Wacs – Young CHeFs’ voICe
Ideally, it is a non-obligatory way of learning, at one’s own speed and convenience. It also encourages young chefs to be curious and ask questions about their work. SJCC intends to ride on this movement using social media, over the coming year to bring its members further. Besides its usual educational fieldtrips to purveyors and food production facilities, it has found its annual Chefs Forum, which it names Town hall, to be beneficial to its members. The initiation of the forum in 2009, was inspired by Chef Charles M. Carroll’s Town Hall program in his book: Leadership lessons from a Chef, Finding time to be great” and also by the World Association of Chefs Societies’ (WACS) Congress and annual regional forums, which SJCC’s executive committee members have attended.
“As testified with the numerous competitions sJCC has won, the quality Chefs it has already produced who have made their way up the ladder, and its strong alumnus, sJCC has been moving in the right direction over the past years. With the learning curve moving steeper, we can expect sJCC’s quality of young chefs and great chefs of tomorrow to grow even higher.
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In the Town Hall, members get the rare opportunity to meet renowned Chefs, who will speak or give demonstrations. Other workshops such as product knowledge workshops by industry related companies are also included into the forum. Thus far it has had talks on knives, butchering, combination ovens and equipment, cheeses and wine. SJCC also had talks and demonstration by local celebrity chefs Eric Teo and Sam Leong, established pastry chef Pang Kok Keong, Nestle Research and Development Chef Eric Low, wine specialist Edwin Soon and chefs from abroad, Edward Leonard, past president of American Culinary Federation, and Fedinand Metz, President Emeritus of Culinary Institute of America. In 2012, SJCC plans to break its annual Town Hall into small pieces; to be conducted quarterly instead of annually. “The smaller but more frequent forum allows more opportunities of learning, in a conducive environment, as compared to only once a year”, say Elvin Chew, President of SJCC. As testified with the numerous competitions SJCC has won, the quality Chefs it has already produced who have made their way up the ladder, and its strong alumnus, SJCC has been moving in the right direction over the past years. With the learning curve moving steeper, we can expect SJCC’s quality of young chefs and great chefs of tomorrow to grow even higher.
Jasper Jek
Has been working extensively with SJCC since its formation in 2004. He has held various appointments in its Executive Committee: Head of Activities (2004-2006), and President (2006-2011). He is currently still serving the club in Public Relations. He has staged in Restaurante Martin Berasategui, a 3 michelin star restaurant in Spain, and is currently working in Joel Robuchon Restaurant in Singapore. www.worldchefs.org 25