World Gourmet Summit & FHA

Vodka Watermelon with Ceviche of Scallop by my school :)


Every year, the World Gourmet Summit(WGS) attract pools of talent into our shores to present what the culinary world has to offer. Its opportunities like this i'll get to see things that are not so common with my kind of budget.

Today WGS held a award ceremony to recognize outstanding company or individuals in this industry.

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WSQ Outstanding Culinary Apprentice

Matthew Kelvin Mok,
At-Sunrice GlobalChef Academy

It takes a lot of guts and perseverance for one to give up the comfortable life that he already had for a career in the culinary industry. Matthew Kelvin Mok, the winner of this year’s Workforce Skills Qualifications (WSQ) Outstanding Culinary Apprentice, did just that because, in his own words, “I truly love the energy of cooking, the excitement and the camaraderie that comes with it.” Already with a successful career and master’s degree to boot, Mok decided to become a chef because he believed in realising his dreams of being the best in what he loves most. He shared, “If your ship is on course to a destination that is not truly desired, circumstances may leave you stranded on that island. Living to regret is soul demolishing. Hence, I made the change in direction.” With the support from his loving wife and the occasional doubt from his caring parents (“Parents being parents will always want the best for their children which is why I don’t blame them for being awfully worried.”), he forged ahead with his decision, never once regretting his choice.

Experiences, be it good or bad, are aplenty when apprenticing in a commercial kitchen. For Mok, these are the experiences that constantly inspire him, reassuring him that he made the right move. His most memorable experiences thus far? “I have two in mind – the first was when I was assisting Chef Takashi Kimura of SAGE Restaurant and Wine Bar during the Miele Gala Dinner last year. He was giving a presentation of his dish, the botan ebi artichoke velouté and consommé jelly, to the media and it was sheer silence throughout the presentation. To think a chef can command such attention and coupled that with his creativity and passion truly inspired me.” He then went on to say, “The simple joy of seeing your guests appreciate your cooking and coming back for seconds truly reaffirms my resolution to become a chef. This was during my time at the Swiss Club when I was handling a live pasta station.”

To have a successful culinary career, an interest in cooking is a given. But what’s more important is the support system that one will get throughout his journey. When Mok first took up the WSQ-Diploma in Culinary Arts at At-Sunrice GlobalChef Academy (At-Sunrice), he knew he chose the right option, saying, “My education at At-Sunrice has equipped me with the essential foundation in culinary techniques, knowledge in herbs and spices, understanding ingredients and exposure to tools and equipments. It is an education that encompasses Eastern and Western culture, new and old world concepts that will make me more dynamic and relevant in this era.” And when asked what he thought of WSQ’s efforts in training, developing, assessing and recognising individuals for competencies companies are looking for, he said, “Personally, I advocate continuous learning through skills upgrading and knowledge enhancement. It is healthy to perpetually challenge and improve oneself for a more promising future. Self-sustainable is key to a stronger nation which is why I share WSQ’s vision.”

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Source: http://www.wgsawards.com/aoe2010/recipient_Matthew.php

Close buddy in class and a big brother to me, i felt so happy for him when he was nominated and i knew he stands a very high chance to win. No doubt his hard work has not gone unnoticed. Shine on Bro :)

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At-Sunrice GlobalChef Academy and Johnson & Wales University Culinary Scholarship

The Scholar will have the opportunity to attend a culinary course / apprenticeship at Johnson & Wales University. The course will cover essential topics such as product origins, various cooking and presentation techniques.

Assessment Process:

Phase 1	All applicants will be required to undertake a written assessment on culinary subjects on 9 January 2010. Five candidates with the highest scores will be selected to move on to Phase 2 and 3.
Phase 2	Candidates are required to prepare two dishes (one appetizer and one main course) in a simulated restaurant environment on 27 February 2010.
Phase 3	An interview session will be conducted by industry experts on 27 February 2010 to assess candidate’s suitability in terms of personality and ambassadorship.
The Scholar will receive:		Culinary course / apprenticeship at Johnson & Wales University, USA. Return air-tickets and accommodation

Finalists

• Delon Tuan Shunbao, Hilton Singapore
• Faeeqah Ibrahim, Al Forno East Coast
• Tan XueLing Crystal, The Villa Bali (Robert Great Batch)
• Terence Chuah Wei Wen
• William Chandra Tjong, Capella Singapore

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Source: http://www.wgsawards.com/aoe2010/categories.php

In another category, 2 of my classmate got nominated, Crystal and Eqa. Though they didn't receive the award, i felt that its not becasue they are not up to standard. Instead, the standard is so high, everyone is just too good. I'm sure the judges had a hard time determining the winner. Oh well, this must have been a great experience for them and i wish them all the best :) Go girls!


After a long day, Matthew, Crystal and Me went to Chef Daniel's Kitchen for dinner. I reserved seats there for a special dinner for them to celebrate the happy day :)

Seared Salmon with charred leeks.

Roast beef wrap with fresh herbs

Chicken in mushroom espuma

First, we were treated with canapes and some white wine. i must say the canape was not bad :) Taste was light and refreshing and i must commend that the salmon is done to medium :) nice juicy and tender yet well seared on the outside!


Menu of the day

Starter

I was not impressed with this dish at all. It lack some of the basics which i think is very important in a starter. First lets talk about temperature. Basic rule "Hot food serve hot, cold food serve cold" This is a cold appertizer but the plate was not chilled and the salmon(Raw) was at room temperature. Second basic rule "Starter should be light and help bring out the main course" This King crab terrine was totally opposite. First mouth, its is freaking strong. I'll probably love it individually but for a starter, this is way way way too strong and over powering. the only thing i like on this plate is the watermelon sorbet. Its amazing how nice is it to calm the palate...

Taste rating: 5.5/10


Main

I must say its is very hard for me to comment on lamb dish because i'm not a fan of lamb. I dislike the smell of the lamb but this is plate here makes it so easy. The lamb saddle goes really well with the kumquat tamarind sauce, the braised lamb neck is really gorgeous... Never in my life i have tasted something this good. The puffed barley on top really brings out the contrast in texture and overall its moist and flavourful. However i do have some complains over here... the vegetables was blanch in heavily salted water, too salty. its pretty turn off to have such a good dish spoil by some salty veggy. But no doubt the other components was pretty well done, good job.

Taste rating: 8.5/10

Dessert

This plate is really hard to take photo because i dunno which angle to take it will look nice... Anyway taste wise this is really the best dish out of all 3 course. The almond biscuit was really a hidden gem with the chocolate sauce inside. It look normal but taste so nice. The other 2 components was simple clean flavours but just taste so good. Especially the nougat, i love the texture of it, soft yet with some crunchy elements in it providing a good contrast. Overall the dish is sweet but not too sweet. Refreshing finish for a heavy main.

Taste rating: 9/10

Had a great night chatting and dining with 2 of the most talented person in school who happen to be my classmate and close friends :) Dining with people who are foodie and people who are in this industry is really different. Today we really breakdown the dish discuss it so in depth. I love this kind of discussion which makes me learn more about a dish from another professional point of view.

Cheers :)