21 December 2010
14 November 2010
01 November 2010
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.
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.
Events & Activities
Singapore Junior Chefs' Club
The Youth Arm of Singapore Chefs Association
26 June 2010
It is with great pleasure that we announce the official founding of the
Young Chefs Club
Chinese Chefs Club
on the 25th of May 2010
We had the honour to welcome
Mr. Nguyen Huu Tho
Chairman of the Ho Chi Minh City Tourism Association (HTA)
Ms. Angela Dickey
Acting U.S. Consul General, Ho Chi Minh City
Ms. Nguyen Thi Khanh
Vice Chairman of the Ho Chi Minh City Tourism Association (HTA)
Mr. Nguyen Chi Vien
Representative of the Ho Chi Minh City Department of Culture,
Sports and Tourism
Mr. Nguyen Tuan Quang
Secretary of Saigon Tourist Company
Mr Huynh Van Qui
General Secretary of the Ho Chi Minh City Tourism Association (HTA)
With the launch of these new clubs, the committee has our work cut out for us. We have received a large list of topics which both clubs would like to be trained in.
To my greatest satisfaction, the first topic on the list is Food Safety and Hygiene. On this subject, Mdm Bui Thi Suong will be conducting a training session in June for the Young Chefs. Ms. Margaret Say from the USAPEEC has confirmed that she will sponsor more in-depth trainings for the Young Chefs and the Chinese Chefs on the same topic with a lecturer from Singapore.
The second topic is product knowledge. Beside members of the SPC committee, our long time supporter Fonterra has confirmed that they will hold trainings on dairy products. Interflour Vietnam has confirmed training on flour and flour products and Rich’s have confirmed training on non-dairy creams. Puratos will be giving demonstrations on bread making. MLA and USMEF have also confirmed their support.
Should there be any individual or company interested to contribute to the training of our chefs, please contact the undersigned, the SPC office or any of the SPC committee members.
We are very much looking forward to list you as a volunteer for this extremely important task.
With Culinary regards
On a recent Sunday, the Singapore Junior Chefs Club organized an educational fieldtrip to Pulau Semakau, the world’s first of its kind offshore landfill. The purpose of the visit was to educate members on wastage in particularly food wastage and the importance of being responsible with Food. A total of 50 members attended the fieldtrip, alongside members of the SJCC committee. The trip started off with a 40 minutes ferry ride to the island, south of Singapore. The members were full of excitement on the Sun-deck of the ferry, some of whom were sitting a ferry for the first time in their life.
When asked about why SJCC decided to organize such a trip for its members, SJCC President Jasper Jek replied “What better way to allow members to learn about Food Wastage and its effects on the environment, than for them to visit the landfill and to see for themselves what happens to the food they waste in their kitchens and restaurants when they dispose them off. Chefs take a huge responsibility for the food they order, they produce and its wastage. This out of the kitchen trip will deeply impact our members, and what they learn will stay with them a long way into their career. As SJCC envisions nurturing future talents in the Food and Beverage field, reputed for their character, it will be good to have such a trip. Furthermore, it goes in line with what was presented in WACS Congress 2010 in Chile on Reducing Food Wasting.”
Upon arrival on the Pulau Semakau, the members were brought into the Visitors Centre, where they were presented a video about the landfill. Thereafter the guide briefed them about how the Landfill came about, the need for Singapore to have such a landfill and other aspects of the landfill. They were also taught about the process of what happens when things go into the rubbish bins. The members were surprised to learn that in 2009’s festive period, a total of 187 tons of food was wasted, and that when food waste is not treated properly, it gives off methane which is harmful to the environment. Members were also taught on the 3Rs: Recycle, Reuse and Reduce, and ways to reduce food wastage in the kitchen, e.g. using old bread to make bread and butter pudding.
After the presentation, members were brought onto mini shuttle buses to tour the landfill. The guide gave detailed explanation of the operation process which takes place on each location. The government has made efforts to make the island more recreation friendly by incorporating scenic locations for mangrove intertidal walks, bird watching, sports fishing, star gazing and others. The beautiful scenery of the offshore landfill gave members another impression of landfills.
In conclusion, we believe the fun and educational fieldtrip deeply benefited the young chefs and SJCC will continue to introduce ways to guide young chefs in the right path. We would like to specially thank Nestle Professional for their kind support and sponsorship for this fieldtrip, and making it possible!
More information on Pulau Semakau Landfill can be found on:
16 June 2010
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02 May 2010
27 April 2010
26 April 2010
At the recently held World Association of Chefs Societies board meeting in Melbourne Australia last week the world president Mr. Gissur Gudmundsson ratified the appointments of the two new Young Chefs ambassadors for the term of office 2010 to 2012.
Both of them recently attended the 34th WACS bi-annual Congress in Santiago, Chile where they participated in the Dr Billy Gallagher WACS Junior Chefs Forum, where over 60 young chefs from throughout the world participated in seminars, round table discussions and competitions.