Ever wondered how Tofu was made?

Ever wondered how Tofu was made?

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

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

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

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

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

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

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

With Culinary Spirit,
Belinda Ng
Membership

Edu-Trip to Huber’s Prime Meats & Sausages

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

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

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

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

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

With Culinary Spirit,
Athejo Chia
Social Activities

Edu trip to Huber's poster

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

sjcc_jasperjek@yahoo.com

Writeup: Edu-trip to SATS Catering

Write-up: Educational Visit to SATS Catering Inflight Centre

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

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

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

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

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

With Culinary Spirits
Terence Chua
SJCC Member

SATS Edu-Trip Poster

Fassler Educational Fieldtrip

Fassler Educational Fieldtrip

The value of expriencing the whole production process of smoked salmon is immense and important for our culinary knowledge. Therefore, the Singapore Junior Chefs Club (SJCC) has ideally organised an educational trip to Fassler Gourmet Singapore,one of the finest smoked houses in the region.

As many as forty of our enthusiastic SJCC members took part in the event. Upon arrival, we were honoured to be greeted by the owner Mr fassler, who is also a specialist Smoke Master and has notched up his brand, over the years.

During the tour, there were many highlights. We saw the whole process of smoked salmon from the trimming of the fish to curing it and up to the point before it was loaded into the smoking machines. Besides producing smoked salmon, Fassler Gourmet produces other products such as smoked markerel, smoked snowfish, smoked salmon terrine, herb salmon terrine, sauces and many more. After the tour we were invited for a food tasting session on their products and our members were even more delighted when they were able to purchase their products directly from their huge walk-in chiller.

Providing a close-up session of tasting, talking and exchanging ideas, the Fassler Gourmet trip was indeed a successful one. Along with passionate and enthusiastic people, SJCC will organise more interesting and exciting events in the near future as we hope tha t at the same time we can inspire, motivate and leave a lasting impression to all our young and aspiring chefs.

With Culinary Spirits,
Athejo Chia
Social Activities
Singapore Junior Chefs Club