My Hans Bueschken Global Junior Chef Challenge Asia selection experience

Sweaty palms, racing heart, intense stare- emotions of an individual awaiting the news: the good or bad.

After lugging bags of mis en place to training for months, the day was here. I donned the ever pristine chef white; not an ordinary chef jacket- one with the nation’s flag. The pressure was on my shoulders, the eyes were set on me. It was do or die, make or break. I had to do it, I had to. The heart was heavy as I walked into the competition ground; I said one last prayer and started doing my thing. After four gruelling hours, appetizer, main course and dessert were served, eight portions each. I took a step back along with a breath of relief. It was a moment I’ve been waiting for, a moment I looked forward to. To dish out what I intended to on time, at the right temperature(s), the correct texture(s).

The hours that followed were taking a toll as we were awaiting the results to be announced a day later. It was here. The defining moment we have been waiting for. All those encouragements, well wishes, prayers, were they going to be heard, to be answered? “The Champion of the Hans Bueschkens Asia Selection goes to, Singapore!” That very point in time, there were too many thoughts going through my head, too many people I want to thank, far too many emotions that I could ever put in words. It was this moment that enabled me to affirm my achievements to date. To know I can do what I said I could. It was a humbling experience, in a very special way.

The ride was tough, but sure it was worth it. To look back and ask if I could do it all over again, I don’t know. But I know, I’ve proven to myself to not doubt what these hands can do. The silent heroes that rendered help along the way, I’m grateful.

Sean Lim

Winner of Hans Bueschken Global Junior Chef Challenge Asia selection

SJCC Membership for Work Year 2011/2012

Dear Members and Friends,


Application and renewal for SJCC membership WY 11/12 is officially close. Please make your payment to the respective liasion officers by 27th May 2011:


ITE : Mr Benjamin Tan
RP : Mr Ignatius Leong
SHATEC : Mr Adrian Fun
TP (BCS) : Mr Gary Lim 
TP (TCA/CIA) : Ms Lillian Lim

Membership for all existing WY 10/11 members will be terminated.


We thank you for your support.

Outgoing President's Message

Dear Members and Friends of SJCC,

As most of you may have already known, and for those who are unaware of, I have stepped down from my role as President of the club since SCA Annual General Meeting in February this year. After serving two years as Head of Activities and five years as President, I decided it is time to make room for new blood, and allow new growth to the club, by taking a step back.

Nevertheless, I will not be completely out of the picture. I will still serve SJCC in its Public Relations whilst advising the new President of the club.

The past five years have been a great learning journey for me. It has also given me the privilege and opportunity to meet many professional Chefs and people in our industry, both in Singapore and abroad, far possibly than I could have. I would like to thank my mentors Chef Jasmine Ng and Eileen Phua for their tremendous support and guidance. They have been patient in teaching and I have acquired much from them. Things from attention to details to organization to people skills, the list goes on. They taught me that young chefs should not be afraid of making mistakes but make it an opportunity to learn from the mistakes made instead. They gave us the freedom to organize what, we, young chefs would be interested in, while always watching carefully at each step we took; guiding us when we required assistance and bringing us back on track when we strayed. I would also like to thank every one of you, especially my dear committee, who have given me utmost support and dedicated much of their personal time and service to the club.

Since we started the club in 2004, being the first junior chefs club to be formed in Asia, the club has been the catalyst, and benchmark of many young chefs clubs around the world. We have consistently stood by our vision and mission of inspiring and nurturing young chefs, by continually seeking fresh ideas and organizing educating activities for our members. Through these we encourage and inspire them to be much better chefs they can be of tomorrow. In the past year, we further introduced the Singapore Junior Culinary Team, which would officially represent the club and SCA in internationally competitions. Members have the opportunity to be tutored under professional chefs and excel themselves.

Together with the help of SCA, a distinguished organization which bonds and brands Singapore chefs, we have climbed great heights. I wish to thank the committee of SCA for their huge support and faith in us all these years.

As this chapter ends with a sweet aroma, a new chapter begins with adventure. I have passed this baton and important responsibility to Elvin Chew, the new President of the club. I am sure he will definitely do well and continue our traditions of inspiring and nurturing young chefs. I hope you will give him and the club as much support as you have given me.

Best Culinary Spirits,

Jasper Jek

President (2006-2011)

Singapore Junior Chefs Club

SJCC Fund Raising for Japan's Earthquake and Tsunami Relief

In aid of relief efforts in crisis hit Japan, Singapore Junior Chefs Club managed to raise a total of $10,000 through baking and selling cookies. The estimated number of cookies sold were 40,500 pieces.

All proceeds have been donated through the Singapore Chefs Association to the Singapore Red Cross Society Japan Disaster Fund.

This project by SJCC has led our young chefs to learn that their skills and expertise can be used for much wider causes, and that our profession plays an important integral role in people and the environment.

We would like to thank Phoon Huat, Pastry Mart, FoodXervices, Mr. James Tan and Family, Mr. Desmond Lim Kian Peng and Family for their generous support in us by donating the ingredients for this charity.

This project was accomplished with the fullest support from Temasek Polytechnic, School of Applied Science (Dip in Baking & Culinary Science), Chef Gary Lim, SJCC Committee and Junior Culinary Team, and all young chefs who contributed their time and effort. We would also like to thank all who had purchased the cookies and donated for this cause.

More photos here