The Sin­ga­pore Chefs' As­so­ci­a­tion pro­duces a com­mem­o­ra­tive book mark­ing their 33 years


On 14 Oc­to­ber, the Sin­ga­pore Chefs’ As­so­ci­a­tion (SCA) launched its com­mem­o­ra­tive book, Firestarter: 33 Years of Ig­nit­ing Culi­nary Pas­sion. Six months in the mak­ing, the 242-page hard­cover tome was pro­duced with sup­port from the Em­ploy­ment and Em­ploy­a­bil­ity In­sti­tute (e2i). The book cap­tures the his­tory of the SCA, its part­ner­ship with e2i and recipes from SCA chefs who have amassed decades of lo­cal and in­ter­na­tional com­pe­ti­tion ex­pe­ri­ence. Josephine Teo, Min­is­ter, Prime Min­is­ter’s Of­fice and Sec­ond Min­is­ter for Man­power and for Home Af­fairs was the guest of hon­our.

The recipes are di­vided into five sec­tions along the theme of firestarter. First, ‘Kin­dle’ fea­tures recipes by members of the SCA ex­ec­u­tive com­mit­tee, such as SCA Pres­i­dent Ed­mund Toh’s sphere of con­fit seabass, and Iron­man chef He­man Tan’s duo of frog leg, herb salad with lemon dress­ing. Next, ‘Em­ber’ show­cases the culi­nary cre­ativ­ity of se­nior chefs who have men­tored the na­tional culi­nary team, such as Ji­ak­palang chefowner Nixon Low’s earthy mush­room gnoc­chi and quinoa risotto recipe.

In the third sec­tion ‘Spark’, members of the Sin­ga­pore Ju­nior Chefs Club, in­clud­ing those who emerged cham­pi­ons at the Alen Thong Golden Cof­fee Pot Young Chefs Chal­lenge in Dubai last year, show their stuff. In the sec­tion 'Bon­fire', chefs from the Sin­ga­pore Pas­try Al­liance such as An­toinette’s Pang Kok Keong con­trib­ute their show-stop­ping dessert recipes. Fi­nally, ‘Blaze’ in­cludes recipes from members of the na­tional culi­nary team, such as slow cooked ocean trout, crispy lob­ster by chef Teo Yeow Siang, cap­tain of the team that bagged gold at the Culi­nary Olympics in Er­furt, Ger­many last year; and aer­ated leek and truf­fle omelette by chef Yew Eng Tong, who flew the flag for Sin­ga­pore at the Bo­cuse d’Or com­pe­ti­tion in Lyon this year.

The book is cur­rently only avail­able to SCA chefs and the as­so­ci­a­tion’s cor­po­rate part­ners, but plans are in the works to ac­com­mo­date ex­ter­nal re­quests.

Op­po­site page, clock­wise from top left Chef Lynette Tay plat­ing up her dish; Twin­ings' tea-in­fused cock­tails and mock­tails; A shot for the fam­ily al­bum at the Young Chefs Sym­po­sium Clock­wise from top left Firestarter; cook­ing up a storm for the...

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