|
« Unique » est le mot qui définit parfaitement Singapour, une ville dynamique, riche en contraste et couleurs, ou vous trouverez un mélange harmonieux de culture, de cuisine, d'art et d'architecture.
Débordant d'énergie, cette petite patrie d'Asie du Sud Est rassemble tout le meilleur de l'orient et de l'occident.
Singapour est constitué d'une île principale de 682 Km carré et de 63 îlots qui l'entourent.
Mais sa petite taille n'empêche pas son développement économique grandissant. En seulement 150 ans, Singapour s'est transformé en un centre de commerce et d'industrie florissant.
Singapour est aussi le port le plus exploité du monde avec plus de 600 lignes d'expéditions qui dépêchent de vastes bateaux citernes, portes conteneurs, et paquebots passagers qui partagent les eaux avec les navires côtiers de pêche.
Parmi les centres de distribution et raffineries de pétrole les plus importants du monde, Singapour est aussi un des fournisseurs principaux de composants électroniques et un leader dans la construction et la réparation de navires. La ville est également devenue un des centres financiers les plus importants d'Asie avec plus de 130 banques. Les affaires sont facilitées par un réseau de communication incroyable qui relie la nation au reste du monde via satellite, télégraphe et systèmes téléphonique.
Son extraordinaire emplacement, ses équipements stratégiques, ses attractions touristiques ainsi que ses importants contrastes culturels contribuent à l'incroyable succès de Singapour et font de ce pays une destination primordiale pour affaires ou pour le plaisir.
Président : Christophe Megel
| |
|
| date de naissance : |
08/07/1969
|
| restaurant/entreprise : |
At-Sunrice GlobalChef Academy
|
| site web : |
www.at-sunrice.com
|
| |
Candidat : Jason Tan
| |
|
|
|
date de naissance : |
11/08/1982 |
| restaurant : |
Julien Bompard at Ascott |
| site web : |
julienbompard.com |
| |
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. |
| |
Entraineur : Julien Bompard
| |
| date de naissance : |
08/06/1969 |
| restaurant/entreprise : |
Julien Bompard at Ascott |
| site web : |
julienbompard.com |
| |
|