Promising Young Talents from Sky on 57 Win Prestigious
Otto Weibel & Norwegian Seafood Scholarship 2013
Singapore, 14 January 2013 – Chef Chua Guo Sen and his assistant Lee Fu Seng from Sky on 57 emerged as champions in the 4th Otto Weibel & Norwegian Seafood Scholarship Competition held last Saturday, 12 January 2013 at ITE College West.
The team won the judges’ hearts with their winning showcase of the culinary versatility and simplicity of fresh Norwegian seafood. Their prize is a two-week trip to Norway to learn about Norwegian seafood and produce, food culture, history and trends, which includes a week-long working internship in one of the Norway’s leading culinary establishments.
Young chefs, aged 19 to 25, competed in 13 teams of two in the preparation of a 4-course Norwegian seafood menu of hot and cold appetizer and a main course – consisting of Norwegian Atlantic Salmon, Live Diver Scallops and Fresh Atlantic Cod – and a dessert. The participants came from some of the top establishments in Singapore’s culinary scene, including the Es Group (Picotin Bistro), Tower Club, Les Amis Group (Bistro Du Vin), Le Bistrot du Sommelier, Marina Mandarin, Crown Plaza Hotel Changi, Pan Pacific Singapore, Table at 7, The Cliff Sentosa, ITE College West and Temasek Polytechnic.
“My deepest congratulations to the champions who displayed a profound understanding of presenting fresh Norwegian produce in their cooking skills and winning creations. I am convinced that their time in Norway will enrich their learning experience as young chefs,” said Christian Chramer, Regional Director of Southeast Asia, Norwegian Seafood Council, one of the key judges present at the competition.
Congratulating the teams who participated in this year’s competition, he added, “The future of the F&B industry looks bright with such young culinary talents, who have impressed us with their hard work, enthusiasm and creativity.” Also on the judging panel were Honorary Mentor President Chef Otto Weibel, honorary judge His Excellency Ambassador of Norway, Tormod C Endresen, media judge Wong Ah Yoke, Chef Edmund Toh, President of Singapore Chefs Association, and Frank Arne Naesheim, CEO of Snorre Food Pte Ltd.
Established by the Norwegian Seafood Council in the name of Chef Otto Weibel, to honour his tireless work in mentoring young culinary talents, the competition aims to promote Norwegian seafood among young, aspiring and upcoming chefs in Singapore and to support these talents in expand their knowledge and culinary experience. The competition is hosted by the Norwegian Seafood Council, supported by the Singapore Chefs Association and co-hosted by ITE College West.