tag:blogger.com,1999:blog-90371483942470821092024-03-14T10:30:48.012+08:00singapore junior chefs clubSingapore Junior Chefs Clubhttp://www.blogger.com/profile/13622926698122058521noreply@blogger.comBlogger100125tag:blogger.com,1999:blog-9037148394247082109.post-13789495874523650782011-06-02T15:51:00.002+08:002011-06-02T15:54:03.469+08:00Corrine's FHI Junior Asian Chefs Challenge experience<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-pIy3uHo87WU/Tec8BsRp25I/AAAAAAAABe0/6VMjer13g5Q/s1600/DSC05743.JPG" imageanchor="1" style="cssfloat: left; margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-pIy3uHo87WU/Tec8BsRp25I/AAAAAAAABe0/6VMjer13g5Q/s400/DSC05743.JPG" t8="true" width="400" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div style="text-align: justify;">Our first meeting was held at ToTT Store in November 2010. Some we had worked together before, some were acquaintances, while others were new. I remembered how we sat around the table, trying to be as comfortable as possible with people we have never seen before, not knowing who will be the ones fighting hand in hand with you on this culinary battle field. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;"></div><div style="text-align: justify;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;">Time was running out and we needed to gel quickly. All of us!</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;"><br />
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</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;">Nick, Tiffany and I were selected for the FHI 2011 Junior Asian Chefs Challenge which took place on the 7th April 2011. Prior to the competition we experimented on dishes, each and every component, to see what worked and work didn't. We received valuable feedback from our advisors, and made necessary changes each time we practised. We finally confirmed the menu we would be working on.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;">Upon our arrival at the hotel, we realised that certain ingredients were damaged along the way and could not be used. Equipments broke and we had to search the supermarkets the night we arrive. The team’s spirit was very down, and everyone was already feeling tired on the first day.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;">We were scheduled for competition on the third day of the trip. On the secong day, we did our mise en place with the help of Chef Tian Mu and Chef Athejo in the hotel’s production kitchen. We thank the hotel's chefs for there generousity and kind hospitality, even though they themselves participated in the event.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-sO-fKlTVkwQ/Tec7pfjsG3I/AAAAAAAABew/VYaFPxP_iDM/s1600/DSC05108.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-sO-fKlTVkwQ/Tec7pfjsG3I/AAAAAAAABew/VYaFPxP_iDM/s400/DSC05108.JPG" t8="true" width="400" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;">On the third day, the competition day, we woke up very early in the morning and did a final check on all the items needed to be at the hall. Caught up in a little jam, hiccups here and there, and we finally reached our destination. When it was the team’s turn to do kitchen set up, we realized that the stove wasn’t working well, the chiller broke down and we needed to be flexible with our initial plans. The technicians came in a while and managed to fix the chiller, which was a great relieve to us!</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;"></div><div style="text-align: justify;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;">The two hours marathon started and we did nothing but the best, at least to our ability. Some equipments did not work and we ran short of time after the first hour but we knew we had to press on. Chef Tian Mu and Chef Athejo had been taken for a roller-coaster ride for the solid two hours, being absolutely anxious for us, while the team members were pushing on to complete and perfect the final touches.<br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-jFyNfiEuhBU/Tec8XX7lsyI/AAAAAAAABe8/3YkR4kcrQjs/s1600/IMG_1419.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-jFyNfiEuhBU/Tec8XX7lsyI/AAAAAAAABe8/3YkR4kcrQjs/s400/IMG_1419.JPG" t8="true" width="400" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-BmjQOJ0sFTM/Tec8UXyDxrI/AAAAAAAABe4/UxJLp5sxPe4/s1600/DSC05836.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-BmjQOJ0sFTM/Tec8UXyDxrI/AAAAAAAABe4/UxJLp5sxPe4/s320/DSC05836.JPG" t8="true" width="320" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;">At long last, the results were announced and we did not managed to clinch a Gold Medal for the club. Although our emotions we low, we were not defeated. We just knew we had to do a self- reflection and perform better in our next competition! </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div>Fight on!<br />
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</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Best Culinary Spirits,</div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Corinne Ruth</div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Captain</div></div>Singapore Junior Chefs Clubhttp://www.blogger.com/profile/13622926698122058521noreply@blogger.com1tag:blogger.com,1999:blog-9037148394247082109.post-27080399234478578732011-05-31T11:15:00.000+08:002011-06-02T16:04:33.646+08:00My Hans Bueschken Global Junior Chef Challenge Asia selection experience<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Sweaty palms, racing heart, intense stare- emotions of an individual awaiting the news: the good or bad.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-H-sxRO2XqFM/Teb-8ZYoaVI/AAAAAAAABeo/-3c-wi8i04g/s1600/sean1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://1.bp.blogspot.com/-H-sxRO2XqFM/Teb-8ZYoaVI/AAAAAAAABeo/-3c-wi8i04g/s400/sean1.jpg" t8="true" width="307" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"></div><br />
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).<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-ph_9shefw8s/Teb-_p-mpkI/AAAAAAAABes/fXgvChb4QMQ/s1600/sean2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="272" src="http://4.bp.blogspot.com/-ph_9shefw8s/Teb-_p-mpkI/AAAAAAAABes/fXgvChb4QMQ/s400/sean2.jpg" t8="true" width="400" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">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.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">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.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
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</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Sean Lim</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Winner of Hans Bueschken Global Junior Chef Challenge Asia selection</div>Singapore Junior Chefs Clubhttp://www.blogger.com/profile/13622926698122058521noreply@blogger.com0tag:blogger.com,1999:blog-9037148394247082109.post-83538348679081274052011-05-24T15:41:00.003+08:002011-05-24T15:47:38.844+08:00SJCC Membership for Work Year 2011/2012<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-FsZn8IX0rlQ/TdtiWjWeXeI/AAAAAAAABek/xsusUBZXnkk/s1600/SJCC.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="100" src="http://2.bp.blogspot.com/-FsZn8IX0rlQ/TdtiWjWeXeI/AAAAAAAABek/xsusUBZXnkk/s400/SJCC.png" width="400" /></a></div><span class="Apple-style-span" style="line-height: 14px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; line-height: 14px;">Dear Members and Friends,</span><br />
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<span class="Apple-style-span" style="line-height: 14px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">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:</span></span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="line-height: 14px;"></span></span><span class="Apple-style-span" style="line-height: 14px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">ITE : Mr Benjamin Tan</span></span><br />
<span class="Apple-style-span" style="line-height: 14px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">RP : Mr Ignatius Leong</span></span><span class="Apple-style-span" style="line-height: 14px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></span><span class="Apple-style-span" style="line-height: 14px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">SHATEC : Mr Adrian Fun</span></span><span class="Apple-style-span" style="line-height: 14px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></span><span class="Apple-style-span" style="line-height: 14px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">TP (BCS) : Mr Gary Lim </span></span><span class="Apple-style-span" style="line-height: 14px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></span><span class="Apple-style-span" style="line-height: 14px;"><span class="text_exposed_show" style="display: inline;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">TP (TCA/CIA) : Ms Lillian Lim<br />
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<span class="Apple-style-span" style="line-height: 14px;"><span class="text_exposed_show" style="display: inline;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: red;">Membership for all</span></span></span></span><span class="Apple-style-span" style="line-height: 14px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: red;"> existing WY 10/11 members </span></span></span><span class="Apple-style-span" style="line-height: 14px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color: red;">will be terminated.</span></span></span><br />
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<span class="Apple-style-span" style="line-height: 14px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">We thank you for your support.</span></span></div>Singapore Junior Chefs Clubhttp://www.blogger.com/profile/13622926698122058521noreply@blogger.com0tag:blogger.com,1999:blog-9037148394247082109.post-90213196616630728862011-05-15T15:56:00.002+08:002011-06-02T16:00:52.147+08:00Outgoing President's Message<div style="text-align: justify;">Dear Members and Friends of SJCC,</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">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.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">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.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">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.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">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.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">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.</div><div style="text-align: justify;">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.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Best Culinary Spirits,</div><div style="text-align: justify;">Jasper Jek</div><div style="text-align: justify;">President (2006-2011)</div><div style="text-align: justify;">Singapore Junior Chefs Club</div>Singapore Junior Chefs Clubhttp://www.blogger.com/profile/13622926698122058521noreply@blogger.com0tag:blogger.com,1999:blog-9037148394247082109.post-82665267464514200772011-05-12T22:04:00.000+08:002011-05-14T04:54:01.537+08:00SJCC Fund Raising for Japan's Earthquake and Tsunami Relief<div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-W786cKColdc/Tcv81lNGAnI/AAAAAAAABec/eOOyZm8SECg/s1600/SJCC+FR+for+Japan.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" j8="true" src="http://4.bp.blogspot.com/-W786cKColdc/Tcv81lNGAnI/AAAAAAAABec/eOOyZm8SECg/s400/SJCC+FR+for+Japan.jpg" width="282" /></a></div><br />
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.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-bwaHQhkPZ8c/Tcv9Qrhj7MI/AAAAAAAABeg/zu3yp5h5TIs/s1600/DSC_0677.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="212" j8="true" src="http://4.bp.blogspot.com/-bwaHQhkPZ8c/Tcv9Qrhj7MI/AAAAAAAABeg/zu3yp5h5TIs/s320/DSC_0677.JPG" width="320" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">All proceeds have been donated through the Singapore Chefs Association to the Singapore Red Cross Society Japan Disaster Fund.</div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;"><br />
</div><div style="text-align: justify;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">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.</div></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">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. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">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.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">More photos <a href="http://www.facebook.com/media/set/?set=a.10150441983900650.643738.355665010649&l=fafb250c93">here</a></div>Singapore Junior Chefs Clubhttp://www.blogger.com/profile/13622926698122058521noreply@blogger.com0tag:blogger.com,1999:blog-9037148394247082109.post-31487501691123591142011-04-14T04:13:00.002+08:002011-04-14T04:15:45.463+08:00SJCC Membership Renewal<span class="Apple-style-span" style="font-family: inherit;">Dear SJCC Members,</span><br />
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<span class="Apple-style-span" style="font-family: inherit;">For membership renewal, please </span><a href="http://www.fileden.com/files/2011/4/10/3113232/My%20Documents/SJCC%20Membership%20Application%20Form%20WY%2011-12.pdf"><span class="Apple-style-span" style="color: red;"><span class="Apple-style-span" style="font-family: inherit;">CLICK HERE</span></span></a><span class="Apple-style-span" style="font-family: inherit;">. All renewal application strictly closes on the 23th May 2011.</span><br />
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<span class="Apple-style-span" style="font-family: inherit;">To submit your application form & fees, please approach the following Liasion Officers from respective institutes:</span><br />
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<span class="Apple-style-span" style="font-family: inherit;">- At-Sunrice Global Chefs Academy (SR) : Ms Pearly Wong</span><br />
<span class="Apple-style-span" style="font-family: inherit;">- Institute of Technical Education (ITE) : Chef Benjamin Tan</span><br />
<span class="Apple-style-span" style="font-family: inherit;">- Republic Polytechnic (RP) : Chef Ignatius Leong</span><br />
<span class="Apple-style-span" style="font-family: inherit;">- SHATEC Institute (SHA) : Chef Adrian Fun</span><br />
<span class="Apple-style-span" style="font-family: inherit;">- Temasek Polytechnic (BCS) : Chef Gary Lim</span><br />
<span class="Apple-style-span" style="font-family: inherit;">- Temasek Polytechnic (TCA/CIA) : Chef Lillian Lim</span><br />
<span class="Apple-style-span" style="font-family: inherit;">- ICASTEC : Chef Johnathan Tan </span><br />
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<span class="Apple-style-span" style="font-family: inherit;">Your membership will be terminated if we do not received any update from you after 23th May 2011.For more information, please email Joab Wang at sjcc_joab@yahoo.com</span><br />
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<span class="Apple-style-span" style="font-family: inherit;">We thank you for your support.</span>Singapore Junior Chefs Clubhttp://www.blogger.com/profile/13622926698122058521noreply@blogger.com0tag:blogger.com,1999:blog-9037148394247082109.post-32615931603055210472011-04-10T15:06:00.004+08:002011-04-11T11:59:02.334+08:00A Magical Culinary Journey Awaits YOU !!<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-imjtR9wyRcY/TaFqDV71_JI/AAAAAAAABeM/hG0CU-Jl7lg/s1600/SJCC+Logo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="http://2.bp.blogspot.com/-imjtR9wyRcY/TaFqDV71_JI/AAAAAAAABeM/hG0CU-Jl7lg/s400/SJCC+Logo.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="line-height: 24px;"><i><span class="Apple-style-span" style="font-family: Times;"><span class="Apple-style-span" style="font-style: normal; line-height: normal;"><br />
</span></span></i></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="line-height: 24px;"><i><span class="Apple-style-span" style="font-style: normal; line-height: normal;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><a href="http://www.facebook.com/joabw#!/video/video.php?v=10150164033633544"><span class="Apple-style-span" style="color: #3d85c6;"><b><i><span class="Apple-style-span" style="font-size: x-large;">About SJCC Click HERE</span></i></b></span></a><span class="Apple-style-span" style="font-size: x-large;"> </span></span></span></i></span><br />
<span class="Apple-style-span" style="font-size: 17px; line-height: 24px;"><i><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-style: normal; line-height: normal;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"></span></span><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">A Magical Culinary Journey awaits you to be part of the Singapore Junior Chefs Club active members.</span></span></i></span><br />
<span class="Apple-style-span" style="font-size: 17px; line-height: 24px;"><i><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Membership strictly closes on 23rd May 2011. </span></span></i></span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="line-height: 24px;"><i><span class="Apple-style-span" style="color: #0b5394;">To download SJCC Membership Application Form / Renewal, please</span> <a href="http://www.fileden.com/files/2011/4/10/3113232/My%20Documents/SJCC%20Membership%20Application%20Form%20WY%2011-12.pdf"><span class="Apple-style-span" style="color: red;"><b>CLICK HERE</b></span></a></i></span></span><br />
<span class="Apple-style-span" style="font-size: 17px; line-height: 24px;"><i><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">For more information, please email Joab Wang at sjcc_joab@yahoo.com.</span></span></i></span><br />
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</span></span></i></span></div>Singapore Junior Chefs Clubhttp://www.blogger.com/profile/13622926698122058521noreply@blogger.com0tag:blogger.com,1999:blog-9037148394247082109.post-40383878453489246282011-03-22T02:16:00.001+08:002011-03-22T02:18:33.077+08:00SJCC HoTchef Team Challenge 2011<div class="separator" style="clear: both; text-align: left;">Dear SJCC members, the much anticipated SJCC HoTchef Team Challenge 2011 is finally here. </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://lh4.googleusercontent.com/-P1T0tLv6VKU/TYeTiurqCbI/AAAAAAAABeI/Ym1Z-tY-V_k/s1600/Tabasco+Hotchef+2011+Final+C.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" r6="true" src="https://lh4.googleusercontent.com/-P1T0tLv6VKU/TYeTiurqCbI/AAAAAAAABeI/Ym1Z-tY-V_k/s400/Tabasco+Hotchef+2011+Final+C.jpg" width="282" /></a></div><br />
<div style="text-align: center;"><a href="http://www.fileden.com/files/2008/12/1/2208157/HotChef%202011%20Briefing%20Pack.zip">Download SJCC Tabasco HoTchef Team Challenge 2011 Briefing Pack</a> </div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Lastest application and submission of recipes:</div><div style="text-align: center;"><span style="color: red;"><strong>29 April 2011</strong></span></div>Singapore Junior Chefs Clubhttp://www.blogger.com/profile/13622926698122058521noreply@blogger.com0tag:blogger.com,1999:blog-9037148394247082109.post-16980039952263618372011-03-16T20:32:00.006+08:002011-03-18T11:35:46.631+08:00SJCC Fund Raising<div class="mbl notesBlogText clearfix" style="color: #333333; display: block; font-family: Arial,Helvetica,sans-serif; font-size: 11px; line-height: 1.5em; margin-bottom: 20px; word-wrap: break-word;"><div><div style="font-size: 11px; line-height: 1.5em; margin: 0px; text-align: left;"><span class="Apple-style-span" style="color: #454545; font-size: 12px; line-height: normal;"></span></div><table border="0" cellpadding="0" cellspacing="0" style="border-collapse: separate; display: table; padding: 0px; text-align: left;"><tbody style="width: 848px;">
<tr style="display: table-row; vertical-align: inherit;"><td style="display: table-cell; font-size-adjust: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit;" valign="top"><div><div class="separator" style="clear: both; text-align: center;"><a href="https://lh4.googleusercontent.com/-ULEJj9ybrMA/TYLS46GSZjI/AAAAAAAABeE/T-v10xC4aUk/s1600/SJCC+FR+for+Japan.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://lh4.googleusercontent.com/-ULEJj9ybrMA/TYLS46GSZjI/AAAAAAAABeE/T-v10xC4aUk/s400/SJCC+FR+for+Japan.jpg" width="282" /></a></div><br />
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<span class="Apple-style-span"><span class="Apple-style-span" style="color: #666666;"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: #444444;"><span class="Apple-style-span" style="color: #666666;">Dear Chefs and Friends of SJCC,</span></span></span></span></span></span></span><br />
<span class="Apple-style-span"><span class="Apple-style-span" style="color: #666666;"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: #444444;"><span class="Apple-style-span" style="color: #666666;"><br />
</span></span> </span><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: #444444;"><span class="Apple-style-span" style="color: #666666;"> </span></span></span></span></span></span></span></div><div></div><div><span style="color: #0080ff;"><span style="color: black;"><span class="yiv1276558146messageBody"><span class="Apple-style-span"><span class="Apple-style-span" style="color: #666666;"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: #444444;"><span class="Apple-style-span" style="color: #666666;">In aid of relief efforts in crisis hit Japan, Singapore Junior Chefs Club (SJCC) will be baking and selling cookies to help raise funds. Each tub of Chocolate Cookies (approx 400g) at $10/- . </span></span></span></span></span></span></span></span></span></span></div><div><span class="Apple-style-span" style="color: #666666;"><span class="Apple-style-span" style="color: #444444;"><span class="Apple-style-span" style="color: #666666;"><br />
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<span class="Apple-style-span" style="color: #666666;"><span class="Apple-style-span" style="color: #444444;"><span class="Apple-style-span" style="color: #666666;">For orders please email Elvin Chew at sjcc_elvinchew@yahoo.com.sg or any other SJCC committee members.The dateline for the ordering is Wednesday (23th March 2011). </span></span></span></div><div><span style="color: #0080ff;"><span style="color: black;"><span class="yiv1276558146messageBody"><span class="Apple-style-span"><span class="Apple-style-span" style="color: #666666;"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: #444444;"><span class="Apple-style-span" style="color: #666666;"><br />
</span></span> </span><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: #444444;"><span class="Apple-style-span" style="color: #666666;"> </span></span></span></span></span></span></span></span></span></span><br />
<span style="color: #0080ff;"><span style="color: black;"><span class="yiv1276558146messageBody"><span class="Apple-style-span"><span class="Apple-style-span" style="color: #666666;"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: #444444;"><span class="Apple-style-span" style="color: #666666;">Our target for this fund raising is aleast 5K and all donation will go to Red Cross Singapore in aid of the crisis in Japan.</span></span></span></span></span></span></span></span></span></span><br />
<span style="color: #0080ff;"><span style="color: black;"><span class="yiv1276558146messageBody"><span class="Apple-style-span"><span class="Apple-style-span" style="color: #666666;"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: #444444;"><span class="Apple-style-span" style="color: #666666;"><br />
</span></span> </span><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: #444444;"><span class="Apple-style-span" style="color: #666666;"> </span></span></span></span></span></span></span></span></span></span></div><div></div><div><span style="color: #0080ff;"><span style="color: black;"><span class="yiv1276558146messageBody"><span class="Apple-style-span"><span class="Apple-style-span" style="color: #666666;"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: #444444;"><span class="Apple-style-span" style="color: #666666;">This Fund Raising is proudly supported by Temasek Polytechnic, School of Applied Science (Diploma in Baking & Culinary Science).</span></span></span></span></span></span></span></span></span></span><br />
<span style="color: #0080ff;"><span style="color: black;"><span class="yiv1276558146messageBody"><span class="Apple-style-span"><span class="Apple-style-span" style="color: #666666;"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: #444444;"><span class="Apple-style-span" style="color: #666666;"><br />
</span></span> </span><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: #444444;"><span class="Apple-style-span" style="color: #666666;"> </span></span></span></span></span></span></span></span></span></span></div><div></div><div><span style="color: #0080ff;"><span style="color: black;"><span class="yiv1276558146messageBody"><span class="Apple-style-span"><span class="Apple-style-span" style="color: #666666;"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: #444444;"><span class="Apple-style-span" style="color: #666666;">The Cookie will be baked and packed by SJCC Committee, Junior Culinary Team and our members at Temasek Polytechnic.</span></span></span></span></span></span></span></span></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="color: #666666;"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: #444444;"><span class="Apple-style-span" style="color: #666666;"><br />
</span></span> </span><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: #444444;"><span class="Apple-style-span" style="color: #666666;"> </span></span></span></span></span></span><span class="Apple-style-span" style="color: #444444;"><span class="Apple-style-span" style="color: #666666;"><span class="Apple-style-span"> </span></span></span></span></div></td></tr>
</tbody></table></div></div>Singapore Junior Chefs Clubhttp://www.blogger.com/profile/13622926698122058521noreply@blogger.com0tag:blogger.com,1999:blog-9037148394247082109.post-52316976594920040162011-01-17T00:37:00.002+08:002011-01-17T00:43:47.646+08:00New Blood; Old Recipe<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"></div></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_pgoV9TUWua8/TTMeBltrOxI/AAAAAAAABd0/qAggn7l8pLA/s1600/33393_403767327514_536107514_4260550_86905_n.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" n4="true" src="http://1.bp.blogspot.com/_pgoV9TUWua8/TTMeBltrOxI/AAAAAAAABd0/qAggn7l8pLA/s320/33393_403767327514_536107514_4260550_86905_n.jpg" width="320" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;">Year 2011; a new beginning, a continuation, a journey we started barely a year ago. The Singapore Junior Chefs Club Culinary Team started off strong with an encouraging accolade of 1st Runner up at the 2010 Penang Chefs Challenge. The team was led by me, Sean Lim. Together with Benedict Yong, Corinne Ruth and Tiffany Wee. Not forgetting the ever supportive Team Assistants, Eunice Koh, Lays Poh and Ammierul. Since then, the team has grown to eleven members strong. The latest addition to the team will allow talents to be groomed and wider horizons to be exposed to discerning young culinarians- the aim and grounding principle(s) the Singapore Junior Chefs Club was set up for.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Two thousand eleven will be an exhilarating year for the SJCC Culinary Team with a line up of regional competitions like Food Hotel Indonesia and Battle of the Chefs, Penang 2011. Not forgetting the highly anticipated Hofex- WACs Hansbusken Junior Chef Competition Asia Selection 2011. This is a competition whereby young culinarians 25 and below battle it out to earn a spot in the Hansbusken Junior Chef Competition Korea 2012. A prestigious and adrenaline driving competition awaits the team.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">The team’s intensive training sessions will be scrutinized under the watchful eyes of Chef Elvin Chew and Chef Tian Mu. Advice from our Nation’s culinary powerhouses, Chef Otto Weibel, Chef Eric Teo and Chef Tony Khoo will ensure a stronghold of defence against our regional and world competitors. With a wealth of experience and knowledge supporting us, the youth team hopes to fly the Nation’s flag high and mighty like our mentors have.</div><div style="text-align: justify;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_pgoV9TUWua8/TTMd8YUkLRI/AAAAAAAABdw/viUoYvZEBmw/s1600/13452_441512862577_609902577_6034379_4613079_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" n4="true" src="http://2.bp.blogspot.com/_pgoV9TUWua8/TTMd8YUkLRI/AAAAAAAABdw/viUoYvZEBmw/s400/13452_441512862577_609902577_6034379_4613079_n.jpg" width="400" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;">Together as a team we believe only hard work pays off. Talent is a gift and for those who lack, diligence ultimately compensates. Humility keeps us grounded and results are secondary compared to lessons and experiences gained in ethical competition.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;">Best Culinary Spirits, </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;">Sean Lim</div>Singapore Junior Chefs Clubhttp://www.blogger.com/profile/13622926698122058521noreply@blogger.com0tag:blogger.com,1999:blog-9037148394247082109.post-14265727154505258842010-11-23T06:03:00.003+08:002010-11-23T06:10:38.552+08:00WACS Asian Presidents Forum 2010<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_pgoV9TUWua8/TOriYupwMNI/AAAAAAAABdY/tYVbmP2gLHI/s1600/DSCF8755.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" ox="true" src="http://1.bp.blogspot.com/_pgoV9TUWua8/TOriYupwMNI/AAAAAAAABdY/tYVbmP2gLHI/s400/DSCF8755.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;"><a href="http://1.bp.blogspot.com/_pgoV9TUWua8/TOrhFbVDV2I/AAAAAAAABdU/B9p7F09AbKw/s1600/DSCF8761.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" ox="true" src="http://1.bp.blogspot.com/_pgoV9TUWua8/TOrhFbVDV2I/AAAAAAAABdU/B9p7F09AbKw/s320/DSCF8761.JPG" width="240" /></a>The World Association of Chefs Societies (WACS) Asian Presidents Forum was held in Daejon, Korea, from the 3rd to 4th September 2010. I was privileged to be part of the Singapore delegation to attend the Forum. Together with me, Singapore was represented by Edmund Toh, Vice-President of Singapore Chefs Association (SCA) and Jenny Tan, Branding and Communications of SCA.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;"></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;">It was a meeting of the Presidents of the various chefs associations in Asia. The meeting was chaired by WACS Asia Continental Director John Sloane. Along with him were President of WACS, Gissur Gudmundsson, WACS Continental Director for Africa and Middle East, Arnold Tanzer, and WACS Continental Director for Pacific Region, Glenn Austin. Also present, besides the respective associations’ presidents, were Cassandra Hayden, representing Women in WACS, and Charles Carroll who is coordinating the WACS Congress 2012. It didn’t take long for me to realize that I have read one of Charles Carroll’s books before, entitled Leadership lessons from a Chef: Finding time to be great.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;"><br />
</div><div style="text-align: justify;">The meeting was fruitful with many topics being discussed. Presidents of the various associations took to the podium and shared with their fellow counterparts the on goings of their association. Hong Kong Young Chefs Club, like us SJCC, had a representative for the meeting and shared on her club. The HKYCC has been doing great, and has had recent overseas exchange programs.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_pgoV9TUWua8/TOrjG8FbNfI/AAAAAAAABdo/0jpVq_Qc7Iw/s1600/DSCF8788.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" ox="true" src="http://4.bp.blogspot.com/_pgoV9TUWua8/TOrjG8FbNfI/AAAAAAAABdo/0jpVq_Qc7Iw/s400/DSCF8788.JPG" width="400" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_pgoV9TUWua8/TOri94EGMHI/AAAAAAAABdk/rF-H_4v5AVE/s1600/DSCF8784.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" ox="true" src="http://1.bp.blogspot.com/_pgoV9TUWua8/TOri94EGMHI/AAAAAAAABdk/rF-H_4v5AVE/s400/DSCF8784.JPG" width="400" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;">I briefed on our club and the perspectives our committee had on giving focus to young chefs for our profession’s future, being patient to young chefs and their mistakes, and guiding and encouraging young chefs in their work in junior chefs clubs. I also highlighted that each club can be unique and is perfectly fine to differ from one another, so long as it remains focus to the primary goal which is to inspire and guide young chefs. (E.g. some clubs are strong in competitions, some focus on membership figures; some do not have as many activities, while others are at their early forming stage)</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_pgoV9TUWua8/TOriqXBCz0I/AAAAAAAABdc/buMJ5nw7f6w/s1600/DSCF8771.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" ox="true" src="http://2.bp.blogspot.com/_pgoV9TUWua8/TOriqXBCz0I/AAAAAAAABdc/buMJ5nw7f6w/s400/DSCF8771.JPG" width="400" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;">President Gissur also gave us insights on new initiatives in WACS, such as Chefs Without Borders (A humanitarian aid project which chefs can play a big part in) and WACS’ endorsement of culinary institutions.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_pgoV9TUWua8/TOri0NwsLtI/AAAAAAAABdg/xpuYFkkSEkM/s1600/DSCF8774.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" ox="true" src="http://2.bp.blogspot.com/_pgoV9TUWua8/TOri0NwsLtI/AAAAAAAABdg/xpuYFkkSEkM/s400/DSCF8774.JPG" width="400" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;">There were also paper presentations on Korean Food, WACS Congress 2012, and a Honey Candy making presentation (which reminded me of the Chinese Dragon Beard Candy). The Korean Chefs Association was a warm host, making sure there were translators around wherever we go, hosting us to sumptuous receptions, including a reception and outdoor concert graced by the Mayor of Daejon city.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;">Apart from getting used to having lots of Kimchi and <span class="ft">Samgyetang</span>, it was a productive trip of networking and gaining useful information to be shared with my committee and members.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Jasper Jek</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">President</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;">Singapore Junior Chefs Club</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div>Singapore Junior Chefs Clubhttp://www.blogger.com/profile/13622926698122058521noreply@blogger.com0tag:blogger.com,1999:blog-9037148394247082109.post-22509575262491360372010-10-19T20:57:00.009+08:002010-10-19T21:07:36.345+08:00SJCC RWS Tour Article<div style="text-align: justify;"><span style="font-family: "Trebuchet MS", sans-serif; font-size: x-large;"><strong>Land of Far Far away</strong></span></div><span style="font-family: "Trebuchet MS", sans-serif;"></span><br />
<div style="text-align: justify;"><span style="font-family: "Trebuchet MS", sans-serif;"><strong><span style="font-size: large;">IT WAS</span></strong> a hot Saturday morning for a group of future young chefs to visit the land of Far Far Away sho</span><span style="font-family: "Trebuchet MS", sans-serif;">wcasing lifestyles of the rich and fairy tales’ fantasy characters living within tall, graceful walls sweeping over a pavilion-covered courtyard.</span></div><span style="font-family: "Trebuchet MS", sans-serif;"></span><br />
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</div><div class="separator" style="clear: both; text-align: justify;"><span style="clear: left; cssfloat: left; float: left; font-family: "Trebuchet MS", sans-serif; margin-bottom: 1em; margin-right: 1em;"><img border="0" ex="true" height="240" src="http://1.bp.blogspot.com/_pgoV9TUWua8/TL2S_3KDRcI/AAAAAAAABdE/Cb6gZAEaHmI/s320/RWS+Tour+1+-+Joab.jpg" width="320" /></span></div><div style="text-align: justify;"><span style="font-family: "Trebuchet MS", sans-serif;"></span></div><div style="text-align: justify;"><span style="font-family: "Trebuchet MS", sans-serif;">On the 16th of October 2010, the Singapore Junior Chefs Club (SJCC) organized an educational </span><span style="font-family: "Trebuchet MS", sans-serif;">tour '' Discovering the New World </span><span style="font-family: "Trebuchet MS", sans-serif;">– SJCC Educational Tour " to the </span><span style="font-family: "Trebuchet MS", sans-serif;">Resort World Sentosa. Members from the SJCC get a chance to discover a whole new world that is truly rewarding. Resorts World Sentosa, is the leisure and gaming company that owns and operates Singapore’s biggest Integrated Resort, a 49-hectare development which is located on Singapore's holiday island of Sentosa.</span></div><div style="text-align: justify;"><span style="font-family: "Trebuchet MS", sans-serif;"> </span><a href="http://1.bp.blogspot.com/_pgoV9TUWua8/TL2TTXt2NlI/AAAAAAAABdI/3KvrW64hlxE/s1600/RWS+Tour+2+-+Joab.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: "Trebuchet MS", sans-serif;"><img border="0" ex="true" height="240" src="http://1.bp.blogspot.com/_pgoV9TUWua8/TL2TTXt2NlI/AAAAAAAABdI/3KvrW64hlxE/s320/RWS+Tour+2+-+Joab.jpg" width="320" /></span></a><span style="font-family: "Trebuchet MS", sans-serif;">The tour started on with warm welcoming refreshment prepared by a team of professional chefs at the Leo’s meeting room. We had a unique variety of food ranging from oven baked mini pizza, beautiful danish pastry to freshly steamed Tim sum and homemade sandwiches accompanied with coffee and tea. Our member’s definitely enjoyed the food prepared specially for us.</span></div><div style="text-align: justify;"><span style="font-family: "Trebuchet MS", sans-serif;">Thereafter, our members proceeded into the meeting room for a short introduction and presentation of the resort world’s daily operations. The sharing session was conducted by Chef Edmund Toh, the Executive Chef of the Hotels & Casino, Chef John Sloane, the Vice President of Food & Beverage and Chef Alan Orreal, the culinary </span><a href="http://3.bp.blogspot.com/_pgoV9TUWua8/TL2TkCWhYfI/AAAAAAAABdM/TpLBvIMSuZQ/s1600/RWS+Tour+3+-+Joab.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: "Trebuchet MS", sans-serif;"><img border="0" ex="true" height="240" src="http://3.bp.blogspot.com/_pgoV9TUWua8/TL2TkCWhYfI/AAAAAAAABdM/TpLBvIMSuZQ/s320/RWS+Tour+3+-+Joab.jpg" width="320" /></span></a><span style="font-family: "Trebuchet MS", sans-serif;">production Manager from the Universal Studios Singapore. The session was indeed inspiring and enlightening for our young future chefs.</span></div><div style="text-align: justify;"><span style="font-family: "Trebuchet MS", sans-serif;">Soon after, our tour takes on a magical swing when our members break into groups of four and began their extraordinary VIP Tour in the universal studios Singapore. Princess Fiona, Shrek’s, Puss in Boots and the talking donkey from the land of Far Far Away castle came alive </span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: "Trebuchet MS", sans-serif;">that takes our experience into a whole new level with lots of pleasant surprises and good food provided during the tour.</span></div><div style="text-align: justify;"><span style="font-family: "Trebuchet MS", sans-serif;">Besides the Universal Studios Singapore, our members were amazed to visit the spectacular range of six world-class luxurious </span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: "Trebuchet MS", sans-serif;"><br />
</span></div><div style="text-align: justify;"><span style="font-family: "Trebuchet MS", sans-serif;">hotels and places such as Osia, Palio, Rotunda, Crockfords Tower, Feng Shui Inn, Boulangerie, Fiesta & Pool, Bagus Café, Starz, Pool, Cabana, Coliseum, Compass Ballroom and Central Production.</span><br />
<div class="separator" style="clear: both; text-align: justify;"><a href="http://4.bp.blogspot.com/_pgoV9TUWua8/TL2Twd8HywI/AAAAAAAABdQ/P9Qdv5WP3mU/s1600/RWS+Tour+4+-+Joab.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: "Trebuchet MS", sans-serif;"><img border="0" ex="true" height="240" src="http://4.bp.blogspot.com/_pgoV9TUWua8/TL2Twd8HywI/AAAAAAAABdQ/P9Qdv5WP3mU/s320/RWS+Tour+4+-+Joab.jpg" width="320" /></span></a></div></div><div style="text-align: justify;"><span style="font-family: "Trebuchet MS", sans-serif;">Of course, the good times ended in a swift when we eventually parted from resorts world Sentosa, marking the closure of our short but memorable tour. On behalf of my Chairman and President, we would like to thank the staffs from the resorts world Sentosa for their tremendous hospitality for hosting such a wonderful and memorable Education tour for our SJCC members. </span></div><div style="text-align: justify;"><span style="font-family: "Trebuchet MS", sans-serif;">We really appreciate all the efforts that made this a successful tour and I am sure that our members are definitely looking forward for another wonderful event organized by the Singapore Junior Chefs Club.</span></div><div style="text-align: justify;"><span style="font-family: "Trebuchet MS", sans-serif;"><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">Thank You. </span></div><div style="text-align: justify;"><span style="font-family: "Trebuchet MS", sans-serif;"><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">Joab Wang</span></div><div style="text-align: justify;"><span style="font-family: "Trebuchet MS", sans-serif;">Events & Activities</span></div><div style="text-align: justify;"><span style="font-family: "Trebuchet MS", sans-serif;">Singapore Junior Chefs' Club</span></div><div style="text-align: justify;"><span style="font-family: "Trebuchet MS", sans-serif;">The Youth Arm of Singapore Chefs Association</span></div>Singapore Junior Chefs Clubhttp://www.blogger.com/profile/13622926698122058521noreply@blogger.com0tag:blogger.com,1999:blog-9037148394247082109.post-57827356135147691482010-10-16T01:55:00.000+08:002010-10-16T01:55:45.994+08:00Women in WACS<div style="text-align: center;">Ladies, do join World Association of Chefs Societies (WACS) in its Women in WACS initiative. The initiative strives to increase visibility of women chefs worldwide as well as supporting them in their efforts to advance their careers while balancing work and family. Join the Group!</div><div style="text-align: justify;"><br />
</div><div style="text-align: center;"><a href="http://www.facebook.com/group.php?gid=331331241005">http://www.facebook.com/group.php?gid=331331241005</a></div>Singapore Junior Chefs Clubhttp://www.blogger.com/profile/13622926698122058521noreply@blogger.com0tag:blogger.com,1999:blog-9037148394247082109.post-52726227406535810312010-10-07T22:59:00.011+08:002010-10-07T23:46:08.736+08:00Discovering the New World with SJCC<span style="color: #6600cc;"><strong></strong></span><br />
<div style="text-align: center;"><span style="font-size: large;"><span style="font-family: Verdana, sans-serif;"><span style="color: #6aa84f;"><span style="font-size: x-large;"><span style="font-family: Verdana, sans-serif;"><u><strong>8</strong></u></span> More </span></span></span><span style="font-family: Verdana, sans-serif;"><span style="color: #6aa84f;"><span style="color: #6aa84f; font-size: x-large;"><strong>Days</strong></span> </span></span></span></div><div style="text-align: center;"><span style="font-family: Verdana, sans-serif;"><span style="color: #6600cc;"><span style="color: red;"><span style="color: #660000;"><span style="font-family: Verdana, sans-serif;"><span style="color: #ff9900; font-size: large;">For the <strong>Most EXCITING</strong> Tour</span></span></span></span></span></span></div><div style="text-align: center;"><span style="font-family: Verdana, sans-serif;"><span style="color: #6600cc;"><span style="color: red;"><span style="color: #3366ff; font-size: large;">With the <strong>Singapore Junior Chefs Club</strong> </span></span></span></span></div><div style="text-align: center;"><span style="font-family: Verdana, sans-serif;"><span style="color: #6600cc;"><span style="color: red; font-size: large;"> ARE <u><strong>YOU</strong></u> READY ??</span></span></span></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><object height="295" style="background-image: url(http://i2.ytimg.com/vi/aiHYsgCQwd8/hqdefault.jpg);" width="480"><param name="movie" value="http://www.youtube.com/v/aiHYsgCQwd8?fs=1&hl=zh_TW"><param name="allowFullScreen" value="true"><param name="allowscriptaccess" value="always"><embed src="http://www.youtube.com/v/aiHYsgCQwd8?fs=1&hl=zh_TW" width="480" height="295" allowscriptaccess="never" allowfullscreen="true" wmode="transparent" type="application/x-shockwave-flash"></embed></object></div><div style="text-align: center;"><br />
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</div><div style="text-align: center;"><span style="color: #6aa84f; font-family: Verdana, sans-serif;">Dear <u><strong>Successful</strong></u> Participant's,</span></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><span style="color: #bf9000; font-family: Verdana, sans-serif;">next week <strong><u>SATURDAY</u></strong>,</span></div><div style="text-align: center;"><span style="color: #bf9000;"><span style="font-family: Verdana, sans-serif;">don't forget our <strong><u>Date</u></strong> </span><span style="font-family: Verdana, sans-serif;">at </span><span style="font-family: Verdana, sans-serif;">the Resort World Sentosa. </span></span><br />
<span style="color: #bf9000;"><span style="font-family: Verdana, sans-serif;">please check your e-mail for </span><span style="font-family: Verdana, sans-serif;"><u><strong>Tour Details</strong></u>.</span></span></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><span style="font-family: Verdana, sans-serif;"><span style="color: #3d85c6;">any queries,please email me, </span></span></div><div style="text-align: center;"><span style="font-family: Verdana, sans-serif;"><span style="color: #3d85c6;">Joab Wang at </span><a href="mailto:sjcc_joab@yahoo.com"><span style="color: #3d85c6;">sjcc_joab@yahoo.com</span></a><span style="color: #e69138;"> </span></span></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><span style="color: red; font-family: Verdana; font-size: large;">SEE <strong><u>YOU</u></strong> THERE !!</span></div><div style="text-align: center;"><br />
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</div><div style="text-align: center;"><span style="background-color: #e69138; color: white;"><span style="font-family: Verdana, sans-serif;">***</span><span style="font-family: Verdana, sans-serif;">**********************************</span></span></div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_pgoV9TUWua8/TK3g6xuRXnI/AAAAAAAABdA/R41g2eNrV-0/s1600/RWS+Poster.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ex="true" src="http://3.bp.blogspot.com/_pgoV9TUWua8/TK3g6xuRXnI/AAAAAAAABdA/R41g2eNrV-0/s1600/RWS+Poster.jpg" /></a></div><div style="text-align: center;"><br />
</div>Singapore Junior Chefs Clubhttp://www.blogger.com/profile/13622926698122058521noreply@blogger.com0tag:blogger.com,1999:blog-9037148394247082109.post-74556918198371215942010-10-02T16:53:00.000+08:002010-10-02T16:53:33.908+08:00THE SUN RISE FROM THE PENCIL BOX!1 October 2010 – The battle of the food gladiators continues, with the first ever Meat & Livestock Australia (MLA) Young Chef Pencil Box Culinary Challenge held in Singapore this week. This iron chef style battle amongst the young gladiators consisted of leading students from different culinary institutes battling it out to create innovative and inspiring dishes of Australian beef and lamb. <br />
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The winner for the inaugural event went to Karolyn Chua, a trainee student from At-Sunrice GlobalChef Academy . Currently attached at Mandarin Orchard Hotel, Chua won the challenge with her creativity and technical skills. “I feel relieved but at the same time happy, as I felt uncertain about what to create when I saw the ingredients at first” said Chua after the unveiling of the results. Chua trained religiously two to three times a week in preparation for the challenge. “I have learned a lot from my instructor during this period of time and this challenge has definitely exposed me to much more knowledge about food and cooking”. <br />
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Held previously only in Korea , the MLA Young Chef Culinary Pencil Box Challenge arrived on our shores for the first time this year! MLA has brought this competition to Singapore to recognise the high standard of culinary institutes here and the high level of professional students which are training to become Chefs. The aim of the challenge is to encourage creativity amongst young chefs to individually prepare a main sized portion of Australian beef and lamb, as the centrepiece ingredient, within the pressure of a competitive environment. <br />
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What makes this challenge different from others is that the ingredient list is kept confidential until before the actual competition starts. Unlike other competitions, the unique style of the Pencil Box is that after the unveil of the mystery ingredients, the participants are given half an hour to plan their menu and afterwards, two dishes are required and two portions of each must be prepared during the competition on the same day which will last one and a half hour and be presented to the judges for scrutiny!<br />
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The on the spot challenge was led by judging panel, Alan Palmer, MLA’s official Young Chef Pencil Box Culinary Challenge coordinator, Chef Yen Koh, executive chef of Unilever Food Solutions and William Gibb Taylor, course manager of ITE. “It is not just about the results but most importantly, the process and the experience the students can walk away with” Palmer said before the prize presentation. <br />
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The sponsors for the challenge include Stanbroke Asia Pte Ltd, Singapore Chef Association, Shatec Institutes’, and Unilever Food Solutions. <br />
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Chua took home a gold medal and S$1,000 in cash! The first runner up went to Creasperson A Carlos from Shatec Institutes’ and the second runner up went to Kelvin Tan from Temasek Culinary Academy . They each received a medal and S$500 and S$250 in cash!<br />
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As the curtains draws to a close, the MLA Young Chef Pencil Box Culinary Challenge was a success and hopefully it will come back bigger and better the next time round!Singapore Junior Chefs Clubhttp://www.blogger.com/profile/13622926698122058521noreply@blogger.com0tag:blogger.com,1999:blog-9037148394247082109.post-33099507222221912442010-10-01T03:21:00.004+08:002010-10-01T03:57:39.454+08:00Competitions<div style="text-align: justify;"><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_pgoV9TUWua8/TKTrFrFd22I/AAAAAAAABcY/JdjfjsTcOos/s1600/Team+SJCC.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" px="true" src="http://3.bp.blogspot.com/_pgoV9TUWua8/TKTrFrFd22I/AAAAAAAABcY/JdjfjsTcOos/s320/Team+SJCC.jpg" width="320" /></a></div>Its competitions frenzy with the recent SJCC-Nestle Professional Rising Chefs Challenge, and the MLA Black Box Singapore Challenge just passed us by. In just a month’s time, November, SJCC members can expect the Otto Weibel Norwegian Salmon Scholarship.</div><div style="text-align: justify;"></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Competitions often offer attractive prizes; from book prizes, knives sets, cash prizes, fully paid overseas internships and experiences. However, one might ask if it is really worth competing in one? Afterall, there will always only be the top three people/ teams who make it. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;"><br />
</div><div style="text-align: justify;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">There are chefs in the industry who introduced the term “Competition Chefs” to those who always compete. “He’s a Competition Chef, I’m not”, one would say. Many chefs feel that competing requires you to have a wealth of experience and talents. Contrary to that, I believe you will suceed as long as you put in your best in training and train from the best.</div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;"><br />
</div><div style="text-align: justify;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">My personal view of competitions is not about winning or losing. Of course winning should be your biggest goal, but one should look at the smaller benefits it would bring you. </div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;"><br />
</div><div style="text-align: justify;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">The process of training for competitions often stretches you beyond your daily routines and work. You’ll spend extra hours planning and experimenting dishes, then organizing your workflow to make your steps smooth. You’ll seek advise, learn and work much closely with your chefs. You’ll train and train till you perfect your dish and work. You’ll look into and organize other finer details such as transportation of equipment, tableware, menu cards , table display etc. You’ll read up about the organization/ company that is sponsoring and organizing the competition and learn about their products and services. All of the above, I would say a young chef would not do if not for competing in a competition. After the competition, he may put what he has learned along the way, into he's daily work routine.</div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;"><br />
</div><div style="text-align: justify;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Chefs should not be afraid of, or feel too discourage when losing a competition. Take it with stride, ask for feedback for improvements from the judges after each competition and learn from the mistakes. It’s the process of learning, experiencing and growing that counts. I would highly recommend young chefs to make a list of competitions they would wish to compete in within the next five years. It could start from junior competitions, team competitions, moving up to higher level competitions, and even national team competitions.</div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;"><br />
</div><div style="text-align: justify;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Here’s an example of a list.</div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;"><br />
</div><div style="text-align: justify;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><u>Year 1</u></div></div><div style="text-align: justify;">SJCC Tabasco HoTchef Team Challenege</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><u>Year 2</u></div><div style="text-align: justify;">SJCC- Nestle Professional Rising Chefs Challenge</div><div style="text-align: justify;">MLA Blackbox Competition</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><u>Year 3</u></div><div style="text-align: justify;">Enter into the National Junior Culinary Team</div><div style="text-align: justify;">Compete in FHA Culinary Challenge</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><u>Year 4</u></div><div style="text-align: justify;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Otto Weibel Norwegian Salmon Scholarship Competition</div></div><div style="text-align: justify;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Hans Bueskhans World Junior Challenge National Selection</div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;"><br />
</div><div style="text-align: justify;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><u>Year 5 and beyond</u></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">National Team Selection</div></div><div style="text-align: justify;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Global Chefs Challenge Selection</div></div><div style="text-align: justify;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Bocuse D’or Selection</div></div><div style="text-align: justify;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Team Manager for MLA Blackbox competition</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div>Culinary schools should always give their students the fullest support they need. They should not only support those who have "talents", but always consider those who are eager to learn, sacrifice and give their all. When teams from schools lose a competition, their management should not be worried that the lost gave away their reputation, and cease sending teams for future competitions. This will only hinder young chefs from growing.</div><div style="text-align: justify;"><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">In conclusion, my words to young chefs would be, if there's a will there's always a way. Never stop asking till you get a satisfied answer or someone who can help you. There is always a win and a lost, but you are already winning if you tried your best.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Wishing all SJCC members a fruitful culinary adventure!</div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;"><br />
</div><div style="text-align: justify;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">With Culinary Spirits,</div></div><div style="text-align: justify;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Jasper Jek</div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;"><br />
</div>Singapore Junior Chefs Clubhttp://www.blogger.com/profile/13622926698122058521noreply@blogger.com0tag:blogger.com,1999:blog-9037148394247082109.post-70602632475656068122010-09-30T14:37:00.005+08:002010-10-01T05:46:38.599+08:00SJCC - Nestle Professional Rising Chefs Challenge 2010<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;">NESTLÉ PROFESSIONAL FOCUS ON YOUNG CHEFS</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;">The Spotlight On Singapore’s Young Chefs And New Talents</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;">The Second Annual Rising Chefs Challenge 2010</div><br />
<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_pgoV9TUWua8/TKT8KYqRVhI/AAAAAAAABc4/7Q3Oq5hgAzA/s1600/Group+Photo.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" px="true" src="http://1.bp.blogspot.com/_pgoV9TUWua8/TKT8KYqRVhI/AAAAAAAABc4/7Q3Oq5hgAzA/s400/Group+Photo.JPG" width="400" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;">23 SEPTEMBER 2010 – As part of its commitment to nurture the young in the hospitality industry, Nestlé Professional along with the Singapore Junior Chefs Club organised the second annual Rising Chefs Challenge 2010 last Saturday, 18 September at Tourism Academy @ Sentosa. Eight teams of two junior chefs each competed ina gruelling challenge that saw them pittheir culinary skills to be recognised as the Rising Chefs of 2010. The teams from different culinary schools and restaurants were given two hours each to prepare a restaurant platter for five, focusing on creativity, technique, taste and nutrition using three Nestlé Professional products – MAGGI Chef’s Secret, MAGGI Mash Potato Instant Mix and Buitoni Coulis De Tomate. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;"><a href="http://4.bp.blogspot.com/_pgoV9TUWua8/TKT8IAQflAI/AAAAAAAABc0/hW3Cip1j9DM/s1600/Champion+team.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" px="true" src="http://4.bp.blogspot.com/_pgoV9TUWua8/TKT8IAQflAI/AAAAAAAABc0/hW3Cip1j9DM/s320/Champion+team.JPG" width="211" /></a>Temasek Polytechnic proved to be the culinary college to beat when three of its teams emerged as the top three winners of the competition. The champion walked away with a challenge trophy, certificate and the ultimate prize of an all-expense paid trip to China to intern and train at one of the country’s top restaurants. The winner was The Secret Chefs. Made up of Temasek Polytechnic’s applied science students, Andy Tan and Ethan Goh, the duo created a restaurant platter that showcased their creativity. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Goh said, “We decided to make full use of a whole duck when we brainstorm for ideas for our dish. We sous vide the duck breast and served it with an orange carrot purée while the duck thigh was braised with the Buitoni Coulis de Tomate. The bones from the duck were used to make our cooking stock and we also featured a polenta crumbed foie gras to complete the dish.” </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Team Temasek CCM (Calvin Tan and Piak Jia Ying) proved to be a force to be reckoned with as the first runner-up. Their creation of herb crusted lamb rack and spiced loin, ratatouille of Buitoni Coulis de Tomate, asparagus and glazed pearl onion, Maggi croquette potato with currant and berry sauce charmed the judges with their originality and creativity. They also took home a challenge trophy and certificate for their effort along with a knife set worth S$1,400. Tan revealed, “We really enjoyed using these products. They’re so versatile and we benefitted from it. It was definitely a good challenge for us as we managed to incorporate the three products seamlessly into our dish.” </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">The second runner-up prize of a challenge trophy, certificate and S$700 book hamper went to Pay Sin Wei and Jessica Tan of Team BCS, also from Temasek Polytechnic. They both also won the best hygiene title. Presenting a unique dish, the duo went with sous vide shark steak in spicy tomato avocado sauce, sour cream Duchesse potatoes and sautéed asparagus in raspberry infused hollandaise. Pay shared, “When we found out that we’re supposed to use the Maggi Mash Potato Instant Mix, we knew we had to create a new version of the famous Duchesse potatoes. We’re very happy with the results. Like our fellow competitors, we used the Maggi Chef’s Secret Seasoning as our flavouring. We omitted the usage of salt because it was better than salt, full of flavours!” </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">The remaining participants each received a consolation prize as well as a certificate and they are Team Cuscaden (Yeo Sheng Xiong and Muhammad Shawal), Team Victory (Jessica Tan and Rachael Koh), Team Les Atascia (Kiti Kui and Leong Li Ping), Team MK (Chia Jue Xian and Jeagan s/o Nadzan) and Team Republic One (Agassiz Kong and Wong Quinnson). </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">The adjudicators of the competition represented the who’s who of Singapore’s culinary scene. Led by the culinary godfather, Chef Otto Weibel himself, the panel consisted of Chef Eric Teo, president of the Singapore Chefs Association, Roger Frei, Nestlé Professional’s regional food manager for Asia, Oceania and Africa and Lydia Tan, nutritionist with the Health Promotion Board. Speaking during the prize presentation, Chef Weibel said, “The judges saw a lot of creativity today and a lot of effort put in by all teams. Everyone did a good job today. It’s important for junior chefs like all of you to constantly push yourselves and participate in competitions like these. Only then you’ll have the exposure and experience. It’s more important than winning but always remember to try your best.” </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Also at the prize presentation was Jasmmine Wong, country business manager for Nestlé Singapore. Speaking on behalf of Nestlé, she offered, “I’m surprised with the quality of work we have here today. It’s very impressive and I want to congratulate every one of you. All of you will be very successful one day, in your own individual way. Just remember to keep asking the question – how to make yourself better.” </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/_pgoV9TUWua8/TKT7-sYl98I/AAAAAAAABcs/RI-ueFInV9A/s1600/Champion+dish.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" px="true" src="http://1.bp.blogspot.com/_pgoV9TUWua8/TKT7-sYl98I/AAAAAAAABcs/RI-ueFInV9A/s320/Champion+dish.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Winning Dish</td></tr>
</tbody></table></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/_pgoV9TUWua8/TKT8Ep7eYVI/AAAAAAAABcw/lswitheGezk/s1600/Champion+receiving+award.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="212" px="true" src="http://1.bp.blogspot.com/_pgoV9TUWua8/TKT8Ep7eYVI/AAAAAAAABcw/lswitheGezk/s320/Champion+receiving+award.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Winning Team- The Secret Chefs: Ethan Goh & Andy Tan Chun Fu</td></tr>
</tbody></table></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;">As the curtains drew to a close, Singapore Junior Chefs Club and Nestlé Professional have once again organised a successful competition and there was already buzz for next year’s competition which promised to be even bigger and better.</div>Singapore Junior Chefs Clubhttp://www.blogger.com/profile/13622926698122058521noreply@blogger.com0tag:blogger.com,1999:blog-9037148394247082109.post-23955594561197543952010-09-30T14:34:00.001+08:002010-10-01T05:47:09.431+08:00TEMASEK CULINARY ACADEMY REIGNS SUPREME IN MEAT AND LIVESTOCK AUSTRALIA BLACKBOX CULINARY CHALLENGE<div style="text-align: justify;">30 September 2010 – The gold medal and best establishment award in the prestigious Meat & Livestock Australia (MLA) Black Box Culinary Challenge has been awarded to Temasek Culinary Academy !</div><div style="text-align: justify;">The MLA Black Box Culinary Challenge is a hands-on outside catering concept for young chefs. For the first time, the event was held truly outdoors at the Coliseum at Resorts World, Sentosa. The venue created an atmosphere for a battle of the gladiators or in this case, the battle of the food gladiators. The ten teams in the competition served two tables each in a banquet style setting gala dinner for distinguished guests and members of the local food and beverage (F&B) industry. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">For this competition, the 84th competition held globally, the theme was simple, encourage inspiring and innovative dishes of Australian lamb and beef. The mystery 18 ingredients, were revealed a day before to the participants for the preparation of the four-course menu. The teams were each given just one hour to come up with a menu to impress the judges. The feature of the ingredient list was Kobe Cuisine D rump and White Pyrness lamb leg. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">The first runner up went to Royal Plaza on Scotts and the second runner up was Shangri-La Hotel Singapore. Their prizes include a medal and S$1,000 and S$500 respectively. The other awards of the night include best table display that went to Grand Copthorne Waterfront, best appetizer went to Marina Bay Sands and the best main course went to Royal Plaza on Scotts. Temasek Culinary Academy also sweeps the awards for best soup and best dessert. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">The guest-of-honour of the night was His Excellency, Australian High Commissioner Doug Chester. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">The judging panel was led by Alan Palmer, global competition coordinator of MLA Black Box Culinary Challenge, Chef Rick Stephen, executive chef of SATS, William Gibb Taylor, course manager of ITE, Chef Yen Koh, executive chef for Unilever Food Solutions and Chef Tony Khoo, executive chef for Marina Mandarin. The sponsors that provided the ingredients and venue for the night includes Resorts World Sentosa, Kobe Cuisine, White Pyrness, Culina, Unilever Food Solutions, DiGiorgio Family Wines, San Pellegrino and National Foods. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">As the night draw to a close, the event was a success and we look forward to the next time the MLA Black Box Culinary Challenge comes to town again!</div>Singapore Junior Chefs Clubhttp://www.blogger.com/profile/13622926698122058521noreply@blogger.com0tag:blogger.com,1999:blog-9037148394247082109.post-28120778471581999342010-09-27T01:40:00.002+08:002010-09-27T01:42:18.353+08:00Industry News: SIT-CIA launches degree programme in Singapore<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_pgoV9TUWua8/TJ-E0Hj2WOI/AAAAAAAABcM/ylLjhzlEGeI/s1600/SIT+admissions+ad.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="523" px="true" src="http://2.bp.blogspot.com/_pgoV9TUWua8/TJ-E0Hj2WOI/AAAAAAAABcM/ylLjhzlEGeI/s640/SIT+admissions+ad.jpg" width="640" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_pgoV9TUWua8/TJ-E3yJYyUI/AAAAAAAABcQ/oyaYB-xbuac/s1600/SIT+Info+Sessions.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" px="true" src="http://3.bp.blogspot.com/_pgoV9TUWua8/TJ-E3yJYyUI/AAAAAAAABcQ/oyaYB-xbuac/s640/SIT+Info+Sessions.jpg" width="316" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_pgoV9TUWua8/TJ-E7ieJR6I/AAAAAAAABcU/ZKVytckdapA/s1600/ST+Article+100916.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="386" px="true" src="http://2.bp.blogspot.com/_pgoV9TUWua8/TJ-E7ieJR6I/AAAAAAAABcU/ZKVytckdapA/s640/ST+Article+100916.jpg" width="640" /></a></div><br />
<a href="http://www.singaporetech.edu.sg/cia/">http://www.singaporetech.edu.sg/cia/</a>Singapore Junior Chefs Clubhttp://www.blogger.com/profile/13622926698122058521noreply@blogger.com0tag:blogger.com,1999:blog-9037148394247082109.post-15263812294252949302010-09-08T13:22:00.000+08:002010-09-08T13:22:52.896+08:002010 Annual Chef Townhall<div style="text-align: left;"><span style="color: black; font-family: Arial,Helvetica,sans-serif; font-size: small;"></span></div><div style="color: black; font-family: Arial,Helvetica,sans-serif; text-align: left;"><meta content="text/html; charset=utf-8" http-equiv="Content-Type"></meta><meta content="Word.Document" name="ProgId"></meta><meta content="Microsoft Word 12" name="Generator"></meta><meta content="Microsoft Word 12" name="Originator"></meta><link href="file:///C:%5CUsers%5CBIGFAT%7E1%5CAppData%5CLocal%5CTemp%5Cmsohtmlclip1%5C01%5Cclip_filelist.xml" rel="File-List"></link><link href="file:///C:%5CUsers%5CBIGFAT%7E1%5CAppData%5CLocal%5CTemp%5Cmsohtmlclip1%5C01%5Cclip_themedata.thmx" rel="themeData"></link><link href="file:///C:%5CUsers%5CBIGFAT%7E1%5CAppData%5CLocal%5CTemp%5Cmsohtmlclip1%5C01%5Cclip_colorschememapping.xml" rel="colorSchemeMapping"></link><style>
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</style> <span lang="EN-US" style="color: black; font-family: "Arial","sans-serif";">On the 26th of June 2010, 40 young and aspiring Singapore Junior Chefs Club (SJCC) members were very privileged to have the opportunity to attend our annual Chef Townhall held at the Shatec Institute organized by SJCC. This year, we had the honour of inviting Chef Otto Weibel, Director of Kitchen, RC hotel private limited, Chef Eric Low, R&D chef, Nestle and last but not least, our very first SJCC junior competition team to grace the event.</span><span style="color: black; font-family: "Arial","sans-serif";"><o:p></o:p></span><br />
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<div style="text-indent: 7.1pt;"><br />
</div><span lang="EN-US" style="color: black; font-family: "Arial","sans-serif";">Chef Otto Weibel started the event with a presentation entitled “Acing Competition”. Members were inspired and entertained by Chef Otto as he shared about his journey from a young boy to where he is today. In addition, he also elaborated on the little steps young chefs should take to become a promising and reputable Chef.</span><span style="color: black; font-family: "Arial","sans-serif";"><o:p></o:p></span><br />
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<div style="text-indent: 7.1pt;"><br />
</div><span lang="EN-US" style="color: black; font-family: "Arial","sans-serif";">For the second part of the event, our SJCC junior competition team who did the nation proud took over the baton and gave a detailed presentation on their maiden competition which took place at Penang. </span><span style="color: black; font-family: "Arial","sans-serif";"><o:p></o:p></span><br />
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<div style="text-indent: 7.1pt;"><span lang="EN-US" style="color: black; font-family: "Arial","sans-serif";"> </span><span style="color: black; font-family: "Arial","sans-serif";"><o:p></o:p></span></div><u1:p></u1:p> <span lang="EN-US" style="color: black; font-family: "Arial","sans-serif";">Last but not least, we had Chef Eric Low presented a very unique career path for all attendees. Members were amazed as Chef Eric shared his adventures and insights from all over the world while working on different yatches.</span><span style="color: black; font-family: "Arial","sans-serif";"><o:p></o:p></span><br />
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</div><span lang="EN-US" style="color: black; font-family: "Arial","sans-serif";">During the break, there was a refreshment set-up by courtesy of Shatec Institutes. On behalf of SJCC, I would like to extend my deepest gratitude to Chef Otto Weibel, Chef Eric Low, SJCC junior competition team and Shatec Institute for making the forum such a great success!</span><span style="color: black; font-family: "Arial","sans-serif";"><o:p></o:p></span><br />
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</span></div>Singapore Junior Chefs Clubhttp://www.blogger.com/profile/13622926698122058521noreply@blogger.com0tag:blogger.com,1999:blog-9037148394247082109.post-74802701452538280602010-08-14T01:42:00.003+08:002010-08-14T01:46:34.468+08:00<strong><u>Junior Pastry World Cup</u></strong> <br />
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For the first time, pastry chefs below 23 years old in Singapore will have a platform to expose and display their pastry skills and talents. <br />
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The first Juniors Pastry World Cup is sponsored by Relais Desserts and Academy of Italian Master Confectioners and has among the Honour Committee Membership, personalities such as MOF Paillasson Gabriel, Frédéric Cassel, Igino Massari, etc.<br />
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The event will take place from January 23-24, 2011 in Rimini during the SIGEP, International Exhibition Artisan Production of Gelato, Pastry, Confectionery and Bakery.<br />
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It is an opportunity for comparison and an experience of growth for those who, in the future, will bring greatness to world of confectionery; the first necessary and fundamental competition for a young professional life at top technical levels.<br />
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If you are a Pastry Chef (Students) who is below 23 years old (born after January 1, 1988), possesses the qualities of a team player and is good in either chocolate showpiece, sugar showpiece, preparation of chocolate cake, and a dessert, We would like to encourage you to participate in this National Pastry team selection competition 2010 to join in this prestigious event.<br />
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This competition is open to all Hotels, Restaurants young Pastry Chefs, both for professionals and students based in Singapore. The competition will select one best A) Chocolate creation and one best B) Sugar participant to represent Singapore. <br />
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You may download the application form and rules and regulation of the competition at the following links:<br />
*<a href="http://www.fileden.com/files/2008/12/1/2208157/Rule_book_-_Selection_of_Singapore_Team_for_Junior_pastry_cup_%28amended_Shatec%29.doc">Rulebook</a><br />
*<a href="http://www.fileden.com/files/2008/12/1/2208157/Junior_PWC_selection_application_form_%28amended_Shatec%29.doc">Application Form</a><br />
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Stated below is the programme of the competition:-<br />
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Date - 4 September 2010 ( Saturday)<br />
Competition Time - 8 am- 3 pm<br />
Venue - Shatec Institutes Pte Ltd, 21 Bukit Batok Street 22, Singapore 659589<br />
Winner presentation - 4.00pm<br />
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Should you need further enquiries, please contact Kenny Kong at <a href="mailto:kenny.kong@fairmont.com">kenny.kong@fairmont.com</a><br />
Thank you and look forward for your support.<br />
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Kind regards,<br />
Kenny Kong<br />
President<br />
Singapore Pastry Alliance<br />
Member of Singapore Chefs AssociationSingapore Junior Chefs Clubhttp://www.blogger.com/profile/13622926698122058521noreply@blogger.com0tag:blogger.com,1999:blog-9037148394247082109.post-24662524469053185902010-08-11T11:41:00.001+08:002010-08-11T11:43:51.364+08:00Educational Tour at RWS<div class="separator" style="clear: both; text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">Dear Members,</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">Registration is now <span style="font-size: large;"><span style="color: #783f04;"><strong>OPEN</strong></span></span> for all SJCC members.</span></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_pgoV9TUWua8/TGIUBfyBOmI/AAAAAAAABb8/U7w3qWmZPc4/s1600/RWS+Poster.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" mx="true" src="http://3.bp.blogspot.com/_pgoV9TUWua8/TGIUBfyBOmI/AAAAAAAABb8/U7w3qWmZPc4/s640/RWS+Poster.jpg" width="451" /></a></div>Singapore Junior Chefs Clubhttp://www.blogger.com/profile/13622926698122058521noreply@blogger.com0tag:blogger.com,1999:blog-9037148394247082109.post-45444751294066837342010-08-02T16:05:00.002+08:002010-08-02T16:12:36.112+08:00Discover the New World at Resort World Sentosa<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_pgoV9TUWua8/TFZ4-_fYdNI/AAAAAAAABb0/UFxCoYeoi7g/s1600/RWS_LOGO_4C_HORI.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" bx="true" src="http://4.bp.blogspot.com/_pgoV9TUWua8/TFZ4-_fYdNI/AAAAAAAABb0/UFxCoYeoi7g/s320/RWS_LOGO_4C_HORI.jpg" /></a></div><span style="background-color: white; color: #444444; font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">Good day to all,</span><br />
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<span style="background-color: white; color: #444444; font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"></span><br />
<span style="background-color: white; color: #444444; font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">Very quickly, we see the month of July passing us real quickly and now we're in the midst of starting our month of August when our Nation's birthday and the Youth Olympic games are nearing. Soon, we will be having an article posted on the interview we had with Chef Kenneth Francisco who is part of the organising committee in the YOG up in our website.</span><br />
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<span style="background-color: white; color: #444444; font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"></span><br />
<span style="background-color: white; color: #444444; font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">Despite all these, what is up and coming is the tour we are planning in the month of October to the <span style="color: red;"><strong>Resort World Sentosa,Singapore</strong></span>. Join us to discover the new world and experience the most exciting tour.Here are some of the objective we would like to achieve:</span><br />
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<span style="background-color: white; color: #444444; font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">1. Understand what goes on in a resorts' daily operations.</span><br />
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<span style="background-color: white; color: #444444; font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">2. Understand how a centralised kitchen operates and learning of the latest culinary technology.</span><br />
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<span style="background-color: white; color: #444444; font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">3. Interact with the industry seniors and understand the job scope of being in the service industry (Culinary and Front-line).</span><br />
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<span style="background-color: white; color: #444444; font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">So why wait ? We're left with only 40 seats available !!! <strong><span style="color: #b45f06;">Look out for this event !!!</span></strong></span><br />
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<span style="background-color: white; color: #444444; font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">*This educational tour is only limited to members of the SJCC and is welcomed on a first come first serve basis.</span><br />
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<span style="background-color: white; color: #444444; font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">For more information and details, please email <strong><span style="color: #0b5394;">Joab Wang</span></strong> at </span><span style="background-color: white; color: #073763; font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"><strong><a href="mailto:sjcc_joab@yahoo.com">sjcc_joab@yahoo.com</a></strong></span>Singapore Junior Chefs Clubhttp://www.blogger.com/profile/13622926698122058521noreply@blogger.com0tag:blogger.com,1999:blog-9037148394247082109.post-64041656442125196082010-07-22T13:18:00.002+08:002010-07-22T17:02:39.974+08:00SJCC Nestle Pro Rising Chefs ChallengeDear Members,<br />
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We present to you the <span style="font-size: large;"><b>SJCC Nestle Professional Rising Chefs Challenge</b></span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_pgoV9TUWua8/TEgF1Yx2tHI/AAAAAAAABbs/ChCkHBB95gc/s1600/A4+Poster+HR.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_pgoV9TUWua8/TEgF1Yx2tHI/AAAAAAAABbs/ChCkHBB95gc/s320/A4+Poster+HR.jpg" /></a></div><br />
Feel free to download the Nestle Package we have put together, should you have any enquiries, please contact Athejo at <b style="color: red;">sjcc_athejochia@yahoo.com.sg</b> for more information.<br />
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For the Rule Book: <a href="http://www.singaporechefs.com/document/public/news/2207102010NestleChallengeRulebook.pdf"><b><span style="color: black;">"Click Here" </span></b></a><br />
For the Recipe Sheet:<b> <a href="http://www.singaporechefs.com/document/public/news/220710FinalOfficialRecipeSheet.pdf">"Click Here"</a></b><br />
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Be sure to download them and send it to Athejo as soon as possible!<br />
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*please note that registration closes on the 20th of August, so what are you waiting for??? <br />
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Here is the link for more information. please click <a href="http://www.singaporechefs.com/publicsite/newsdetail.php?id=82">"HERE" </a>Singapore Junior Chefs Clubhttp://www.blogger.com/profile/13622926698122058521noreply@blogger.com0tag:blogger.com,1999:blog-9037148394247082109.post-33197060220239159762010-07-01T20:46:00.000+08:002010-07-01T20:46:16.026+08:00membership<b>the club.</b><br />
The Club is formed officially on the 1st May, 2004. And the number of members have been growing since... Our members include young chefs and culinarians from institutions and organizations such as At-Sunrice GlobalChef Academy, ITE, Republic Polytechnic, SHATEC Institutes, Temasek Polytechnic, and many others from the culinary industry.<br />
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The annual memberships subscription is S$50. Why wait? Start cooking NOW!<br />
Check with your institution's Liaison Officer to find out more.<br />
Recruitment drives are held twice a year, in May/June and December/January.<br />
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<b>criteria.</b><br />
Current student who are from local culinary related institutions or training centers.<br />
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<b>entitlements.</b><br />
Membership Card (with dining benefits)<br />
Site Visits<br />
Educational Tours<br />
Field Trips<br />
Culinary Workshops<br />
Junior Cooking Competitions<br />
Annual Family Day<br />
Annual Dinner & Dance<br />
CNY Lo Hei Dinner<br />
6 issues of Cusine & Wine Scene Magazine<br />
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To Sign Up or for more details, email your institutions' Liaison officer or email Belinda at <a href="mailto:sjcc_ngbelind@yahoo.com">mailto:sjcc_ngbelind@yahoo.com</a>Singapore Junior Chefs Clubhttp://www.blogger.com/profile/13622926698122058521noreply@blogger.com0