Nestle Challenge Folder

Nestle Professional Challenge 2009

You can now download the Nestle Professional Challenge 2009 Folder at the following link:
http://www.fileden.com/files/2008/12/1/2208157/Nestle%20Professional%20Challenge.zip

The following files can be found within the folder:
1. Nestle Professional Challenge 2009 Rulebook
2. Nestle Professional Challenge 2009 Application and Indemnity Form
3. Nestle Professional Challenge 2009 Official Recipe Sheets
4. List of equipments supplied by ITE College West (Clementi) Training Kitchen
5. Photos of equipment supplied

Application Requirements:
> Application & Indemnity Form must be submitted together with Official Recipe Sheets.
> Please include SJCC membership number beside your names in Application & Indemnity Form
> Recipes are ONLY to be submitted on Official Recipes Sheets
> “Name of Team” must be filled with team name in the Header section of Official Recipe Sheets

Please check if you have fulfilled the above Application Requirements before submitting. Applications that are incomplete may not be considered.

Applications can be submitted to the following Liaison Officers:
ITE - Chef Edwin Phua
Temasek Culinary Academy- Chef Eileen Phua
SHATEC Institutes - Chef Ong Peh Ti

Members from At-Sunrice Global Chefs Academy or who are currently not in their Institutions may email their application submissions to Chef Edwin Phua at Edwin_Phua@ite.edu.sg

Deadline for submission is 1 February 2009

NESTLE PROFESSIONAL Challenge 2009 rulebook

NESTLE PROFESSIONAL Challenge 2009

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Click here to download NESTLE PROFESSIONAL Challenge 2009 Rulebook!

Website of the Month

Website of the Month: WACS Junior Chef Blog

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

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

Edwin Phua's Message

Hi to all Culinarians,

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

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

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

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

Culinary regards,

Edwin Phua

HoTchef 2008 Photos

SJCC Tabasco HoTchef Team Challenge 2008

Photos are now available for Download!!!

http://picasaweb.google.com/sjcchef/SJCCTabascoHoTchefChallenge2008#

SCA Dinner & Dance 2008 Invitation

A Chef's Life doesn't just consist of all work and no play...

Come mark your calendars and join us to Groove the night away

RSVP* with your respective Institution's L.O. now
Temaksek Culinary Academy - Chef Eileen Phua

SHATEC Institutes - Chef Ong Peh Ti

ITE Chef - Edwin Phua

Members from At-Sunrice Global Academy or who are currently not in their Institutions may email their Name and Membership No. to sjcc_ngbelinda@yahoo.com to RSVP*

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*We regret to inform that members who fail to RSVP will be turned away

SJCC HoTchef 2008 results

SJCC HoTchef Team Challenge 2008 Results

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I'm pleased to announce the results of HoTchef Team Challenge 2008

featuring

Battle of the Hottest Chef !

Champion

Battle of the Hottest Chef:

Singapore (SATS One With You)

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SJCC HoTchef Team Challenge 2008

Champion: SATS One With You

1st Runner Up: Team Temasek

2nd Runner Up: Hot Stuff

Best Hygiene: Team Temasek

Best Display: The Naked Chefs

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Congratulations to all the winning teams

A BIG Thank You to Tabasco for supporting our Juniors

4 MORE DAYS TO THE

HOTTEST

COMPETITION OF THE YEAR

SJCC HoTchef Team Challenge 2008

Singapore Junior Chefs Club

wishes all Members & Chefs

a Happy International Chefs Day

May you find a special meaning in this day!

International Chefs Day Singapore 2008

International Chefs Day Singapore

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

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

Source: http://www.asiacuisine.com.sg/?id=1#chefnews

For more about ICD: http://wacs2000.org/icd/icd2008/

SCA Membership Card Privileges

SCA Membership Card Privileges

Dear Members,

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

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

Check http://www.asiacuisine.com.sg/singchefs/main/privileges.htm for more infomation.

SCA Invitation Gardenia Factory

SCA Invitation Gardenia Factory

Dear Members,

EDUCATIONAL TOUR TO “GARDENIA FACTORY”

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

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

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

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

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

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

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

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

We look forward to seeing you there!

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

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

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


_________________
Signature of Member
Date

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

IKA 2008

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

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

The Cold Platter Show includes appetizers, main courses, complete menus, desserts, cakes and showpieces to be displayed on artfully draped tables in the exhibition hall. Being prepared hot (or cold) but displayed only cold the exhibits need to be covered with aspic. These four categories are internationally known:

• A for appetizers, show platters, fingerfood

• B for main courses, menus

• C for desserts, patisserie

• D for showpieces

To learn more about IKA, log on to http://www.olympiade-der-koeche.de/

Singapore Junior Chefs Club

wishes the

Singapore National Culinary Team

all its Best and may they bring Glory to our Country!!!

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

Application & Indemnity form
Download Application & Indemnity 2008
or by copying and pasting the following link:
http://www.uploading.com/files/YAA8BDA0/Application_&_Indemnity_2008.DOC.html

Briefing Pack
Download HotChef Team Challenge Briefing Pack 2008
or by copying and pasting the following link:
http://www.uploading.com/files/A9QIRJV4/HotChef_Team_Challenge_Briefing_Pack_2008.pdf.html

Please do send in your entries to Jayson at sjcc_jaysonsee@yahoo.com.sg by the 2nd of October, to qualify to participate.

HoTchef Team Challenge 2008

HoTchef Team Challenge 2008 Registration Opens

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Registration Open

Email us Today for an Application Form