SINGAPORE CHEFS’ ASSOCIATION
These are certainly different times for those either aspiring or working in the culinary field.
The chef’s role used to be confined to the kitchen but these days, culinary skills may not be enough. Chefs need to market themselves, be active on social media and the list goes on.
The epicurean landscape is constantly re-defined by discerning tastes of the consumers, advancements in food preparation technologies and the competitiveness of the dining scene. The Singapore F&B industry gets more interesting every year. This year, we will host international culinary competitions, and the Michelin guide will be coming to town. With these new introductions, the industry will continue to change even more.
With such times ahead of us, it is imperative that as members of this industry, we remain well connected more than ever. This is why resources such as the Hospitality Resource Directory are useful for hospitality professionals. It keeps us up to date with the latest contacts, and in touch with the industry.