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If there is one word that best captures Singapore, it is "unique". A dynamic city rich in contrast and colour, you'll find a harmonious blend of culture, cuisine, arts and architecture here. Brimming with unbridled energy, this little dynamo in Southeast Asia embodies the finest of both East and West.
Singapore is made up of not just one island but a main island with 63 surrounding islets. The main island has a total land area of 682 square km.
However, its compact size belies its economic growth. In just 150 years, Singapore has grown into a thriving centre of commerce and industry. Its former role as an entrepot has diminished, as the nation has increased its manufacturing base.
Singapore is the busiest port in the world with over 600 shipping lines sending super tankers, container ships and passenger liners to share the busy waters with coastal fishing vessels and wooden lighters
One of the world's major oil refining and distribution centres, Singapore is a major supplier of electronic components and a leader in shipbuilding and repairing. It has also become one of the most important financial centres of Asia, with more than 130 banks. Business dealings are facilitated by Singapore's superb communications network which links the nation to the rest of the world via satellite, 24-hour telegraph and telephone systems.
Singapore's strategic location, excellent facilities, fascinating cultural contrasts and tourist attractions contribute to its success as a leading destination for both business and pleasure.
Singaporeans are passionate about food and eating. Almost in every corner of the island, you will find an endless variety of food, served hot or cold, at any hour of the day (or night)! In this cosmopolitan and multicultural city, you can expect nothing less than a melange of flavours from around the globe. It's not just East-meets-West when it comes to feasting in Singapore - it is a tasty tale about a country's unique cultural tapestry woven in with its distinct influences to capture the essence of Singapore's multicultural heritage.
President : Christophe Megel
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| date of birth : |
08/07/1969
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| restaurant/company : |
At-Sunrice GlobalChef Academy
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| website : |
www.at-sunrice.com
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Recently conferred Chevalier (Knight) in Ordre national du Mérite (National Order of Merit) by the President of the French Republic, Christophe Megel is also 2005 At-Sunrice GlobalChef© Award recipient as well as 2006 winner of Best Asian Cuisine Book in the World at the Gourmand World Media Award for his culinary penman entree “Asian Tapas: Small Bites, Big Flavours”.
In 2007, Christophe was conferred French Masterchef status by the French Association of Master Chefs. The second youngest Masterchef in the association to date, Christophe was conferred alongside nine other chefs from five countries in the same year.
Now chairing as Chief Executive Officer with At-Sunrice GlobalChef Academy, Christophe is actively involved with the daily operations of Singapore’s only culinary academy. An avid educator, he is celebrated in Singapore as one of the foremost authorities of French cuisine, and continues to be enthusiastic about dabbling in Asian herbs and spices. Christophe’s move to join At-Sunrice in October 2005 was a personal commitment to give back to society by providing young aspiring chefs with a genuinely solid educational and practical platform into the oft demanding, but generously gratifying international world of professional culinary. |
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Candidate : Jason Tan
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date of birth : |
11/08/1982 |
| restaurant : |
Julien Bompard at Ascott |
| website : |
julienbompard.com |
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It was the simplest and most essential things that inspired me to be a chef.
“Simple ingredients like flour, eggs and water can be turned into something delicious such as pizza dough. It was very interesting and this made me want to learn more and this was how I started,” he said.
After finishing his internship in Conrad Centennial Singapore, where he learnt the basics and foundation, his interest in French cuisine grew when worked at Le Saint Julien restaurant in Singapore and Robuchon a Galera in Hotel Lisboa, Macau. He shares, “It was my mentor, Chef Julien Bompard of Le Saint Julien Restaurant who gave me trained me in French Classical Cuisine and imparted to me the philosophy of life. He also recommended me to Chef Francky of Robuchon and I will always be grateful to Chef Julien for his help and support.” However, it was his one year of training at Robuchon that refined his skills, despite the fact that it was also “one of the toughest places I have worked in my career so far.”
His year-long stint at Robouchon a Galera in Macau changed Jason Tan’s life in more ways than one. It was then that he learnt about the Bocuse d’Or, and was inspired to pit his skills against the best in the world. “If I don’t try, I would never be able to improve myself. It is the experience, and the process, that matters most,” he explained.
As a chef who’s trained in the classical French discipline, Tan likes to add a contemporary touch to his dishes. He also spares no expense in hunting down the best ingredients, while exploring working with different herbs and spices to enhance the dish.
He shared,“ The culinary traditions of Singapore encompasses a wide variety of different cuisines and this has made me more exposed to different styles. “
Work is passion for Jason, which is why he is often reading culinary books and magazines to increase my knowledge outside of work. When he can, he plans his travels so he can understand the culinary culture of other countries. |
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Coach : Julien Bompard
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| date of birth : |
08/06/1969 |
| restaurant/company : |
Julien Bompard at Ascott |
| website : |
julienbompard.com |
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