A FRAME­WORK FOR SUC­CESS

Em­ploy­ment and Em­ploy­a­bil­ity In­sti­tute will be team­ing up with Dis­ci­ples Es­coffier to pave the way to sweet suc­cess for Sin­ga­pore’s culi­nary tal­ents

Wine & Dine - - HERITAGE -

It was a mere for­mal­ity for the par­ties in­volved, but a big step for­ward for the in­dus­try. On 16 Oc­to­ber, the Em­ploy­ment and Em­ploy­a­bil­ity In­sti­tute (e2i) signed a Mem­o­ran­dum of Un­der­stand­ing (MOU) with Dis­ci­ples Es­coffier In­ter­na­tional, Sin­ga­pore Del­e­ga­tion and Re­pub­lic Polytech­nic, an­nounc­ing their part­ner­ship for the Es­coffier Sym­po­sium. The sign­ing took place dur­ing the gala din­ner held at Grand Copthorne Water­front Ho­tel, cel­e­brat­ing Au­guste Es­coffier’s 172nd birth an­niver­sary.

To be held in Sin­ga­pore next June, the Es­coffier Sym­po­sium will serve as a plat­form for ju­nior chefs and culi­nary stu­dents to learn from mas­ter chefs from around the world through train­ing, work­shops and sem­i­nars. Sig­nif­i­cantly, it will tap on the in­ter­na­tional net­work of Dis­ci­ples Es­coffier, which num­ber more than 30,000 mem­bers and chefs around the world.

“De­vel­op­ing and train­ing the culi­nary skills of our chefs, is some­thing we see as a com­mon in­ter­est. This part­ner­ship is a win-win that helps our chefs come to­gether,” says Gilbert Tan, CEO of e2i. “Es­coffier comes with very strong culi­nary ex­per­tise. As for e2i, we have built a good net­work on the ground, F&B, schools and var­i­ous train­ing cen­tres over the years.”

Ac­cord­ing to Tan, the sym­po­sium aims to draw peo­ple from the F&B in­dus­try and young chefs who want to be part of it. He shares that it is also part of on-go­ing ef­forts to raise the pro­file of the pro­fes­sion as a re­spectable and highly de­sir­able one. “One as­pect would be re­ally to strengthen and grow the im­age of this sec­tor, this job, that will re­ally make peo­ple think “it’s not just a job, but a ca­reer that I want to pur­sue”.

In­deed, the over­ar­ch­ing vi­sion of the Es­coffier Sym­po­sium is to up­grade the skills of the lo­cal culi­nary work­force and ju­nior chefs through in­ter­na­tional ex­po­sure and train­ing.

“Train­ing is a key thing,” ex­plains Tan. “Our mis­sion at e2i is to make sure that our work­force is equipped with pro­fes­sional skills, so that they able to do their jobs well. So I think this part­ner­ship is re­ally about the abil­ity to bring skills and train­ing to Sin­ga­pore and its F&B in­dus­try.”

Robert Fon­tana, chair­man of Dis­ci­ples Es­coffier Asia, adds, “The mis­sion and goal of Dis­ci­ples Es­coffier is the trans­mis­sion of knowl­edge to the younger gen­er­a­tions. For the sym­po­sium, we are go­ing to work to­gether to see where and what kind of ex­per­tise we can bring to make the in­dus­try more ap­peal­ing and in­ter­est­ing to the young peo­ple. That is the main core.”

The Es­coffier Sym­po­sium will be just one F&B ini­tia­tive amongst oth­ers that e2i is rolling out over the next year. An­other highly an­tic­i­pated event is Sprout 2019, which will be in part­ner­ship with Sun­tec Sin­ga­pore fol­low­ing the fes­ti­val’s suc­cess­ful de­but ear­lier this year. With­out a doubt, F&B re­mains an im­por­tant sec­tor that has do­mes­tic de­mand, in­ter­na­tional recog­ni­tion, as well as a healthy level of in­ter­est and par­tic­i­pa­tion. On pro­mot­ing and im­prov­ing the F&B sec­tor, Tan elab­o­rates, “It’s about grow­ing the tra­di­tional skillsets of the in­dus­try, as well as adding in the tech­nol­ogy skills that are needed for the fu­ture.”

To fur­ther this vi­sion, there are more ini­tia­tives to be un­veiled in the com­ing months. Watch this space.

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