YOUNG CHEFS CON­VEN­TION

Wine & Dine - - REPORTER -

Or­gan­ised for the first time by the Sin­ga­pore Chefs’ As­so­ci­a­tion (SCA) and the Em­ploy­ment and Em­ploy­a­bil­ity In­sti­tute (e2i), the Sin­ga­pore Young Chefs Sym­po­sium 2017 was held at Nanyang Poly­tech­nic on 2 Septem­ber. Around 100 stu­dents from Sin­ga­pore’s culi­nary in­sti­tutes turned up to learn from eight chefs who had rep­re­sented Sin­ga­pore at in­ter­na­tional com­pe­ti­tions.

Led by chef Ed­mund Toh, Pres­i­dent of SCA, the team of chefs com­prised Yew Eng Tong, chef de cui­sine of Tan­ger­ine@Espa; Eric Low, owner of food con­sul­tancy Lush Epi­curean; An­der­son Ho, ex­ec­u­tive chef in charge of air­line cater­ing and busi­ness de­vel­op­ment man­ager at Snorre Food; Louis Tay, ex­ec­u­tive chef at Swissôtel Mer­chant Court; Lynette Tay, chef de par­tie at Cu­rate res­tau­rant, Re­sorts World Sentosa; and Sher­ine Lim, sous chef at Ji­ak­palang Eat­ing House.

Each of th­ese chefs came pre­pared with one dish to in­tro­duce to the stu­dents. Sharyn John­ston, founder of Aus­tralian Tea Mas­ters, was also present to in­tro­duce a range of teas and rec­om­mend pair­ings for the dishes pre­pared for the day. Work­ing their way from work­sta­tion to work­sta­tion, the stu­dents got to taste each chef’s dish, try­ing them with teas that John­ston had picked out. At chef An­der­son Ho’s sta­tion for in­stance, they sam­pled croustil­lant of tiger prawn tails with spiced ebiko dip­ping sauce, paired with Mao Feng, a green tea from An­hui, China.

At the end of the ses­sion, each stu­dent re­ceived a book­let of the chefs’ recipes—a re­minder per­haps that in the craft of cook­ing, prac­tice makes per­fect.

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