Wednesday, June 23, 2010
Pulau Semakau Landfill Educational Trip Writeup
On a recent Sunday, the Singapore Junior Chefs Club organized an educational fieldtrip to Pulau Semakau, the world’s first of its kind offshore landfill. The purpose of the visit was to educate members on wastage in particularly food wastage and the importance of being responsible with Food. A total of 50 members attended the fieldtrip, alongside members of the SJCC committee. The trip started off with a 40 minutes ferry ride to the island, south of Singapore. The members were full of excitement on the Sun-deck of the ferry, some of whom were sitting a ferry for the first time in their life.
When asked about why SJCC decided to organize such a trip for its members, SJCC President Jasper Jek replied “What better way to allow members to learn about Food Wastage and its effects on the environment, than for them to visit the landfill and to see for themselves what happens to the food they waste in their kitchens and restaurants when they dispose them off. Chefs take a huge responsibility for the food they order, they produce and its wastage. This out of the kitchen trip will deeply impact our members, and what they learn will stay with them a long way into their career. As SJCC envisions nurturing future talents in the Food and Beverage field, reputed for their character, it will be good to have such a trip. Furthermore, it goes in line with what was presented in WACS Congress 2010 in Chile on Reducing Food Wasting.”
Upon arrival on the Pulau Semakau, the members were brought into the Visitors Centre, where they were presented a video about the landfill. Thereafter the guide briefed them about how the Landfill came about, the need for Singapore to have such a landfill and other aspects of the landfill. They were also taught about the process of what happens when things go into the rubbish bins. The members were surprised to learn that in 2009’s festive period, a total of 187 tons of food was wasted, and that when food waste is not treated properly, it gives off methane which is harmful to the environment. Members were also taught on the 3Rs: Recycle, Reuse and Reduce, and ways to reduce food wastage in the kitchen, e.g. using old bread to make bread and butter pudding.
After the presentation, members were brought onto mini shuttle buses to tour the landfill. The guide gave detailed explanation of the operation process which takes place on each location. The government has made efforts to make the island more recreation friendly by incorporating scenic locations for mangrove intertidal walks, bird watching, sports fishing, star gazing and others. The beautiful scenery of the offshore landfill gave members another impression of landfills.
In conclusion, we believe the fun and educational fieldtrip deeply benefited the young chefs and SJCC will continue to introduce ways to guide young chefs in the right path. We would like to specially thank Nestle Professional for their kind support and sponsorship for this fieldtrip, and making it possible!
More information on Pulau Semakau Landfill can be found on:
Tuesday, June 22, 2010
Penang Chefs Challenge Team Manager's Report
Penang Chefs Challenge Team Manager's Report
Dear Colleagues and Friends,
I hope all is well! A team of young junior chefs were selected to represent the Singapore Junior Chefs Club (SJCC) for the 4th Penang Chefs Culinary Challenge. It was held at the Penang International Sports Arena (PISA) from the 3rd of June to the 6th of June 2010. The Singapore Junior Chefs Club (SJCC) Junior Culinary Team was led under the command of Joab Wang (Team Manager), together with his main team, Sean Lim (Team Captain), Benedict Yong, Corinne Ruth and Tiffany Wee. The team was assisted by the team assistant Eunice Koh,Poh Lay Hwee and Ammierul.The team was also under the guidance and advice by Elvin Chew (Team Coach),Chef Gary Lim and Chef Derrick Lau (Team Advisors).
The Penang Chefs Challenge (PCC) is now on its 4th edition, and has grown in popularity since 2004. Teams from Germany, South Korea, Taiwan, Hong Kong, Singapore, Thailand and Malaysia pitted their culinary skills in this competition. The panel of judges comprised of notable personalities from the World Association of Chefs Societies (WACS).
In no more than 30 days, the team went through eleven rounds of demanding training and numerous meetings under the strict supervision of Elvin Chew and Joab Wang. The team left Singapore on the 2nd of June 2010 ready and anxious to cook up a storm. The competition kicked off on the subsequent day with the qualifying round with a total of 31 junior teams. The team went through few rounds of "knock-out battle" and qualified themselves for the grand finals on the last day.
The team may have been awarded the overall 1st runner up, however in my eyes, their skills level and kitchen etiquette were at a much higher standard than most of the other participants. My team showcased their excellent team work and was able to form bonds over that short period of time. Their hard work and dedication was portrayed throughout. We were given the opportunity to train at Temasek Poly, Marina Mandarin Hotel and Shatec Institute. I'd also like to thank Nestlé Professional for their support as a sponsor. In addition, Chef Tony Khoo, Chef Jasmine Ng and Chef Eileen Phua from the SCA/SJCC committee provided valuable coaching and feedback which helped to enrich the team's experience.
As the team manager for the SJCC Junior Culinary Team, I am proud to have been bestowed the opportunity to manage and lead the pioneer junior team. I would like to thank the club's president Jasper Jek and his committee for their faith in me. With that in mind I was able to plan and organize the trip successfully. Their debut overseas performance boosted their confidence levels and I am certain that we will continue to conquer the challenges ahead of us. This experience leaves me with great inspiration to continue my art in the culinary field. On the 7th of June the team returned to Singapore with honor and pride. The team captain Sean Lim is quoted as saying that the journey was "a bittersweet, fruitful, tiring, fun, enriching and bold one". It was a pleasure for all of us. Thank you.
Kudos to all!!!!!
Events & Activities
Singapore Junior Chefs' Club
The Youth Arm of Singapore Chefs Association