Dear Fellow Members,
It gives me great pleasure in welcoming all of you to the Singapore Chefs Association website. I would like to take this opportunity to welcome on board our new corporate members and Chef members who have joined us for 2017. I would also like to thank all existing corporate members and industry partners who have rendered us your generous support throughout the years.
Special thanks to each and every Committee Member of the Singapore Chefs’ Association. They have taken time off their busy schedules to help further the single belief of the association – growing the brand of local chefs and nurturing the next generation of chefs for the nation.
2016 has been an eventful year for SCA. On top of the list, our National Culinary Team clinched Overall Champion at the IKA Culinary Olympics 2016, beating 32 National Teams. After more than 24 years of competing in the Culinary Olympics, we finally brought back the championship title. This follows our win at the Culinary World Cup in Luxembourg in 2014. This would mean Singapore is the ONLY country in the world to hold the overall Championship title for these 2 major international culinary competitions. We could not have done these without the sacrifice of the core and assistant chefs in the team, mentors, sponsors, corporate partners and people around us.
Besides the Culinary Olympics, we excelled in other competitions too. During FHA 2016, our National Team clinched a silver in the Gourmet Team Challenge. In Bocuse d’Or Asia, Chef Yew Eng Tong, won 2ndplace and will be representing Singapore to compete in the Bocuse d’Or 2017 in Lyon. We scored great results in the Global Chefs Challenge and Hans Bueschkens Young Chefs Challenge in Thessaloniki, Greece. Our Junior National Team emerged Champion at the Alen Thong Young Chefs Golden Coffee Pot Challenge in Abu Dhabi in December. Over at our Pastry Alliance, we won overall champion in the Asian Pastry Cup at the FHA 2016. It was indeed a year of abundance and incredible results for us.
Aside from Competitions, we had some interesting activities for our members such as the Durian trip in August (sponsored by Thai Sing Foodstuffs, Moderne, and The Seafood Company), Bowling Event in September (sponsored by Unilever Singapore) and Adventure Cove Outing (sponsored by Montreux Patisserie and Ruiter Far East).
We also conducted Masterclasses to equip our members with new skills. These were partnered with e2i and our various partners. Some of the masterclasses we held were: Innovative Food Creation with Kimchi & USA Poultry, Dilmah Tea Masters, Chinese Tea Masters, Character Development for Business Excellence, Mexican Masterclass, Competitions Masterclass.
At the Chefs’ Association, we firmly believe in giving back to society and the under privileged. Thus, we incorporated some CSR activities into our calendar. SJCC and SPA participated a Love On Wheels event, which we served 500 elderly people lunch and Cookies to bring home. SCA and AIC (Agency for Integrated Care) signed a 2 years MOU for 2016-17 to have SCA chefs train Nursing Home Chefs to cook healthy meals every quarterly. We held 3 Dining Behind Bars session SCORE in 2016, inviting guest chefs to engage and train inmates to prepare 3 course lunches.
In 2017, we will continue to provide our members with an eventful year of activities. We would also continue to compete and excel in regional and international competitions such as Bocuse d’OR, World Pastry Cup, SIGEP, and HOFEX.
I would like to reiterate a big thank you to all corporate sponsors and industry partners who have always believed in us while empowering us to do what we do best. At the end of the day, it really is about how “our success is your success”.
With Culinary Regards,
Chef Edmund Toh
Singapore Chefs Association