YOUNG CHEFS CONVENTION
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.