III. Achievement Award
Since becoming President of the SCA in 2013, chef Edmund Toh has worked tirelessly to nurture future generations of local chefs. With more than 30 years of experience in the Food & Beverage industry, he honed his craft in various culinary roles prior to his current appointments. Some of the top establishments he has worked for include Resorts World Sentosa, The Ritz Carlton, The Westin and Suntec Singapore International Convention & Exhibition Centre.
Under chef Toh’s leadership, the SCA has played a crucial supporting role to Singapore’s national culinary team. Together, they achieved a ground-breaking result in October 2016, when Singapore lifted the trophy for overall champion at the 23rd annual Internationale Kochkunst Ausstellung (IKA) International Culinary Exhibition held in Erfurt, otherwise known as the Culinary Olympics. That coupled with an earlier win at the Expogast World Cup at Luxembourg in 2014, makes Singapore the only country to be concurrent overall champions of these two heavyweight international culinary competitions.
The inaugural e2i award recognises the leadership and initiative that chef Toh has invested in his role as president of SCA.
Chef Toh has strived to put a continuous stream of training plans in place by forging a strong partnership with the Employment and Employability Institute (e2i). Their cooperation was sealed with a three-year MOU signed in November 2016, covering plans to groom local talent by offering training courses and masterclasses. SCA’S collaboration with e2i also includes alignment with Skills Future courses, and support of the SCA’S Professional and SJCC Young Chefs development and learning journeys. What are your thoughts on winning the inaugural e2i achievement award?
This award is a credit to e2i's great support of SCA and the professional development of Singapore chefs. I salute e2i for its faith in SCA.
Under your mentorship and guidance, SCA and Singapore chefs have scaled new heights. What’s next?
SCA will continue our collaboration with partners using successful recipes such as offering mentorship and sharing best practices with younger chefs. Grooming chefs for the Bocuse d'or individual competition is our next challenge, and we will also be working towards defending our Expogast World Cup title in 2018.
Share your vision for Singapore chefs and the F&B scene.
Michelin Guide Singapore launched at the right time last year to recognise F&B establishments in Singapore. Coupled with existing epicurean awards such as Singapore's Top Restaurants by Wine & Dine, F&B operators will be further motivated to maintain high levels of consistency, quality and service.
With these awards in place, STB'S continuing support as a platform to promote Singapore food to other cities of the world, and SCA'S continued drive for excellence at international culinary competitions, Singapore will become an even richer gourmet destination.
Award presented by: