My Hans Bueschken Global Junior Chef Challenge Asia selection experience

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

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

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

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

Sean Lim

Winner of Hans Bueschken Global Junior Chef Challenge Asia selection

Competitions

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.

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.

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.

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.

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.

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.

Here’s an example of a list.

Year 1

SJCC Tabasco HoTchef Team Challenege

Year 2

SJCC- Nestle Professional Rising Chefs Challenge

MLA Blackbox Competition

Year 3

Enter into the National Junior Culinary Team

Compete in FHA Culinary Challenge

Year 4

Otto Weibel Norwegian Salmon Scholarship Competition

Hans Bueskhans World Junior Challenge National Selection

Year 5 and beyond

National Team Selection

Global Chefs Challenge Selection

Bocuse D’or Selection

Team Manager for MLA Blackbox competition

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.

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.

Wishing all SJCC members a fruitful culinary adventure!

With Culinary Spirits,

Jasper Jek

SJCC - Nestle Professional Rising Chefs Challenge 2010

NESTLÉ PROFESSIONAL FOCUS ON YOUNG CHEFS

The Spotlight On Singapore’s Young Chefs And New Talents

The Second Annual Rising Chefs Challenge 2010

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.

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.

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.”

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.”

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!”

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).

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.”

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.”

Winning Dish

Winning Team- The Secret Chefs: Ethan Goh & Andy Tan Chun Fu

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.

SJCC HoTchef Team Challenge 2009 results

SJCC HoTchef Team Challenge 2009

proudly sponspored by Tabasco

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I'm pleased to announce the results of the competition:

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Champion: Temasek Torques (Temasek Culinary Academy)

Aletheia Hia, Ong Hui Xin, Sean Lim

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1st Runner Up: The Junior Legend (Temasek Applied Science School)

Edmund Lim, Jeremy Chang, Corinne Chung

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2nd Runner Up: S.A.Y Temasek (Temasek Applied Science School)

Tay Yu Wei, Yeo Yong Wei, Nur Shahidah Binte Abdul Samad

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Best Display: Temasek Torques (Temasek Culinary Academy)

Aletheia Hia, Ong Hui Xin, Sean Lim

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Best Hygiene: Tpasco (Temasek Culinary Academy)

Sam Yi Lin, Benedict Yong, Heng Wei Lai

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Congratulations to all the winners!

SJCC Tabasco HoTchef Team Challenge 2009

SJCC Tabasco HoTchef Team Challenge 2009

You can now download the Competition Briefing Pack at the following link:

http://www.fileden.com/files/2008/12/1/2208157/HoTchef%20Team%20Challenge%202009%20Briefing%20Pack.zip

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The following files can be found within the Briefing Pack:

1. SJCC Tabasco HoTchef Team Challenge 2009 Rulebook

2. Application & Indemnity Form

3. Official Recipe Sheet

4. List of equipment provided by ITE College West (Clementi Campus) Training Kitchen

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Application Requirements:
> Application & Indemnity Form must be Submitted together with Official Recipe Sheets.

> Please include your SJCC membership number beside your names in Application & Indemnity Form

> Recipes only to be Submitted on Official Recipe Sheets

> "Name of Team" must be filled with team name in the Header section of Official Recipe Sheets

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Please check if you have fulfilled the above Application Requirements before submitting.

Applications that are incomplete may not be considered.

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Please Email your applications to sjcc_xutianmu@yahoo.com

before 3 July 2009

SCA -Nestle Professional Junior Chef of the Year Competition 2009

SCA -Nestle Professional Junior Chef of the Year Competition 2009

The first SCA-Nestle Professional Junior Chefs of the Year Competition, jointly organised by Singapore Chefs Association and Singapore Junior Chefs Club was held on 18th February 2009 at the Temasek Culinary Academy. The event that was proudly sponsored by Nestle Professional brought many young budding chefs, aged 25 and below, from various culinary institutes and even from the industry together.

The sole purpose of the competition is to develop a creative menu using the newly launched concentrated seasonings from Nestle, which are the Chef’s Secret and MAGGI Mild Salsa Sauce. Chef’s Secret is created with the passion from some of the world’s best chefs along with the latest development in sensorial technology. The result— an all-purpose seasoning powder that is balanced, versatile and concentrated. Versatile and convenient to use, Chef’s Secret can be applied to most cooking methods including frying, steaming, boiling, stewing and marinating. It can also be applied to vegetarian dishes. What was most challenging, yet exciting for the competitors is that seasonings with sodium content such as salt and soy sauce are strictly not allowed to be used for the competition.

The competition that lasted for hours, with each team given 2 hours to prepare their dishes, was filled with so much passion and adrenaline rush. Each team had portrayed their own unique cooking technique and style for their own creations. Even though the chefs were busy at work, the whole kitchen was relatively clean as almost all the teams were vying to get the Best Hygiene Award.

Finally, the prize presentation ceremony came. Best Hygiene Award was awarded to Team Tulashi from At-Sunrice Global Chef Academy. The 2nd Runner Up Award was awarded to Simply B.ales from Temasek Polytechnic and the 1st Runner Up Award was awarded to SATS Junior Team. Lastly, came the presentation of the Award for the Champion of SCA-Nestle Professional Junior Chefs of the Year Competition and the award went to Team SJCC. Team SJCC was awarded the Champion trophy, together with paid air ticket and 5 nights free accommodation for 2, to participate in the Oceanafest Salon Olympia Culinaire 2009, Perth with the Singapore Culinary National Team.
SCA-Nestle Professional Junior Chefs of the Year Competition 2009 was a great success! Congratulations to all and Good Job!

Winning team Team SJCC together with WA Oceanafest National Culinary Team

NESTLE PROFESSIONAL Challenge 2009 rulebook

NESTLE PROFESSIONAL Challenge 2009

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Click here to download NESTLE PROFESSIONAL Challenge 2009 Rulebook!