Not Too Hot To Handle

Not Too Hot To Handle

Bigger and better – that was the concensus of those who attended this year’s HoTchef Team Challenge 2007, the third event in as many consecutive years organized by the Singapore Junior Chef’s Club (SJCC) and kindly sponsored by Tabasco. This year’s event attracted a total of 24 participants compared to last year’s 15, with eight teams comprising three members each. As with the previous year, participants had three and a half hours to come up with eight varieties of amuse bouche or tapas; four hot and four cold, incorporating the five Tabasco flavours. This year, two new prizes were given away; best table display as well as best hygiene. Eileen Phua, chairman of SJCC said, “We wanted to recognize each team’s efforts in their table display as well as educate them on the industry standard for hygiene. The competition was also designed to instill a desire for competing among our members.” Kan Cheung, regional manager for Tabasco and one of the judges for the day, commented that Tabasco’s support for the SJCC meant support for the next generation of culinary professionals. “They are the future. The quality of chefs in SJCC is much higher than in the region, and we have to thank the Singapore government for investing in the culinary schools”

Cusine & Wine Asia 2007
Volume 11 No. 6

Deviled Pepper Mixed Eggs in Cherry Tomato Shells

Team Habenero

Judges


Awards