22 April 2013 marks the World Gourmet Summit’s inaugural Youth Chef’s Day, held at the Alkaff Mansion, and presented by Meat & Livestock Australia. It was an intensive 5-hour workshop where close to 300 F&B students took part. Aged 15 to 25, the F&B students from five leading Singapore culinary and tertiary institutions – Shatec Institutes (SHATEC), At-Sunrice GlobalChef Academy, Temasek Culinary Academy, Republic Polytechnic and Institute of Technical Education (ITE) – were invited to attend.

Budding chefs and future F&B professionals had a rare opportunity to interact with the world’s best culinary experts, such as three-Michelin-starred French chef Yannick Alléno and Spain’s finest pastry chefs, Paco & Jacob Torreblanca, picking up tricks of the trade and gaining new insights.

The day’s session includes leading industry experts such as Mr Earnst Huber, Awards Of Excellence 2013 Déliciae Lifetime Achievement Award winner, who shared his expertise on the Art of Butchery; David Senia, Executive Chef of Capella Singapore, who believes in drawing inspiration from new experiences with local flavours and ingredients, blending them with various techniques acquired from his stints around the world; Jimi Tegerdine, Executive Chef of LeVel33 and presented by Indoguna; and Chef Edmund Toh, Assistant Vice President of Resorts World Sentosa and President of Singapore Chef’s Association.

This workshop provides young talents with a platform to learn from world-class chefs and award-winning culinary experts.

Mr Olivier Bendel, CEO of Déliciae Hospitality Management, who owns and manages eight concept restaurants – L’Entrecôte, Sabio, 83, Forlino, Le PetitCancale, &MADE by Bruno Ménard, La Cantine by Bruno Ménard and Sabio by the Sea – also shared how and what made the success story, highlighting the crucial business aspect of the industry.

Janice Wong (2am:lab), Awards Of Excellence 2013 Classic Fine Foods Pastry Chef Of the Year, and Daniel Sia (The Disgruntled Chef), teamed up to create a beautiful marriage of sweet and savoury. Everyone’s attention was affixed to the centre stage, as they put together the elements of various textures and colours on a plate.

Chef Janice Wong’s recipes can be found at www.2amlab.org. I admire her for her generosity and willingness to share. She is constantly putting up information here: http://2amlab.org/the-soul/

Starstruck! With Chefs David Senia, Janice Wong and Daniel Sia.

Check out my first post on World Gourmet Summit 2013, the Opening Reception at S.E.A Aquarium, Resorts World Sentosa Singapore, here: https://melicacy.com/?p=5423

For the full list of events, visit http://www.worldgourmetsummit.com/wgs2013/main.php/event

Pictures in this post were taken using a Sony NEX-3N and an iPhone 4S.