Interview with Janice Wong

What does being in the World Gourmet Summit (WGS) Awards Of Excellence Hall Of Fame mean to you?

I feel that a sense of achievement and consistency, determination and persistence are important factors for ones growth and success. Looking back at the past ten years of being a chef, I have no regrets and can only look forward to progression after receiving this award.

Who/what inspires you?

My father is my living mentor while Coco Chanel is someone I admire greatly. Nature and different cultures inspire me, I get a lot of inspiration whenever I travel for my work and learn about a new culture.

Do you have a quote that you live by?

Your world is your imagination, no one can take that imagination away from you and it is your best asset.

What advice would you give to the younger generation who would like to follow in your footsteps?

Determination and persistence is key. There will always be bad days so celebrate the good and never stop learning new things, there are so many new techniques and cultures to learn everyday.

What other pastry techniques would you like to master?

I am learning wagashi - which is a traditional old Japanese confectionery - from confectionery masters in Japan. I give myself the next three to five years to learn Japanese confectioneries.

Interview with At-Sunrice GlobalChef Academy

What does being in the World Gourmet Series Awards Of Excellence Hall of Fame mean to your esteemed organisation?

We are truly honoured to be an inductee into the World Gourmet Series Awards Of Excellence Hall of Fame 2014. It validates our vision to advance culinary and F&B profession with integrity and meaning. It also gives us the mandate to continue doing what we have been doing best. We teach Asian and Western cuisines, applying old world and new world techniques. We offer diplomas and certificates in 5 tracks of F&B education in culinary, pastry, liquids, F&B management and culinary nutrition. We will continue to search for passionate and committed talents and to offer relevant education and training.

What do you hope to achieve in the near future?

We estimate that there are more than 50% of F&B workers with no formal qualifications, a lot with many years of industry experience and some at managerial level. Appointed by Singapore Workforce Development Agency (WDA) as a National Assessment Centre (NAC), we will increase more Assessment Only Pathways qualifications in 2014. We see an urgent and important need to qualify more of these F&B workers because the industry has manpower shortage and a great need to increase productivity. Our message to the industry is that "if you don’t qualify your good workers, they will not get a chance to step up. If you want your business to grow, the best way is through your workers. With 90% training subsidy from WDA and the absentee payroll, the cost to your company is almost nothing."

We are also stepping up on more F&B service and management training. We believe if F&B service and management attract the right talents who are given quality education, they will start to pursue a career with their companies. We are always opening up more dialogues with the best-fit companies. With some key companies whom we have strong and few years of apprenticeship and graduate placements, we are stepping up to 7 levels of partnerships, we want to achieve deeper strategic relationships to support their manpower development.

How important to the institution is the students' exposure to the industry?

Very important. For 10 years, At-Sunrice's synchronised study and work padegogy for our students contribute annually more than one million man hours to support the F&B industry in Singapore. Our 1-week Study and 2-week Work rotation allows our diploma students two job experiences, 6 months in an Asian kitchen and 6 months in a Western restaurant at five-star hotels and stand alone restaurants and cafes.

Because we select our students carefully through talent profiling, as a result, our graduates have the reputation of higher retention in the industry. We are also aggressively working with key industry partners and WDA to find best-fit workers and students to take up service and F&B management programmes. F&B job is very demanding, no point hiring staff who do not have the service aptitude and who are not excited about working in food service.

What other plans are in the pipeline to bring your institute to world standards?

We provide our students with opportunities to further their culinary and F&B education by creating a seamless progression towards a degree pathway. Having signed degree articulation agreements with well-respected universities such as Johnson & Wales University (USA), University of West London (UK) and William Angliss Institute (Australia), there are six bachelor degrees including a bachelor degree in culinary nutrition.

Two of these degrees with Johnson & Wales University can be pursued totally on-line while continuing a full time job in Singapore or with an option to study one summer or one semester overseas.

A number of hotels are keen to offer degree scholarships and Singapore Tourism Board (STB) recently announced 50% degree scholarship co-funding with the industry.

In summary, there are so many education, training and career prospects for anyone who has service talent and is excited about the world of food and food service. We will continue to do everything we can to make it easier for employers and employees.

Interview with Les Amis Pte Ltd

What does being in the World Gourmet Series Awards Of Excellence Hall of Fame mean to Les Amis?

It is very humbling to be recognised and awarded the Hall of Fame. We have continuously worked hard since day 1 and have always kept our focus in developing an extensive list of wines at a wide range of prices for all our diners.

What do you think makes Les Amis stand out in the current market place?

Les Amis has had a great fortune to become an institution of gastronomy and developed a successful wine programme. Thus diners come to us to experience something timeless yet up to date, and be taken onto a mystical journey in exploring some of the world's ethereal wines. These, along with a professional team in the kitchen and Sommeliers, stands out in today's competitive market.

What does Les Amis hope to achieve in the near future?

Les Amis will continue to excite customers who have supported us through the years with both its food and wines. However, we also look forward to developing a newer audience - with our wine list in topic, we look at buying wines with current interest of the new generation as there seems to be a different level of appreciation compared to the more mature diners of Les Amis, and offering a more adventurous list of wines.

Can you share with other establishments in the industry the problems you've had to overcome to achieve this accolade?

Maintaining a list of this calibre is always stressful. With inventory and other misc issues, the Sommelier team has to constantly update themselves with recent developments in the wine business and create new ideas of wine pairing and new wines to buy!

Interview with Yong Bing Ngen

What does being in the World Gourmet Series Awards Of Excellence Hall of Fame mean to you?

I feel very honoured and happy as it is a recognition of my dedication. The master chefs whom had taught me before not only imparted their skills to me but guide me on the right path to becoming a chef. Even if my teachers are no longer around, I still feel strongly on my calling to be a good chef and continue to share my skills and knowledge with the next generation. To me, becoming a chef has always been the correct path even though there were setbacks which have all been a learning and growing process.

Who / what inspires you?

Customers, friends and foes inspires me.

Customers will give positive feedback and friends are always supportive and encouraging. However, receiving too many good or positive feedback, one tends to forget that there is still room for improvement and that’s when foes come into picture. Foes could come in different forms - it could be criticism or competitors hence it is important to learn from them so as to motivate and push myself to do even better. It is important to strike a balance between the positive and negative.

Do you have a quote that you live by?

Everything is achievable as long as you have faith, determination and courage.

What's your philosophy when it comes to food?

I believe that as a Chinese chef, one must have a good basic foundation and be exposed to the different ingredients and produce available in the market. I enjoy harmonising them into the menu which allows my creativity to flow into the cuisine so as to continue to innovate and push culinary boundaries while keeping true to the roots of Chinese cooking.

What advice would you give to the younger generation who would like to follow in your footsteps?

More haste, less speed. Take a step at a time. Always focus on what you do and the chance will come.

What other cuisines would you like to master, apart from Asian cuisine?

Basic Chinese country food (???) in search of the originality of taste and flavours.

Interview with Culina

What does being in the World Gourmet Series Hall Of Fame mean to Culina?

It is an incredible honour to be admitted into the Hall of Fame. And it being a public recognition of excellence, it shows that Culina is successful in bringing the gourmet offerings of the world to consumers in Singapore

What do you think makes Culina stand out in the current market place?

Culina scours the world for the best gourmet offerings and presents them to the market place in the best condition possible.

What does Culina hope to achieve in the near future? ( It can be new additions to the business, growth plans etc.)

Our next achievement is to see Culina being inducted in the Hall of Fame for Gourmet Distributor.

Can you share with other establishments in the industry the problems you've had to overcome to achieve this accolade?

The biggest challenge to my team is to satisfy the palates of gourmands in Singapore.

Interview with Pang Kok Keong

What does being in the hall of fame mean to you?

This is a very special award and I appreciate the recognition from my peers, I hope that being inducted to the HOF will somehow inspire other professionals in this field to work toward this goal and inevitably, the industry will grow too.

Who / what inspires you?

Patrick Roger for his artistry and interpretation of chocolate, Pierre Herme for his ingenuity. Arts, history, culture inspires me. Gastronomic history is a great source of inspiration for me, learning about what was created in the 18th and 19th century amazes me at how the things we are doing today has been created so long ago can still holds its charms.

Do you have a quote that you live by?

I would rather try and fail than not try at all.

What advice would you give to the younger generation who would like to follow in your footsteps?

Be patient and learn your basics well because creation lacks essence when it does not build on basics. Having integrity as a professional and respect for the profession. Learning to make a product is good, but learning what a good product is, is just as important if not more important, as it gives a cook a good perspective of what a good end product should be.

(For Pastry Chef of the Year) What other pastry techniques would you like to master?

Baking the best bread. I have always been fascinated by bread, the different layers of taste profile a well-made levain bread creates is to me a pure bliss. Bread making dates back more than 30000 years ago, it's of great cultural and historical importance which also requires great science and calculation to achieve an optimum results. This is a form of going back to basic as baking bread only requires the most basic of ingredients and lots of patience, just like being a good cook...

Interview with Timothy Goh

What does being in the hall of fame mean to you?

It is an honour to be in the hall of fame and I feel very humbled to be part of it.

How did you realise you interest in wine?

I gained the interest in wines about 11 years ago. It started out as a hobby and progressively it developed into a career which I couldn't have asked for more; working with your hobby.

Are there any other wines regions in the world which you would like to explore but have not?

Yes for sure. Wine as a subject has a never ending story to it. You would always want to explore new regions and also revisit the old ones. It just never stops changing. What comes to my mind now is perhaps regions in the eastern part of Europe!

How do you like to see yourself ten years from today?

That I am still working with Wines!

Do you look up to anyone from the industry? Do you have a mentor?

In my line of work, I have had great opportunities to meet many great Sommeliers. I have learnt plenty from them. However my real mentors are not Sommeliers. They are 2 very passionate people who love wines; Dr N.K Yong, and my Chairman, Desmond Lim. Both of whom I have learnt a lot from and not just wines, but business.

Interview with Eric Teo

What does being in the Hall of Fame mean to you?

Who or what inspires you?

European chefs have a certain style of not only handling their kitchens and their food but also the way they present themselves.

I started off as a waiter and Andreas Stalder is one of the first person whom I look up to because of the way he manages and creates menus. After his food tastings for the menus, the food seems to come alive. When you see customers come to the restaurant just for his food, you know there’s something he did right.

Also, there are the local chefs who participated in the culinary competitions in the 1980s. I will always look up to the winners, especially Chef Daniel Koh.

Do you have a quote that you live by?

You must enjoy and be happy in what you do. That’s the way to deliver good results. Every morning, before the day starts, you have two choices on how your day could turn out: positively or negatively. I am one who chooses to be positive and happy.

What advice would you give to the younger generation who would like to follow in your footsteps?

They would require a strong foundation in their basic culinary skills. Then, to try to understand the big picture of what it takes to become a professional chef. Celebrity chefs appearing on television act as good role models and a form of inspiration for the younger generation. However, they should not have the mindset of training to be a chef just to be a celebrity, for that will be going down the wrong route.

What other cuisines would you like to master?

I would love to master the Singapore cuisines, so as to be an ambassador for Singapore food. Ethnic hawker fares like Hainanese chicken rice and laksa may be common and found everywhere in Singapore, but to be able to cook them the right authentic way and to make them renowned worldwide is something I would really love to do.

Besides spreading the tastes of Singapore worldwide, I also see myself guiding foreign domestic helpers in teaching them how to prepare a simple yet nutritious three dish, one soup meal for their employers. The older generation is probably too tired to pass on their skills to the younger generation and domestic helpers, so I see this as my way of contributing back to the community.

Interview with Hong Kong Polytechnic

What does being in the World Gourmet Summit (WGS) Hall Of Fame mean to your school?

The school of hotel and tourism management is committed to achieving global excellence in hospitality and tourism education. We are all the more determined in reaching our goal with this further recognition.

What do you hope to achieve in the near future?

The school of hotel and tourism management’s achievements as the pioneering tertiary institution in its field in Hong Kong are well recognised. Already rated number two globally in terms of research and scholarship by the respected Journal of Hospitality & Tourism Research, the school seeks to scale new height and attain higher level of excellence in the years ahead.

How important to the school is the students’ exposure to the industry?

It is vital. While classroom learning and desk research are important components of the learning process, we consider gaining first-hand experience in an actual industry environment crucial and complementary to classroom learning and desk research. That is why the school requires all undergraduate students to verify their classroom learning, interact with customers, interact with peers and suppliers, and get a realistic impression of the workplace dynamics. The internship experience would better prepare students when they enter the industry upon graduation.

What other plans are in the pipeline to bring your institute to world standards?

The school of hotel and tourism management is ranked number two in the world based on research and scholarship according to the respected Journal of Hospitality &  Tourism Research in November 2009. Never complacent, we continue to look to the future and further our growth. A teaching and research hotel, Hotel ICON, scheduled for completion in late 2010, will allow students to learn and practise first-hand what will become an icon of hospitality education and the industry. Included in the premises will be a hotel, conference facilities, training restaurants, a research centre, classrooms, offices and new staff quarters. Hotel ICON will facilitate partnerships with the industry and educational institutions around the world, and will heighten the school’s visibility as a world-class institution.

Interview with Aby Tan

What does being in the World Gourmet Summit Awards Of Excellence Hall Of Fame mean to you?

How did you realise you interest in wine?

Are there any other wines regions in the world which you would like to explore but have not?

How do you like to see yourself ten years from today?

Do you look up to anyone from the food and beverage (F&B) industry? Do you have a mentor?

Interview with Gottfried Schuetzenberger

What does being in the World Gourmet Summit Awards Of Excellence Hall Of Fame mean to you?

I think this is a very special recognition. It is a reflection of how the industry views me as an individual. It feels a little like the movie stars in Hollywood, like how they get inducted into the hall of fame as well. It’s definitely something everyone treasures a lot. Achieving this award is obviously an honour, and I will always treasure it.

Who / What inspires you?

There is a wide spectrum to this question. It could be Pierre Hermé, it could be Oriol Balaguer, it can also be my mum; because it depends on what I’m doing, and for whom I’m cooking for. If it comes to culinary highlights, I would do a lot of interpretations and combinations which are more sophisticated. If I have some friends over for dinner, I would refer to my mother’s cookbook to try out a recipe, which may be simple, but still very good and tasty.

Do you have a quote that you live?

I would say it’s either ‘You’re just as good as your staff’, or ‘You’re just as good as what you can teach or pass on to other people’. Because I believe that the more you contribute, the more comes back to you. It’s like if you share your knowledge with others, they, in turn will be more willing to share their knowledge with you as well. If you think as an individual, and just keep things to yourself, that’s wrong. The times of having the strong ego has passed.

What advice would you give to the younger generation who would like to follow in your footsteps?

I would say mastering the basics is the most important aspect in any profession. Many people think that you can simply dive straight into doing something, without learning the fundamentals, but this will always come back to work to their disadvantage later on in life. Once you know the basics, building up your skills from there is easy; which is why a good school which provides good training and apprenticeship is most important.

What other pastry techniques would you like to master?

There are a lot of things in the pastry field, like chocolates, ice cream, baking. I grew up in a bakery, which is why I would like to develop and add to my knowledge of baking more pastries. It’s a science, and there are never-ending new techniques. Even if you have 30 or 40 years in this industry, you’ll still not be able to completely master the whole spectrum of baking. Which is why, to me, baking is still the ultimate challenge.

Interview with Justin Quek

What does being in the World Gourmet Summit Awards Of Excellence Hall Of Fame mean to you?

It’s truly an honour and I’m proud to be included among these illustrious Hall Of Famers. All I can say is that I will still keep working hard and be as humble as possible. This is just a mere testament and recognition of all the hard work I’ve done so far. I still have a long way to go. And I will keep on working hard as before.

Who / What inspires you?

Everyone around me. I observe the people around me, taking into consideration their mannerism, their behaviour and their attitude towards life. If you pay attention to them, you’ll be able to learn a lot and this actually inspires me. Because from my observation, I get to understand these people. For the record, I also admire many of the chefs from around the world. They have taught me, shared with me immeasurable knowledge and inspired me to be who I am today.

Do you have a quote that you live?

Always work hard and never give up. Learn from the best and always never take for granted any advice given to you. Better yourself through your mistakes. That’s what I believe in.

What advice would you give to the younger generation who would like to follow in your footsteps?

Have a good foundation, get a good education first if you ever want to pursue a career in the culinary world. Be open to criticism, that’s when you learn the most. Through the mistakes that you made, if you learn from it, it’ll most definitely make you a better person. And finally, go out and try other chefs’ cuisines. Learn from them because if you don’t, how would you be able to improve and most importantly, how would you know how your food tastes like compared to others?

What other cuisines would you like to master?

Everyday is like a new learning experience for me. I don’t really have a set cuisine skill that I want to master but I always believe in absorbing whatever information and skills I can. In life, there’s no such thing as the end of learning. Everyday is a new day, and there’ll always be new things to learn. Always have an open mind

Interview with Les Amis Pte Ltd

What does being in the World Gourmet Summit Awards Of Excellence Hall Of Fame for Restaurant of the Year mean to Les Amis?

The team certainly feels delighted and proud of this award. All accolades mean a lot to the restaurant as it both signifies our customers’ satisfactions and appreciation of the team’s hard work!

What do you (the restaurant) hope to achieve in the near future?

We want to continue to deliver high quality dining experiences. It is even harder to maintain and deliver consistency the higher we climb. That is one focus which the team has. As we’ve heard, the Michelin Guide is coming to Singapore soon. We want to ensure that we’re on the right track. After all that is said, we want to strive to retain the trust in our customers that they believe in Les Amis.

Can you share with other establishments in the industry the problems you’ve had to overcome to achieve this accolade?

One challenge which we will always have is the turnover in the team just like any good restaurant. Having new members on board means to be able to quickly synchronise their mentality with the philosophy of the restaurant and not affording to make crucial mistakes. Or even the slightest as every little detail counts for us.

What do you think makes your restaurant unique?

All I can say is that we work really hard in maintaining the standards and we go the extra mile by double checking on it.

Interview with Les Amis Pte Ltd

What does being in the World Gourmet Summit Awards Of Excellence Hall Of Fame for Wine List of the Year mean to Les Amis?

We feel honoured. The wine list at Les Amis has been one of our main priorities and we’re delighted that our customers acknowledge it.

What do you hope to achieve in the near future in terms of your wine list?

Can you share with other establishments in the industry the problems you’ve had to overcome to achieve this accolade?

We’ve had good support from our chairman. To be able to build a wine list of this scale needs a lot of financial support and social encouragement. All the sommeliers who have worked at Les Amis have or had to be tough mentally and physically. Constant purchases, updating of wine lists and replenishments are all part of a fifteen-hour-a-day shift! That’s a challenge for a normal person!

Are there any other wine regions that your establishment would like to introduce in the near future?

Old World wines particularly from France have always been our focus. Also because of the cuisine and the history of the restaurant since day one, we’ve not changed that. Having said that, we are constantly in search of new wines too to share with our customers! One of our sommeliers just got back from Croatia, and there were some nice wines produced there. It’ll be nice to have a few in the list just to explore.

Interview with Raffles Grill

What does being in the Hall Of Fame mean to Raffles Grill?

This is an additional accolade to our mantel, an achievement that is testimony to the hotel’s continuous pursuit of hospitality excellence.

Can you share with other establishments in the industry the problems you’ve had to overcome to achieve this accolade?

Raffles Grill is the epitome of Raffles Hotel’s unique heritage and history, setting the perfect fine dining experience for patrons. At the same time, we are sensitive to global culinary penchants and innovative trends. Raffles Grill hopes to continue to be true to the fine dining culture whilst similarly embracing the culinary trend of the world, and extending an unforgettable dining experience to residents and patrons. Today, the talented Chef de Cuisine, Denis Goison, offering classic French cuisine prepared in a contemporary style, helms Raffles Grill.

Are there any other wine regions that your establishment would like to introduce in the near future?

Raffles Grill has meticulously overseen her cellar’s procurement and collection of significant and illustrious wines that have garnered awards and accolades both in Singapore as well as internationally. Our speciality may originate from Old World wines being our niche, however recognising the excellence in many New World vineyards, we remain enthusiastic in learning and experimenting with new wines.

Interview with Sam Leong

What does being in the World Gourmet Summit (WGS) Hall Of Fame mean to you?

Being inducted in the WGS Hall Of Fame is a once in a lifetime achievement. I have been receiving many awards in my 28 years of being a chef, but I never thought that I could achieve something of this level, especially since I’m a Chinese chef. I’m proud of not only myself, but also the other Singaporean chefs who have done well and made us who we are today.

Who or what inspires you?

Up until this moment, I would say that there are two people who inspire me. The first person would be Peter A. Knipp. I’ve known Knipp since 1990, when I met him in Hilton Bangkok where he was an executive chef. My father-in-law was the butcher who worked alongside Knipp. He was invited to my wedding where I was officially introduced to him. I started reading up on the events that he used to take part in. My interactions with Knipp were limited to the couple of times that I travelled with him as guest chefs for Raffles Hotel Singapore. During those times, I observed the way he talked to people, the way he expects things to be done. This just goes to show that he is a natural leader. He is also a very decisive person, who gives a definite yes or no as answers.

He is also a very organised and detailed person. Back in those days when we didn’t have the luxury of PDAs, I’d see him jotting down notes in his organiser, coming up with agendas and plans for meetings. I see these traits as something I could possible take up. These days, when I do get to meet Knipp during the annual World Gourmet Summit, I’ll always take away with me one or two quotes from him which I find meaningful. To be able to work with him, you’d need to have the capability and experience to succeed. Also, the way he manages the staff meetings and role calls at the beginning of the day are traits that I follow at work because I am in charge of a small kitchen, which to me is like running a small company.

The next person would be my boss, Andrew Tjoe. He inspires me through his business and people relationships with others, and how he manages to set up so many restaurants. He has a quote that I’ll always remember: ‘As an upright business man who treats his business partners well and with a clear conscience, the worse you could do to me is to cheat my money’.

Do you have a quote that you live by?

To always forgive and forget, in all aspects of life. There’s no point in forgiving but not forgetting, because the next time an argument comes up, you would bring up the topic again, which in my opinion is pointless. I believe that to forgive and forget is a learning process. After attaining that concept, life will be made easier.

What advice would you give to the younger generation who would like to follow in your footsteps?

Being passionate and hardworking are just basic requirements. We see young people attending courses in culinary academies, saying that they have the passion and hardworking, and that they want to be like a certain chef. But once they graduate and start working as an apprentice chef, reality sets in. You pay to go to school to ask questions when you’re uncertain, you challenge your fellow peers in coming up with recipes. At work, you meet people and you’re paid to deliver. You must be committed to your work, to be loyal to your employer, and also to prepare to sacrifice.

I’m committed to my work because I’m in a good company and I have a good boss. Anyone could offer me twice of what I’m getting at Tung Lok, but yet, I’ll always say no, because I am committed to assisting in the launches of other Tung Lok restaurants. And once you are committed to your work, you will feel your sense of loyalty towards the company. And when your loyalty sets in, your company trusts you.

The last point is sacrifice of course, and when I say sacrifice, I mean getting a phone call from my boss during dinner time and having to rush back to the restaurant just to meet regular customers. There was this time when I was at the airport, about to go on a holiday with my wife when I received a phone call from Andrew Tjoe. My wife understood, saying that I should head back to the restaurant, and then take a later flight to join her. Then again, I’m not complaining because when you are committed and loyal to your company, little sacrifices comes along with the package. I believe that is how you gain faith and trust from your boss, like how Tjoe has a hundred percent faith in me.

What other cuisines would you like to master?

Ten years ago, I had the impression that I had already mastered the traditional Cantonese cuisine; but when Tung Lok extended to China, I was brought over to assist in the set-up, I was taken aback by the vast variety of Chinese food, and I realised that they was actually so much to learn, so many dishes that can be modified. Travelling then definitely inspired me to come up with contemporary Chinese Cuisine and it has become very popular.

Now, I would actually like to go back to the basics – home-cooked Chinese food. My third book A Taste of Home is all about home-cooked Chinese family fares. The idea of this third book came to me because I met up with some fans who told me that they liked my food, but when I asked them which restaurant they went to, they told me that they haven’t visited any of the restaurants, but they saw my television programmes and concluded that my cooking is good!

Throughout my career, I have always believed that once I have reached a certain level and achieved a certain goal, I should stop, take a breather, and look back on the things I have done.

Interview with Shatec Institutes

What does being in the World Gourmet Summit Hall Of Fame mean to your school?

As the only institution to have ever been inducted into the WGS Hall Of Fame, Shatec Institutes is extremely honoured at the industry recognition of our achievements. This induction represents a significant recognition of our dedication to achieving distinction as a premier culinary institution.

This win is made even more special as the past 12 months have seen us achieve many culinary milestones. To have our alumni accomplish outstanding results in many internationally-recognised competitions and events affirms our educational philosophy and commitment to contributing to the exciting development of Singapore’s culinary scene. The WGS Hall Of Fame award encompasses the spirit of all these stellar achievements and our continued efforts in honing outstanding and talented individuals that the industry duly recognises.

What do you hope to achieve in the near future?

We aim to continue nurturing and developing students who come under our wing for an exceptional education in hospitality and tourism lifestyle, strengthening our contribution towards human capital development and the establishment of livelihoods in the local and international tourism workforce. Currently, more than 26,000 hosts from over 20 countries have passed through our doors, and many have since gone on to achieve great success in their careers. We aspire to continue developing many more outstanding talents and industry greats by constantly refining our curriculum and standing fast to our educational philosophy that establishing qualities of an exceptional host is pivotal in building standout careers in the industry.

We aim to constantly improve our programmes and assure that they are closely aligned with industry needs and trends. Recognising the need for fast-track programmes that will gear hosts up with the necessary professional qualifications to make a splash in the industry, we have developed four new certificate programmes in hospitality operations, Western cuisine, Japanese cuisine and pastry and baking, that encourage hosts to take the first step towards a fulfilling and flourishing career.

How important to the school is the students’ exposure to the industry?

Established in 1983 to equip Singapore with a skilled tourism workforce, we have built a sterling reputation as the leading hospitality and tourism education provider in Asia. We played an instrumental role in moulding Singapore’s tourism manpower development, and received the most outstanding contribution to tourism award from the Singapore Tourism Board. In addition, as the training arm of the Singapore Hotel Association, developing skilled manpower for the tourism workforce will always be a key priority. Thus exposing our hosts to the industry and current trends and practices is an integral component part of our curriculum and teaching pedagogy. Internships with trusted partners and leading industry establishments also help develop our hosts to become well-rounded individuals with the consummate technical skills and genuine soft skills of good host.

On this front, through our industry collaborations, these play a significant role in providing our hosts with valuable hands-on experience. Recent noteworthy collaborations include – Shatec Institutes’ appointment as master caterer designate for Premier Park (Sports Hub project), event catering with SATS, and provision of trained manpower for the Youth Olympic Games in 2010.

What other plans are in the pipeline to bring your institute to world standards?

We launched Shatec Institutes Macau in January 2009, as part of our expansion strategy into new global markets. There we will deliver customised continuing education and specialist training programmes to Macau and mainland China’s fast-growing tourism and hospitality services sector. We are the very first hospitality and tourism lifestyle Private Education Institution (PEI) from Singapore to establish a base in Macau. Shatec Institutes views this venture as an avenue to pursue the numerous business growth opportunities in the Macau and mainland China markets and build our core business and brand. To replicate our success in Singapore in these new markets is a key goal that we aim to achieve with Shatec Institutes Macau.

With the move to our new campus next year, we will have an even greater platform to reach out to potential students and partners on an international level. With more established facilities at the new campus, the introduction of brand new specialist subjects alongside a strengthened curriculum, and more tie-ups with renowned international establishments, we are expanding on our in-house expertise in order to complement and contribute to the ever-changing global trends in the industry.

Earlier this year, Shatec Institutes introduced a Japanese cuisine curriculum, designed, developed and instructed by an authentic Japanese chef from Kyoto, a first in the region. A professional butler programme will also be formally rolled out later this year, helmed by a dedicated instructor who received specialist training at the Rick-Fink Butler Valet School in Oxfordshire. Developing new programmes that are strongly aligned with established international expertise and practices will ensure that our students and faculty members are constantly in touch with updated skills, knowledge and technical expertise that will stand them in good stead in the area of global industry best practices.