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Issue 30 Aug - Sept 2007 Hot Off The Press! Student of the Month|Industry Movements|News|Events |Job opportunities Singapore Chefs Association August - September 2007 Newsletter, Dear Culinarians, As we embark on the second half of 2007, let’s take a breather and look at the major happenings in our Lion City of Singapore. There was the building of The Singapore Flyer, built to provide breathtaking, panoramic views of Singapore and beyond, followed by the buzz about the US$3.6 billion Integrated Resorts in Marina Bay, and Resorts World at Sentosa officially commencing development on 1st March 2007. We witnessed our first National Day on The Floating Stadium, following which the Nation saw the fireworks display from out-of-this-world a week after. The world’s first commercial A380 flight from Singapore Airlines takes off in late October to Sydney with all proceeds donated to the Charity. In this issue, we will introduce many new appointments and industry movements in and around Asia. Who knows, you may have crossed paths with them! You will find plenty of competition pictures from the recent Food and Hotel, Malaysia (FHM) held in Kuala Lumpur. Over in Christchurch ~ New Zealand, 5 Teams gathered on Thursday July 12th for the Regional Final of the Global Chef competition. The preparation for this competition had been on going since the WACS Congress which was also held in New Zealand in March 2006. This competition was the brain-child of WACS President Ferdinand Metz (USA) and it is designed to see who the best chef in the world is. There is also a write-up from Eric Low, Research and Development Chef from Nestle Singapore, giving us an insight to the Charity Gala Dinner for the Independent Women’s Forum~10th Anniversary in support of the Women's Initiative for Ageing Successfully (WINGS). The Singapore Chefs Association (SCA) was invited to cook for this symbolic event and was supported with generous sponsorships from its corporate members of the food industry. Guest of Honour was MM Lee Kuan Yew and Mrs. Lee. Lastly, I would like to take this opportunity thank all fellow Culinarians for supporting this website since I took over as Web Administrator. As I will be moving out of Singapore to venture overseas come this October, there will be a new Web Administrator taking over my role. Please continue to give your fullest support to this website as there will be more interesting issues to come and many other exciting topics to share. Cheers and enjoy this issue! Culinary Regards Jason Ong Student of the Month This month we feature.... Balakumaran Kavindapadi Chidamparam The at-sunrice Student Hall of Fame is an academy initiative to recognize outstanding students. This recognition is awarded on a monthly basis. The criteria for this award includes an average grade of B+ and above, active class participation, a first class attitude towards assignments and project work, and glowing testimonials from chef instructors and mentor chefs. Candidates may be nominated by chef instructors, mentor chefs and members of at-sunrice staff. Be an at-sunrice Student of The Month NOW! Balakumaran is very courteous, organized and can work well in a team. Xihong, Chef Instructor, at-sunrice Balakumaran is a quiet and hardworking student. He is able to work well with little supervision. Wilson Tay, Chef Instructor, at-sunrice Industry Movements • Fernando Gibaja ~ He has "left" Ritz-Carlton after twelve years to become the General Manager of Fiesta American’s Grand Aqua Cancun. He most recently served as Executive Assistant Manager Food and Beverage at the Ritz-Carlton Millenia Singapore following a stint in the same position at the Ritz-Carlton Palm Beach. • Pradeep Raman ~ He has been promoted to Manager of Food and Beverage at the Peninsula Chicago. He joined the property in 2003 as Lobby Manager and, after a stint at the Peninsula Hong Kong as Assistant Manager Food and Beverage, returned to Chicago in the position of Assistant Director of Food and Beverage. • Max Binda ~ He is the new Assistant Director of Rooms at the Mandarin Oriental Geneva. He was most recently the Front Office Manager at the Mandarin Oriental Hong Kong. • Ms Jennie Chua ~ Cornell graduate Ms Jennie Chua has been promoted by Singapore’s Capital Land Group to President and Chief Executive Officer of the Ascott Group, the largest international serviced residence owner-operator outside the United States with over 19,500 serviced residence units in key cities of Asia Pacific, Europe and the Gulf region. For the past four years, Ms Chua had been the President and Chief Executive Officer of Raffles Holdings Limited, another subsidiary of Capital Land. She also served several years as General Manager of Singapore’s legendary Raffles Hotel. • Henry Gray ~ He has joined Six Senses Resorts and Spas as Area General Manager, overseeing the Evason Phuket and the Evason Hideaway at Yao Noi. Gray’s most recent role was that of General Manager of Udaivilas for Oberoi. That followed more than twelve years with Amanresorts, notably as Co-General Manager of Mahakua and Amandari with wife Char Gray. • Thomas Meier ~ He has been named Vice President, Operations for Raffles Hotels and Resorts in Singapore. A Lausanne graduate, Meier joined the company in 2000. He has previously served as the Hotel Manager/General Manager at Raffles Hotel Le Royal in Phnom Penh, before moving to Singapore where he eventually assumed the position of General Manager at Raffles The Plaza, as well as Area General Manager for the company. • Bruno Cristol ~ He has been promoted by Shangri-La to General Manager of the Shangri-La Marina in Cairns, from the position of Resident Manager at the Shangri-La Sydney (the former ANA). Cristol originally joined Shangri-La as Director of Food and Beverage at the Shangri-La Kowloon. He had joined from a stint at the Carlton InterContinental in Cannes, following ten years with Hyatt International in Australia. • Siegwald Bierbaumer ~ Also at Shangri-La, Siegwald Bierbaumer has been appointed General Manager of the Traders Yangon. He had origjnally joined the group in 1992 as Executive Chef of the Shangri-La Golden Sands Resort in Penang. • Richard Saul ~ He has been appointed General Manager of the JW Marriott Jakarta, replacing Greg Allan who has taken up his new assignment at the Singapore Marriott. He was most recently the General Manager at the Renaissance Harbour View in Hong Kong. • Yngvar Stray ~ The soon-to-open St. Regis Singapore has appointed Norwegian hotelier Yngvar Stray General Manager. He joined from the W Seoul-Walker Hill and was previously part of the management team that launched the St. Regis Beijing. • Ed Brea ~ He is the new General Manager at Shangri-La's new Traders Hotel in Kuala Lumpur. Since 2004, he has served as General Manager at the Shangri-La Marina in Cairns. He is replaced by Bruno Cristol who was most recently the Resident Manager at the Shangri-La Sydney. • Beat Wiesmann ~ He has joined the Swiss-Belhotel Lotus Lake in China as General Manager. Since 2005, he had been the General Manager at the Swiss-Belhotel Hualun Hefei. A Lausanne graduate, he has served as General Manager at numerous hotels such as the Yosemite Country Club & Spa in Beijing, the Pine Valley Golf Resort and Country Club and the LTI-Long Beach Hotel in Egypt. Phan Ing Pai transfers internally to replace Wiesmann. • Thiva Kesavan ~ He is the new General Manager at Alila Jakarta. Prior to joining Alila, Thiva was the Property Manager for Hotel 1929 and New Majestic Hotel, both in Singapore. • Urs Wuthrich ~ has been appointed as the opening General Manager of the Grand Mercure Sanya, Hainan. For the past two years, he served as General Manager at the Palms Country Club in Manila. • Alex Riva ~ The Sheraton Utama Hotel in Brunei has appointed Alex Riva General Manager. A Lausanne graduate, Riva was most recently the Deputy General Manager at Le M�ridien Kuala Lumpur. • Steven Berger ~ He has been named Resident Manager at the Alila Cha-Am, in Thailand. His past experience includes tenures at the Village Hotel in Cape Town's Spier Wine Estate and his most recent role as General Manager of the Walmont Ambassador Hotel and Gaborone International Convention Centre in Botswana. • David Baldwin ~ He has joined the Sofitel Jin Jiang Pudong Shanghai as Resident Manager. He was most recently at the Xianglu Grand Hotel in China as the Executive Assistant Manager. He previously served as General Manager at the Glade Springs Resort in West Virginia, Hotel Manager at the New York Palace and General Manager at the Hotel Twin Dolphin in Cabo San Lucas. • Susan Richardson ~ She will be part of the opening team at the St. Regis Singapore, as Executive Assistant Manager, Rooms. She transfers from the St. Regis San Francisco, where she has been the Director of Rooms. Richardson, who used to be the Director of Housekeeping at the (former) Regent of Hong Kong, also spent seven years at the St. Regis New York as the Director of Housekeeping. • Matthew Thomas ~ The Excelsior Hong Kong has appointed Matthew Thomas Director of Food and Beverage. Thomas comes from London where he was most recently at the Mandarin Oriental Hyde Park as Food and Beverage Manager after joining the property in 2002 as Restaurant Manager. • Dexter Chia ~ InterContinental Hotels Group has appointed Dexter Chia Vice President, Sales and Marketing, Greater China Singapore. He has been with the company since 2005 most recently as the Regional Director of Sales and Marketing, Greater China. He has previously held regional sales and marketing positions at Shangri-La Hotels and Resorts and Pan Pacific Hotel and Resorts. • Suzette Deveau ~ She has been appointed to the position of Area Director of Marketing, Southern Asia and Korea for InterContinental Resorts, based in Bali. She was most recently based at the Four Seasons Shanghai, but returns to Bali after an eleven-year absence, having originally been part of the Ritz-Carlton opening team. • David Campbell ~ He is the Director of Sales and Marketing for the St. Regis Singapore. He comes from a similar post at the Westin Shanghai. • Fr�d�ric Colin ~ He will be the opening Executive Chef at the St. Regis Singapore. He successfully opened the St. Regis Bora Bora, following three years with Andr� Balasz� Hotels AB, as Executive Chef of the Raleigh and Sunset Beach. • Romuald Feger ~ He will be promoted at the St. Regis Bora Bora to Executive Chef, taking over from Fr�d�ric Colin. Since September 2006, Feger has been the Chef de Cuisine at Lagon, the Jean- Georges Vongerichten restaurant at the St. Regis Bora Bora. He previously served in the kitchens at the Palais de La M�diterran�e in Nice and Le Cirque in New York. • James Ng ~ The JW Marriott Bangkok has appointed James Ng as the new Executive Chinese Chef at Man Ho. He has previously worked in several properties in Asia Pacific including the Traders Hotel Beijing, the Shangri-La Singapore and the Singapore Hilton. Prior to this appointment, he was an Executive Chinese Chef at the Shangri-La New Delhi. • Kelvin Chua ~ Carlton Hotel, Singapore has appointed Kelvin Chua as Executive Chef. • Sunny Sia Hai Chew ~ M Hotel is pleased to welcome Sunny Sia Hai Chew as Executive Chef. Prior to joining M Hotel, Sunny was with Stamford Plaza Sydney Airport NSW Australia. He is also currently the Vice President of the Society Professional Chef. • Mr Joseph Martin ~ Pan Pacific Singapore welcomes Mr Joseph Martin as Executive Chef where he joins the hotel's culinary team in overseeing the hotel's signature restaurant, Global Kitchen and managing the hotel's overall culinary operations. British-born, Chef Joseph brings with him a wealth of culinary and management experience having worked at almost 20 hotels and Michelin star-rated establishments worldwide. • Tony Khoo ~ Marina Mandarin receives new Executive Chef Tony Khoo. Tony was most recently Executive Chef of M Hotel after returning back from a very successful stint in Kempinski Hotel, Dalian. • Ivan Yeo ~ Park Hotel Group has appointed Ivan Yeo as their Corporate Executive Chef, overseeing the Hotel Group�s F&B. • Pierre Barthes ~ He will be the opening General Manager for the Mandarin Oriental Beijing. He originally joined the company in 1998 as Director of Food and Beverage at the (then) Kahala Mandarin Oriental. Since November 2004, he has been the General Manager of the Mandarin Oriental Macau. • Rudy Oretti ~ She has joined the Banyan Tree Ungasan � Bali as General Manager. He was most recently the General Manager at the Leela Palace in Bangalore. He has previously served as General Manager at La Pirogue in Mauritius and Resident Manager at the Peninsula Manila. In addition, he has held the position of Resident Manager at the Ritz-Carlton Hong Kong. • Bodo Klingenberg ~ He has been appointed General Manager of the Anantara Resort Koh Samui. He was most recently the Area General Manager for Banyan Tree Resorts Malpes. He has previously served as General Manager at Lucknam Park, Babington House and the Banyan Tree Phuket. • Denis Le Noha�c ~ Le M�ridien Bora Bora has appointed Denis Le Noha�c General Manager. He was most recently the Resident Manager of Le M�ridien Copacabana. During the previous decade, he held management positions with M�ridien in Gabon, Chad and Guadeloupe. • Markus Kraus ~ He has been named General Manager of the Hilton Ulaanbaatar in Mongolia, scheduled to open in 2008. A Lausanne graduate, Kraus previously managed the Hilton Fujairah Resort where he will be succeeded by Victor Louis. • Kurt Wehinger ~ He has been appointed General Manager of the Millennium Beijing. He has previously served in various management positions at the Kempinski Beijing Lufthansa Center and the InterContinental Crowne Plaza NW in Sydney. • Daniel Arbenz ~ He is the new General Manager of the Crowne Plaza Sun Palace in Beijing, scheduled to open in March 2008. He transfers from his position as General Manager of Crowne Plaza Beijing. Previously, he has served as the General Manager of Holiday Inn Semarang, the Crowne Plaza Terrigal and Holiday Inn Melbourne. • Jean-Christophe Moreaux ~ He has been promoted to Commercial Director, Asia, for Orient- Express, based in Bangkok. For the past five years, he has served as the Director of Marketing and Sales at Reid�s Palace in Madeira. Previously, he was the Director of Sales and Marketing at La Mamounia in Marrakech, at the Martinez and the Concorde Lafayette. • Matthew Vandegrift ~ He has been appointed Director of Rooms at the Four Seasons Resort Malpes at Kuda Huraa. He had initially joined Four Seasons in Atlanta in 2000 as a Management Trainee. In 2003, he transferred to the Four Seasons Aviara as Resort Club Front Office Manager and was promoted early 2006 as Assistant Director of Rooms at the Four Seasons Las Vegas. • Stefan Leu ~ He has been appointed General Manager of the Swiss-Belhotel Golden Sand Resort in Vietnam. He was formerly the General Manager of the Holiday Resort Lombok. • Joseph Chong ~ He has been promoted as Resident Manager at the Peninsula Bangkok. He was most recently at the Peninsula Beijing as Executive Assistant Manager, Rooms. He was previously with Four Seasons for twelve years and assisted with their properties in Bali, Singapore, Jakarta and Kuala Lumpur. • Ram Hiralal ~ He has transferred to the Four Seasons Landaa Giraavaru as Resort Manager. Since 2006, she had been the Director of Rooms at its sister resort, the Four Seasons Kuda Huraa. She has been with the company since 2003, joining at the Regent Kuala Lumpur as Director of Rooms. • Jennifer Cronin ~ Dusit Hotels & Resorts has named Jennifer Cronin Vice President-Sales and Marketing. For the past two years, she had held the position of Executive Assistant Manager Sales and Marketing at the Ritz-Carlton Millenia Singapore. Previously, she served as the Director of Marketing at the Grand Hyatt Singapore. • David Lama ~ He has joined Raffles Singapore as Director of Sales and Marketing. For the past three years, he was with Silversea Cruises as Director of Sales, France, Belgium, Netherlands. He was previously the Director of Sales at the H�tel de Crillon. • Ken Poynter ~ He is the new Director of Engineering at the Four Seasons Maui. He was most recently at the Wailea Beach Marriott Resort and Spa where he served as Director of Engineering for the last three years. He previously held various engineering positions in Hawaii and has spent much of his time with Hyatt hotels in Hawaii and California. • Uwe Opocensky ~ The Mandarin Oriental Hong Kong has appointed Uwe Opocensky Executive Chef. He was most recently with Shangri-La, where he held Executive Chef positions at a number of Asian properties. Prior to that, he was at El Bulli and managed the culinary operations of the Anassa Hotel, Cyprus. • Mark Bannon ~ He has been appointed Executive Chef of the Langham Hong Kong. He has previously served as the Executive Chef for InterContinental in Shanghai and Sydney and held various senior kitchen management positions at the InterContinental Mark Hopkins San Francisco and the Mayfair InterContinental in London. • Andrew Brown ~ He has been appointed Executive Chef at the George hotel, Christchurch. He was the Executive Chef at the Millennium hotel, Christchurch, for the past five years and prior to that was head chef at the Nor�Wester Caf� and Bar at Amberley in the Waipara wine region of Canterbury. • Michael Luible ~ He has been promoted by One&Only to the position of Regional Director, Indian Ocean. As such, he is responsible for the One&Only Le St. G�ran on Mauritius, as well as both One&Only Resorts in the Malpes. Luible was previously the Regional Director for the Malpes. He is also a former General Manager of Raffles Singapore. • Gerhard Stutz ~ He has transferred as General Manager to the Four Seasons Amman. He joined the company in 1995 at the Regent Singapore as Executive Chef. He has previously served as Director of Food and Beverage at the Regent Singapore, the Four Seasons Newport Beach, and the Pierre, before moving to California and assuming the role of Hotel Manager at the Beverly Wilshire in 2003. • Jonathan Wright ~ He has joined the Setai in Miami as Executive Chef. He was most recently the Executive Chef at the Lark Creek Inn. He had previously served as Executive Chef at the Hotel Conrad Indianapolis and the Windsor Court in New Orleans. News WSQ Culinary Scholarship, Spring-WDA Retail Career Visit 7 September 2007 Yesterday, ZB reported about the enhancements to the WSQ Culinary Scholarship by WDA and at- sunrice. It mentioned that the total scholarship amount was inctreased to $4.36 million (from $1.4m last year) and the number of places increased to 250 places (from 100 places last year). The report highlighted WDA's collaboration with the F&B industry to develop a set of training programmes to train 500 chefs a year. The article also quoted D/TD Ms Teo Sio Hoon as saying that the industry has responded positively to the programme, and that the scholarship would attract more talent this year. ZB also carried news about the Retail Career Industry Visit jointly organised by Spring-WDA for retail students from ITE College Central (Bishan Campus). About 80 students were taken for a sneak peek of the job opportunities and career prospects available at Dairy Farm group of companies. The report mentioned that seven students signed up for jobs in a mini-recruitment drive by Dairy Farm after the visit Summaries are as follows: ZB, p12, Singapore News, "WDA and culinary training school provide the 'WSQ Culinary Scholarship", 06/09/07 ZB carried a factual report based on a joint press release issued by WDA and at-sunrice about WSQ Culinary Scholarship. It mentioned that the scholarship and worth $4.36 million this year providing 250 places (an increase from $1.4 million for 100 places provided last year). The report included more details of the scholarship, that every recipient will receive scholarship worth $13,800 to underake the Diploma in Culinary Craft & Service Excellence or Diploma in Pastry & Baking Arts programmes at at- sunrice. During the training period, the students would also go under the apprenticeship of famous chefs. The report highlighted that WDA collaborated with the F&B industry since last year to develop a set of training programmes to train 500 chefs a year for the sector. About 80% of the applicants are PMETs who are switching careers. The article also quoted D/TD Ms Teo Sio Hoon as saying that the industry has responded positively to the programme, and that the scholarship would attract more talent this year. The article mentioned that at-sunrice invited 500 students, trainers and chefs to a special screening of the movie "Ratatouille". The event was graced by GOH Dr Amy Khor, Mayor of SWCDC. ZB, p7, "Company has new methods of recruiting new workers - experience first, then apply", 06/09/07 Yesterday, ZB carried a positive picture story on the Retail Career Industry Visit organised by SPRING and WDA to Dairy Farm. About 90 retail students from Bishan ITE were introduced to the various aspects of the retail process. The report included quotes from participating students like 17 year old Ami and Lin Zhi Hao, who felt that such industry visit help them understand the real context before applying for the job, and gives them a sense of reality. Both students felt that the visit was beneficial to them. Dairy Farm HR Director said that seven students signed up for jobs immediately after the visit. ARTICLE - GLADMAT / STAVANGER NORWAY 2007 Dear Friends, I felt very honoured to be invited to Stavanger, Norway, to visit the Gladmat Festival. This is an event, where the whole city of Stavanger and guests from all around the world gets in the mood of eating and drinking for 5 full days from morning 10.00 am to the next morning 4.00 am. On a stretch around the harbour of 2 km, there are hundreds of food stalls and top Chefs of Norway cooked up a storm. There were also live bands laying and singing throughout the night. This was really an event which you would not want to miss. At the same time, I was part of the judging panel for the "Flirting with Seafood" competition.I had the pleasure to invite Yen Koh to represent Singapore in this competition (please see the write-up on the competition from Yen). Yen has done extremely well in the competition. His scores was very close to the winner. We are very proud of his performance. I would like to take this opportunity to thank the organiser of Gladmat and the Norwegian Seafood Export Council for bringing Yen and I to Norway as well as our usual supporting sponsor, Snorre Food, who is always so supportive towards the Singapore Culinarians. ”Flirting with Seafood” 27th July 2007 Is a yearly event taking place during the Gladmat festival in Stavanger, Norway. Organise by Gladmat and the Norwegian Seafood Export Council, the idea behind this event is to organise a friendly ”cook off” showing the best of Norwegian Seafood and allowing young chefs to get to know both the city of Stavanger and each other.I am proud to be sponsored by Snorre Foods Singapore for the trip. This year they are very proud to invite some of the young chefs from five countries (Singapore, Norway, France, Spain and Cananda) to visit the city and to take part in ”Flirting with Seafood”. This is meant as an informal cook-off. A professional jury were invited for the judging. They consist of the winner of Bocuse D'or 2007 (Fabrice DESVIGNES) as the head judge and top chefs from participating countries. From Singapore, Chef Otto Weibel was the represented judge. We have to use Norwegian salmon, halibut, king crabs and Jarlsberg cheese for a 2 courses menu , 8 portions each. Some valuable comments given by the judges for my appetizer was its evolutionary, modern and well balance and for the main course halibut and king crabs were cooked perfectly but too many flavours were involved. The overall winner is from Canada with the rest of the countries participanting getting a 2nd placing as the event was staged to be a sharing and non formal competition.The bond built between all the participants was great too as no one were a feeling down after the winner was announced as we all have won by having more international friends. There were also educational tours to the world's biggest halibut farms along the Norwegian coast and research farm for salmon feeds. This is the first time I see so many salmons in under the water through monitoring cameras, its such a amazing experience. This is the menu which I presented. Appetiser Confit of Salmon in Lime Oil, Salmon Belly Tartare, Jade Gazpacho Espuma, Modern Nicoise Salad with Lemon Scented Olive Oil (see photo attached) Main Course Slow Roasted Red Miso Halibut with Jarlsberg Cheese Gratin, Mushrooms Ragout and Herbs Oil Poached and Buttered King Crab with Peanut Emulsion SCA IWF Wings Gala Dinner Friday, July 20, 2007 National Service (NS) The Singapore National Culinary Team is one of the most feared competitors in major culinary competitions across the globe. Over the last fifteen years, we have snagged numerous gold medals and championships in international competition events like the Culinary World Cup, Culinary Olympics, IGEHO Basel, FHA Salon Culinaire and most recently the WA Perth Oceana Fest Championships. All these achievements have helped put our small country on the world culinary map with a big presence and not only raised the profile and status of the Chef�s profession locally in this country that is currently gunning for two Integrated Resorts by the year 2010. The success stories were made possible with constant practice and rehearsals through specially organized dinners. The writer of this blog is proud to have been an ex National Team member and in the process of being recalled for �national service�, had the exclusive privilege to cover this event which was one of the biggest rehearsals that the Team has ever had. The occasion was to be a charity gala dinner for the Independent Women�s Forum 10th Anniversary and in support of the Women's Initiative for Ageing Successfully (WINGS). The Singapore Chefs Association was invited to cook for this symbolic event and was supported with generous sponsorships from its corporate members of the food industry. Guest of Honour was MM Lee Kuan Yew and Mrs Lee. For this important occasion, the SCA fielded the best team it had on hand, ie the current National Team that won the Oceana Fest Championships recently in Perth, Australia and presented their award winning menu for the evening. In addition to the current team members and Fullerton Hotel�s banquet team, more help was rendered with the activation of core members of the SCA�s managing committee, ex National Team Members, chefs from airline catering, hotels, culinary schools, hospitals, restaurants and student apprentices from Singapore Hotel Association Tourism and Educational Centre (SHATEC). In all there were about 45 chefs and cooks behind the scenes of the successful six course dinner. As guests at the VIP table with MM Lee was SCA President Chef Eric Teo and WACS Continental Director for Asia, Chef John Sloane. Preparations for the menu started as early as a month before with logistics and man power planning. As the team members have been assigned different responsibilities for different meal courses and worked in different organizations, the misc-en place (prep work) was split into different locations. Appetizers and entrees were prepared at Grand Corpthorne Waterfront, dumplings for the soup were made at Marina Mandarin Hotel, main course was prepared at SATS Airline Catering kitchen, and intermezzo and desserts were done in Swissotel Stamford and Orchard Hotel kitchens respectively. Final assembly was at the kitchens in Fullerton Singapore. This was also one of the biggest dinners that the Singapore National Team has cooked for and with the Ex National Team veterans combined, it was considered to be the best of the best in culinary excellence. The menu for the evening is as follows: • Assorted Canapes • Confit of Salmon in Lime Oil, Salmon Belly Tartare, Modern Nicoise Salad with Lemon Scented Olive Oil, Green Gazpacho Espuma & Balsamic Reduction • Chicken Consomm� scented with Basil, Prawn Dumpling • Pan-seared King Scallops in Citrus Nage • Intermezzo of Raspberry Sorbet and Orange Coulis on Shiso Leaves • Roast Lamb Rump with Herb Crust and Creamy Mushroom Ragout, Braised Lamb Neck with Butternut Puree, Caramelised Apple, served with Lightly Soured Lamb Jus • Passion Fruit Chiboust Gratin with Warm Chocolate Pudding, Red Wine Plum Sauce, Vanilla Ice cream A few days before the event, team members and assistants started to prepare their misc-en-place in the various kitchens across the island. Vegetables like asparagus and baby carrots were trimmed; herbs and salad leaves were plucked. Seafood and meats were trimmed and marinated. Demi glaces and other reduction sauces were produced through long hours of simmering. Flavoured oils were infused with herbs and citrus fruit zests. On the sweet side, the pastry chefs were engaged in full swing for the production of sorbet, ice creams, the chocolate pudding, decorative sauces and garnishes. On the final day, the Team with their assistants finally met up with all their prep work at the Fullerton Hotel�s kitchens after days of mugging in at their own individual locations. As time keeping was strictly enforced by Team Captain Yen Koh, this enabled everyone to be more relaxed in preparation of the slam ahead. We all found time to catch up with one another amidst setting up the various workstations as Yen went around finalising all the necessary logistics arrangements with Fullerton�s Exceutive Chef Arnaud Thulliez. By 4pm, the veterans and chefs from other organisations have started to come in and excitement was building up as we caught up with one another on good old times and recent developments. Click here for more news and pictures. WACS Global Chef Competition Pacific Rim Regional Final 07 5 Teams gathered in Christchurch, New Zealand on Thursday July 12th for the Regional Final of the Global Chef competition, the preparation for this competition had been on going since the WACS Congress which was also held in New Zealand in March 2006. This competition was the brain child of WACS President Ferdinand Metz (USA) and it is designed to see who is the best chef in the world. Each WACS country in the Pacific Rim have held their respective final and now teams have come together for the Regional Final with the winner going on to Dubai for the World final in May 2008. New Zealand was represented by Darren Wright from Akaroa, and Scott Campbell from Wellington, Fiji’s representative was Ronesh Nath from Suva and Australia’s representatives were, Chris Wade from Melbourne and Shane Keighley from Perth. Each team were permitted to bring with them a student/apprentice to help with basic tasks in the kitchen. The judging panel also has a big International flavour with Arnold Tanzer - South Africa, John Sloane - Singapore, Rick Stephen – Australia, Neil McInnes – New Zealand & Pip Duncan – New Zealand. WACS also provided an Observer for the competition Mr Graham Hawke’s. The teams gathered with the judges the day prior to the cook off, they were greeted by the Pacific Rim’s Continental Director, Mr. Glenn Austin, Glenn welcomed all teams to Christchurch and thanked Gary Miller for his role in organising the competition as well as thanked the Christchurch Polytechnic College for the facilities. Competitors were then given a briefing and overview of the DO’S and DON’TS for the competition by the chief judge Rick Stephen, once the boxes had been seen, they were given a wine matching with food seminar and then they had to hand in their menus, teams then had the opportunity to research recipes in their own time. On the Friday morning of the competition temperatures outside may have only been 2 degrees, but the heat was well and truly turned up inside the kitchen, competitors were given a staggered start as each course were to be put up in 5 minute intervals with a penalty of 1 point per 2 minutes late per course. 3rd place went to Chris Wade of the Point Restaurant in Melbourne – Australia Chris Wade Appetiser Entr�e Main 2nd place was awarded to Darren Wright from Harbour 71 Restaurant, Akaroa – New Zealand Darren Wright Appetiser Entr�e Main Sweet 1st place went to Shane Keighley from the Mullaloo Beach Hotel, Perth – Australia Shane Keighley Shane's Appetiser Entr�e Main Dessert At the presentation, Mr. Glenn Austin thanked all participants on their fantastic effort, and passed on his congratulations to the New Zealand Chefs Association in particular the Canterbury Chef Association and the Christchurch Polytechnic, Glenn also recognized the importance of an International judging panel lead by Rick Stephen. Overall the competition was a great success for our region, and now it is on to Dubai. Events Culinaire Malaysia Dear colleagues and friends, A team of chefs and apprentices were selected to represent SCA for the Culinaire Malaysia 2007 held in the KLCC. Numerous achievement were awarded to the team for their individual categories. Xu Tian Mu currently serving his internship at JADE restaurant, Tung Lok group recieved high remarks for his use of Soon Hock, which judges commended seldom would a participant use such fish and a modern chinese flavours for his fish course. Thus winning him a GOLD medal. His duck main course was slightly overdone but still the creation of taste and flavours was well balanced, SILVER medal was awarded. Great support and encouragement were render to him by his chefs from the Tung Lok group. Wang Shih Wei currently in SHATEC was neat and well organised in the cooking arena, clean and spotless compared to some of the others. Though attending his first overseas cooking competition, he performed above expectation as trainee to be a recepient of 2 SILVER medals, out shone some of the other competitors who are chefs in the trade. His trainers and school mates will be proud of his achievement. The 2 apprentices representing SHATEC / SCA were working well according to the time table assisting the seniors for the cold display before fully concentrating on preparation for their two hot cooking classes on the last two days. Though overall discipline and strict supervision were emphasised by me, the apprentices were under the one to one guidance of Chef Kong Kok Kiang from Grand Corpthone Waterfront, Chef David Tan from One 15 degree Sentosa and Chef Frankie Yong from SATS who took part in the cold display category. 2 BRONZE medals were achieved by Chef Frankie Yong for his effort on both cold display and hot cooking. The chefs were from the overall champion team of SCA for the Western Australia Oceanafest held in Perth this April. Though some of the seniors did not achieve desired results, but their cold display skill level are definitely at a higher standard than most of the other participants. Luck does play a part sometimes in competition, think most of you agree with me. But its an unselfish and great effort from them who have guided the two trainees throughout the week, sharing their experience and to boost them with great confidence. Overall good team work and cooperation was shown and during the week event which resembles the same great unity during our Perth's competition under Chef Eric Neo. We like to thank Executive Chef Richmond of KLCC and his Hygiene manager , Kumar for their hospitality and support given to the team at KLCC, not to forget Chef Jasmine Ng and Chef Ivan Yeo from the SCA committee for their coaching and valuable feedbacks for the participants. Thank you Yen Koh Senior Chef Unilever Foodsolution Singapore Click "here" for more pictures top Job opportunities Korston Hotel & Casino Hotel Location: Europe Korston Hotel and Casino-Moscow is a business class hotel chain Now we are seeking for an experienced Executive Chef Successful candidates will have the following: • Western Experience only • Excellent culinary creativity and menu writing skills • Understanding of financial, budgetary and food control practices • Good supervisory, leadership, management and coaching skills If you are interested in a challenging position in Moscow, please send your cover letter + CV +photo to : email@example.com Only short listed candidates will be contacted. Executive Chef Location: Hong Kong • Oversees the production of food within the Hotel and ensuring that the quality of the product is consistently upheld • Implements menu engineering and maximize food revenues whilst controlling costs and other overheads • Participates in corporate initiatives and external culinary events and assist in the promotion of food in the outlets as and when required • Ensures all food items are prepared as per standard recipe cards whilst maintaining portion control and minimizing wastage • Be creative in the design and implementation of ongoing food concepts • Inspects plate presentation and continually review and update when necessary To qualify, you should have a minimum of three years of culinary schooling. Accreditation as an Executive Chef in a Five Star Hotel is essential. CPR certification and/or First Aid training preferred. Formal HACCP Training is a prerequisite for this position. If you are currently an Executive Chef working in a Five Star Hotel and have five years of prior experience as an Executive Chef with experience in the Asian Region, we would love to hear form you. We offer career opportunities and excellent remuneration including incentive payment, pension scheme, dental and medical benefits, etc. Interested parties may apply by sending your full resume stating your expected salary to Human Resources Department on the 3/F, 20 Nathan road, Tsimshatsui, Kowloon or fax to 2721 5065 or email to firstname.lastname@example.org Head Chef Location: Hong Kong South Bay beach club, an outdoor restaurant near Repulse Bay on HK island's number one rated beach, is looking for a chef to head a small kitchen team of 3 on a grill-inspired menu - USDA steaks, sashimi grade seared tuna, blackened salmon, etc. Fresh, simple, easy to prepare food with an emphasis on speed for swamped weekends but still high quality enough to be destination dining come night time. Casual outdoor atmosphere, no politics work environment and good opportunity for someone who likes autonomy and enjoys menu creation for special events, seasonal dishes, etc. South Bay beach club is HK's hippest, most unique venue, pairing fine music (HK's top DJs all on rotation), food and HK island's most spectacular sunset. Pay commensurate with experience. For someone tired of hotel pomp or anyone enthusiastic to be part of a small growing business. For more info, contact Kenneth at email@example.com Executive Chef Location: Hong Kong A five-star hotel located in the heart of Hong Kong is currently looking for an outstanding culinary professional to bring his/her individual "flare" to the hotel's culinary scene. He/she must have experience working as an Executive Chef of a leading 5-star hotel or well-known and exclusive dining establishments in Asia Pacific. Strong knowledge in Italian cuisine is preferred. The ability to handle change and cultural sensitivity is a MUST. Native fluency in English. Interested candidates, please send your detailed resume to firstname.lastname@example.org Chef Location: Macau A soon-to-be opened exclusive grill/steakhouse restaurant in Macau is seeking a trendy, energetic, and hardworking Chef. He/she will be responsible for overseeing the culinary productions of the restaurant as well as providing an 'individualized touch' to the restaurant's services. He/she will represent the restaurant so the ideal individual must have EXCELLENT interpersonal skills and enjoys mixing with the exclusive clientele. Interested candidates, please send your detailed resume to email@example.com Cathay Pacific Catering Services (H.K.) Ltd. Bakery Chef Location: Hong Kong We are the largest Hong Kong based air caterer offering services to over 30 international airlines. We are looking for qualified candidates to fill the position of Bakery Chef: Responsibilities • Is in charge of all aspects of staff supervision of the Bakery section to ensure sectional productivity, product quality and sustained consistency, on time delivery and strictest hygiene standards to meet established food safety levels, performance targets and service and product level deliveries • Establishes master production schedules according to business volume forecasting and delivery schedules and ensures that time management and production quantity are adhered to • Ensures sectional and cross sectional functionality, effective communication with the respective section, departmental and cross departmental communication and a positive work environment and team spirit • Manages the sectional and departmental processes by ongoing new product development and research, order fulfillment and customer satisfaction to strive towards continued improvement and human resources development • Ensures the Bakery section to achieve production targets and controlled quality standards Requirements • At least 12 years of practical experience in Bakery in hotels, restaurants, catering institutions, Bakery production, Retail or Bakery Franchise • Competent knowledge of large scale food production and handling processes • Trained and skilled in classis and contemporary European Bakery and Asian Breads and Snack products • Practically familiar with HACCP, ISO, SOP and GMP systems and standards and advanced hygiene management • Sound judgment to prioritize activities, detail-oriented and cost conscious • Effective communication and interpersonal skills • Excellent presentation skills and possess upfront personality in presentation to internal and external customers • Strong product and market knowledge with drive for new product development in co- operation with specialized suppliers and materials • Creative and able to deliver world-class customer service and innovative products • Good command of English both spoken and written • Knowledge in MS Office applications • The employment is initially on a 2-year contract and is subject to extension on a mutual agreement basis We offer a competitive remuneration package and full range of benefit. Interested parties please visit our website at www.cpcs.com.hk for the application procedures. Asian Chef de Cuisine Location: Thailand, Bangkok Sophisticated travelers will appreciate Le Meridien Bangkok an avant � garde hotel located in one of Bangkok�s most vibrant areas. We are looking for a creative Asian Chef de Cuisine for Bamboo Chic, a vibrant and unique contemporary restaurant serving modern interpretations of exquisite Chinese and Japanese cuisine .Late evenings sees Bamboo Chic slide seamlessly into a chic nightspot where you can indulge into Asian inspired Martinis and other inviting bar creations while you revel in the music from our resident and international DJ�s. Interested parties, please contact the Director of F&B under firstname.lastname@example.org Western Chef Location: Beijing BIH looking for a Western Executive Chef who will be in charge of Banquet, Coffee House/Room Service, Revolving Restaurant and Pastry Department. The Hotel is Beijing International Hotel, 1003 room, 2 Presidential Suite and we are building a convention centre next to it now and should be ready before the Olympic 2008. The salary is at USD3000 nett and once confirmed after three month it will be at USD3500 nett. Company will pay the tax and all work permits will be arranged by the Hotel�s HR Department. This person must be able to read, write and speak Mandarin/ English fluently as the Hotel is a State own and not Joint venture hotel. The Group is called BTG (Beijing Tourism Group) and they own more then 150 hotel in Beijing. The position will be equal with the Chinese Executive Chef and will report to F & B Director on a daily base. If you have any one interested they can contact me or send their CV to email@example.com Executive Pastry chef Location: Sanya, China The position is for overall in charge of the opening of the pastry production for 7 F&B outlet and bakery salary in USD,expats package with full benefit. Executive Chinese chef Location: Sanya, China This position is for 210 seating capacity with banquet facilities up to 500pax,cuisine style - Cantonese. salary in USD,expats package with full benefit. Please contact : Raymond Tan Executive Chef Mandarin Oriental,Sanya Pre-Opening Office G/F Block 1, Lanhai Riversides City Garden, Er Huan Road Sanya 572000, Hainan Province, PR China Telephone: +86 (898) 88 68 9828 Fascimilie: +86 (898) 88 68 9686 Mobile:+86 13518098411 Skype: rayand2009 Website: www.mandarinoriental.com Pastry Chef Swissotel Stamford and Raffles the Plaza Location: Singapore We are looking for an Expatriate Pastry Chef position at the Swissotel Stamford and Raffles the Plaza Hotel. 2 years contract package which including housing allowance, single preferred. Qualifications requirement • Must have 8-10 years working experience with 2 years management level in Five Star Hotel • Possess wide exposure to practical knowledge of the latest restaurant desserts and pastry production technologies • Hands on experience working in the busy environment of a large kitchen , can multi task • Ability to produce innovative and creative pastry works for a variety of international dessert making • Highly motivated, self-starter, hardworking with a strong sense of leadership • Good command of English, oral and written Contact Kenny Kong or send their CV to firstname.lastname@example.org Ex-Sous Chef Al Murooj Rotana Hotel & Suites Location: Dubai Salary scale up to 3000 U.S. net, plus usual benefits, annual flight,30 days annual vacation,fully paid accomodation,5 working days. Interested candidate for further info please contact: Joachim Textor Executive Chef Al Murooj Rotana Hotel & Suites P.O. Box 117546 Dubai United Arab Emirates Tel. no. +971 4 321 1111 Fax no. +971 4 307 3412 E-mail: email@example.com
"Hot Off The Press Singapore Chefs (PDF)"