World Gourmet Summit Awards of Excellence

Scholarship Categories

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 10 January 2009. 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 28 February 2009.
Phase 3 An interview session will be conducted by industry experts on 28 Feb 2009 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

  • Daniel Ong, Il Lido
  • Denise Tsi Hui Mei, Zambuca Italian Restaurant and Bar
  • Jacklyn Kong Ai Ling, The Cliff, The Sentosa Resort and Spa
  • Kenneth Tan Qi Xu, Saint Pierre
  • Lua Chang Yung, Gunther´s

Bodegas Torres Wine Scholarship

The scholar will have the opportunity to visit the renowned Bodegas Torres winery in Spain to learn about the intricacies of winemaking. The programme will cover topics such as viticulture, yeast study, fermentation, quality control, sensorial analysis, and ageing in oak barrels.

Assessment Process:

Phase 1 All applicants will be required to undertake a written assessment on wine subjects on 10 January 2009. Five candidates with the highest scores will be selected to move on to phase 2 and 3.
Phase 2 Candidates are required to go through a session of blind tasting and wine service in a simulated restaurant environment on 28 February 2009.
Phase 3 An interview session will be conducted by industry experts on 28 February 2009 to assess candidate´s suitability in terms of personality and ambassadorship.
  • The scholar will receive:
    • A one-week apprenticeship at Bodegas Torres Winery, Spain
    • Return air-tickets and accommodation

Finalists

  • Gho Wei Jie Alvin, Morton’s of Chicago
  • Anakathil Deepak Sugathan, Mandarin Oriental, Singapore
  • Shireen Sheikh, The White Rabbit
  • Valappil Biju Virakan, Mandarin Oriental, Singapore
  • Wong Chek Leng, Singapore Airlines

Pierre Hermé Paris Scholarship

The scholar will have the opportunity to attend the Atelier Pierre Hermé de Formation la Haute Pâtisserie, at the Ecole Ferrandi in Paris. The course will cover various aspects of pastry and dessert making, focusing on the techniques and creations that bear the Pierre Hermé signature.

Assessment Process:

  • The scholar will receive:
    Phase 1 All applicants will be required to undertake a written assessment on pastry subjects on 10 January 2009. 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 desserts (including a compulsory chocolate-based dessert) in a simulated restaurant environment on 28 February 2009.
    Phase 3 An interview session will be conducted by industry experts on 28 Februrary 2009 to assess candidate´s suitability in terms of personality and ambassadorship.
    • A three-week apprenticeship at Atelier Pierre Hermé de Formation la Haute Pâtisserie, at the Ecole Ferrandi,France.
    • Return air-tickets and accommodation

Finalists

  • Heng Hui Wen, Canelé Pâtisserie Chocolaterie
  • Joseph Tan Wei Jun, Mandarin Oriental, Singapore
  • Juliana Tan Yu Hui, Zhou´s Kitchen
  • Michael Lau, Sarika Connoisseur Café Pte Ltd
  • Nurain bte Sa'ip, Centre Ps
  • Tan Sie Sie, Institute of Technical Education

Paul Jaboulet Ainé & Château La Lagune Scholarship

The scholar will have the opportunity to visit the wineries of La Lagune and Paul Jaboulet to learn about the terrior, vineyards and participate in the harvest. Programme topics will also include exploring Hermitage and understanding the making of La Chapelle and La Lagune.

Assessment Process:

Phase 1 All applicants will be required to undertake a written assessment on wine subjects on 10 January 2009. Five candidates with the highest scores will be selected to move on to phase 2 and 3.
Phase 2 Candidates are required to go through a session of blind tasting and wine service in a simulated restaurant environment on 28 February 2009.
Phase 3 An interview session will be conducted by industry experts on 28 February 2009 to assess candidate’s suitability in terms of personality and ambassadorship.
  • The scholar will receive:
    • A one-week apprenticeship at the wineries of Paul Jaboulet Ainé and Chateau La Lagune, France
    • Return air-tickets and accommodation

Finalists

  • Gho Wei Jie Alvin, Morton’s of Chicago
  • Anakathil Deepak Sugathan, Mandarin Oriental, Singapore
  • Shireen Sheikh, The White Rabbit
  • Valappil Biju Virakan, Mandarin Oriental, Singapore
  • Wong Chek Leng, Singapore Airlines