21 December 2010

MLA Blackbox held at Resorts World Sentosa.


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

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