A BOOK OF OUR OWN
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
top left Firestarter; cooking up a storm for the launch party; Minister Josephine Teo unveiling the book with chef Edmund Toh