month training for him and his fellow students was achallenging experience. “We had sleepless nights practicing and fine tuning ourtechnical skills for the competition! I am very happy that our hard work andefforts paid off. I have our mentor chefs, family and friends to thank for whatI have achieved at this competition,” he said.

“Icongratulate and thank the team who helped in adding this win to BCP’s notablelist of achievements. This win made it more meaningful as we look forward toeven greater achievements in the future of young chefs development. This isdefinitely only the beginning of more to come!” said a happy Chef Andrew ,president of BCP, “BCP is very excited with this latest success. Competing withindustry professionals was a great eye opening experience and excellentopportunity for the young chefs development.”

AboutCulinaire Malaysia

Organisedby the Malaysian Association of Hotels, Chefs Association of Malaysia and TheMalaysian Food & Beverage Executives Association, Culinaire Malaysia is theregion’s largest culinary competition and is held in conjunction with the Food& Hotel Malaysia Exhibition (FHM). Culinaire Malaysia aims to set a higherbenchmark on the culinary standards in the Malaysian hospitality industry, andto recognize and motivate individual chefs who excel in their field of culinaryarts that match world standards.

Held on abi-annual basis, this year’s Culinaire Malaysia was held at the Kuala LumpurConvention Centre from 20th to 23rd September and attracted over 1,500participating entries from around Malaysia Germany, China, Taiwan, Korea,Nepal, Macau, Singapore, Philippines, Mexico and many more countries.

2011-10-28T10:41:00.000+08:00

26th October 2011

Dear Asian Presidents,

One of the commitments I made when doing my presentation andstanding for election for WACS Continental Director for Asia position was, thatI would appoint two assistants, to help me cover the vast area of Asia asAssistants to the Continental Director.

The idea was to have one in the West and one in the Northand myself covering as much as possible in the South East. This process hastaken me a little longer than I had originally planned, but then again I had toshow protocol and request permission from their respective Presidents. Afterthis process, I had to present this planto the WACS Board meeting that recently took part in South Africa.

I would like to introduce you to Ms. Shang Haling who is theSecretary General of the China Cuisine Association and will help me promoteWACS in the Northern regions of Asia. And our West Asian representative will beBaranidharan, P or as he prefers, Barani who works with Custom Culinary basedin Bangalore, India.

We are planning to set up Skype meeting between the 3 of usto help promote our region and the Chefs of Asia, their tasks will not belimited to this but also to liaise with various countries who request help thatI cannot meet with in regards to Education, Training, Marketing, WACS’s ChefsWithout Borders program, Competitions and having Universities and Colleges WACSapproved.

Please join me to thank these two dedicated people for theirtime and energy they have already started to commit to WACS and the future ofour industry, we look forward to working more closely with our current WACSfamily and family members of the future.

Kind regards

Rick Stephen

Continental Director - Asia

2011-10-20T21:46:00.001+08:00

Good morning Chefs !!!

Today is International Chefs Day, it time to reflect back on our last 12 months, you're ups and your downs, it is also a time to reflect that we are in a dynamic industry where no two days are the same and that is why you choose it !

Chefs have no borders, and that is why our industry is so unique, our industry is not like to corporate world and if a colleagues is in need no matter what company he works for, we are there to help and this is what camaraderie is all about.

It is also time to look at our changing world with flooding in Thailand, storms in USA and this should make us more aware of 'Sustainable Cuisine' and the big challenge on ' How to feed the planet in the future ' The world is growing rapidly, and the farm lands are becoming smaller and less desirable to work and maintain.

International Chefs Day gives us as chefs the opportunity all over the world to celebrate the ingenuity of our great profession, it is indeed a day and our industry to celebrate and to appreciate how lucky we are and also to appreciate the good things in life FOOD !

Happy cooking to everyone.

Kind regards

Rick Stephen CMC

Continental Director - Asia

2011-09-18T11:59:00.000+08:00

The BCP Young Chefs Club has kicked off with some serious competitionresults and a range of medals and international recognition. With the news thatAlex Tanuhardja, the first student to benefit from the BCP’s support, has wonthe Asian nomination for next year’s Global Chef’s Challenge with his seniorchef from Bulgari, the program is certain to grow.
~~~~~~~~~~~~~~

The competition at Jakarta’s Salon Culinairewas my first experience and I learnt so much. My mind was open, I learned aboutcorrect cooking preparation, cooking in a professional way and how to act likea professional in the food industry. This is my first experience to competeagainst cooks from another city and country and I also learned a lot from them.Actually, this is the one of my biggest and best experiences in food industryso far and one I will never forget. I'm proud to have friends in YCCI who sharemy passion about food. I’m proud we have Mr Darren Lauder (team leader of YCCIBali Chapter / Executive Chef of Nusa Dua Beach Hotel Bali) who has taught us alot, given us a chance to practice in his hotel kitchen and has supported ourteam from the beginning. I’m also thankful we have BCP and the sponsors whohave provided facilities and accommodation. At thistime, I would like say thanks to Four Seasons and my family also, who hassupported me all the way! Without all of you guys, this wonderfulexperience would not have happened!

~~~~~~~~~~

On the preparation day I was “ UNDER BIG-BIGPRESSURE FROM MY BOSS”… this is our story: At that time, during our team trial, I was making my appetizer butcouldn’t finish on time, but my two others partners were doing well. That wasbecause my work was too slow at that time or my menu needed more preparationsthan the other courses, More over, the following day before our next team trial( at the briefing), my boss threatened me, he said “ if you can’t finish ONTIME at this trial, you will be KICKED and I will look for a replacement”….. Wow, I was in shock at that time.. Ifelt like “MY HEART STOPPED BEATING” for a moment. After this, I said, “yessir, I am ready for this trial and I will give maximum effort.” I canunderstand the reason he said that to me. He wants me to do extra at that timebecause actually my boss trusts in me, that I can do this… thank you very muchchef, I really learned a lot from being under pressure.

Finally…. My effort got results… I was ableto prepare the appetizer on time that day like a professional. I felt like Igot a “COOL BREEZE from heaven”. More over, after I heard a positive commentabout my appetizer, Darren said “ the taste is fantastic guys, and over all you did well”…. Wow, my team was very happyat that time and I got a NEW SPIRIT for this competition.. I was very proudbecause all our food (appetizer, main course, dessert) was finished on time andthe taste was great, although my appetizer had to be done 15 minutes earlierfrom my earlier trial. It was very hard for our team, especially for me, butwith support from my partners, Jatu and Susila, and encouragement from my bossand all my friends, especially who fellow members in the Young Chefs ClubIndonesia ( YCCI)- Bali Chapter, we did our best and maximum and won a medal.

Also I am very happy that I have a figurethat really cares us, he sacrifices his time for us , even though he is busy atwork. We can only say thanks very much, chef Darren Lauder, and for BCPsupport, and for the friends that supported us. More over, I don’t forget tothank GOD for the opportunities I have.

~~~~~~~~

Representing Bali In the First AsianJunior Chefs Challenge in Jakarta and being a part of the team with Jatu RizkiPutra A. and Ivan Saputro is the best experience I’ve ever had. It is agood programe and a great opportunity for us as Young Chefs, to improveour skills and compete on an International level. The Judges from 'World Association of Chefs Societies ' ( WACS) judged on everything from ourpresentation/innovation, cleanliness, our team work, taste and texture.And we are so lucky we got Bronze Medal for Bali. Almost two months ofpreparation prepared us for the competition, and we enjoyed the opportunity toimprove our skills. Overall, good job guys! I am very pleased with the results.And Special Thanks to Bali Culinary Professionals ( BCP ), and Nusa DuaBeach Hotel as our sponsor. And our great teacher Mr. Darren Lauder and his kitchen team.

THANKS..FOR ALL "

~~~~~~~~

It’san honor for me, to share with you my competition experience. I think, anyonecan cook, and anyone can compete, but not anyone can get a medal. There areonly two kinds of people in the world, that is TRAINED and UNTRAINED PEOPLE.So, who do you want to be??

Frommy first practice, Chef Darren Lauder (Executive Chef of Nusa dua Beach HotelBali) always said “Sometimes, simple isthe winner”. So, I keep my food simple. Because, the competition is notabout how high your food could stand, is not about how amazing your foodpresentation, this is all about TASTE, TECHNIQUE, and FEEL.

TASTE:Season your food, and always taste it.
TECHNIQUE:Use a cooking technique you know, and use the right technique to prepare youringredients, and show your methods.
FEEL: Theimportant thing in cooking is your feeling. So, enjoy, and show everybody whois watching you, and make them think that you love cooking this food.

Thisstill will not work if you don’t practice. So, the three most important thingsfor competing successfully are practice, practice, and practice.

So,KISS! Keep It Simple Stupid, and LET’S COOK!!!

~~~~~~~

“Competingin the Asian Global Chefs Challenge in Hong Kong was an unforgettableexperience!!. ”When Pak Wicaya (Sous ChefBulgari Hotel) and I were chosen as a team to represent Indonesia in theGlobal Chef Challenge, I felt so glad. But after a while I realized that it wasa very big responsibility for us. But I said to myself “anyway you still gottado it”.

ThenI promised myself that I had to practice as often as possible to avoid nerves,forgetting the recipe, and to make a perfect dish. After the menu was created,Pak Wicaya and I practiced hard and harder every day. It was tiring, but in mymind I just imagined that I was preparing good food for a guest that made themthink, WOW....that’s it. During the day of the competition, I just kept imaginingI was cooking in my own kitchen and my guest was waiting out there with highexpectations, thus I had to cook my dish perfectly and on time, otherwise theywould be waiting.

Andfinally it worked because indirectly what I kept in my mind was work as usualand doing my very best. Feeling proud of my team and my self is the greatestgift. I am happy at this time, but it won’t be long before the next, biggerchallenge comes with a higher level of competition, many more spectators andstronger competitors.

Anyway,I have to say a very special thanks to BCP, my Chef (Andrew Skinner), my PastryChef (Patrick Chew) who have been working very hard to support, to mentor, andto equip us with high standards and professional techniques. Also to my seniorpartner (Pak Wicaya) in this team who has taught me patiently and with whom Ienjoy good communication and teamwork. Last but not least, thanks to my wholefamily and God who has supported and blessed me a lot. Thank you too to all the people who have beeninvolved in this prestigious competition.

Video Highlights from the World Chefs Tour Against Hunger 2011

2011-09-17T21:53:00.000+08:00

World Chefs Tour Against Hunger 2011

Video Highlights

More pictures & an article coming up :)

2011-09-02T14:56:00.000+08:00

Breakfast at Apprentice @ ICA, Stellenbosch

The articles, written by the students, were well worth the read, while waiting for your breakfast to be served.

Within minutes, the breakfast was served... and it was really good. The kitchen at the Apprentice was managed by the students, and they had done a fantastic job! :)

I couldn't resist having a baked cheesecake (for breakfast!), 2nd Year Pastry Chef Telana van Wyk with my dessert.

3 of the fabulous staff, (from left) Monché, Asanda & Inemari

And the brigade of chefs that made my day, thank you so much!

Apprentice @ ICA

Shop 1, Oude Hoek Centre, Andringa Street

Stellenbosch 7600, South Africa

Tel: +27(0)21 887 8985

Website: www.icachef.co.zawww.icachef.co.za

I will have an article written by Monché Muller coming up :)

New German Young Chefs Club

2011-08-22T23:50:00.004+08:00

Come and check out our new German Young Chefs homepage. Enjoy it!!! :)

Greetings from South Africa

We are currently travelling with the World Chefs Tour Against Hunger.

Warmest regards from Jessica, Sven, Gina and Andi

2011-08-22T18:47:00.002+08:00

World Chefs Tour Against Hunger 2011

Johannesburg, South Africa

267 Chefs, with the South African Chefs, from 46 countries

You can download the high resolution Officical Photograph here

WCTAH Arrivals :)

2011-08-20T17:12:00.000+08:00

Arriving into Johannesburg International Airport, all the chefs of the world were met by the smiling faces of the South African Chefs Association, and young chefs volunteers from across Johannesburg. The Young Chefs were also busy by cooking pancakes for passers-by & receiving WCTAH donations for their effort.

http://worldchefstour.co.za/

2011-08-20T12:56:00.003+08:00

10 South African Rands can feed a child for a day...........!!!
(10 South African Rands = 1.38673 U.S.Dollars)

Help us support the World Chefs Tour Against Hunger that is currently taking place in South Africa from 21 - 30 August, with 260 Chefs from 45 countries.

World Chefs Tour Against Hunger Chefs Tour

2011-08-19T21:44:00.001+08:00

Join us all... World Chefs Tour Against Hunger.

It’s arrived! The chefs have landed and the biggest fundraising event ever in the global chefs fraternity has hit SA.

From 21 to 30 August, over 250 chefs from 44 countries will be in South Africa to raise funds and awareness for the plight of the hungry as part of the Bidvest World Chefs Tour Against Hunger.

2011-07-29T22:34:00.001+08:00

Please find the link to Young Chefs Survey,

http://www.worldchefs.org/wacs2010/en/news/news.php?cat=wacs&id=3126

Please circulate to all the young chefs clubs and members.

We are giving away annual subscription of World Chefs Magazine to all participants

Also there will be a draw for 3 WACS Premium Knives.

2011-07-29T22:28:00.001+08:00

Open publication - Free publishing

World Chefs Magazine.

Issue 4 - Special Report: This Time for Africa

View the electronic version here:http://www.worldchefs.org/wacs2010/en/news/news.php?cat=wacs&id=3118

World Chefs Magazine is a free publication. You can order as many copies as you like for you and your colleagues, paying only for sending cost.

Subscribe here:http://www.worldchefs.org/wacs2010/en/news/online_magazine_subscription.php

You can also advertise in World Chefs Magazine and place your product in the forefront of key decision makers and consumers.
Please see our advertisement details:http://www.worldchefs.org/wacs2010/en/news/advertise.php

2011-07-07T18:47:00.003+08:00

Many volunteered, including Alan Orreal, for the 2003 World Cooks Tour...

And 2011 will be no difference, chefs from all corners will come together for this special event again.

2011-07-07T18:44:00.003+08:00

2011-07-07T18:40:00.000+08:00

EXPERIENCE
THE FLAVOURS OF THE WORLD

and you’ll be contributing towards feeding those most in need
- our children

26 Restaurants

25 Hotels

1000 local & international chefs from 42 countries

2011-07-07T18:01:00.002+08:00

You can download the PDF version of this presentation here

The 13th Penang International Salon Gastronomique

2011-06-11T18:47:00.002+08:00

With over 800 participants competing in 44 classes of events and more than 1000 entries, this had to be the biggest turn out of the series for Penang International Salon Gastronomique - Battle of the Chefs! In fact this was an increase of 37.5% over the last battle. We received entries from Russian, USA, Taiwan, South Korea, Thailand, Philippine, Singapore, China and many states of Malaysia.

This year Battle of the Chefs was endorsed by World Association of Chefs Societies as the “Regional Culinary Competition” and our Penang State Government approved “Penang Signature Event”. Thanks to YB Danny Law, Penang State Executive for Tourism Development for the encouragement and support.

After 3 days of Battle, 24 gold, 112 silvers, 238 bronze and 269 diplomas were given out by the Panel of 38 International Judges coming from USA, Germany, Switzerland, Ireland, Scotland, Italy, Australia, Singapore, Indonesia, Thailand, Myanmar, Hong Kong, Taiwan and Malaysia.

In addition we have 35 exhibition booths promoting food ingredients and services with more than 6000 industry players and visitors throng the newly laid ground. Awesome was the word often heard thru out the 3 days.

For results of the 2011 Winners, please visit: http://www.battleofthechefs.com.my/
View Peter Chan's BOTC Summary Report: http://ge.tt/8abrY15?c

Congratulations to all the Winners!!!

MLA Team Mandarin Oriental - Kuala Lumpur, Malaysia

2011-06-08T16:24:00.000+08:00

MANDARIN ORIENTAL, KUALA LUMPUR EMERGES OVERALL CHAMPION AT THE MLA BLACK BOX CULINARY CHALLENGE 2011

Kuala Lumpur, May 2011 – Mandarin Oriental, Kuala Lumpur is proud to announce that our culinary team has emerged overall champions at the recent Meat & Livestock Australia (MLA) Black Box Culinary Challenge 2011. With 16 teams participating in the bi-annual event, the culinary team at Mandarin Oriental won “Best Overall” as well as “Best Soup Course”. Supplied with only a box of mystery ingredients, the culinary team had only 24 hours to prepare, cook and present a full 4-course menu to be served to 20 guests.

The MLA Black Box Culinary Challenge is a team-based chef competition showcasing high quality Australian meat products to current and future chefs around the world. For 14 years, the challenge has influenced more than 3,500 young chefs, lifting their awareness and appreciation of Australian beef, sheep meat and goat meat. The competition attracts teams from hotels, restaurants, culinary schools and catering companies.

The winning team, led by See Lay Na and Zaid Aqeel, comprised of members from both kitchen and service, were required to work with ingredients that were given to them in a black box, comprising of lamb flap, beef brisket, carrots, mushrooms, lettuce, broccoli, cream cheese and strawberry. Out of these ingredients, the team managed to churn out a menu of Broccoli veloute, Slow cooked beef brisket, Lamb variation and Cream cheese bavaroise.

-end-

Black Box Gala Dinner

Wednesday 4 May 2011

Team Mandarin Oriental Kuala Lumpur

Lamb Variation

Lamb Flap Confit, Mushroom Roulade, Apple Compression

Velouté of Broccoli

Cheddar Chesse Custard, Smoked Cream with Thyme

Slow Cooked 65 C Beef Brisket

Basil Gnocchi, Caramelized Carrots, Demi Glaze

Strawberry

Cream Cheese & Bavarois, Kiwi Compote

World Association of Chefs Societies—News

2011-05-25T09:04:00.001+08:00

The New WACS Continental Director For Asia: Rick Stephen from Singapore
24-05-2011

The new WACS Continental Director for Asia was chosen by a fair voting system during the recent Asian Presidents Forum at Disney Hotel in Hong Kong last week.

Rick Stephen, who is a certified master chef and the Executive Chef for SATS Ltd, won by a majority of votes. He succeeds John Sloane, the former Continental Director for Asia, who made the decision to step down a few months ago due to his increasing work commitments as Vice President of F&B at Resorts World Sentosa.

Says Rick, “I hope to represent the member countries and ensure they get their hearing. WACS is also responsible for a number of great programs like Train the Trainer and Chefs Without Borders and I need to make sure the Asian members have access to these programmes.”

At the Asian Presidents Forum, John Sloane also added that he will still be supporting the various WACS initative from the background, and generously made the offer to host the next Asian Presidents Forum 2012 in Singapore.

Gissur Gudmundsoon, President of WACS said, "John has worked hard in his role and he has made a big difference. For that, we want to thank him and we look forward to his future contributions."

Up Close and Personal with Rick Stephen
The New WACS Asia Continental Director shares more about his vision.

Aussie ex-pat and Singapore Airport Terminal Services (SATS) Executive Chef Rick Stephen has been elected to the board of the World Association of Chefs’ Societies as Continental Director for the Asian region.

Rick replaces current Continental Director John Sloane, who resigned during his second term to focus on his role as Vice President of Food and Beverage at Resorts World Sentosa.

A former culinary Olympian and a prolific international judge, Rick is passionate about education, improving the status of chefs and linking young chefs with new opportunities in the region.

“After John announced his resignation I was approached by the Singapore Chef’s Association about standing for election,” Rick explains.

“The Asian economy is buoyant and India and China are the fastest growing economies in the world. With this growth there are new hotels, resorts and lots of new opportunities for Asian chefs. With the travelling I currently do for work and judging I’m in an ideal position to promote our profession, and I thought I could do even more as Continental Director.”

HKYC and WACS

2011-05-15T11:12:00.001+08:00

The Hong Kong Young Chef Club Members worked throughout the four days of HOFEX

running the WACS Stand and supporting the chefs corner feeding all the hungry chefs and judges.

HOFEX Day 1 Judges

2011-05-15T07:56:00.001+08:00

Head Judges

Here are the 30 international and 50 local Culinary Judges

HOFEX Gourmet Team

2011-05-15T07:49:00.002+08:00

Singapore and South Korea

HOFEX Barramundi Hot Cooking

2011-05-15T07:41:00.000+08:00

8th Salon Culinaire Indonesia Picture Galleries

2011-05-06T15:25:00.003+08:00

Many thanks to all the photographers at the 8th Salon Culinaire Indonesia for sharing these wonderful pictures...

Enjoy!!! :)

WACS Congress Official web site

2011-04-25T12:22:00.007+08:00

WACS Young Chefs readers

Do check out the official 35th WACS Congress website.

On the site you will find all the information you will need to attend the 35th WACS congress in Daejeon Korea in May 2012.

http://www.wacs2012.org

2nd Asian Junior Chefs Challenge

2011-04-08T13:36:00.004+08:00

2nd Asian Junior Chefs Challenge

20 Teams of 3 Participants & 1 Team Captain

3 Courses for 6 PAX

Competition was hotly contested by participants from Singapore, Malaysia, U.A.E., & the host country, Indonesia

If you are unable to view the slideshow, please click on this link:

https://picasaweb.google.com/wacsjunior/8thSalonCulinaire2011InJakartaIndonesia?feat=directlink

RWS donates S$300,000 to Japanese Red Cross Society

2011-04-03T13:03:00.000+08:00

RWS donates S$300,000 to Japanese Red Cross Society.

The RWS-Japan Relief Fund collection has come to a close and we sincerely thank all our team members for giving what they could.

Together we managed to raise S$157,811.22! Resorts World Sentosa as a company topped it up to S$300,000. This money will be sent the Japanese Red Cross Society in aid of tsunami relief efforts in Japan.

Japanese soccer superstar, Mr Hidetoshi Nakata, was also present to lend his support and penned his thoughts and well-wishes on a card.

Here are some words from our colleagues in Genting International Japan,

Find out more about the Fund Raising in the latest issue of aRWSome!

Singapore Junior Chefs Club

2011-03-27T11:03:00.005+08:00

Singapore Junior Chefs Club Bakes Cookies to Raise Funds for Japan!Dear Chefs and friend of the culinary world, As what the SJCC did 5 years ago for the Indonesia Tsunami, we will be baking cookie and selling them to all culinary schools, hotels, SCA and suppliers at $10 per bottle. Our target for this fund raising is to raise aleast 5K for the red cross to help the needs in japan.We will be gathering the orders and do the baking and packing at TP BCS. Which will be either this sat or next sat. (baking and packing will be done by SJCC committee, junior culinary team and BCS students)We hope that you will support us and buy some cookies, and help spread the word.

For orders, kindly email us at sjcc_elvin@yahoo.com

Yours sincerely,

Elvin ChewPresident SJCC

These Pictures Live from the Kitchens

Singapore Junior Chefs Club Raise Funds for Japan in Cookie Bake.

$10 will get you 400g of freshly baked cookies.

Singapore Wins Restaurant of Champions at Oceanafest 2011

2011-03-26T12:20:00.005+08:00

Singapore National Team

WINNERS

Oceanafest Restaurant of Champions 2011

Six International teams came to Perth to compete in the Restaurant of champions along
with two teams from WA and the Australian team
Singapore took out the Restaurant of Champions in a very close finish.

Singapore Oceanafest 2011

2011-03-26T12:02:00.003+08:00

SINGAPORE NATIONAL TEAM
TUESDAY 22ND MARCH
ENTREE
Taste of the Sea
Confit of salmon, citrus espuma
Mosaic of scallops, yuzu miso sauce
Yabby tail in smoked oil, pickled fennel salad

MAIN
Expressions of Texture
Beef cheek forest mushroom en croute
Roasted coriander crusted veal loin
Potato parsnip truffle custard
Port wine jus

DESSERT
Celebration of contrast
Chocolate meulleaux cake with Malibu
Passion coconut parfait
Berries compote

New Zealand Oceanafest 2011

2011-03-26T11:59:00.001+08:00

NEW ZEALAND NATIONAL TEAM
MONDAY 21TH MARCH

ENTREE
Crab & Herb Cheesecake with Cashew Citrus Crush, Mango Star Tea Smoked Salmon
with Fennel Puree, Crisp Potato wrapped Prawn with Bisque Vinaigrette

MAIN
Roasted Beef Fillet on Butternut Pumpkin, Beef Braise & Peppered Havarti Gnocchi,
Roasted Root Vegetables, Glazed Carrots & Beans, Pinot Noir Jus

DESSERT
Orange Tart with Raspberry & burnt Orange Salad,
Chocolate Macadamia nut Fritter,
Raspberry Sorbet with Chocolate Sago

Australia Oceanafest 2011

2011-03-26T11:52:00.002+08:00

AUSTRALIA NATIONAL TEAM
TUESDAY 22ND MARCH
ENTREE
Steamed Pemberton marron, Queensland spanner crab and cucumber jelly,
fennel pollen crisp, seared Rottnest Island scallop,
fennel and cucumber salad, celery sorbet, Marron chilli oil

MAIN
Boned and rolled slow cooked Milly Hill Lamb saddle,
milk poached kidney, mushroom, basil mousse, braised lamb shank,
herb crusted lamb sweetbread, potato and vegetable pave,
beetroot shallot tart, brussel sprout, lamb bacon, white carrot puree

DESSERT
Raspberry, orange chocolate bar, warm raspberry and coconut pudding,
white chocolate sauce, berry salad, semi fredo macaroon,
strawberry gelato, raspberry chocolate

Hong Kong Oceanafest 2011

2011-03-26T11:42:00.001+08:00

HONG KONG NATIONAL TEAM
MONDAY 21TH MARCH
ENTREE
Seafood combinations
With peppered pineapple, avocado puree, cherry tomato
And fennel cucumber salad

MAIN
A trio from the Lamb
Roasted rack of lamb on red wine sauce
Braised lamb rump & roasted vegetables
Poached lamb ravioli with cheese foam

DESSERT
Warm raspberry almond coulant, chocolate sphere with mango compote
Almond milk parfait

Pan Pacific Hotel Oceanafest 2011

2011-03-26T11:38:00.000+08:00

PAN PACIFIC HOTEL
SUNDAY 2OTH MARCH

ENTREE
Pan seared scallops, fresh watermelon, yuzu, chilli, mango lime puree
Micro herbs, chorizo confetti and foam

MAIN
Angus sirloin, cauliflower cumin puree, cherry tomatoes, asparagus,
potato & beef cheek dukkah moussaka, spinach & wild mushroom
red wine jus

DESSERT
White & Dark chocolate mousse, dark chocolate brownie, lavender ice cream
Strawberry salad, chocolate & caramel sauce

Philippines Oceanafest 2011

2011-03-26T11:32:00.002+08:00

PHILIPPINES NATIONAL TEAM
MONDAY 21TH MARCH

ENTREE
Shellfish “Pesa”
Seared scallop, blue crab fritter with a mussel, yabby & broccoli terrine
In a light ginger lemongrass broth
& “Tahure” tomato relish

MAIN
Roasted saddle of lamb with shiitake crepinette & “Caldereta” sauce
Sweetbread rice”Lumpia” baby cos lettuce with chorizo stuffing
Vegetable “Atchara” & garlic foam

DESSERT
Spiced infused pineapple in yoghurt mousse
On coconut Dacquoise, basil syrup & “Mascuvado Latik”

South Korea Oceanafest 2011

2011-03-26T11:15:00.002+08:00

SOUTH KOREA NATIONAL TEAM
TUESDAY 22ND MARCH

ENTREE
Marinated Mint and Basil Salt Mackerel with Mayonnaise Mandarin Sauce,
Basil and Anchovy Dried Acorn-Starch Jelly and Korean Green-Pea Jelly with Lemon Vinaigrette
Pickled Radish with Citron, Korean Black Berry

MAIN
Slow cooked Beef Sirloin Steak with Tofu, Parmesan Cheese Cream Sauce
Marinated Apple Covered Baked Beef and Pork Stick Korean Soy Sauce
Fried Polenta Kimchi Risotto with Lime juice and Olive Pesto sauce

DESSERT
Cinnamon sugar stuffed Pancake, Soy Pudding,
wild grapes Jelly and Mellow Persimmon Puree

Thailand Oceanafest 2011

2011-03-26T09:32:00.005+08:00

THAILAND

SUNDAY 2O^TH MARCH

ENTREE

Homemade Salmon Gravalax, Duo scallop mousse & sear langoustine

With Tom Yum Mayo

MAIN

Roast herb lamb loin with Butternut veggie “basket”, mushroom polenta

And Red wine lamb jus

DESSERT

Layer caramel cake with mango Grand Marnier tube jelo

Raspberry mousse on sable & lemongrass custard sauce

Western Australia

2011-03-26T09:11:00.005+08:00

WESTERN AUSTRALIA

SUNDAY 2O^TH MARCH

ENTREE

Gremolata Crusted Salmon, Roulade of Salmon Rose, Ceviche of salmon, Fennel puree,

Orange and Lime Jelly, Lime Vanilla Foam, Micro Herbs

MAIN

Slow Roasted Lamb Loin With Chicken Mouse, Braised Lamb Shoulder, Panko Crumbed Sweetbreads,

cream potato crush, Red Wine Poached Shallot, Buttered Baby Carrots, Bean,

Peas and Broad Beans, Mint Fluid Gel and Cabernet Sauvignon Jus

DESSERT

Almond Praline Mousse Cake with Bitter Chocolate Sorbet,

Cherry Kirsch Jelly, Chocolate and Cherry Macaroon

Vanilla Cherry Compote and Micro Mint

Oceanafest Day 1 Hot Kitchen and Restaurant of Champions

2011-03-21T09:26:00.003+08:00

Live cooking throughout the Day for Teams and Individuals went at a blistering pace keeping the Judges on their toes and tastebuds all day long.

Ocsanafest Day 1 Cakes Displays and Deserts

2011-03-21T09:10:00.006+08:00

Oceanafest Day 1 Cold Dispay

2011-03-21T09:10:00.005+08:00

Day 1 first off for the Judges Cold Static Display

2011-03-04T18:15:00.000+08:00

On behalf of the Singapore Pastry Alliance, I'm pleased to inform you that the organizer of Fonterra Pastry Challenge 2011 has invited students from all culinary schools / institutions, ITE , based in Singapore to participate in this prestigious event.

The Fonterra Pastry Challenge 2011 is in conjunction with School of Hospitality ITE College West . It will be a one day competition held on Monday, 21st March 2011.

The deadline of the first selection recipe submission is on 11 March 2011. We would like to request you to encourage your fellow colleagues and students to participate and show their support for this contest.

The first prize is indeed both attractive and educational as past winners were awarded to attend a special Pastry workshop in Kuala Lumpur by renowned French Pastry Chef Jean-François Arnaud MOF.

You can find out all related information on the attachment.

Should you need further enquiries, please do not hesitate to contact Miss Liang Sock Peng from Fonterra Brands (S) Pte Ltd.

Her direct tel number is Tel: (65) 63113866

Email: sockpeng.liang@fonterra.com

Thank you and look forward for your support.

Warmest regards,

Kenny Kong

President

Singapore Pastry Alliance

Member of Singapore Chefs Association

ECG Salon 2011 Gold with Distinction for LIVE Vegetable Carving

2011-03-03T17:20:00.004+08:00

At this years Emirates Salon Culinaire 2011 there was one Gold with Distinction awarded and it was for this Live vegetable carving that in the judges opinion was just outstanding and flawless.

This amazing piece is named Bird Catching Fish and was carved live in 120 min.

ECG Hot Kitchens

2011-03-03T16:57:00.003+08:00

One of the main features of any salon is the live cooking sections, at this years Emirates Salon Culinaire 2011 many entires were in for a treat. Thats because of the excellent kitchens that were built for them to work with.

Ginox Food systems had pot together a kitchen package for hot live cooking better that any this Chef has ever seen in any hot cooking competition.

Under bench chillers with fully plumbed hand washing sinks along side induction cook tops and a brand new Convotherm oven was placed together in a seamless stainless steal benchtop U shape arrangement with non slip flooring.

ECG Salon 2011 Team Ice Carving Day 4

2011-03-03T16:43:00.002+08:00

Team Ice Carving,

I take this opportunity to thank my fellow Judges and Marshal's for a wonderful 4 days Judging the Ice-carving. Karl and Heinz you Chefs are the best to work with.

Alan Orreal

ECG Salon 2011 Hot Cooking - Fish

2011-03-03T16:35:00.002+08:00

While there was Live cooking every day for Beef and Fish with many entries, I only had time to capture a few shots. Next time I will get more for you all to see.

ECG Salon 2011 day 4 Four Course Vegetarian Cold Display

2011-03-03T16:29:00.000+08:00

ECG Salon 2011 Day 4 Petit Four

2011-03-03T16:22:00.000+08:00

ECG Vegetable Carving Display Day 4

2011-03-03T16:18:00.002+08:00

Vegetable Carving Displays for Buffet (not live carving)

ECG Salon 2011 Day 3 Ice Carving

2011-03-03T16:08:00.001+08:00

Cheek out the 2.8m high Ice Carvings from the Team events.

ECG Salon 2011 New Arabian Cuisine Cold Display Day 3

2011-03-03T15:52:00.004+08:00

Now for something new Arabian Cuisine presented in a modern plated style.

ECG Salon 2011 Dress the Cake Day 3

2011-03-03T15:45:00.001+08:00

ECG Salon 2011 Tapas cold display Day 3

2011-03-03T15:40:00.001+08:00

Click to down load these Tapas displays

ECG Salon Dubai 2011 Chocolate Pieces

2011-03-01T11:08:00.002+08:00

Cheek out all the great Chocolate , Sugar Works displayed along side Bread and Wedding Cakes of great detail at the ECG Salon 2011

ECG Salon 2011 Four Course Set

2011-03-01T11:03:00.002+08:00

More Cold plates for our Judges to award point to.

ECG Salon 2011 Day 2 Ice Carving

2011-03-01T11:00:00.001+08:00

ECG Salon 2011 Day 2 Plated Desserts

2011-03-01T10:54:00.002+08:00

Today is the second day of the EGC Salon 2011 and the Judges are spending the morning Judging Plated Desserts.

Emirates Culinary Gulid's Salon Culinaire 2011 - Arabian Feast

2011-02-28T10:15:00.001+08:00

Day 1 Arabian Feast Clod Display

Emirates Salon 2011 Day 1 Five Course Set Menu

2011-02-28T09:45:00.002+08:00

Day 1

Cold Display Five Course Set at the Emirates Gulinary Guild's Salon 2011

Day 1 Ice Carving

2011-02-28T09:26:00.000+08:00

Emirates Culinary Guild's Salon 2011-Ice Carving Day I

2011-02-28T09:16:00.002+08:00

Day 1 and the Ice is flying, 16 hopeful Ice Carvers took to the main stage showing a large crowd their skills and that they did.

2011-02-25T14:58:00.001+08:00

Warmest greetings from All Japan Chefs Association

The 15th WACS Asian Presidents Forum will be held from 23rd to 25th of April in Tokyo, Japan.

As a proud WACS member, AJCA is privileged to host the 15th APF and we look forward to participation from all member countries; renewing the bonds of friendship; strengthening our communication with one another at our annual APF.

This year, we will introduce Japanese culinary history and culture at a One-Day Food Tour. The day will culminate with our 15th Ceremony Dinner with special guests in attendance. Also, we will visit Tokyo’s most famous Tsukiji Market in the early morning, and much more.

Had AJCA not joined WACS in 1960, Western gourmet culinary food culture would not be what it is today. This, in turn, has helped Japanese cuisine, food culture and history to be elevated and recognised as a global cuisine.

We are very excited to be hosting the 15th APF in this new format, and we hope that you will all find it culturally enriching as Japan ink this chapter in the APF’s history.

It will be an honour if you do share this opportunity with us, and we look forward to having a wonderful blooming season with you here in Tokyo!

With culinary regards,

Toshi Utsunomiya

President of All Japan Chefs Association

The Emirates Salon Culinaire 2011 Feb 27th -March 2nd

2011-02-25T08:06:00.004+08:00

The Emirates Salon CulinaireOrganised by the Emirates Culinary Guild Endorsed by the World Association of Chefs’ Societies
An Overview of the Emirates Salon Culinaire
The Emirates Salon Culinaire (ESC) is a series of practical and display-based culinary competitions; entry to which is open to professional chefs, pastry chefs, cooks and bakers. Some of the competitions are designed for entry by a single competitor; others are designed as team events. Each competition is called a ‘class’.Each class of the various competitions is intended to test the differing skills of entrants whilst also celebrating the preparation and presentation of food and its accoutrements in attractive and pleasing forms.The team events are designed to test cooperative, gastronomic and artistic skills. The practical cookery events test gastronomic and timing skills. Artistic and timing skills are required for the practical artistic events.The salon takes place over four days at the Dubai International Convention and Exhibition Centre. It is run in conjunction with the annual Gulf Food Hotel and Equipment Exhibition.The Emirates Culinary Guild (ESC) in its organisation of the salon is strongly supported by Dubai World Trade Centre Management Company (DWTC) in the provision of space, stand construction and logistics. The exhibits at the salon act as a display for the UAE hospitality and food industry. They bring to the attention of the general public the service and food concepts and fashions currently prevalent within the region’s hotels and restaurants. To the professional chefs competing, the salon presents an opportunity for them to test themselves against the bounds of their perceived abilities, and to demonstrate to the public, their colleagues and their seniors the scope of their artistic acumen and practical dexterity. Through the media of competition and exposition, the salon serves to inspire and encourage young chefs to continue striving for ever upward improvement in their daily work practice. There are few things more stimulating or heartening than to receive tribute from one’s respected peers and seniors. Accordingly the competitors at the salon are judged by a panel of 20 international adjudicators, each one of whom is an approved international judge of the World Association of Chefs’ Societies (www.wacs2000.org). Entrants to the various competitions do not compete directly against each other; rather, they strive to reach perfection in their art. Each of their creations is then judged by the panel according to its international merit. Gold, Silver and Bronze medals and certificates are awarded to those competitors whose exhibits, in the opinion of the judges, have reached the commensurate international standard. In addition to the medal awards, there are special trophies awarded to individuals who have attained excellence at the competition in their particular field: gastronomy; bakery/pastry; artistic - and a new award designed to encourage the development of Arabic cuisine. To any member of the general public fortunate enough to observe it , the Emirates Salon Culinaire is a visual extravaganza of culinary showpieces and practical cookery demonstrations: exciting ice carvings; intricately decorated buffet platters; spectacular pastry and chocolate creations; picture-perfect, aspic-preserved, platters of all manner of edible delights: Wedding cakes; celebration cakes; works of genius in spun and blown sugar: in fact, a seemingly endless presentation of gastronomic masterpieces. All this - coupled with four days of real-time, hectic, and thrilling cookery competitions - fought against the constraints of time, makes the salon a stimulating event that has become a major attraction at the Gulf Food, Hotel & Equipment Exhibition &Salon Culinaire.http://www.emirates-culinaryguild.com/html/emiratessalon.php

Online Video Cookbook of Recipes from IdealChef.com

2011-02-21T13:40:00.000+08:00

An Online Video Cookbook of recipes submitted by professional chefs!

Idealchef.com differentiates itself by providing our viewers with video recipes by Professional Chefs. Our Chefs take the fear out of cooking by showing you each step.

Click here to start searching for your favorite video recipes or click on the pictures below to see some of our favorite video recipes!.

2nd Junior Asian Chef Challenge

2011-02-21T12:57:00.002+08:00

The 2nd Junior Asian Chef Challenge will be held in Jakarta, Indonesia.

Event: 8th Salon Culinaire 2011

Date: 6 - 9 April, 2011

Up for the challenge? :)
Click on this link to download the information pack!
http://acp-indonesia.net/index.php/download/category/1-registration-form?download=9%3A2nd-junior-asian-chef-challenge

GROUP 4 - Class 17: JUNIOR ASIAN CHEF CHALLENGE LIVE

Open to teams from culinary schools or institution in Asia, member of World Association of Cooks Societies (WACS). Each team must comprise of 1 Team leader (no age limit) and 3 Junior Chefs (aged between 19-27 years).

Team to prepare and present within 120 minutes, 3 course menu consist of Appetizer, Main course and dessert for 6 people. Appropriate show plate must be brought in by the teams (Pre cut vegetables and basic sauce/stock are allowed)

  Each kitchen station will be properly equipped; competitors will be advice at the later date of equipment
provided. Please bring along your own kitchen utensil and small equipment.
  Recipes and menu required for display

  Mise-en-place and Cleanliness 0 – 10 points
  Correct Professional Preparation 0 – 30 points
  Arrangement and Presentation/Innovation 0 – 20 points
  Taste & Texture 0 – 40 points

   Maximum 100 points

2011-02-20T11:54:00.000+08:00

From hawker to haute

February 19, 2011

Stellar kitchens ... Tetsuya Wakuda's Waku Ghin. Photo: Leisa Tyler

A constellation of celebrity chefs is transforming fine dining in Singapore, writes Leisa Tyler.

Some say Singapore is one of the best eating cities in the world. It is certainly one of the most diverse. Founded by Sir Stamford Raffles as a trading post of the British East India Company in 1819, the tiny island settlement attracted labourers, merchants and mercenaries from Kerala to Canton. Continuing their culinary traditions, and sometimes blending with the styles and spices of their neighbours, these new arrivals helped Singapore become a smorgasbord of Asian cuisines.

From rich buffalo rendang, originating on the Indonesian island of Sumatra, to Chinese-style pork-rib soup and creamy Nonya-style laksa fusing Chinese ingredients with south-east Asian spices, these dishes can be had cheaply and cheerfully at hawker stalls and laneway restaurants across the city for just a few dollars a plate.

But now Singapore is shifting its culinary attention. Spurred by the arrival of satellite kitchens run by celebrity chefs in the flashy Marina Bay Sands and Resorts World Sentosa - Singapore's new casino-hotel complexes known together as the ''integrated resorts'' or IRs - the city is embarking on a campaign to reinvent itself as Asia's premium destination for haute cuisine.

''In the past, we heavily promoted street food but with the two IRs, it's time to start changing our focus,'' says Ranita Sundramoorthy, who oversees dining at the Singapore Tourism Board.

The kitchen line-up is extraordinary. French chef Joel Robuchon, who has 20 restaurants around the world with 26 Michelin stars between them, plans to open three diners in Singapore by April. Austrian-American culinary entrepreneur Wolfgang Puck and Daniel Boulud, of New York's Daniel, both opened venues early this year. French chef Guy Savoy and Spain's Santi Santamaria opened eponymous restaurants in May last year (Santamaria died earlier this week while giving tours of his new restaurant). Tetsuya Wakuda, of legendary Sydney restaurant Tetsuya's, opened Waku Ghin two months later. Australian Scott Webster has opened Osia, offering ''authentic Australian cuisine'' using not-so-authentic Chilean sea bass and bluefin tuna.

Fine dining in Singapore doesn't come cheaply, however. Kyoto-born Kunio Tokuoka's restaurant of the same name has tasting menus for $S750 ($580) plus 17 per cent tax a head. Only steps away from Resorts World Sentosa's casino, it's not hard to see who the restaurant is targeting.

To get to Waku Ghin, Santi and Guy Savoy, you must traverse a shopping mall, then make your way through gaming halls heaving with adrenalin-charged punters.

Inside Waku Ghin, the incongruities continue. Most of the 11-course degustation menu is served in one of four teppanyaki booths - bare wood-panelled rooms where guests sit side by side facing a teppan hotplate; dessert is served in a different room. You might score a booth to yourself, as I did, or you might have to share, in which case you'll be seated beside a stranger. The first five courses are prepared in the kitchen. So with no art to gaze at, no music, no chef at the hotplate and conversation with your dining partners only possible by turning your body to see them, the ambience is strangely austere, almost frigid.

Wakuda's food, however, is extraordinary, with dishes such as plump Pacific oysters with ginger and rice wine, an astoundingly sweet and creamy sea urchin served with raw shrimp and caviar, fresh Tasmanian abalone (which is, disturbingly, fried alive in front of you) and thin slices of seared wagyu beef with fresh dragon-fire wasabi.

Next door, Santi's atmosphere is more engaging and he scores top marks for food, too. The country-style Catalan dishes include a gobsmacking tuna belly with eggplant and truffle, melt-in-the-mouth roast pig and a wooden trolley of more than 26 artisanal cheeses to choose from. There is an excellent Spanish and French wine list and an affordable tapas bar.

Although these star chefs add a new dimension to the city, Singapore's gastro scene has been maturing for some time. Last year, two Singapore restaurants - Iggy's and Jaan par Andre - scored places in the San Pellegrino world's 50 best restaurants list; another two - Les Amis and Gunther's - were listed in the top 100.

First appearing in the list in 2009, Iggy's, which is owned and run by sommelier Ignatius Chan, is known as much for its shoebox size, absence of windows and homely bookshelves full of cookbooks as it is for its cuisine: oysters with mascarpone and Japanese mint; slow-cooked egg with black truffles. (The restaurant recently moved to a slick new space at the Hilton Hotel.)

''We hope one day Singapore will be another San Sebastian,'' Chan tells me, referring to the Basque city famed for its cuisine.

When Jaan par Andre at the Swissotel made the best-restaurant list, dashing young Taiwanese chef Andre Chiang was running the kitchen. Chiang has since left Swissotel to start a restaurant of his own, a 30-seater named Andre. Set inside an early 20th-century two-storey house at the New Majestic Hotel in Chinatown, Andre is hushed and refined, with white linen, Christofle hand-moulded crockery and a whimsical herd of shaggy sheep stools standing by.

Before dinner, each person is given a booklet with stories and drawings outlining Chiang's philosophy and relationship to food. Only artisan-grown produce is used, with five or fewer ingredients a dish. The raw-scallop ravioli in a purple cauliflower consomme is so beautiful, it could be a watercolour; oysters served with sea grapes and a foam of Granny Smith apples is a perfect combination. With relaxed but attentive service and wines from little-known family producers in France, Andre is, for me, Singapore's most exceptional dining experience.

Swedish chef Ebbe Vollmer has now taken the helm at Jaan Restaurant. This long-standing restaurant on the 70th floor of Swissotel The Stamford, with its dazzling Murano chandeliers and views across the city, is elegant and classy. Vollmer's food isn't as theatrical as Chiang's was in this restaurant but it remains a fine choice, with dishes such as butter-soft pheasant with Madeira sauce and boudin blanc with mustard, teamed with a superb wine list and outstanding service.

Rustic meets industrial chic at Cocotte at the recently opened Wanderlust hotel. The bustling ground-floor diner swarms with patrons in jeans and T-shirts and wooden trolleys stacked with cheese. The hearty French farm food is simple and casual: think fatty pig's trotters, tongue-tingling onion and anchovy tarts and a succulent organic roast chicken served with the carcass and a pot of roast vegies on a wooden platter.

If that doesn't wow you, there's always hawker centre next door.

Leisa Tyler stayed courtesy of the Swissotel and Wanderlust hotels.

Taken from: http://www.smh.com.au/travel/from-hawker-to-haute-20110218-1aywz.html

Elvin Chew Elected President of SJCC

2011-02-14T18:30:00.001+08:00

Singapore Junior Chefs Club

SJCC congratulates Elvin Chew on being appointed the new President of SJCC and wishes Jasper Jek, Past President of 5 years, all the best in his future endeavours.

Latest from Singapore SJCC

2011-02-14T18:22:00.000+08:00

New Blood; Old Recipe

Year 2011; a new beginning, a continuation, a journey we started barely a year ago. The Singapore Junior Chefs Club Culinary Team started off strong with an encouraging accolade of 1st Runner up at the 2010 Penang Chefs Challenge. The team was led by me, Sean Lim. Together with Benedict Yong, Corinne Ruth and Tiffany Wee. Not forgetting the ever supportive Team Assistants, Eunice Koh, Lays Poh and Ammierul. Since then, the team has grown to eleven members strong. The latest addition to the team will allow talents to be groomed and wider horizons to be exposed to discerning young culinarians- the aim and grounding principle(s) the Singapore Junior Chefs Club was set up for.

Two thousand eleven will be an exhilarating year for the SJCC Culinary Team with a line up of regional competitions like Food Hotel Indonesia and Battle of the Chefs, Penang 2011. Not forgetting the highly anticipated Hofex- WACs Hansbusken Junior Chef Competition Asia Selection 2011. This is a competition whereby young culinarians 25 and below battle it out to earn a spot in the Hansbusken Junior Chef Competition Korea 2012. A prestigious and adrenaline driving competition awaits the team.

The team’s intensive training sessions will be scrutinized under the watchful eyes of Chef Elvin Chew and Chef Tian Mu. Advice from our Nation’s culinary powerhouses, Chef Otto Weibel, Chef Eric Teo and Chef Tony Khoo will ensure a stronghold of defence against our regional and world competitors. With a wealth of experience and knowledge supporting us, the youth team hopes to fly the Nation’s flag high and mighty like our mentors have.

Together as a team we believe only hard work pays off. Talent is a gift and for those who lack, diligence ultimately compensates. Humility keeps us grounded and results are secondary compared to lessons and experiences gained in ethical competition.

Best Culinary Spirits,

Sean Lim

World Chefs Tour Against Hunger 2011

2011-02-14T17:41:00.003+08:00

World Chefs Tour Against Hunger 2011

South Africa

21 - 30 August, 2011

The World Tour hopes to raise a total of R4 million to fend off hunger. The Bidvest donation and the Brian Joffe appeal are the main ingredients in the mix.

Convenor of the 2011 tour is Chef Martin Kobald (South African Chefs Association's honuary president). Hope's to welcome over 200 chefs from across the globe in the effort to feed the nation.
The organisers plan to hold gala dinners around the world to raise awareness of the scourge of hunger while raising money.

Bidvest, operational in 20 countries and across four continents, provides substantial international reach of its own.

Says Kobald: “We anticipate that the Bidvest World Chefs’ Tour Against Hunger will prove to be the biggest fundraising event ever undertaken within the global chefs’ fraternity.

“We feel hugely privileged to be supported by Bidvest and afforded the opportunity to invite chefs from around the world to share their knowledge and compassion in the fight against hunger.”

R4 million poured into the ‘pot’ would easily create a new record.

In 1993, when international chefs first came to South Africa to raise money to fight hunger, R500 000 was raised. The follow-up 10th anniversary tour in 2003 raised R1,5 million.

2011-01-31T16:38:00.004+08:00

The Singapore Pastry Junior Team has emerged 4th place at the prestigious International First Junior World Pastry Team Championship finals held in Italy Rimini on the 24-25 January 2011. It was an intensive competition, spanning over two days, competitors have to produce sugar and chocolate sculptures, three-types of chocolates, three gateaux, 24 ice cream sticks and 24 individual misery basket desserts.

The Singapore Junior Pastry team has also been achieved the 3rd place of desserts and 3rd place of chocolate show piece.

The Champion goes to Italy. 2nd place is South Korea, 3rd place is France.

The Singapore Pastry Team is represented by:-

~ Deshayes Frederic(at-sunrice) Team Coach.

~ Yong Rui Qin Vivienne(at-sunrice/Raffles Hotel) Team Member (chocolate showpiece, desserts and praline)

~ Wong KokYung (Fairmont Singapore & Swissotel Hotel) Team Member(sugar showpiece, ice cream, desserts and Chocolate gateau )

~ Kenny Kong (Swissotel the Stamford and Fairmont Singapore) Team Manager

Please join me in congratulating them for their fantastic effort!

Attached pictures were their finished showcase.

We would also like to thank the following sponsors who have made this all possible, without them we couldn't have done it!

At- Sunrice GlobalChef Academy

Raffles Hotel

Fairmont Singapore & Swissotel the Stamford

Indoguna Singapore Pte Ltd

Phoon Huat & Co (Pte)Ltd

Win Sin Pte Ltd

Fabbri Asia

Maxwill Foodlink Pte Ltd

Barry Callebaute Asia Pacific

Frosts Food & Beverage Pte Ltd

Foodxervices

Valrhona

Montreaux Patisserie

Chef Revival

Sia Huat Pte Ltd

Euraco Fine Food Pte Ltd

Vismark Food Industries

Once again, thank you all for your support...

Texts & photos kindly provided by:

Kenny Kong

President

Singapore Pastry Alliance

Member of Singapore Chefs Association

Bocuse d'Or 2011

2011-01-29T10:05:00.004+08:00

SIRHA, the annual worldwide event for the catering and hotel industries, came to a close after an exciting series of events from 22 to 26 January 2011 at EUREXPO, Lyon, France. One highlight was the Dîner des Grands Chefs du Monde, where 90 of the world’s greatest chefs attended a once-in-a-lifetime gala dinner in tribute to Chef Bocuse. In total, more than 200 gourmet chefs from around the world including names such as Daniel Boulud, Alain Ducasse, Joël Robuchon, Santi Santamaria, Yannick Alleno, Bruno Menard, Guy Savoy, Shuzo Kishida and many more gathered for this exhibition of international cuisine.
One of the main highlights was of course, the 15th edition of the Bocuse d’Or competition. A total of 24 chefs from around the world had only five hours and 35 minutes to prepare two dishes using the official products of Bocuse d’Or 2011, namely Scottish lamb for the meat dish and monkfish, crab and Scottish langoustine for the fish dish. To make the challenge tougher, they had to compete in dedicated contest kitchens in full view of the public! They were judged by a jury comprising of 24 influential chefs from the represented countries, led by president-founder Chef Paul Bocuse, honourary president Chef Yannick Alleno (Bocuse d’Argent 1999) and president of the international jury Chef Geir Skeie, (winner of Bocuse d’Or 2009).
In the end, it was Chef Rasmus Kofoed of Denmark who won the coveted Bocuse d’Or 2011 trophy and €20,000 in prize money. In second place was Chef Tommy Myllymäki of Sweden, who won the Bocuse d’Argent trophy 2011 and €15,000 and in third place, was Chef Gunnar Hvarnes of Norway who walked away with the Bocuse de Bronze trophy 2011 and €10,000. Several special prizes were also given out, including best commis prize for Chef Tatsuo Nakasu of Japan, a special fish prize to Chef Franck Giovannini of Switzerland and a special meat prize to Chef Jérôme Jaegle of France. The country of Guatemala won best promotional campaign and Spain won best poster.
To enhance the contestants’ skills and viewing experience of the spectators, the prize-giving ceremony was held in the newly launched Espace Auditorium Paul Bocuse. Named after Chef Bocuse, the hall covers 10,500 metres square and has a seating capacity of 2,000. To celebrate the official opening on 26 January, the last day of SIRHA, 70 three-Michelin-starred chefs left their handprints in the entrance to the hall before attending the Bocuse d’Or prize-giving ceremony. What a spectacular way to end yet another year of this prestigious event!For more information, please visit http://www.bocusedor.com/ or http://www.sirha.com/.

From. Asia Cuisine

MLA Blackbox held at Resorts World Sentosa.

2010-12-21T13:46:00.001+08:00

TEMASEK CULINARY ACADEMY REIGNS SUPREME IN MEAT AND LIVESTOCK AUSTRALIA BLACKBOX CULINARY CHALLENGE

30 September 2010 – The gold medal and best establishment award in the prestigious Meat & Livestock Australia (MLA) Black Box Culinary Challenge has been awarded to Temasek Culinary Academy !

The MLA Black Box Culinary Challenge is a hands-on outside catering concept for young chefs. For the first time, the event was held truly outdoors at the Coliseum at Resorts World, Sentosa. The venue created an atmosphere for a battle of the gladiators or in this case, the battle of the food gladiators. The ten teams in the competition served two tables each in a banquet style setting gala dinner for distinguished guests and members of the local food and beverage (F&B) industry.

For this competition, the 84th competition held globally, the theme was simple, encourage inspiring and innovative dishes of Australian lamb and beef. The mystery 18 ingredients, were revealed a day before to the participants for the preparation of the four-course menu. The teams were each given just one hour to come up with a menu to impress the judges. The feature of the ingredient list was Kobe Cuisine D rump and White Pyrness lamb leg.

The first runner up went to Royal Plaza on Scotts and the second runner up was Shangri-La Hotel Singapore. Their prizes include a medal and S$1,000 and S$500 respectively. The other awards of the night include best table display that went to Grand Copthorne Waterfront, best appetizer went to Marina Bay Sands and the best main course went to Royal Plaza on Scotts. Temasek Culinary Academy also sweeps the awards for best soup and best dessert.

The guest-of-honour of the night was His Excellency, Australian High Commissioner Doug Chester.

The judging panel was led by Alan Palmer, global competition coordinator of MLA Black Box Culinary Challenge, Chef Rick Stephen, executive chef of SATS, William Gibb Taylor, course manager of ITE, Chef Yen Koh, executive chef for Unilever Food Solutions and Chef Tony Khoo, executive chef for Marina Mandarin. The sponsors that provided the ingredients and venue for the night includes Resorts World Sentosa, Kobe Cuisine, White Pyrness, Culina, Unilever Food Solutions, DiGiorgio Family Wines, San Pellegrino and National Foods.

As the night draw to a close, the event was a success and we look forward to the next time the MLA Black Box Culinary Challenge comes to town again!

Extracted from Singapore Junior Chef Club

2010-12-21T12:30:00.004+08:00

World Chefs Magazine Out Now...

2010-12-21T12:01:00.001+08:00

World Chefs Magazine can also be ordered in hard copy format.

Please keep in mind for your future events.

See details:

http://issuu.com/worldchefs/docs/issue03

WACS Asian Forum 2010

2010-11-14T18:24:00.000+08:00

WACS Asian Presidents Forum 2010

The World Association of Chefs Societies (WACS) Asian Presidents Forum was held in Daejon, Korea, from the 3rd to 4th September 2010. I was privileged to be part of the Singapore delegation to attend the Forum. Together with me, Singapore was represented by Edmund Toh, Vice-President of Singapore Chefs Association (SCA) and Jenny Tan, Branding and Communications of SCA.

It was a meeting of the Presidents of the various chefs associations in Asia. The meeting was chaired by WACS Asia Continental Director John Sloane. Along with him were President of WACS, Gissur Gudmundsson, WACS Continental Director for Africa and Middle East, Arnold Tanzer, and WACS Continental Director for Pacific Region, Glenn Austin. Also present, besides the respective associations’ presidents, were Cassandra Hayden, representing Women in WACS, and Charles Carroll who is coordinating the WACS Congress 2012. It didn’t take long for me to realize that I have read one of Charles Carroll’s books before, entitled Leadership lessons from a Chef: Finding time to be great.

The meeting was fruitful with many topics being discussed. Presidents of the various associations took to the podium and shared with their fellow counterparts the on goings of their association. Hong Kong Young Chefs Club, like us SJCC, had a representative for the meeting and shared on her club. The HKYCC has been doing great, and has had recent overseas exchange programs.

I briefed on our club and the perspectives our committee had on giving focus to young chefs for our profession’s future, being patient to young chefs and their mistakes, and guiding and encouraging young chefs in their work in junior chefs clubs. I also highlighted that each club can be unique and is perfectly fine to differ from one another, so long as it remains focus to the primary goal which is to inspire and guide young chefs. (E.g. some clubs are strong in competitions, some focus on membership figures; some do not have as many activities, while others are at their early forming stage)

President Gissur also gave us insights on new initiatives in WACS, such as Chefs Without Borders (A humanitarian aid project which chefs can play a big part in) and WACS’ endorsement of culinary institutions.

There were also paper presentations on Korean Food, WACS Congress 2012, and a Honey Candy making presentation (which reminded me of the Chinese Dragon Beard Candy). The Korean Chefs Association was a warm host, making sure there were translators around wherever we go, hosting us to sumptuous receptions, including a reception and outdoor concert graced by the Mayor of Daejon city.

Apart from getting used to having lots of Kimchi and Samgyetang, it was a productive trip of networking and gaining useful information to be shared with my committee and members.

Jasper Jek

President

Singapore Junior Chefs Club

Joel Robuchon in Singapore

2010-11-01T14:18:00.001+08:00

French Culinary Maestro visits Singapore

World renowned Chef-Entrepreneur Joel Robuchon flew into the lion city with the prospects of having his signature restaurants opening their doors by next year at the Resorts World Sentosa. Chef Robuchon who is one of the world’s most Michelin Stars decorated chef was in town to discuss the launch of his latest F&B ventures to be opened at RWS as part of the government assisted efforts to transform the island city state into one of the world’s significant culinary capitals with the opening of the two Integrated Resorts recently. Both IRs have been courting world class celebrity chefs to be a part of their F&B dinning concepts program and Chef’s Robuchon’s partnership with RWS is certain to add more weight in making Singapore a culinary hotspot in the gastronomic world of fine cuisine.

During his short stay in Singapore, WACS’s Continental Director for Asia, Chef John Sloane and SCA Vice President, Chef Edmund Toh had the rare but excellent opportunity to exchange dialogue with the renowned French Culinary Maestro and to introduce Singapore Chefs Association and the organization’s dynamics to him. Chef Robuchon was briefed by both local veteran culinarians on how the professional chef’s career has evolved in Singapore as the country transformed over the years. They also shared success stories of SCA endorsed past and present National Culinary Teams in areas of international culinary competitions, SCA members integrating into and supporting community living programs and being culinary ambassadors for Singapore’s home grown cuisine through international cuisine exchanges and food related media programs.

In honour of his visit to Singapore, Chef Robuchon was also presented with the SCA 25th Anniversary commemorative cookbook that portrays the history of our progress, achievement s and a plethora of award winning recipes presented during the various international culinary competitions like Culinary World Cup Luxemburg, Culinary Olympics and Igeho Basel.

Eric Low

Nestle Professional Rising Chefs Challenge 2010

2010-11-01T13:48:00.002+08:00

SJCC - Nestle Professional Rising Chefs Challenge 2010

NESTLÉ PROFESSIONAL FOCUS ON YOUNG CHEFS

The Spotlight On Singapore’s Young Chefs And New Talents

The Second Annual Rising Chefs Challenge 2010

23 SEPTEMBER 2010 – As part of its commitment to nurture the young in the hospitality industry, Nestlé Professional along with the Singapore Junior Chefs Club organised the second annual Rising Chefs Challenge 2010 last Saturday, 18 September at Tourism Academy @ Sentosa. Eight teams of two junior chefs each competed ina gruelling challenge that saw them pittheir culinary skills to be recognised as the Rising Chefs of 2010. The teams from different culinary schools and restaurants were given two hours each to prepare a restaurant platter for five, focusing on creativity, technique, taste and nutrition using three Nestlé Professional products – MAGGI Chef’s Secret, MAGGI Mash Potato Instant Mix and Buitoni Coulis De Tomate.

Temasek Polytechnic proved to be the culinary college to beat when three of its teams emerged as the top three winners of the competition. The champion walked away with a challenge trophy, certificate and the ultimate prize of an all-expense paid trip to China to intern and train at one of the country’s top restaurants. The winner was The Secret Chefs. Made up of Temasek Polytechnic’s applied science students, Andy Tan and Ethan Goh, the duo created a restaurant platter that showcased their creativity.

Goh said, “We decided to make full use of a whole duck when we brainstorm for ideas for our dish. We sous vide the duck breast and served it with an orange carrot purée while the duck thigh was braised with the Buitoni Coulis de Tomate. The bones from the duck were used to make our cooking stock and we also featured a polenta crumbed foie gras to complete the dish.”

Team Temasek CCM (Calvin Tan and Piak Jia Ying) proved to be a force to be reckoned with as the first runner-up. Their creation of herb crusted lamb rack and spiced loin, ratatouille of Buitoni Coulis de Tomate, asparagus and glazed pearl onion, Maggi croquette potato with currant and berry sauce charmed the judges with their originality and creativity. They also took home a challenge trophy and certificate for their effort along with a knife set worth S$1,400. Tan revealed, “We really enjoyed using these products. They’re so versatile and we benefitted from it. It was definitely a good challenge for us as we managed to incorporate the three products seamlessly into our dish.”

The second runner-up prize of a challenge trophy, certificate and S$700 book hamper went to Pay Sin Wei and Jessica Tan of Team BCS, also from Temasek Polytechnic. They both also won the best hygiene title. Presenting a unique dish, the duo went with sous vide shark steak in spicy tomato avocado sauce, sour cream Duchesse potatoes and sautéed asparagus in raspberry infused hollandaise. Pay shared, “When we found out that we’re supposed to use the Maggi Mash Potato Instant Mix, we knew we had to create a new version of the famous Duchesse potatoes. We’re very happy with the results. Like our fellow competitors, we used the Maggi Chef’s Secret Seasoning as our flavouring. We omitted the usage of salt because it was better than salt, full of flavours!”

The remaining participants each received a consolation prize as well as a certificate and they are Team Cuscaden (Yeo Sheng Xiong and Muhammad Shawal), Team Victory (Jessica Tan and Rachael Koh), Team Les Atascia (Kiti Kui and Leong Li Ping), Team MK (Chia Jue Xian and Jeagan s/o Nadzan) and Team Republic One (Agassiz Kong and Wong Quinnson).

The adjudicators of the competition represented the who’s who of Singapore’s culinary scene. Led by the culinary godfather, Chef Otto Weibel himself, the panel consisted of Chef Eric Teo, president of the Singapore Chefs Association, Roger Frei, Nestlé Professional’s regional food manager for Asia, Oceania and Africa and Lydia Tan, nutritionist with the Health Promotion Board. Speaking during the prize presentation, Chef Weibel said, “The judges saw a lot of creativity today and a lot of effort put in by all teams. Everyone did a good job today. It’s important for junior chefs like all of you to constantly push yourselves and participate in competitions like these. Only then you’ll have the exposure and experience. It’s more important than winning but always remember to try your best.”

Also at the prize presentation was Jasmmine Wong, country business manager for Nestlé Singapore. Speaking on behalf of Nestlé, she offered, “I’m surprised with the quality of work we have here today. It’s very impressive and I want to congratulate every one of you. All of you will be very successful one day, in your own individual way. Just remember to keep asking the question – how to make yourself better.”

Winning Dish

Winning Team- The Secret Chefs: Ethan Goh & Andy Tan Chun Fu

As the curtains drew to a close, Singapore Junior Chefs Club and Nestlé Professional have once again organised a successful competition and there was already buzz for next year’s competition which promised to be even bigger and better.

SJCC visit to Resorts World Singapore

2010-11-01T13:10:00.004+08:00

Land of Far Far away

IT WAS a hot Saturday morning for a group of future young chefs to visit the land of Far Far Away showcasing lifestyles of the rich and fairy tales’ fantasy characters living within tall, graceful walls sweeping over a pavilion-covered courtyard.

On the 16th of October 2010, the Singapore Junior Chefs Club (SJ

CC) organized an educational tour '' Discovering the New World – SJCC Educational Tour " to the Resort World Sentosa. Members from the SJCC get a chance to discover a whole new world that is truly rewarding. Resorts World Sentosa, is the leisure and gaming company that owns and operates Singapore’s biggest Integrated Resort, a 49-hectare development which is located on Singapore's holiday island of Sentosa.

The tour started on with warm welcoming refreshment prepared by a team of professional chefs at the Leo’s meeting room. We had a unique variety of food ranging from oven baked mini pizza, beautiful danish pastry to freshly steamed Tim sum and homemade sandwiches accompanied with coffee and tea. Our member’s definitely enjoyed the food prepared specially for us.

Thereafter, our members proceeded into the meeting room for a short introduction and presentation of the resort world’s daily operations. The sharing session was conducted by Chef Edmund Toh, the Executive Chef of the Hotels & Casino, Chef John Sloane, the Vice President of Food & Beverage and Chef Alan Orreal, the culinary production Manager from the Universal Studios Singapore. The session was indeed inspiring and enlightening for our young future chefs.

Soon after, our tour takes on a magical swing when our members break into groups of four and began their extraordinary VIP Tour in the universal studios Singapore. Princess Fiona, Shrek’s, Puss in Boots and the talking donkey from the land of Far Far Away castle came alive

that takes our experience into a whole new level with lots of pleasant surprises and good food provided during the tour.

Besides the Universal Studios Singapore, our members were amazed to visit the spectacular range of six world-class luxurious

hotels and places such as Osia, Palio, Rotunda, Crockfords Tower, Feng Shui Inn, Boulangerie, Fiesta & Pool, Bagus Café, Starz, Pool, Cabana, Coliseum, Compass Ballroom and Central Production.

Of course, the good times ended in a swift when we eventually parted from resorts world Sentosa, marking the closure of our short but memorable tour. On behalf of my Chairman and President, we would like to thank the staffs from the resorts world Sentosa for their tremendous hospitality for hosting such a wonderful and memorable Education tour for our SJCC members.

We really appreciate all the efforts that made this a successful tour and I am sure that our members are definitely looking forward for another wonderful event organized by the Singapore Junior Chefs Club.

Thank You.

Joab Wang

Events & Activities

Singapore Junior Chefs' Club

The Youth Arm of Singapore Chefs Association

Fonterra foodservices Pastry Challenge 2010 Hong Kong & Macou

2010-06-26T14:19:00.000+08:00

WACS Young Chefs

Hands-on Korean Cooking Class

Join WACS President Gissur at Daejeon

5th Penang Chefs Challenge

Greetings from Chairman and the YCDT Team.

Season's Greetings...

Bill Gallagher welcomes you to WACS 2012 in Daejeon

WACS 2012 - Ainsley Harriott

World Chefs Without Borders and Thai Chefs Association mobilised to aid flood victims

Video Highlights from the World Chefs Tour Against Hunger 2011

New German Young Chefs Club

WCTAH Arrivals :)

http://worldchefstour.co.za/

World Chefs Tour Against Hunger Chefs Tour

It’s arrived! The chefs have landed and the biggest fundraising event ever in the global chefs fraternity has hit SA.

The 13th Penang International Salon Gastronomique

MLA Team Mandarin Oriental - Kuala Lumpur, Malaysia

World Association of Chefs Societies—News

The New WACS Continental Director For Asia: Rick Stephen from Singapore24-05-2011

HKYC and WACS

HOFEX Day 1 Judges

HOFEX Gourmet Team

HOFEX Barramundi Hot Cooking

8th Salon Culinaire Indonesia Picture Galleries

WACS Congress Official web site

2nd Asian Junior Chefs Challenge

RWS donates S$300,000 to Japanese Red Cross Society

Singapore Junior Chefs Club

Singapore Wins Restaurant of Champions at Oceanafest 2011

Singapore Oceanafest 2011

New Zealand Oceanafest 2011

Australia Oceanafest 2011

Hong Kong Oceanafest 2011

Pan Pacific Hotel Oceanafest 2011

Philippines Oceanafest 2011

South Korea Oceanafest 2011

Thailand Oceanafest 2011

Western Australia

Oceanafest Day 1 Hot Kitchen and Restaurant of Champions

Ocsanafest Day 1 Cakes Displays and Deserts

Oceanafest Day 1 Cold Dispay

ECG Salon 2011 Gold with Distinction for LIVE Vegetable Carving

ECG Hot Kitchens

ECG Salon 2011 Team Ice Carving Day 4

ECG Salon 2011 Hot Cooking - Fish

ECG Salon 2011 day 4 Four Course Vegetarian Cold Display

ECG Salon 2011 Day 4 Petit Four

ECG Vegetable Carving Display Day 4

ECG Salon 2011 Day 3 Ice Carving

ECG Salon 2011 New Arabian Cuisine Cold Display Day 3

ECG Salon 2011 Dress the Cake Day 3

ECG Salon 2011 Tapas cold display Day 3

ECG Salon Dubai 2011 Chocolate Pieces

ECG Salon 2011 Four Course Set

ECG Salon 2011 Day 2 Ice Carving

ECG Salon 2011 Day 2 Plated Desserts

Emirates Culinary Gulid's Salon Culinaire 2011 - Arabian Feast

Emirates Salon 2011 Day 1 Five Course Set Menu

Day 1 Ice Carving

Emirates Culinary Guild's Salon 2011-Ice Carving Day I

The Emirates Salon Culinaire 2011 Feb 27th -March 2nd

Online Video Cookbook of Recipes from IdealChef.com

2nd Junior Asian Chef Challenge

From hawker to haute

Elvin Chew Elected President of SJCC

Latest from Singapore SJCC

World Chefs Tour Against Hunger 2011

World Chefs Tour Against Hunger 2011

South Africa

Bocuse d'Or 2011

MLA Blackbox held at Resorts World Sentosa.

World Chefs Magazine Out Now...

WACS Asian Forum 2010

Joel Robuchon in Singapore

Nestle Professional Rising Chefs Challenge 2010

SJCC visit to Resorts World Singapore

Fonterra foodservices Pastry Challenge 2010 Hong Kong & Macou

The New WACS Continental Director For Asia: Rick Stephen from Singapore
24-05-2011