About Scholarships
The World Gourmet Series Awards Of Excellence Scholarship provides young and enthusiastic individuals with the passion and vigour in hospitality, wine or culinary arts an opportunity to venture overseas for a bond-free one to two weeks attachment at various distinguished food and beverage (F&B) establishments. For the nine years, the scholarships have begin to widely accept many promising and potential individuals to expand and widen their knowledge in the F&B industry.
In 2013, five scholarships will be handed out to young and promising talents. With return air tickets and accommodation provided, the recipients will gain a valuable experience to attend bond-free courses and practice in apprenticeships at distinguished establishments.
The scholarships that will be given out this year are:
At-Sunrice GlobalChef Academy and Johnson & Wales University Culinary Scholarship
The scholar will have the opportunity to attend a culinary programme / apprenticeship at Johnson & Wales University. The programme will cover essential topics such as product origins, various cooking and presentation techniques.
Assessment Process
| Phase 1 | All applicants are required to undertake a written assessment on culinary subjects on 12 January 2013. Highest ranking candidates scores will be selected to advance on to Phase 2 and 3. |
| Phase 2 | Candidates are required to prepare two dishes (one appetiser and one main course) in a simulated restaurant environment on 2 March 2013. |
| Phase 3 | An interview session will be conducted by industry experts on 2 March 2013 to assess candidate’s suitability in terms of personality and ambassadorship. |
| The Scholar will receive: | a culinary programme / apprenticeship at Johnson & Wales University, USA. return air-tickets and accommodation. |
Acqua Panna Hospitality Scholarship
The scholar will have the opportunity to visit Villa Panna and the Frescobaldi wine estate to gain insightful knowledge on Acqua Panna and attend a course / apprenticeship at ALMA La Scuola Internationale di Cucina Italiana.
Assessment Process
| Phase 1 | All applicants are required to undertake a written assessment on hospitality / service procedures on 12 January 2013. Highest ranking candidates scores will be selected to advance on to Phase 2 and 3. |
| Phase 2 | Candidates are required undergo a full service operation in a simulated restaurant environment on 2 March 2013. |
| Phase 3 | An interview session will be conducted by industry experts on 2 March 2013 to assess candidate’s suitability in terms of personality and ambassadorship. |
| The Scholar will receive: |
an apprenticeship in ALMA, Italy (International culinary school) a visit to Frescobaldi wine estate, Italy a visit to Villa Panna (source of Acqua Panna), Italy return air-tickets and accommodation |
Meat & Livestock Australia Culinary Appreciation Programme
The scholar will have the opportunity to participate in a culinary appreciation programme in Australia courtesy of Meat & Livestock Australia. The programme will cover product origin and knowledge, butchery techniques as well as experience Australia’s butchery and foodservice outlets and Australia’s food safety integrity system that underpins the premium beef and lamb products that Australia produces.
Assessment Process
| Phase 1 | All applicants are required to undertake a written assessment on culinary subjects on 12 January 2013. Highest ranking candidates scores will be selected to advance on to Phase 2 and 3. |
| Phase 2 | Candidates are required prepare meat (cut and shape) that will be used for cuisine preparation in a simulated restaurant environment on 2 March 2013. |
| Phase 3 | An interview session will be conducted by industry experts on 2 March 2013 to assess candidate’s suitability in terms of character and ambassadorship. |
| The Scholar will receive: |
the opportunity to participate in a culinary appreciation programme in Australia return air-tickets and accommodation. |
Valrhona Pâtisserie Scholarship
The scholar will have the opportunity to attend Valrhona’s Ecole du Grand Chocolat, France. The course will cover various aspects of chocolate making and pastry, focusing on the techniques and creations.
Assessment Process
| Phase 1 | All applicants are required to undertake a written assessment on chocolate and pastry subjects on 12 January 2013. Highest ranking candidates scores will be selected to advance on to Phase 2 and 3. |
| Phase 2 | Candidates are required to prepare two desserts (including a compulsory chocolate-based dessert, made with chocolate(s) from a selected list provided by Valrhorna) course) in a simulated restaurant environment on 2 March 2013. |
| Phase 3 | An interview session will be conducted by industry experts on 2 March 2013 to assess candidate’s suitability in terms of personality and ambassadorship. |
| The Scholar will receive: |
a course / apprenticeship at Valrhona's Ecole du Grand Chocolat, France return air-tickets and accommodation. |
Paul Jaboulet Aîné & Château La Lagune Wine Scholarship
The scholar will have the opportunity to visit the wineries of Paul Jaboulet Aîné & Château La Lagune to learn about the terroir, 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 are required to undertake a written assessment on wine subjects on 12 January 2013. Highest ranking candidates scores will be selected to advance on to Phase 2 and 3. |
| Phase 2 | Candidates are required to undergo a session of blind tasting and wine service in a simulated restaurant environment on 2 March 2013 |
| Phase 3 | An interview session will be conducted by industry experts on 2 March 2013 to assess candidate’s suitability in terms of personality and ambassadorship. |
| The Scholar will receive: |
an apprenticeship at Paul Jaboulet Aîné & Château La Lagune return air tickets and accomodation |
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