Women in WACS

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!

http://www.facebook.com/group.php?gid=331331241005

Discovering the New World with SJCC

8 More Days

For the Most EXCITING Tour

With the Singapore Junior Chefs Club

 ARE YOU READY ??

*************************************

Dear Successful Participant's,

next week SATURDAY,

don't forget our Date at the Resort World Sentosa. 
please check your e-mail for Tour Details.

any queries,please email me,

Joab Wang at sjcc_joab@yahoo.com   

SEE YOU THERE !!

*************************************

THE 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.


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”.

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.

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!

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.

The sponsors for the challenge include Stanbroke Asia Pte Ltd, Singapore Chef Association, Shatec Institutes’, and Unilever Food Solutions.

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!

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!

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.

TEMASEK CULINARY ACADEMY REIGNS SUPREME IN MEAT AND LIVESTOCK AUSTRALIA BLACKBOX CULINARY CHALLENGE

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 !

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.

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.

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.

The guest-of-honour of the night was His Excellency, Australian High Commissioner Doug Chester.

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.

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!

Industry News: SIT-CIA launches degree programme in Singapore

http://www.singaporetech.edu.sg/cia/

2010 Annual Chef Townhall

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.

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.

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. 

 

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.

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!

Junior Pastry World Cup

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.

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.

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.

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.

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.


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.

You may download the application form and rules and regulation of the competition at the following links:
*Rulebook
*Application Form

Stated below is the programme of the competition:-

Date - 4 September 2010 ( Saturday)
Competition Time - 8 am- 3 pm
Venue - Shatec Institutes Pte Ltd, 21 Bukit Batok Street 22, Singapore 659589
Winner presentation - 4.00pm

Should you need further enquiries, please contact Kenny Kong at kenny.kong@fairmont.com
Thank you and look forward for your support.

Kind regards,
Kenny Kong
President
Singapore Pastry Alliance
Member of Singapore Chefs Association

Educational Tour at RWS

Dear Members,

Registration is now OPEN for all SJCC members.

Discover the New World at Resort World Sentosa

Good day to all,


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.


Despite all these, what is up and coming is the tour we are planning in the month of October to the Resort World Sentosa,Singapore. Join us to discover the new world and experience the most exciting tour.Here are some of the objective we would like to achieve:

1. Understand what goes on in a resorts' daily operations.

2. Understand how a centralised kitchen operates and learning of the latest culinary technology.

3. Interact with the industry seniors and understand the job scope of being in the service  industry (Culinary and Front-line).

So why wait ? We're left with only 40 seats available !!! Look out for this event !!!

*This educational tour is only limited to members of the SJCC and is welcomed on a first come first serve basis.


For more information and details, please email Joab Wang at  sjcc_joab@yahoo.com

SJCC Nestle Pro Rising Chefs Challenge

Dear Members,

We present to you the SJCC Nestle Professional Rising Chefs Challenge

Feel free to download the Nestle Package we have put together, should you have any enquiries, please contact Athejo at sjcc_athejochia@yahoo.com.sg for more information.

For the Rule Book: "Click Here"
For the Recipe Sheet: "Click Here"

Be sure to download them and send it to Athejo as soon as possible!

*please note that registration closes on the 20th of August, so what are you waiting for???

Here is the link for more information. please click "HERE"

membership

the club.
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.

The annual memberships subscription is S$50. Why wait? Start cooking NOW!
Check with your institution's Liaison Officer to find out more.
Recruitment drives are held twice a year, in May/June and December/January.

criteria.
Current student who are from local culinary related institutions or training centers.

entitlements.
Membership Card (with dining benefits)
Site Visits
Educational Tours
Field Trips
Culinary Workshops
Junior Cooking Competitions
Annual Family Day
Annual Dinner & Dance
CNY Lo Hei Dinner
6 issues of Cusine & Wine Scene Magazine

To Sign Up or for more details, email your institutions' Liaison officer or email Belinda at mailto:sjcc_ngbelind@yahoo.com

Pulau Semakau Landfill Educational Trip Writeup

Pulau Semakau Landfill Educational Trip Writeup

On a recent Sunday, the Singapore Junior Chefs Club organized an educational fieldtrip to Pulau Semakau, the world’s first of its kind offshore landfill. The purpose of the visit was to educate members on wastage in particularly food wastage and the importance of being responsible with Food. A total of 50 members attended the fieldtrip, alongside members of the SJCC committee. The trip started off with a 40 minutes ferry ride to the island, south of Singapore. The members were full of excitement on the Sun-deck of the ferry, some of whom were sitting a ferry for the first time in their life.

When asked about why SJCC decided to organize such a trip for its members, SJCC President Jasper Jek replied “What better way to allow members to learn about Food Wastage and its effects on the environment, than for them to visit the landfill and to see for themselves what happens to the food they waste in their kitchens and restaurants when they dispose them off. Chefs take a huge responsibility for the food they order, they produce and its wastage. This out of the kitchen trip will deeply impact our members, and what they learn will stay with them a long way into their career. As SJCC envisions nurturing future talents in the Food and Beverage field, reputed for their character, it will be good to have such a trip. Furthermore, it goes in line with what was presented in WACS Congress 2010 in Chile on Reducing Food Wasting.”

Upon arrival on the Pulau Semakau, the members were brought into the Visitors Centre, where they were presented a video about the landfill. Thereafter the guide briefed them about how the Landfill came about, the need for Singapore to have such a landfill and other aspects of the landfill. They were also taught about the process of what happens when things go into the rubbish bins. The members were surprised to learn that in 2009’s festive period, a total of 187 tons of food was wasted, and that when food waste is not treated properly, it gives off methane which is harmful to the environment. Members were also taught on the 3Rs: Recycle, Reuse and Reduce, and ways to reduce food wastage in the kitchen, e.g. using old bread to make bread and butter pudding.

After the presentation, members were brought onto mini shuttle buses to tour the landfill. The guide gave detailed explanation of the operation process which takes place on each location. The government has made efforts to make the island more recreation friendly by incorporating scenic locations for mangrove intertidal walks, bird watching, sports fishing, star gazing and others. The beautiful scenery of the offshore landfill gave members another impression of landfills.

In conclusion, we believe the fun and educational fieldtrip deeply benefited the young chefs and SJCC will continue to introduce ways to guide young chefs in the right path. We would like to specially thank Nestle Professional for their kind support and sponsorship for this fieldtrip, and making it possible!

More information on Pulau Semakau Landfill can be found on:

www.nea.gov.sg/cms/esd/brochure/TMTS.pdf

Penang Chefs Challenge Team Manager's Report

Penang Chefs Challenge Team Manager's Report

Dear Colleagues and Friends,

I hope all is well! A team of young junior chefs were selected to represent the Singapore Junior Chefs Club (SJCC) for the 4th Penang Chefs Culinary Challenge. It was held at the Penang International Sports Arena (PISA) from the 3rd of June to the 6th of June 2010. The Singapore Junior Chefs Club (SJCC) Junior Culinary Team was led under the command of Joab Wang (Team Manager), together with his main team, Sean Lim (Team Captain), Benedict Yong, Corinne Ruth and Tiffany Wee. The team was assisted by the team assistant Eunice Koh,Poh Lay Hwee and Ammierul.The team was also under the guidance and advice by Elvin Chew (Team Coach),Chef Gary Lim and Chef Derrick Lau (Team Advisors).

The Penang Chefs Challenge (PCC) is now on its 4th edition, and has grown in popularity since 2004. Teams from Germany, South Korea, Taiwan, Hong Kong, Singapore, Thailand and Malaysia pitted their culinary skills in this competition. The panel of judges comprised of notable personalities from the World Association of Chefs Societies (WACS).

In no more than 30 days, the team went through eleven rounds of demanding training and numerous meetings under the strict supervision of Elvin Chew and Joab Wang. The team left Singapore on the 2nd of June 2010 ready and anxious to cook up a storm. The competition kicked off on the subsequent day with the qualifying round with a total of 31 junior teams. The team went through few rounds of "knock-out battle" and qualified themselves for the grand finals on the last day.

The team may have been awarded the overall 1st runner up, however in my eyes, their skills level and kitchen etiquette were at a much higher standard than most of the other participants. My team showcased their excellent team work and was able to form bonds over that short period of time. Their hard work and dedication was portrayed throughout. We were given the opportunity to train at Temasek Poly, Marina Mandarin Hotel and Shatec Institute. I'd also like to thank Nestlé Professional for their support as a sponsor. In addition, Chef Tony Khoo, Chef Jasmine Ng and Chef Eileen Phua from the SCA/SJCC committee provided valuable coaching and feedback which helped to enrich the team's experience.

As the team manager for the SJCC Junior Culinary Team, I am proud to have been bestowed the opportunity to manage and lead the pioneer junior team. I would like to thank the club's president Jasper Jek and his committee for their faith in me. With that in mind I was able to plan and organize the trip successfully. Their debut overseas performance boosted their confidence levels and I am certain that we will continue to conquer the challenges ahead of us. This experience leaves me with great inspiration to continue my art in the culinary field. On the 7th of June the team returned to Singapore with honor and pride. The team captain Sean Lim is quoted as saying that the journey was "a bittersweet, fruitful, tiring, fun, enriching and bold one". It was a pleasure for all of us. Thank you.

Kudos to all!!!!!

Joab Wang
Team Manager
Events & Activities
Singapore Junior Chefs' Club
The Youth Arm of Singapore Chefs Association