Singapore Junior Chefs Club

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

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

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

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

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

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

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