Tuesday, December 2, 2008

NESTLE PROFESSIONAL Challenge 2009 rulebook

Click here to download NESTLE PROFESSIONAL Challenge 2009 Rulebook!

Sunday, November 30, 2008

Website of the Month

Website of the Month: WACS Junior Chef Blog

Ever wonder if there’s more to our culinary family than SCA. Welcome to the family of WACS! The World Association of Chefs Societies, the global authority on food, is a global network of chefs associations with 72 chefs associations around the world under it. The organisation was founded in 1928 in Paris, with the venerable August Escoffier being its first Honorary President. More details on WACS can be found on http://www.wacs2000.org/

What I would really like to introduce to you today is the junior section of WACS. The WACS Junior Blog was set up to keep junior chefs, like you and me, informed of the latest happenings of junior chefs clubs around the world. Other news such as junior chefs competitions and scholarships can also be found on the blog. A MUST Bookmark website for all Junior Chefs… http://wacsjunior.blogspot.com/

Wednesday, November 26, 2008

Edwin Phua's Message

Hi to all Culinarians,

I’m Edwin, the Liaison Officer for the Institute of Technical Education (ITE). I’m currently with ITE Collage West, holding the designation as the Section Head Chef in Culinary Skills Department.

It has been a few weeks since the national culinary team has returned victoriously after a fulfilling trip from Germany. The team was there for the International Exhibition of Culinary Art (IKA), also known as the Culinary Olympics IKA. This event most likely is the most important event for chefs from all over the world. The national team had in total won triumphantly 3 Gold, 1 Silver and 1 Gold with distinction-pastry category medals. This fruitful and enjoyable experience is certainly worth reminiscing for life.

The national team was led by Captain Yen Koh, under mentorship by Chef Ivan Yeo (team coach) and Chef Jasmine Ng (team manager). The success was topped up by the great support from Chef Eric Teo and Chef Randy Chow from Singapore Chef Association.
For 9 months, the team had made a full dedication for training in hot cooking and cold table display. We have trained for many hours every week, every month, at the same time juggle between our work and busy training schedules. Although it is hectic during this period, the synergy and team spirit in us have motivated all of us to keep going; with greater assurance towards success that our efforts will eventually pay off, ensuring that the end products will be faultless.

Thank-you everyone for upholding the right spirit, common goal to maintain high standard and fantastic team work. Once again, all of us deserve a pat on our shoulder for doing our best and providing good results for this prestigious competition.

Culinary regards,
Edwin Phua

Tuesday, November 18, 2008

HoTchef 2008 Photos

SJCC Tabasco HoTchef Team Challenge 2008
Photos are now available for Download!!!

Thursday, November 13, 2008

SCA Dinner & Dance 2008 Invitation

A Chef's Life doesn't just consist of all work and no play...
Come mark your calendars and join us to Groove the night away
RSVP* with your respective Institution's L.O. now
Temaksek Culinary Academy - Chef Eileen Phua
SHATEC Institutes - Chef Ong Peh Ti
ITE Chef - Edwin Phua
Members from At-Sunrice Global Academy or who are currently not in their Institutions may email their Name and Membership No. to sjcc_ngbelinda@yahoo.com to RSVP*
*We regret to inform that members who fail to RSVP will be turned away

Monday, November 10, 2008

SJCC HoTchef 2008 results

SJCC HoTchef Team Challenge 2008 Results
I'm pleased to announce the results of HoTchef Team Challenge 2008
Battle of the Hottest Chef !

Battle of the Hottest Chef:
Singapore (SATS One With You)
SJCC HoTchef Team Challenge 2008
Champion: SATS One With You
1st Runner Up: Team Temasek
2nd Runner Up: Hot Stuff
Best Hygiene: Team Temasek
Best Display: The Naked Chefs
Congratulations to all the winning teams
A BIG Thank You to Tabasco for supporting our Juniors

Tuesday, November 4, 2008




SJCC HoTchef Team Challenge 2008

Monday, October 20, 2008

Singapore Junior Chefs Club
wishes all Members & Chefs
a Happy International Chefs Day
May you find a special meaning in this day!

International Chefs Day Singapore 2008

International Chefs Day Singapore

International Chefs Day 2008 will be celebrated with a slight twist in Singapore – instead of going down to homes and cooking at old folks homes, the Singapore Chefs Association (SCA) has decided to hold a series of cooking classes at At-Sunrice. The guests: more than 100 children from Andrew & Grace Home, Northlight and Care Corner FSC Woodlands. “We wanted to share our skills with the under-privileged kids, and teach them that eating well may not be an expensive affair. With the right culinary skills, such as how to handle meats or cut vegetables the right way, they can be empowered to whip up a delicious, healthy meal at home anytime at a low cost,” said Eric Teo, president of SCA.

Held on 20 October, International Chefs Day will see chefs from SCA and junior chefs from the Singapore Junior Chefs Club leading four three-hour cooking classes. The program line-up will start with a spice tour upon the arrival of the young guests, followed by a chef demonstration and a hands-on session where the kids will be able to put into practice the dishes they’ve been taught. The day will end with a communal meal with the chefs. “It is our hope that we will be able to create an experience that will be memorable for the children. At the same time, we hope to be able to share with them a little more about the chef profession, and hopefully inspire some to join the future chefs’ generation,” said Teo

Friday, October 17, 2008

SCA Membership Card Privileges

SCA Membership Card Privileges
Dear Members,
As a member of our esteemed association, the SCA Committee is continuously and tirelessly striving to bring privileges to all members. Attached are the lists of dining privileges exclusive to the members of the Singapore Chefs Association. The information on this list will be updated monthly so do check back regularly for more updates.Just flash your SCA membership card to enjoy the discounts and privileges.

Partnership Restaurants are :
Lawry’s The Prime Rib – 15% off total bill
Jack’s Place ( 15 outlets ) – 10% off a la carte food bill
Olio Dome ( 2 outlets) – 10% off total bill
Red House ( 2 outlets ) - 10% off a la carte bill
Lemongrass ( 3 outlets ) – 20% off total food bill
FoodXervices – Discount shopping
MOS Magazine Subscription – 20 – 28% discount

Wednesday, October 15, 2008

SCA Invitation Gardenia Factory

SCA Invitation Gardenia Factory
Dear Members,


We wish to invite you to Gardenia Factory – with its slogan “so good… you can even eat it on its own”.

Gardenia first started as a small in-store bakery in 1978 at Bukit Timah Plaza producing variety bread with the help of experienced American baker, Horatio ‘Sye’ Slocumm, who had 35 years experience in the bakery business. Gardenia expanded extensively throughout the year into the neighbouring region such as Thailand, Malaysia, China, India and Philippines. Gardenia acquired Bonjour in 2001.

Gardenia uses the traditional American Sponge and Dough bread-making method to bake that soft-textured loaf with a tender crust and distinct taste. This unique method ensures that Gardenia's bread stays fresh longer and tastes so good you can even eat it on its own. Gardenia's Research & Development team constantly strives to come up with new products through a careful process of rigorous adaptation and trial with in-depth taste testing and feedback from the public.

Despite a competitive environment, Gardenia has remained the market leader till today. Currently, Gardenia has 33 varieties of freshly baked breads and buns that cater to every need.

22 October 2008, Wednesday
Meeting Time
2.00pm sharp
Meeting Venue / Pick Up Point
Capitol Building (opposite City Hall Mrt)
Destination Venue
Gardenia Factory224 Pandan LoopSingapore 128411
Dress Code
Please dress comfortably

2.00pm Leave Capitol Building
2.50pm Arrive Gardenia Factory
3.00pm Start of Factory Tour
Welcome: Visitors will be introduced to the full range of Gardenia's products.
Video: Presentation on the bread-making process and the profile of Gardenia.
Tour: View the actual production process from an elevated walkway, and the
opportunity to catch a whiff of the heavenly aroma of Gardenia's freshly baked
Q&A: Our friendly staff is on hand to answer your queries.
Refreshments: Be treated to yummy Gardenia breads and buns
Shop: Buy home some exclusive Gardenia premiums or Gardenia products at special rates.
4.10pm Depart Factory for Capitol Building
6.00pm Arrive Capitol Building

If you are interested to join us on this educational tour, kindly RSVP with the attached form to:

Lynn Khor (Personal Assistant to Christophe Megel)
Tel : +65 6877 6981 or Email: lynn_khor@at-sunrice.com

We look forward to seeing you there!

Attn: Lynn Khor (PA to Christophe Megel)
Tel : +65 6877 6981 / 9055 5713
Fax: +65 6336 9353
Email : lynn_khor@at-sunrice.com

Fax / Email Reservation
Name: ________________________
Membership No: ________________________
Company Name: ________________________
Contact No: ________________________
Email Address: ________________________

Yes, I would be attending the Educational Tour to ‘Gardenia Factory’.

Signature of Member

Meeting Point at Capitol Building:Meeting point is marked with ‘B’ (in front of BreadTalk Outlet).

Sunday, October 12, 2008

IKA 2008

IKA / Olympiade der Köche 2008
Just today, a team of our very own Chefs, flew off to Erfurt, Germany to compete in the prestigious IKA/ Culinary Olympics Erfurt Germany 2008. Held once every 4 years, this competition demands the very best of Chefs from around the world and is considered the most important event in our field. The world's best Chefs and Pastry Chefs will gather in Erfurt to show their know-how and expertise in culinary arts.

Comparable to sports events the international exhibitions of Culinary Art are offering different disciplines such as teams, national or regional level, culinary or pastry, junior members (under 23 years) or individuals.National Teams have a two-part-assignment which consists of the Hot Kitchen and the Cold Platter Show. The Hot Kitchen, representing category R (= Restaurant) is usually covering the preparation of a three-course-menu – ambitious but practical – serving 110 covers in the "Restaurant of Nations".

The Cold Platter Show includes appetizers, main courses, complete menus, desserts, cakes and showpieces to be displayed on artfully draped tables in the exhibition hall. Being prepared hot (or cold) but displayed only cold the exhibits need to be covered with aspic. These four categories are internationally known:
• A for appetizers, show platters, fingerfood
• B for main courses, menus
• C for desserts, patisserie
• D for showpieces
To learn more about IKA, log on to http://www.olympiade-der-koeche.de/

Singapore Junior Chefs Club
wishes the
Singapore National Culinary Team
all its Best and may they bring Glory to our Country!!!

Wednesday, September 17, 2008

You can now download the files for Tabasco HotChef Team Challenge 2008 at the following links:

Application & Indemnity form
Download Application & Indemnity 2008
or by copying and pasting the following link:

Briefing Pack
Download HotChef Team Challenge Briefing Pack 2008
or by copying and pasting the following link:

Please do send in your entries to Jayson at

Thursday, September 11, 2008

HoTchef Team Challenge 2008

HoTchef Team Challenge 2008 Registration Opens
Registration Open
Email us Today for an Application Form

Friday, August 29, 2008

Win Sin Masters Bowling Tournament Invitation

Dear Members,
The Singapore Chef’s Association would like to cordially invite members for a sports event.

Proudly sponsored by Win Sin

The handicap score for men and women will be pegged at 15 and 25 respectively (except for the Top 10 from the last tournament, who will not have any handicap score).

You may just be the CHAMPION of the Year and walk away with the TOP PRIZE!

1st S$250 Cash + S$50 Sins Vouchers + Trophy
2nd S$150 Cash + S$50 Sins Vouchers + Trophy
3rd S$100 Cash + S$50 Sins Vouchers + Trophy
1st Turkey prize: S$100 SINS voucher

Details are as follows:-
Date : Sunday 31 August 2008
Time : 1:30pm – 5:00pm (Tournament starts at 2pm & Hi-tea will be served)
Venue : No. 2 Bukit Batok Ave 7 #03-01 Cdans Country Club Singapore 659003
@ Bukit Gombak MRT
Interested parties, please approach your respective institution's Liaison Officer to register ASAP

Wednesday, August 27, 2008

Our New Sponsor, City Gas Pte Ltd

On behalf of Singapore Junior Chefs’ Club, the youth arm of the Singapore Chefs’ Association. It gives me great honour to receive this monetary sponsorship from City Gas Pte Ltd.

The SJCC, just like SCA, is a non-profitable organization that strongly believes in nurturing and inspiring young enthusiastic culinarians. It is our hope to help them in making their first move towards painting an international picture in the culinary scene with a new brush of style and colours.

Throughout the work-year, the SJCC plans enriching activities for its members, such as educational fieldtrips, seminars, forums, cooking demonstrations, wine and dine classes and culinary competitions. It is our hope that these events will help increases the interest and knowledge of our members.

However, such activities would not be possible without the generous support of our kind sponsors. It is only through sponsors like City Gas, who share a common interest of nurturing the future generation of Chefs, that we are able to turn our vision into reality.

On behalf of SJCC, I would like to thank City Gas once again for your generous support. And be rest assured that this contribution will be put into good use for the benefit of all our members. Together we can all make this possible. A Dream to be cooked! Thank you.

Eileen Phua
* Photo (from left to right): Chef Ignatius Leong (Vice Chairman), Mr Ng Yong Hwee (Director/ President & CEO of City Gas Pte Ltd), Chef Eileen Phua (Chairperson)

Saturday, August 23, 2008

Ever wondered how Tofu was made?

Ever wondered how Tofu was made?

The Singapore Junior Chef Club, together with a group of about 30 members visited the Unicurd factory of which we saw how Tofu was being made, on the morning of 21st of August.

After a bus ride from Ang Moh Kio MRT Station, we arrived and were greeted by Ms Ravinder, who sat us through watching a video of the process of tofu making, as well as their company’s background. She then explained to us the difference between cold treated and heat treated, which results in soft/silken and firm tofu respectively.

We were also brought to the viewing deck of which overlooked the entire process of which tofu is being made. Ms Ravinder also patiently explained the different machines and its various uses, from which the soy beans are soaked and grinded, to the coagulating of soy milk of which beancurd is derived from.

After which we were gathered, to taste some freshly prepared soy milk, and were allowed to see the various bean curd products.

Their range of products include the regular silken and egg tofu, the Chinese yellow and black “Tau Kwa”, the Japanese range, a ready-to-eat range, the ISO Joy Desserts, Deep fried Tofu (Tofu goreng), and the tofu puff.

All of us were also given a recipe booklet with tofu as the main ingredients, and were also allowed to purchase some of their product.

It was definitely a fruitful trip, for everyone, as we walked away with both, the knowledge in tofu making, as well as our shopping bags of tofu products.

With Culinary Spirit,
Belinda Ng

Saturday, August 2, 2008

President's Message

President's Message
In the past month, I bought two fabulous books, Becoming a Chef and Culinary Artistry, on the recommendation of some Chefs. I kind of regretted not getting the books earlier as they are really good books that every Chef should read. Becoming a Chef shares with us life as a Chef. Hear stories and experiences of the many chefs interviewed in the book and explore questions like choosing between schooling and apprenticeship. Culinary Artistry on the other hand pairs ingredients that are heavenly matches. Through the book Becoming a Chef, I've learned how wonderful our profession is. It is the only few professions which allows us to learn new things everyday. The dishes we have yet to taste, the new techniques we have yet to learn, and the ingredients we have yet to discover, all symbolises a lifetime of learning, experiencing and enjoying.

It has been an even greater challenge to be a chef these days. I was watching Star Chef 2 on television the other day and the mystery box items they gave the contestants were totally unimaginable. Who would imagine getting ingredients like chicken feet and heart, pork skin and cow's heart? Rarely in international competitions will one find such ingredients, which chefs usually shun. I quote Paul Lenz saying "You should always ask yourself: What ingredients do I use? Where do they come from? What can I do with them? How can I eat them?" These words really inspire me when I deal with ingredients each and everyday in the kitchen. Recent reality cooking shows like Top Chefs, Iron Chef, Star Chef and Hell's Kitchen has also brought interest to our profession. By the way, I am really excited about the HoTchef Team Challenge 2008, which will be held in November, later this year. Hongkong Young Chefs Club is going to have their first HoTchef Team Challenge this year in September and their winning team will be flying over to compete in our challenge. I would like to thank Tabasco for their kind support towards grooming junior chefs here and in the region. In the meanwhile, look out for more news about the HoTchef Team Challenge 2008 on our blog soon.

Best Culinary Spirits
Jasper Jek
Singapore Junior Chefs Club

Saturday, July 12, 2008

Website of the Month: Alinea

Website of the Month: Alinea
This month we feature www.alinea-restaurant.com/ If you love beauty, this is definately a website you should catch. Not only does it contain many beautiful photos of creative dishes, its restaurant itself looks modern and sophisticated. Yes, its "Home" page does look a little dull though, but wait till you inch alittle further into its neatly catergorize subpages, will you find the hidden gems.
Alinea Restaurant was opened in 2005 and has won many awards ever since. Among them are Best Restaurant in America by Gourmet magazine (2006) and Jean Banchet Award - Best Fine Dining (2007). A scroll of its subpage "press" shows a never-ending list of reviews by press from around the world.
What I love most about the website are the crystal clear high resolution pictures of the fine creative dishes. Scrolling the gallery reminisces looking through old camera films. I wonder if you call their creations avant-garde, but I believe they invest alot on technology, such as with the company PolyScience, and also on their unique tablewares.
Check out this website and you might find Beauty...
Best Culinary Spirits
Jasper Jek
Singapore Junior Chefs Club

Wednesday, July 9, 2008

Invitation to WYPALL* ExploraQuest Singapore

Invitation to WYPALL* ExploraQuest Singapore

Guys, form a team of 5 and take part in this exciting game... Lotsa Prizes awaiting to be Won...

The very First ExploraQuest is now in town! ExploraQuest is designed as a walk-about adventure race based on the theme of "the quest of versatility and sensory delights". There will be lots of actions, lots of adventure and loads of fun. The most exciting part would be this event is brought to you absolutely FREE OF CHARGE! The event will be held on 19th July 2008 (Saturday) at the Singapore River.

Prizes:Champions - SGD $1,500 + Trophy + WYPALL* Products
Runners Up - SGD $700 + Trophy + WYPALL* Products
3rd Placing - SGD $500 + Trophy + WYPALL* Products
4th Placing - SGD $350 + Trophy + WYPALL* Products

Read Details and Registration forms below

Interested Parties, please approach your institution's Liaison Officer to register A.S.A.P

Saturday, June 21, 2008

Edu-Trip to Huber’s Prime Meats & Sausages

Singapore Junior Chef Club (SJCC) organized an exciting educational trip to Huber's Prime Meats & Sausages on the 10th May ’08. Huber’s is one of the finest production meat factory in Singapore. There were a total of 28 enthusiastic SJCC members who took part in the event on that day.

Upon our arrival, we were warmly welcomed by Mr. Andre Huber, Sales Director of Huber’s. There were many highlights during the tour. We were given detailed briefings and explanation about the whole process of making sausages and curing of ham which nowadays is not easily seen in the industries.

One interesting part of the tour was that we saw how a whole strip loin was trimmed and portioned into standard cuts.

At the end of the tour, we were even more delighted when we were given a small food tasting session. The products we tasted were tasty and delicious. During that session we have a one on one session with the founder of Huber’s. We learnt about their history and the origin where the meats are from. The edu-trip has greatly increased our knowledge of meat and sausage making.

The overall assessment of this trip was fun and knowledgeable; I will definitely visit them again. It has been a successful trip and I will work closely with my fellow committee members and sponsors to organize more of these events in the near future.

With Culinary Spirit,
Athejo Chia
Social Activities

Wednesday, June 4, 2008

Family Day notice 1

Block your dates for...

15 June, 9am - 5pm Bottle Tree Park @ Yishun 81 Lorong Chen Charau
Come join us for a full day of fun, food and games!

Stay tuned for more details...

SCA Family Day 2007

Wednesday, April 23, 2008

Website of the Month

This month we feature The-Best-Chefs.com . A fellow colleague of mine recently introduced me to this enriching gourmet portal. It gives you knowledge of a myriad of restaurants and chefs in Europe. Restaurants and chefs de cuisines are neatly categorized alphabetically or by countries, making searching hassle free. A click on a chef’s name brings you to his detailed portfolio, listing his nationality, apprenticeship/training background, career, philosophy, awards and interesting habits. The site also boast a “restaurant ranking” page which allows you to browse the T0p 50 restaurants in Europe. Should you like to dine at a particular restaurant, you may try searching for it under the “online-reservations” page and book a reservation. The website is still pretty new; hence there aren’t many posts on their forum page. The website is also available in German and French. These two versions have a larger community viewership, thus are better developed and have a larger forum. The site also offers the latest news in the European culinary scene.

Overall I find The-Best-Chefs.com a useful website and would recommend it to my friends.

P/S: Fellow members, if you have a website to recommend and share for Website of the Month (WOTM), please feel free to email us or "shout" on the tag board...
Best Culinary Spirits
Jasper Jek

Singapore Junior Chefs Club

Wednesday, April 16, 2008

Edu trip to Huber's poster

Members who are not in their Institutions may register through the following address:

Saturday, January 26, 2008

SCA AGM Cum "Lo-Hei" Dinner
will be held on Sunday 17 February 2008
0400 pm @
Swissotel Merchant Court
Please approach your institution's Liaison Officer to RSVP.
TP: Ms Eileen Phua & Joyce Goh
ITE: Mr Ignatius Leong
at-sunrice: Ms Vicole
SHATEC: Mr Derrick Lau or
Mr Ignatius Leong
Closing date 4 February
PS: Members who fail to register may be turned away

Saturday, January 19, 2008

Writeup: Edu-trip to SATS Catering

Write-up: Educational Visit to SATS Catering Inflight Centre

“If you ever said that we are running a factory, you will never be welcomed to SATS in-flight catering. We are committed to constantly explore new methods and to upgrade equipment and technology to ensure that all meals produced appeal to the most discerning taste buds”, quote Executive Chef of SATS in-flight catering Chef John Sloane.

It was a Saturday morning, we, Singapore Junior Chefs Club (SJCC), assembled at Tanah Merah MRIT and waited anxiously for what to anticipate at SATS Inflight Catering located near Changi Airport.

SATS has come a long way since its modest start as part of the Malaya-Singapore Airlines more than 50 years ago. Since then, it has grown from strength to strength, developing into one of the premier players in the world providing a full spectrum of integrated ground handling and inflight catering services. The latest technology and innovative management is combined to meet airlines high catering standards. Costing a total of $217 million to build, including $77 million worth of kitchen equipment and material handling systems, it offers an impressive state-of-the-art inflight catering facility to meet international airlines' stringent requirements. The new centre will allow SATS to boost its efficiency, productivity and responsiveness with capacity to meet future growth and demands. SATS is clearly positioning itself to provide better services in the years ahead.

Being the privileged few, we were able to see and explore the secrets of their success in providing more than 500,000 meals a day.

The further expansion of SATS In-flight Catering Centre today broaden SATS' commitment to develop a competitive and vibrant inflight catering service to support Singapore's position as a regional air-hub. With this new centre, SATS is better positioned to serve its airline clients and to help anchor more such clients to Changi. The new centre will allow SATS to boost its efficiency, productivity and responsiveness with capacity to meet future growth and demands. SATS is clearly positioning itself to provide better services in the years ahead.

With Culinary Spirits
Terence Chua
SJCC Member

Saturday, January 5, 2008

Registration for SATS Catering Edu Trip is now CLOSED
Thank you for your support!!!