Not Too Hot To Handle

Not Too Hot To Handle

Bigger and better – that was the concensus of those who attended this year’s HoTchef Team Challenge 2007, the third event in as many consecutive years organized by the Singapore Junior Chef’s Club (SJCC) and kindly sponsored by Tabasco. This year’s event attracted a total of 24 participants compared to last year’s 15, with eight teams comprising three members each. As with the previous year, participants had three and a half hours to come up with eight varieties of amuse bouche or tapas; four hot and four cold, incorporating the five Tabasco flavours. This year, two new prizes were given away; best table display as well as best hygiene. Eileen Phua, chairman of SJCC said, “We wanted to recognize each team’s efforts in their table display as well as educate them on the industry standard for hygiene. The competition was also designed to instill a desire for competing among our members.” Kan Cheung, regional manager for Tabasco and one of the judges for the day, commented that Tabasco’s support for the SJCC meant support for the next generation of culinary professionals. “They are the future. The quality of chefs in SJCC is much higher than in the region, and we have to thank the Singapore government for investing in the culinary schools”

Cusine & Wine Asia 2007
Volume 11 No. 6

Deviled Pepper Mixed Eggs in Cherry Tomato Shells

Team Habenero

Judges


Awards

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