FROM being kitchen amateurs, to becoming proficient cooks, to mastering French cuisine – this is the transformation journey of four Nitec in Culinary Skills (Western) graduates, who embarked on an inaugural exchange programme to Institut Paul Bocuse (IPB), a renowned French culinary institute, as part of their curriculum.

Alongside 32 peers from 11 other IPB international partner institutes, Heng Wei Loon, Hazel Koh Shao Yu, Moh Xuan Yan and Jon Tee Wei Jie, went through 16 weeks of intensive training from May to September 2009 at the institute founded by one of the finest chefs of the 20th century, Paul Bocuse. The programme included French culinary skills, history of French gastronomy, platter presentation, table service, pastry and bread making, banquet catering and inventory management. ITE will be sending students annually to the Lyon-based institute under the IPB Worldwide Alliance agreement signed between the two parties in March 2008.

Art of Cooking
“The French put a lot of emphasis on presentation. We learnt how to ‘paint’ plates so that the dishes look like works of art when they are served,” commented Xuan Yan on the specificity of French chefs. Hazel added: “They also make full use of seasonal produce and fresh ingredients, like edible flowers plucked from the institute’s garden!”

All four graduates are currently working in different restaurants. Jon, in particular, is putting his skills to full use at Saint Pierre, one of Singapore’s top French restaurants.

Memorable Moments
Asked what they liked most about their exchange, all four cited the warm friendships they have cultivated with peers from Brazil, the USA, Japan, Taiwan, Chile and Finland. They were also full of praise for the helpfulness and graciousness à la française that they encountered during their stay in France.

“We got lost coming back from grocery shopping on the first day and this kind, old French lady got her son to show us the way back to The Clipper (IPB’s student hostel),” recounted Wei Loon. “The French chefs may look fierce, but they’re kind, helpful and have a great sense of humour,” quipped Jon.