High­lights from this year's Spe­cial­ity & Fine Food Asia and Restau­rant, Pub & Bar Asia


The sec­ond edi­tion of Spe­cialty & Fine Food Asia (SFFA) and Restau­rant, Pub & Bar Asia (RPB Asia) held on 17 to 19 July 2018 saw over 3,300 food, bev­er­age and hos­pi­tal­ity pro­fes­sion­als and 160 lo­cal and in­ter­na­tional ex­hibitors gath­ered in one place. This year, or­gan­iser Montgomery Asia and its in­dus­try part­ners took the trade show up a notch by widen­ing its slate of on­site pro­grammes and in­ter­ac­tive ac­tiv­i­ties. For in­stance, an in­vestor pitch­ing se­ries was launched for the first time, giv­ing com­pa­nies the chance to share their in­no­va­tive ideas with in­dus­try pan­elists. The in­au­gu­ral Asia Food In­no­va­tion Awards by FoodBev Me­dia also cel­e­brated the suc­cesses of var­i­ous brands. The event’s main­stay—a ‘Fine Food Live’ seg­ment of chef demon­stra­tions and panel dis­cus­sions—con­tin­ued to draw in cu­ri­ous gourmets. Chef Isaac McHale from London’s one-Miche­lin-starred The Clove Club head­lined the se­ries, show­cas­ing sig­na­ture dishes from his restau­rant such as hag­gis buns.

Along with new con­nec­tions, some­thing else forged at the event will have last­ing ef­fects. This is the Em­ploy­ment and Em­ploy­a­bil­ity In­sti­tute (e2i)’s new F&B mod­ules of­fered on ULeap, a mo­bile learn­ing ap­pli­ca­tion that of­fers quick, bite-sized lessons on as­pects of the F&B in­dus­try and op­por­tu­ni­ties to par­tic­i­pate in var­i­ous learn­ing com­mu­ni­ties. Stand­ing for ‘Learn­ing En­abled through Ac­tive Par­tic­i­pa­tion’, ULeap con­tains a trea­sure trove of knowl­edge pro­vided by in­dus­try ex­perts, in­sti­tutes of higher learn­ing, and pro­fes­sional as­so­ci­a­tions, and is a plat­form for like-minded prac­ti­tion­ers to dis­cuss and share their ex­pe­ri­ences. Cour­ses such as As­so­ci­a­tion of Bar­tenders and Som­me­liers Sin­ga­pore’s Cock­tail ABC and Nanyang Polytech­nic’s fore­cast­ing in F&B are just some of the high­lights.

NTUC Sec­re­tary-Gen­eral Ng Chee Meng, who of­fi­ci­ated the open­ing cer­e­mony of SFFA, said, “As our F&B in­dus­try moves to­wards be­ing more in­no­va­tion-led and tech­nol­o­gy­fo­cused, we must en­sure that our work­force is welle­quipped to sup­port this trans­for­ma­tion.” With this easy means of learn­ing on the go, tak­ing a leap in learn­ing won’t re­quire a leap of the imag­i­na­tion.

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