Hospitality Resource Directory - - MESSAGES - Ed­mund Toh Pres­i­dent 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.

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