Newsroom Press Releases Leaders Week Culinary Offerings A Showcase of Singapore's Multi-Cultural Heritage
| Leaders Week Culinary Offerings A Showcase of Singapore's Multi-Cultural Heritage |
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Singapore, as host of APEC Singapore 2009, will present delegates from the 21 economies with a gastronomical adventure of Singapore through the meals that will be offered during the APEC Economic Leaders’ Meeting (AELM) held from 14 to 15 November 2009. Through this culinary showcase, Singapore hopes to deliver a positive and memorable ‘Singapore Experience’ for all APEC delegates. Attachments Title
Press Release - Leaders Week Culinary Offerings A Showcase of Singapore’s Multi-Cultural Heritage .DOC(62 kB)
ANNEX A CHEFS INVOLVED IN AELM CULINARY SHOWCASE Anderson Ho (Executive Sous Chef, SATS Catering, New Asia Cuisine cookbook author) Trained by European master chefs such as Alain Ducasse, Alain Senderens and Gerard Boyer in contemporary French cuisine during his time at the world-renowned Raffles Hotel and well versed in the use of Eastern ingredients, Chef Anderson excites the taste buds with his unique recipes. Internationally recognised for his inventive culinary skills, Chef Anderson was awarded an Individual Gold Award at Food Asia 1994 & 2000. As a member of the Singapore National Culinary Team, he helped the Singapore team garners its best ever placing in the IKA Culinary Olympics 2000. In recent years, he has been invited to international food promotion events like Festival Gastronomico International 2001 in Spain, where he was the only chef from the Far East, and Davidoff Gourmet Festivals in Sylt and Berlin , Germany in 1999. Most recently, Chef Anderson was placed second at the Global Chef Competition in Hong Kong 2007 and a finalist in the finals of the Global Chef Competition in Dubai 2008. One of the few chefs who can master fusion without confusion, Chef Anderson is also a cookbook author having published Menu Degustation: Tasting Menus of New Asia Cuisine . It comprises a wide collection of New Asia recipes designed to be served as a tasting menu inspired by Japanese Kaiseki-ryori cuisine. Yen Koh (Team leader, Singapore National Culinary Team, Executive Chef, Unilever FoodSolutions) Yen Koh is the team leader of the Singapore National Culinary team, responsible for leading the Singapore National Culinary team to fourth position - the first Asian country in the line-up - during the Culinary Olympics in Erfurt , Germany , last year. The 31-year old chef is representative of the new generation of Singapore chefs who are well-travelled and savvy about today’s food technology and scientific cooking techniques, as exemplified by some of the new cooking techniques he designed for the competition. Koh's dish of pan-seared slipper lobster with thai chilli and lime dressing received the gold medal in Dubai for the Gourmet Team Challenge, and he is one of the four chefs in Singapore to ever attain the Prochef certificate from the Culinary Institute of America, outside of the United States. Chef Wolfgang Ranner (Executive Chef, Conrad Centennial Singapore) Chef Wolfgang, an Austrian national has been with Conrad Centennial Singapore since 2003. Backed by 23 years of culinary experience, Chef Wolfgang first started his official career as a chef in 1983, with a local and established hotel chain, Hotel Schillerpark in Linz, Austria. Here, he worked his way up from a Commie de cuisine, Demi Chef, Chef de Partie to Sous Chef. In 1992, he joined the Holiday Inn Crown Plaza as a Sous Chef and was also part of the pre-opening team of Holiday Inn Crown Plaza in Istanbul, Turkey. From 1993 to 1995, Chef Wolfgang worked for other numerous renowned hotel chains in Austria as well as a private chef for a prestigious exclusive yacht. Chef Wolfgang first foray to Asia was Beijing, China in 1996. He worked as an Executive Chef with Hilton Nanjing, opened the Hilton Dalian, followed by Hilton Phuket Resort and Spa, Thailand before heading to our shores. His credentials also include winning the coveted Austrian National Chef competition and World Chef Championship in South Africa, Johannesburg, both in 1991. And most recently, voted Executive Chef of the Year by Hospitality Asia Platinum Awards (HAPA) 2009 –2011 Singapore Series. Eric Teo (Executive Chef, Mandarin Oriental; President of Singapore Chefs' Association) Recipient of the World Gourmet Summit Awards of Excellence Executive Chef of the Year in 2006 and finalist in 2007 and 2008 in the same category, this native Singaporean has helped put his city on the culinary map. Chef Eric Teo, who helms the President position in the Singapore Chefs ' Association, started his career in 1985 and has since worked in some of Singapore ’s best hotels. Now the executive chef of Mandarin Oriental Singapore, he is one of the few local chefs who are executive chefs in a five-star hotel in Singapore. Backed by over two decades of experience, Chef Teo continues to pass on his knowledge and experience by serving as a mentor to young chefs and as president of Singapore Chefs' Association. He has also published his own cookbook, and become a household celebrity name with Singaporeans thanks to his frequent appearances on television and the papers. Otto Weibel (Director of Kitchens, Fairmont Singapore; President Mentor, Singapore Chefs' Association) Otto Weibel has been honoured as the President Mentor of the Singapore Chefs' Association, and is instrumental in grooming local talents such as Eric Teo (Executive Chef, Mandarin Oriental Singapore), and Anderson Ho (Executive Sous Chef, Catering/Marketing, SATS Catering. His culinary expertise has also won him many awards, among them are: World Gourmet Summit Awards of Excellence Lifetime Award 2001, Chef Restaurateur of the Year from the International Food & Beverage Forum 1999, Excellence for Singapore Award Singapore Chefs Association 1999, Coc d'Or Italian Chefs Association 1987 and many more. He has also judged at many of the culinary competitions that have taken place in Asia as well as in Switzerland, China, Luxembourg and Germany. |
