III. Achieve­ment Award

Singapore's Top Restaurants - - Contents -

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.

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