Singapore Junior Chefs Club, the youth arm of SCA <body>
welcome;
Mission
To inspire enthusiastic culinarians to be fun and daring junior chefs by opening doors of interactions with the rising stars of the industry. Crafting new, bold dimension of ideas that trigger creativity and innovation, thus blossom the club nationwide
Vision
To be a club that nurtures future talents in the food and beverages field, reputed for our character, excellent culinary skills and the thirst for continuous improvement
WaveLength
Life, Style, Attitude… Life of a junior chef...
A style of professionalism & innovations...
The attitude to dare,dream & create...
Wednesday, July 8, 2009 Website of the Month: Its Makan Times Blog
Being a Chef isn't just pursuing cuisines that is eurocentric. A Singapore chef should also be knowledgeable of the local cuisine here. When abroad, he wouldn't feel apprehensive to share with other Chefs about the culture and food of where he is from.
Itsmakantime blog shares with you writeups from various newspaper sources all under one roof. You can find the Strait Times, Business Times and even Times UK food articles here. You need not have to flip the papers to read food articles anymore! You can find a wide range of articles varying from interviews with local and foreign established chefs, introduction to food blogs, reviews of the local restaurant scene, the latest food trend here and even the best wholesaler bargins. Although not all the articles are chef related, all are food related. Check out this infomative blog and you'll be immersed in the knowledge of food.
The Miele Guide Culinary Scholarship Programme 2009/2010
In conjunction with the launch of The Miele Guide 2009/2010, two culinary scholarships—jointly sponsored by Miele and At-Sunrice GlobalChef Academy—will be awarded to two deserving young talents from Asia through The Miele Guide Culinary Scholarship Programme. One will be awarded to a citizen or permanent resident of one of the Asian countries evaluated in the guide (with the exception of Singapore) and the other will be awarded to a citizen or permanent resident of Singapore. These culinary scholarships will help two young people from Asia reach their dreams of becoming world-class chefs. The Miele Guide Culinary Scholarship Programme was established last year to promote formal culinary education and encourage the continual growth and development of the F&B industry in Asia.
Organised and administered by Ate Media, The Miele Guide Culinary Scholarship Programme is jointly sponsored by Miele, At-Sunrice GlobalChef Academy (At-Sunrice) and supported by the Singapore Workforce Development Agency (WDA) this year. Applications for the two scholarships open on 1 July 2009 and will close on 31 August 2009. The results will be revealed at the official launch of The Miele Guide 2009/2010 on 30 September 2009. Scholarship recipients will attend the WSQ Diploma course in Culinary Arts (WSQ DCA) at At-Sunrice.
Application forms can be downloaded here. All applications must be submitted by 31 August 2009.
I have always been curious about how food actually came about. I figured, all of you would have been curious the same way too, since we have all vowed to be in the Food and Beverage industry. Therefore, I have decided to do us all a favour and researched on one of the food items that no one can resist, Ice-Cream! So here we go.
According to legend, Marco Polo brought the secrets of ice cream with him from the Orient, together with other sundry savouries. Although there is some evidence that the Chinese indulged in iced drinks and desserts, which gives some weight to the Marco Polo theory, there isn’t any prove Chinese made Ice-Cream.
The Chinese did, however, teach Arab traders how to combine syrups and snow, to make an early version of the sherbet. Arab traders proceeded to show Venetians, then Romans, how to make this frozen delight. The Emperor Nero was quite fond of pureed fruit, sweetened with honey, and then mixed with snow--so much so that he had special cold rooms built underneath the imperial residence in order to store snow. In the 1500s, Catherine de Medici brought the concept of the sorbet to the French, who were soon to make a great improvement on it.
As you will have noted, the above are frozen desserts, not ice cream. That invention awaited the development of the custard, then the discovery that freezing it would create a delectable dessert. This notable event occurred in 1775 in France, and was shortly followed by the invention of an ice cream machine, which did a much better job of creating light and fluffy frozen custard than beating by hand could do.
Thomas Jefferson, who imitated Nero in having a special cold room for storing snow, provides us with the first recipe for ice cream found in the United States. Not to be outdone, George Washington invested in one of the ice cream machines. Until 1851, ice cream (or, more frequently, cream ice) was solely made at home. But an intrepid man from Baltimore, named Jacob Fussell changed all that by opening the first ice cream factory.
Near the turn of the century, the ice cream soda was created, although by who seems to be in question--either James W. Tuff or Robert Green. It does seem to have been done by accident, however--a scoop of ice cream falling in a glass of flavoured soda water. At any rate, the drink became a national craze, and many a girl and boy went courting over an ice cream soda. So many, in fact, that many municipalities pass laws forbidding the sale of soda water on Sunday. Quickly afterwards, the 'sundae' was invented--it contained the ice cream, syrup, and whipped cream of the soda, but without the evil influence of soda water. Numerous variations existed.
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The next ice cream craze was with the 1904 Louisiana Purchase Exposition in Saint Louis. Charles Menches was doing a lively business selling scoops of ice cream in dishes, all the way up to the point that he ran out of dishes. Frustrated, but determined to still find a way to make a profit, he lighted upon his friend Ernest Hamwi, who was selling a wafer-like cookie called Zalabia (a Syrian treat). The combination proved irresistible.
That is all I could share with all of you. And thanks to the people mentioned above, we now could simply enjoy Ben & Jerry’s and Gelare Waffles with Ice-Cream.
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Yanti
Activities
Singapore Junior Chefs Club
sweet indulgence ; 1:24 AM
Friday, April 24, 2009
Singapore Junior Chefs Take 2nd place at the
First Asian Junior Chef Challenge
At the recently concluded inaugural Junior Chefs Challenge which is part of the Indonesian Salon Culinaire held in Jakarta, a young junior team of aspiring chefs from Singapore emerge as first runners up, losing out only to the Malaysian team who took first place. Our boys, Elvin Chew, Xu Tian Mu and Terrence Chuah had been training under the watchful eyes of coach mentor Chef Tong Khoo, whom by himself is also an accolade laden competition veteran.
The team has been rehearsing for the last 3 months and being young means requiring a lot of energy on learning to be able to put everything together like a seasoned pro in order to be able to stand out as a top contender. The team was expected to crack a 3 course menu from a mystery box of ingredients within 2 hours. The suspense and time restrictions add on to the challenge of the event and it takes all the past rehearsals prior to the actual competition to see the boys through. While they have given their best shot during the competition, Chef Tony feels the team can still go much further with better team work and going through a few round more of such intense competitions to make them battle hardened to take on the pros in a few years time from now.
All over the experience gained for the juniors during this formative time of their career is invaluable and it helps them to prepare for the future challenges ahead. The team would like to express their appreciation to the organizing committee of the Salaon Culinaire Indonesia, the Association of Culinary Professionals for logistic assistance and hosting establishments for their hospitality.
Appetiser
Main Course
Dessert
Eric Low
sweet indulgence ; 11:44 PM
Thursday, April 23, 2009
MyCo Farm Visit
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Shitake! Enoki! Shimeji! Oyster!
Much more mushrooms are appearing in the market these days. Are mushrooms here imported or grown locally? If they are grown here, how many farms does Singapore have and where are they located?
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Recently, the Singapore Junior Chefs Club had the privilege to visit MyCo Farm, a mushroom farm which houses more than 10 varieties of mushrooms.
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17 members from SJCC were excited to have a tour at the mushroom farm near Jalan kayu. "When I first saw the farm, I thought to myself it doesn't look huge, but when we went inside I saw around 12 wooden houses for individual mushroom species and each wooden house could be used for a bedroom plus a living room enough to put up a television and sofa!", commented a member.
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We were briefed that mushrooms require a certain temperature in order to grow well, mostly 18 degrees celsius and below.
The mushrooms there are well taken care of and professionally groomed. Never in my life have I ate mushrooms raw but I did it. Fresh mushrooms have health benefits and they have an even better quality than imported mushrooms.
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Towards the end of the tour, we were given a mushroom cooking demo by the friendly staff there. The taste is just so pure when it is only sauteed with olive oil, garlic and seasoned with pinch of salt. Simply delicious! MyCo Farm also produces their own brand of frozen mushroom soup, a variety of mushroom products (eg. cookbooks and mushroom guidebooks) and fresh mushrooms for sale. The trip gave me a clearer understanding on how mushrooms are grown.
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With Culinary Spirits
Athejo Chia
Memberships
SJCC Committee
sweet indulgence ; 12:13 AM
Friday, April 10, 2009
WA OceanaFest Experience
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Hi, all Culinarians
I’m Tianmu. Previously a Shatec student, now I’m part of the SJCC committee under Memberships.
About a month ago, Elvin Chew and I managed to win the Nestle Professional Junior Chef of the Year Competition 2009. For the winners, we were given the opportunity to assist the National Team for their WA Oceanfest culinary competition in Perth.
For this trip, it was a very good learning experience. The National Team consists of Captain Douglas Tay (Sous Chef, Equinox Complex, Fairmont Hotel Singapore), and members Jeffery Siew (Executive Sous Chef, Marina Mandarin Singapore), Kong Kok Kiang (Senior Sous Chef, Grand Copthorne Waterfront Hotel), Nicole Wong (Pastry Chef, Swissotel The Stamford, Fairmont Hotel Singapore) and Yew Eng Tong (Sous Chef, The Cannery).
During the preparation, I was allocated to assist Chef Nicole with the Desserts. Working with her, I came to understand how tough it is to prepare dessert for competition. Her chocolate is really fine and unique.
For the results, Singapore was awarded Gold. The Overall Champion went to Hong Kong.
Elvin and I would like to thank the sponsor: Nestle Professional for creating this opportunity for us learn from the National Team
Best Culinary Spirits
Xu Tianmu
sweet indulgence ; 1:13 AM
Friday, March 6, 2009
Chairman’s Message
Welcome to the Singapore Junior Chefs’ Club website! To those who are visiting this site for the first time, a very warm welcome to our family of fine young chefs.
Another year has passed and a new one has already begun. Let us all work together to make this year of the Ox even better!
The Club is celebrating its 5th Anniversary and the committee has planned out many interesting events for its members this year. Spearheading the year would be the Nestle Challenge which was a success in February. There’ll be edu-trips, culinary workshops and forums just to name a few.
Yes, the year of the Ox is destined to be a tough and challenging year for us all. Worry will not get us anywhere nor solve any problems. We must provide the solutions ourselves.
I am proud to be born in the year of the Ox. . The Oxen has a gentle yet steadfast character. Like the ox, we must emulate its steadfast and gentle personality: We must be steadfast in our goals, take on any challenges set before us head-on, and yet be gentle to the people and environment around us.
In this volatile economy, nothing is certain, except for one thing: Life must go on. It’s not going to be easy, we’re all in for a rough ride. Hang on. Mooooooo! (Cheers!)
Your fellow culinary conductor in the kitchen
CHEF IGNATIUS LEONG Chairman 2009 Singapore Junior Chefs Club
SCA -Nestle Professional Junior Chef of the Year Competition 2009
The first SCA-Nestle Professional Junior Chefs of the Year Competition, jointly organised by Singapore Chefs Association and Singapore Junior Chefs Club was held on 18th February 2009 at the Temasek Culinary Academy. The event that was proudly sponsored by Nestle Professional brought many young budding chefs, aged 25 and below, from various culinary institutes and even from the industry together.
The sole purpose of the competition is to develop a creative menu using the newly launched concentrated seasonings from Nestle, which are the Chef’s Secret and MAGGI Mild Salsa Sauce. Chef’s Secret is created with the passion from some of the world’s best chefs along with the latest development in sensorial technology. The result— an all-purpose seasoning powder that is balanced, versatile and concentrated. Versatile and convenient to use, Chef’s Secret can be applied to most cooking methods including frying, steaming, boiling, stewing and marinating. It can also be applied to vegetarian dishes. What was most challenging, yet exciting for the competitors is that seasonings with sodium content such as salt and soy sauce are strictly not allowed to be used for the competition.
The competition that lasted for hours, with each team given 2 hours to prepare their dishes, was filled with so much passion and adrenaline rush. Each team had portrayed their own unique cooking technique and style for their own creations. Even though the chefs were busy at work, the whole kitchen was relatively clean as almost all the teams were vying to get the Best Hygiene Award.
Finally, the prize presentation ceremony came. Best Hygiene Award was awarded to Team Tulashi from At-Sunrice Global Chef Academy. The 2nd Runner Up Award was awarded to Simply B.ales from Temasek Polytechnic and the 1st Runner Up Award was awarded to SATS Junior Team. Lastly, came the presentation of the Award for the Champion of SCA-Nestle Professional Junior Chefs of the Year Competition and the award went to Team SJCC. Team SJCC was awarded the Champion trophy, together with paid air ticket and 5 nights free accommodation for 2, to participate in the Oceanafest Salon Olympia Culinaire 2009, Perth with the Singapore Culinary National Team. SCA-Nestle Professional Junior Chefs of the Year Competition 2009 was a great success! Congratulations to all and Good Job!
Winning team Team SJCC together with WA Oceanafest National Culinary Team
Yu Sheng is the first thing that comes to mind for many Singaporeans & it is a must have for every Chinese New Year. Traditionally, raw mackerel was used in Yu Sheng, but as salmon became popular, salmon was used as a replacement. Customarily, Yu Sheng is consumed on the 7th day of the Lunar New Year, however nowadays; many people eat it during any of the days during the festival.
It was created in 1964 by by master chef Than Mui Kai, who was named along with Lau Yoke Pui, Hooi Kok Wai and Sin Leong as one of the Four Heavenly Culinary Kings of Singapore. Yu Sheng we know today originated from a raw fish dish served with porridge in China, but Chef Than Mui Kai made it a dish that has spread throughout Asia and is now a tradition practiced by many in Singapore and Malaysia. Yu Sheng’s unique taste comes from a mix that uses plum sauce, rice vinegar, kumquat paste and sesame oil, which is then drizzled on raw fish, shredded carrots, chilli, turnips, limes, jellyfish, red pickled ginger, sun-dried oranges, crackers and other ingredients, which may reach an outstanding total of 27 ingredients. While adding the ingredients, one is to say positive statements, which match the flavour of the ingredient used.
In Mandarin, Yu Sheng directly translates to"raw fish" but since "fish (鱼)" has the same tone as “abundance (余)”, Yúshēng (鱼生) is interpreted as (余升) meaning to increase in abundance. Hence, it is a symbol of abundance, prosperity and vigour.
The act of tossing the Yu Sheng salad is called Lo Hei, meaning to toss in Cantonese. While tossing the salad, one is to say auspicious sentences or their wishes for the New Year. It is believed the higher the toss, the more luck one will obtain.
With Culinary Spirits, Sam Yilin
sweet indulgence ; 1:47 AM
Wednesday, January 21, 2009
SCA - Nestle Professional Junior Chefs of the Year Competition
Please note that the date has been changed to 18 Feb 2009, Wednesday and will be held at Temasek Culinary Academy.
Deadline for applications remains on 1 Feb 2009
sweet indulgence ; 5:37 AM
Monday, January 19, 2009
Invitation to Annual AGM cum "Lo Hei" Dinner
Dear Member,
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It is with great pleasure and anticipation that the Singapore Chefs Association extends its Invitation to you, for our Annual AGM cum Lo Hei Dinner!
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$10.00 registration fee for the dinner will be waived to the first 160 members that attend the annual general meeting and on top of it all, each attendee will also receive a customize unique personal pair of chopstick to ensure a year of abundance ahead! Refreshments will be served at the same time.
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For members who attend the dinner only, are required to pay a registration fee of $10.
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Venue: Grand Copthorne Waterfront Hotel
Date: Sunday 1 February 2009
Time: 4pm AGM thereafter followed by Dinner (Galleria Ballroom)
Attire: Traditional Auspicious Colour
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RSVP* with your respective Institution's L.O. now
TemaksekCulinaryAcademy - Chef Eileen Phua
SHATEC Institutes - Chef Matthew Yim
ITE - Chef Edwin Phua
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Members from At-SunriceGlobalchefsAcademy or who are currently not in their Institutions may email their Name and Membership No. to sjcc_ngbelinda@yahoo.com to RSVP*
Closing date of registration is 28 January 2009
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We regret to inform that members who fail to RSVP will be turned away
The following files can be found within the folder: 1. Nestle Professional Challenge 2009 Rulebook 2. Nestle Professional Challenge 2009 Application and Indemnity Form 3. Nestle Professional Challenge 2009 Official Recipe Sheets 4. List of equipments supplied by ITE College West (Clementi) Training Kitchen 5. Photos of equipment supplied
Application Requirements: > Application & Indemnity Form must be submitted together with Official Recipe Sheets. > Please include SJCC membership number beside your names in Application & Indemnity Form > Recipes are ONLY to be submitted on Official Recipes Sheets > “Name of Team” must be filled with team name in the Header section of Official Recipe Sheets
Please check if you have fulfilled the above Application Requirements before submitting. Applications that are incomplete may not be considered.
Applications can be submitted to the following Liaison Officers: ITE - Chef Edwin Phua Temasek Culinary Academy- Chef Eileen Phua SHATEC Institutes - Chef Ong Peh Ti
Members from At-Sunrice Global Chefs Academy or who are currently not in their Institutions may email their application submissions to Chef Edwin Phua at Edwin_Phua@ite.edu.sg Deadline for submission is 1 February 2009
sweet indulgence ; 2:56 AM
Tuesday, December 2, 2008
NESTLE PROFESSIONAL Challenge 2009
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Click here to download NESTLE PROFESSIONAL Challenge 2009 Rulebook!
Ever wonder if there’s more to our culinary family than SCA. Welcome to the family of WACS! The World Association of Chefs Societies, the global authority on food, is a global network of chefs associations with 72 chefs associations around the world under it. The organisation was founded in 1928 in Paris, with the venerable August Escoffier being its first Honorary President. More details on WACS can be found on http://www.wacs2000.org/
What I would really like to introduce to you today is the junior section of WACS. The WACS Junior Blog was set up to keep junior chefs, like you and me, informed of the latest happenings of junior chefs clubs around the world. Other news such as junior chefs competitions and scholarships can also be found on the blog. A MUST Bookmark website for all Junior Chefs… http://wacsjunior.blogspot.com/
I’m Edwin, the Liaison Officer for the Institute of Technical Education (ITE). I’m currently with ITE Collage West, holding the designation as the Section Head Chef in Culinary Skills Department.
It has been a few weeks since the national culinary team has returned victoriously after a fulfilling trip from Germany. The team was there for the International Exhibition of Culinary Art (IKA), also known as the Culinary Olympics IKA. This event most likely is the most important event for chefs from all over the world. The national team had in total won triumphantly 3 Gold, 1 Silver and 1 Gold with distinction-pastry category medals. This fruitful and enjoyable experience is certainly worth reminiscing for life.
The national team was led by Captain Yen Koh, under mentorship by Chef Ivan Yeo (team coach) and Chef Jasmine Ng (team manager). The success was topped up by the great support from Chef Eric Teo and Chef Randy Chow from Singapore Chef Association. For 9 months, the team had made a full dedication for training in hot cooking and cold table display. We have trained for many hours every week, every month, at the same time juggle between our work and busy training schedules. Although it is hectic during this period, the synergy and team spirit in us have motivated all of us to keep going; with greater assurance towards success that our efforts will eventually pay off, ensuring that the end products will be faultless.
Thank-you everyone for upholding the right spirit, common goal to maintain high standard and fantastic team work. Once again, all of us deserve a pat on our shoulder for doing our best and providing good results for this prestigious competition.
A Chef's Life doesn't just consist of all work and no play...
Come mark your calendars and join us to Groove the night away
RSVP* with your respective Institution's L.O. now Temaksek Culinary Academy - Chef Eileen Phua
SHATEC Institutes - Chef Ong Peh Ti
ITE Chef - Edwin Phua
Members from At-Sunrice Global Academy or who are currently not in their Institutions may email their Name and Membership No. to sjcc_ngbelinda@yahoo.com to RSVP*
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*We regret to inform that members who fail to RSVP will be turned away
sweet indulgence ; 12:20 PM
Monday, November 10, 2008
SJCC HoTchef Team Challenge 2008 Results
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I'm pleased to announce the results of HoTchef Team Challenge 2008
featuring
Battle of the Hottest Chef !
Champion
Battle of the Hottest Chef:
Singapore (SATS One With You)
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SJCC HoTchef Team Challenge 2008
Champion: SATS One With You
1st Runner Up: Team Temasek
2nd Runner Up: Hot Stuff
Best Hygiene: Team Temasek
Best Display: The Naked Chefs
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Congratulations to all the winning teams
A BIG Thank You to Tabasco for supporting our Juniors
sweet indulgence ; 12:33 AM
Tuesday, November 4, 2008
4 MORE DAYS TO THE
HOTTEST
COMPETITION OF THE YEAR
SJCC HoTchef Team Challenge 2008
sweet indulgence ; 3:02 AM
Monday, October 20, 2008
Singapore Junior Chefs Club
wishes all Members & Chefs
a Happy International Chefs Day
May you find a special meaning in this day!
sweet indulgence ; 2:08 AM
International Chefs Day Singapore
International Chefs Day 2008 will be celebrated with a slight twist in Singapore – instead of going down to homes and cooking at old folks homes, the Singapore Chefs Association (SCA) has decided to hold a series of cooking classes at At-Sunrice. The guests: more than 100 children from Andrew & Grace Home, Northlight and Care Corner FSC Woodlands. “We wanted to share our skills with the under-privileged kids, and teach them that eating well may not be an expensive affair. With the right culinary skills, such as how to handle meats or cut vegetables the right way, they can be empowered to whip up a delicious, healthy meal at home anytime at a low cost,” said Eric Teo, president of SCA.
Held on 20 October, International Chefs Day will see chefs from SCA and junior chefs from the Singapore Junior Chefs Club leading four three-hour cooking classes. The program line-up will start with a spice tour upon the arrival of the young guests, followed by a chef demonstration and a hands-on session where the kids will be able to put into practice the dishes they’ve been taught. The day will end with a communal meal with the chefs. “It is our hope that we will be able to create an experience that will be memorable for the children. At the same time, we hope to be able to share with them a little more about the chef profession, and hopefully inspire some to join the future chefs’ generation,” said Teo
As a member of our esteemed association, the SCA Committee is continuously and tirelessly striving to bring privileges to all members. Attached are the lists of dining privileges exclusive to the members of the Singapore Chefs Association. The information on this list will be updated monthly so do check back regularly for more updates.Just flash your SCA membership card to enjoy the discounts and privileges.
Partnership Restaurants are : Lawry’s The Prime Rib – 15% off total bill Jack’s Place ( 15 outlets ) – 10% off a la carte food bill Olio Dome ( 2 outlets) – 10% off total bill Red House ( 2 outlets ) - 10% off a la carte bill Lemongrass ( 3 outlets ) – 20% off total food bill FoodXervices – Discount shopping MOS Magazine Subscription – 20 – 28% discount
Dear Members, EDUCATIONAL TOUR TO “GARDENIA FACTORY” We wish to invite you to Gardenia Factory – with its slogan “so good… you can even eat it on its own”. Gardenia first started as a small in-store bakery in 1978 at Bukit Timah Plaza producing variety bread with the help of experienced American baker, Horatio ‘Sye’ Slocumm, who had 35 years experience in the bakery business. Gardenia expanded extensively throughout the year into the neighbouring region such as Thailand, Malaysia, China, India and Philippines. Gardenia acquired Bonjour in 2001. Gardenia uses the traditional American Sponge and Dough bread-making method to bake that soft-textured loaf with a tender crust and distinct taste. This unique method ensures that Gardenia's bread stays fresh longer and tastes so good you can even eat it on its own. Gardenia's Research & Development team constantly strives to come up with new products through a careful process of rigorous adaptation and trial with in-depth taste testing and feedback from the public. Despite a competitive environment, Gardenia has remained the market leader till today. Currently, Gardenia has 33 varieties of freshly baked breads and buns that cater to every need. Date 22 October 2008, Wednesday Meeting Time 2.00pm sharp Meeting Venue / Pick Up Point Capitol Building (opposite City Hall Mrt) Destination Venue Gardenia Factory224 Pandan LoopSingapore 128411 Dress Code Please dress comfortably Itinerary 2.00pm Leave Capitol Building 2.50pm Arrive Gardenia Factory 3.00pm Start of Factory Tour Welcome: Visitors will be introduced to the full range of Gardenia's products. Video: Presentation on the bread-making process and the profile of Gardenia. Tour: View the actual production process from an elevated walkway, and the opportunity to catch a whiff of the heavenly aroma of Gardenia's freshly baked bread. Q&A: Our friendly staff is on hand to answer your queries. Refreshments: Be treated to yummy Gardenia breads and buns Shop: Buy home some exclusive Gardenia premiums or Gardenia products at special rates. 4.10pm Depart Factory for Capitol Building 6.00pm Arrive Capitol Building If you are interested to join us on this educational tour, kindly RSVP with the attached form to: Lynn Khor (Personal Assistant to Christophe Megel) Tel : +65 6877 6981 or Email: lynn_khor@at-sunrice.com We look forward to seeing you there!
the club.
The Club is formed officially on the 1st May, 2004. With just 3 months of formation of the club, we have recruited a total of 270+ members. And the number is still multiplying...Our members include youngsters from institutions and organizations such as Temasek Polytechnic, SHATEC, and many others from the culinary industry. The annual memberships subscription is S$50.Why wait? Start cooking right NOW!
criteria.
Current student who are from local culinary related institutions or training centers
entitlements.
Membership Card
Certificate for Membership
Educational Tours
Site Visits
Field Trips
Culinary Workshops
Junior Cooking Competitions
Annual Family Day
Annual Dinner & Dance
CNY Lo Hei Dinner
6 issues of Cusine & Wine Scene Magazine
Sign Up Now... Email us for the application form to be part of us...
Dear Members,
