International Young Chefs Challenge

International Young Chefs Challenge
Continental Competition

International Young Chef Challenge in KOREA 2013  We are greatly honoured to host “2013 International Young Chef Challenge in Korea”. This competition will provide channels that would promote culinary experience, skills and abilities of Young Chefs from all over the world. The people of Korea invite you to a once in a lifetime experience, where you can build friendship with fellow Young Chefs from all over the world! The competition will be challenging and exciting but also bring you together with comradely as a professional young Chef – Our arms are open to greet you !  Korea Cooks Association President Young-sun, Ra  Dates and Deadlines  • Registration period: ~June. 30th 2013 • Duration of the Exhibition : 2013. 11. 6~9(4days)  • Registration is first-come first-serve basis, and is completed only after payment has been submitted.  • The International Parade of Nations will take place at the Welcoming Party on the 5th of November.  • Judge will be available daily at 3pm for a briefing on your entry.  • Daily Awards will commence at 5pm.  • Please note that some events have limited number of entries.  • The awards ceremony for each day's events will take place in the Exhibition Hall at 5pm .  • The winner of 2013 International Young Chef Challenge will receive $ USD 2000 And holder of The International Young Chef Champion Trophy for the next four years.  Date : 6th - 9th November 2013  SOUTH KOREA Downloads: 2013 International Young Chef Challenge

Champchefs 20th Edition

So here we are with a landmark of sorts. The Champchefs 20^th Edition. I published the 1^st Edition back in the fall of 2007. As with haute couture I observe three seasons. The 1^st Edition was published in the autumn of 2007.

In this edition there are some splendid images of the Bocuse d’Or and the World Pastry Cup. These are on the Home Page. Also on this page you will be introduced to the 42 new teams that have joined the Chapchefs Archive since January.

Under the header ‘Retrospectives’ you can enjoy a laugh and visit with the Hong Kong Cowboys. Also in ‘Retrospectives’ you will find a stirring story about one of our colleagues who as a young lad survived the horrors of World War 2 and thereafter charted a course for himself that took him forward build a remarkable career.

To get to the home page, please access this link: http://www.champchefs.com/

Contributed by Maurice :)

Participate in the Marine And Heritage Festival in Dubai on 13 April 2013

URGENT!!!

 

Dear Colleagues,

 

The DTCM and ECG are requesting your support.  Please support the Marine and Heritage Festival.  H.H. Shaikh Majid bin Mohammed bin Rashid Al Maktoum is expected to come for the opening. 

          Date:         13.04.2013

          Set Up:       from 14:00 onwards

          Time:         17:00

 

Each team (hotels can have more than 1 team) has to build a small cooking station, and prepare 3 portions of Jesh Or Shaari Eshkeli for the Judges and 40 small tasting portions to give away to the public.  

All teams will receive a certificate from DTCM and the top teams will receive a cash price of Dhs 5000/- for the winner.  The judging will be done by the ECG Judges and DTCM members, any cuisine can be prepared.  Please register ASAP as the space is limited.   Send you Hotel’s name and the names of 2 chefs.  Please send your registration to Uwe Micheel.

Join us for a Professional Food Styling/Photography Session by Renowned Food Stylist Linda Brushfield

Australian Young Chefs Club

We have organised a great and very rare work shop for you to be involved in.

It's a full day of hands on food styling followed by photography of the dish to be held on Saturday 4th of May.

Have your favourite / signature or cultural specialty dish, styled and photographed by a professional food stylist and photographer.

Internationally renowned food stylist (Boston professional food stylist conference speaker - worked extensively in Asia), Linda Brushfield, will work with you one on one to style your dish before professionally photographing it.

You will be provided with electronic copies of your photos to use for your CV, Resume and recipe data base etc.
Young Chefs’ dishes may be featured in the World Association of Chefs’ Societies (WACS) magazine and the Young Chefs’ Club recipe data base.

Details:
William Angliss Institute 555 La Trobe Street
Rooms - FG01and FG02 - enter via King Street
Saturday May 4 from 10.00am – 5.00pm
1 hour food styling presentation- Light lunch
Each participant (Maximum of 10 hands on) will work with Linda to style their dish- Feedback and photo review

Cost: ACF Young Chefs (under 25 years old): $50
ACF Full Members: $100
Non ACF Members: $170
Non-members theory presentation, spectator and lunch: $100

For bookings contact: Enzo Frisini: M – 0437885000 / E – enzofrisini@live.com
An information pack will be sent to you on receipt of booking and confirmation, outlining what preparation is required, what you need to bring, and tips on the styling session etc.

Young Chef of the Year 2013 - Emirates Salon Culinaire 2013

To all Chefs that took part in the Emirates Salon Culinaire 2013 held from 25-28 February in Dubai, congratulations for all your hard work and medals.

Well done to the 7 Young Chef Competiors for the title of Young Chef of the Year 2013, which was won by:

Winner:  Chef Bholanaph Pandey from The Atlantis The Palm Hotel, 

2nd place went to Hari Susanto The Address Down Town Dubai, & 

3rd place went to Chef H.D.Mithun Chamika from Radisson Blu Deira Creek .

Well done Young Chefs!

Thank you to Alan Orreal who joined us all for judging.

Andy

Chairman of the Young Chefs Development team for WACS

Links to the pictures taken at the Emirates Salon Culinaire 2013:

25 February 2013

26 February 2013

27 February 2013

28 February 2013

Journal of A WACS Young Chef Ambassador

On a recent trip to Ho Chi Minh City, Vietnam, I was invited by the Vietnam Young Chefs Club SPC to attend a workshop by Vietnam Iron Chef David Thai. It was my first time meeting Nhan Vo, President of the club and his committee.

The workshop proved to be enriching and impressive. Chef David Thai is currently in the Jury of Iron Chef Vietnam. He had his culinary education in France, and has worked in many top establishments across the world, in countries such as France, Spain, Dubai, Jordan and more. His workshop was “Presenting food in a Modern way”. The room was filled with young chefs who were enthusiastic and eager to learn.  Chef David Thai came up with 5 dishes, all beautifully plated and practical for restaurant service. Chef David later told me that he wanted to help and expose the young chefs here as they do not have much opportunity to be open to the cuisines of the world. I also had the opportunity to speak with the Young Chefs in the room, sharing with them my thoughts of their Young Chefs Club, and encouraging them to work hard and go beyond themselves.

Later in the evening, Nhan Vo, his committee and Committee Members of the Saigon Professional Chefs Guild brought me to a Festival Cultural Village. They told me that this event by their Tourism Board happens only once a year, and that I’m lucky to be there during that weekend. They took me to try the food of the respective diverse ethnic communities in the whole of Vietnam, while explaining to me along the way how they are prepared.

Nhan Vo share with me the on goings of his club and we discussed topics like recruitment of members and nurturing Young Chefs.

It was a truly pleasant day spent with the Vietnam Young Chefs Club, and I thank them for their warm reception and hospitality. I could feel the energy and eagerness of the active club and their members, wanting to progress and learn more and become a great Chef someday. I wish the club further growth, and a fruitful year for their members.

Yours in Culinary Friendship,

Jasper Jek

WACS Young Chef Ambassador (Singapore)

Formation of Australian Young Chefs Club (Victoria Chapter)

Australian Young Chefs Club (Victoria chapter)

http://www.austculinary.com.au/chapters/victoria

Facebook: Australian Young Chefs Club

MAILING ADDRESS:

Victorian Chapter

PO BOX 5076AA GPO

Melbourne 3001

Victoria Australia

EMAIL ADDRESS 

registrar@acfv.com.au

dalel@angliss.edu.au

Emirates Salon Culinaire 2013

The Judges and Competitors are gathering once more for the Emirates Salon Culinaire, in the city of gold - Dubai.

This is the beginning of the competition year and it promises to be a huge and exciting year. 

With daily reports you can keep up-to-date with all action and great photos during the culinary salon right here.

Links to the pictures taken at the Emirates Salon Culinaire 2013:

25 February 2013

26 February 2013

27 February 2013

28 February 2013

News from Singapore Team at Coupe de Monde de la Patisserie- World Pastry cup 2013

Dear Pastry Chefs, Chefs, Friends and Colleagues

On behalf of Singapore Pastry Alliance, I am very pleased to share with you that for the recent Coupe de Monde de la Patisserie- World Pastry cup 2013 , The world's most prestigious pastry-making competition! The benchmark event for an entire profession

A two-year selection process covering 5 continents, 50 national selections, 22 participating countries that will be competing in Lyon at the final to be held at Sirha, 27th and 28th January 2013. 22 teams including a pastry-maker, a chocolatier and an ice cream maker, 10 hours of competing in front of the public.

Singapore Pastry Team was awarded Top 6 ranking in the overall among the 22 countries from the world.  (Champion France, 2^nd Japan, 3^rd Italy)

The Singapore Team was made up of :

Team Manager, Yong Ming Choong - Equinox Pastry Chef, Swissotel The Stamford & Fairmont Singapore

Team Captain ,Chong Chi Hiung Alex – Junior Pastry Chef, Swissotel The Stamford Singapore
Team member ,Lau Tse Kwang Jaycent –Junior Sous Chef, Guy Savoy at Marina Say Sands
Team member ,Lim Chang Chek – Junior Spous Chef, Mandarin Oriental Singapore

Team member, Chew Teck Heng, Richard- Chef de partie,Mandarin Oriental Singapore

Team Advisor, Pang Kok Keong- Executive Pastry Chef, Sugar Daddy Group Pte Ltd  

Team Promotion manager, Ingrid Lim- Sugar Daddy Group Pte Ltd  

The team showed tremendous commitment and dedication to come in 6th placing out of 22 teams. The overall standard and work done was remarkable. My heartiest congratulation to the team for all the hard work and commitment towards culinary excellence! 

Once again, a big thank you to all the hotel management, Chefs , Pastry Chefs and suppliers who have supported us generously in these  pastry competitions  over the past many years.  Without your support, our achievements no matter big or small would not have been possible.

Attached are some of the artist work from the team for your perusal.

Thank you

Warmest regards

Kenny Kong

President, Singapore Pastry Alliance

Member of Singapore Chefs’ Association 

Congratulations on the new committee of Penang Junior Chefs Club

Congratulations on the new committee of Penang Junior Chefs Club

Calling all international Junior Chefs

Dear Junior Chefs,

Greetings from Jakarta !

On behalf of our Association of Culinary Professional Indonesia (ACP), we would like to invite you to participate at for our 9^th Salon Culinaire at Food Hotel Indonesia from 10- 13 April 2013 at JIEXPO Kemayoran, Jakarta.

Click on the link below for the Rules...

http://goo.gl/2pveK

 

Thank you and looking forward to welcoming you to Indonesia

  

With culinary regards,

Vindex V. Tengker

President of ACP

Association of Culinary Professionals Jakarta.

And Committee of Salon Culinaire 2011

Andy Cuthbert on Gulf Gourmet Jan 2013

Our WYCDT Chairman, Chef Andy Cuthbert was recently spotlighted and given the title of The Godfather.  :) 

Read Chef Andy Cuthbert's incredible journey, how he started as a young chef to the successful and well-respected figure he is today.

Click HERE to download the Gulf Gourmet magazine (Jan 2013)

6 Leadership Mistakes to Avoid

Big Boss Boo-Boos: 6 Leadership Mistakes to Avoid

By Lindsay Olson

If you've recently been promoted, congratulations. It's an honor to receive a promotion that puts you in a leadership role. But be wary: You carry a great deal of responsibility that can easily be taken away should you not live up to expectations. Not to set off alarm bells, but of people who have been promoted, a full 40 percent of them will fail within their first 18 months on the job. Most of the failure stems from a few key leadership mistakes that The Forum Corp.'s President and CEO Andrew Graham outlines:

1. Alienating your team. Graham says that you likely got your promotion by standing out from others, but now that role has changed. Rather than focusing on continuing to shine alone, you need to help your subordinates stand out. "If your subordinates or peers perceive that you care more about your interests than theirs, you will lose them. And once you lose them, you will lose, period," he says.

2. Keeping the same mindset. You got where you are by being really good at a few key skills for the job. You can just about toss those out of the window if you want to be a good leader, because, as Graham says, your focus should now be on "high-value activities that deliver business results through the team." It's all too common for new managers to make the mistake of focusing on low-value activities (think: TPS reports) that don't benefit the team and that are others' responsibilities.

3. Not asking for help. You're the leader now. That means you're expected to know everything ... doesn't it? Not at all. Rather than being overconfident you can handle a situation you've never encountered before, the smart thing is to ask for input from others. "Asking for help is not a sign of weakness; it's the contrary," stresses Graham. Understand that your team will respect you for saying you don't know the answer to a question, but that you will make it a priority to find it.

4. Making all the decisions alone. Leaders should lead, not dictate. But many feel like the key to leading is taking on all the decisions on their own. Rather than being seen as a fine leader, you will be resented for leaving your employees out in the cold on a decision they felt entitled to weigh in on. Instead, involve other team members in your decision-making process so that you build a sense of community and democracy, not a dictatorship.

5. Ignoring transitions. You being promoted to manager or leader isn't the only transition you need to deal with. While you're settling into that corner office, your new team is adjusting to having a new person at the helm, and all the personal interplay that brings among co-workers. Not spending enough time making that transition smoother can set the course for how your team operates, and it might make things more difficult down the road.

6. Leaning too hard on book smarts. So you went to an Ivy League school. So what? All the fine education in the world can't prepare you for cultivating your people-leadership skills, which account for 85 percent of a leader's success, according to Graham. You can apply what you've learned in books, but the best leaders help their staff learn to solve problems themselves, and teaching that can't be learned anywhere but on the job.

The first few months of taking on a leadership role are the most precarious. Begin to think like a leader and focus your actions around what is best for the team. Ask for feedback from your staff and your own boss so that you can quickly correct anything that could stand to be improved.

Lindsay Olson is a founding partner and public relations recruiter with Paradigm Staffing and Hoojobs.com, a niche job board for public relations, communications, and social media jobs. She blogs at LindsayOlson.com, where she discusses recruiting and job search issues.

Source: US News

International Junior Team Culinary Competition in Costa Rica

Otto Weibel & Norwegian Seafood Scholarship 2013

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.

Culinary Education Without Border

Culinary Education without Border

07-01-2013

 Taiwan Chefs Association Young Chefs Club

“Culinary Education without Border”

Just before the New Year of 2013, Taiwan Chefs Association organizes a culinary workshop for the Young Chefs Club; we specially invite Chef Willment Leong from Thailand, to share his knowledge in International Culinary Competition with the young Chefs. The workshop was take part in two university of Taiwan, 12/26 in Taichung Hungkuang University and 12/28 in Taipei Jinwen University

The Workshop is basic in two topics

1/How to Become Professional Chef

2/How to Compete in Culinary Competition

Chef Willment is Singapore-Chinese, in 1991~1996 is Member of the Singapore Chef Association, 2007~2009 Broad of Director of Thai’s Chef Association, in 2009 he became the Vice President of Thai Chef’s Association,

Founder Chairman-Thailand Culinary Academy, Thailand Culinary Academy established in 2010, a cuisine Training Institute established specifically for the young chefs, In this 3 years Thailand Culinary Academy Training Institute winning international culinary competitions many award, he was one of the very important driving force.

Chef Willment has been emphasized that this is not a person's credit, this is a team spirit!

Young Chefs have a lot of energy, we have to step by step lead them in positive for the future.

In addition to Chef Willment, also leading Thailand Culinary Academy Training Institute students put into relief efforts 2011 Bangkok

Becoming a chef, Chef Willment is not pursuit of Fame and wealth, he would like to do is give back to the community!

 Click here to read more

Battle of the Chefs 2013 in Penang

Greetings from the Organizing Chairman of this "Battle of the Chefs 2013", Chef Darren Tan. Warmest greetings from Chefs Association of Malaysia, Penang Chapter / Penang Chefs!

 Is my great pleasure and honor to invite you and your organization, once again to our "Battle of the Chefs 2013" to be held from 12-15 June 2013 at Straits Quay Convention Centre,Penang, Malaysia. 

It was with your strong support from previous Battles that our event was endorsed by the World Association of Chefs Societies (WACS) as a Continental Category Event for this year and we are looking forward to elevate it to higher level of recognition for our future events. My sincere thanks to Chef Gissur & the Board for acknowledging our effort to lift the standard of Asian Culinary skills.

In our home front, the Ministry of Tourism, Malaysia and Penang State Government had endorse this event as a National / State event and slated in the Tourism Calendar 2013 whereby international and domestic publicity will be emphasized. We have incorporate a theme for this year, "Celebrate Our Heritage" and we expect the chefs to prepare their dishes with their traditional and native ingredients to highlight the diverse ingredients from this region.

This Battle of the Chefs 2013 will see about 60 classes of competition events to be competed. We are expecting more than 1000 chefs, food & beverage personals and housekeeping mate battling it out for the various top honors.

This will be the biggest culinary event ever held in this region and had in-cooperate:

• Penang Chefs Challenge (Live Team of 4 Chefs Hot Cooking)
• Greenhorn Chefs Challenge (Apprentice Level Culinary Competitions)
• Master Chefs Challenge (Professional Level Culinary Competitions)
• MAH Penang Chapter Hospitality Challenge
  • Bed Making
  • Table Setting
  • Fruit Flambe
  • Flair King Bartender (Preparation of Cocktail & Mocktail)
  • The Lighthouse Asian Coffee "Battle of the Barista" Challenge
• Tourism Malaysia Waiter Race
• Food, Food Ingredients, Services & Equipments Exhibition

The Panel of International Judges will be selected from the pool of WACS Approved Judges and we are expecting a higher level of exhibits and creations be showcased by the participants this year.

In the mist of the great Battles, we hope you will not miss out to visit some of our Heritage site and savour the mouthwatering Penang cuisines. We hope we will make you feel at home when you are with us.

Please feel free to contact me if you have any query.

Thank You!

Chef Darren Tan

Organizing Chairman
Battle of the Chefs 2013

You can download the Rulebook by clicking on the link below:

http://www.battleofthechefs.com.my/pdf/BOTC_2013_Rulebook.pdf

9th Indonesian Salon Culinaire 2013

Click on the link below for the Rules...

http://goo.gl/2pveK

7 Unusual Things Great Bosses Do

7 Unusual Things Great Bosses Do

Where employees are concerned, great leaders don't take. Great leaders give--especially these seven things:

They give a glimpse of vulnerability.

To employees, you're often not a person. You're a boss. (Kind of like when you were in school and you saw a teacher at the grocery store; it was jarring and uncomfortable because teachers weren't people. They were teachers.)

That's why showing vulnerability is a humanizing way to break down the artificial barrier that typically separates bosses from employees. One easy way to break down that barrier is to ask for help.

But don't ask the wrong way. Don't puff out your chest, assume the power-position, and in your deepest voice intone, "Listen, John, I need your help." John knows you don't really need his help. You want him to do something.

Instead ask the right way. Imagine you've traveled to an unfamiliar place, you only know a few words of the language, and you're both lost and a little scared.

How would you ask for help? You would be humble. You would be real. You'd cringe a little and dip your head slightly and say, "Can you help me?" Asked that way, John would know you truly needed help. You've lowered your guard. You're vulnerable. And you're not afraid to show it.

By showing vulnerability, you lift the other person. You implicitly recognize her skills while extending trust.

And you set a great example: Asking for help isn't a sign of weakness.

It's a sign of strength.

They give a nudge.

From the employee's point of view the best ideas are never your ideas. The best ideas are their ideas, and rightly so. So don't spell out what you want done. Leave room for initiative. Leave room for ownership.

When you describe what you want to be done, paint with a broad brush. Give employees room to take your ideas and make them their own.

They'll do more than you imagined possible--and they'll feel a sense of satisfaction and gratification that simply following instructions can never provide.

They give unexpected attention.

Everyone loves attention. Unfortunately you don't have unlimited time to devote to each employee.

So make the most of the time you do have. Don't just comment on the big stuff, the stuff you're supposed to focus on.

Notice a small detail. Praise a particular phrase she used to smooth the transition from customer conflict to problem resolution. Praise how he swung by another employee's desk to grab paperwork he could deliver on his way to another office. Pick something small, something positive, something helpful--something unexpected--to show you really pay attention.

Pick out details and employees know you're watching--in a good way--and not only will they work harder, more importantly they will feel better about themselves.

They give employees a break.

He messed up. Badly. Not only are you a little pissed, this is a teachable moment. You feel compelled to talk about it, possibly at length.

Don't. For a good employee, the lesson is already learned. Catch his eye, nod, let it go, and help him fix the problem.

Once in a while employees can all use a break. When they get one they never forget it. And they try really hard to show they deserved that break--and to make sure they never need another one.

They give a peek inside.

My boss was nearly yelling at a supplier who hadn't met a key timeline. It wasn't ugly but it was close. In the middle of their "discussion," when the supplier glanced away, he turned and winked at me.

My boss was signaling that his emotional display was partly for effect, that he had a plan in mind and that I was in on things. I was an insider. We were partners.

We were in it together.

It's easy, as an employee, not to feel like you and your boss are in it together. Make sure your employees do. Give them occasional peeks inside.

They give an undeserved compliment.

Compliments don't always have to be earned. Sometimes a compliment can be like a self-fulfilling prophecy.

When you see something in employees that they don't see--at least not yet--they often try hard to fulfill the belief you have in them.

That happened to me. I went out for wrestling in ninth grade and was nervous, scared, intimidated--pick any fearful adjective. It fit. A week or so into practices I heard the coach talking to one of the seniors. "That kid there," he said, referring to me, "will be a state champion by the time he's a senior."

He was wrong. It turned out I wasn't. But I immediately felt more confident, more self-assured, and incredibly motivated. Those feelings lasted for a long time.

He believed in me.

And I started to believe in myself.

They give a hat rack.

Employees who need something--whether it's a day off, a favor, a break, a chance--often come to you with hat in hand.

They're vulnerable because they need.

Take their hat and hang it up for them. You may not be able to provide what they want, but you can work through their issue with compassion and generosity and grace.

Never let an employee stand with hat in hand. It's one of the worst feelings possible--and one you can make instantly disappear.

Source: Small Business Advisor              

CAM Youth Chef Jan 2013 activity

Greetings Chef ,

Seasons Greetings & Happy 2013 to all of you from us here in Malaysia

Attached is our Activity for the month of Jan .

Sanjay

Chairman

Youth Chefs Club Malaysia

Season's Greetings from SJCC

Dear Chefs, Mentors, Sponsors and Friends

On behalf of Singapore Junior Chefs Club Committee

We wishes you all a Merry Christmas and a Happy New Year !!!! Best wishes !! 

Elvin Chew
President

Singapore Junior Chefs Club
the youth arm of Singapore Chefs Association

Young Ambassador Jan Horak

A warm welcome to our new addition of Young Ambassador, Jan Horak who will assist us in the Czech Republic.