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ITE lends venue for prestigious Bocuse D’or Asia 2008 culinary
      competition
 

The Bocuse D’or Asia 2008 Singapore Selection was held on Saturday, 15 March 2008 at ITE College West (Clementi). With its state of art culinary and hospitality facilities ITE supported the event as a venue sponsor along with other industry sponsors such as Classic Finefood Indoguna, Chaine des Rotisseurs, Convotherm, Euraco Finefood, Norwegian Seafood Council and WDA.

Organised by the Singapore Chefs Association, the culinary competition saw seven Singapore chefs vying for the opportunity to represent Singapore in the Bocuse D’or Asia event to be held in Shanghai from 29 -31 May 2008. A panel of nine judges which included Otto Weibel, Christophe Megel, Tony Khoo, Eric Teo, John Sloanne and past Bocuse D’or winners, finally decide on Chef Jason Tan of Le Saint Julien as the winner.

ITE’s support of this event gave an opportunity for its culinary arts students to work with some of the best industry Chefs in Singapore, as each of the competing Chefs were assisted by an ITE culinary arts student, while selected students of the Food & Beverage course were given an opportunity to serve the dishes of the competitors to invited guests and sponsors of the event at Amber@West, ITE’s training restaurant housed in its Clementi campus.

Mr Bruce Poh, CEO of ITE and Dr Yek Tiew Ming, Principal of ITE College West were amongst the guests who had the privilege of tasting the culinary fare of the day.


ITE Students ready to serve “Degustation of Scottish Salmon” by Chef Edward Voon


Chef Yong from Majestic Hotel preparing his “Salmon Trio”


Mr Bruce Poh, CEO of ITE and Dr Yek Tiew Ming, Principal of ITE College West ready to tuck-in


Fast and Efficient service by our F&B student


Service with a smile – students taking a break

Panel of judges on the difficult task of deciding the winner

Finally the Winner – Chef Jason Tan being congratulated by Mr Bruce Poh

The Bocuse D’Or was conceived by Chef Paul Bocuse in 1987. It is an internationally renowned culinary contest modeled after the spirit of “culinary Olympiads”. Everything is performed “live” as a great Cuisine show as an annual event which involves some 24 chefs representing 24 countries, pitting their skills against one another in the largest gastronomic arena of the world.

During the last 20 years, the Bocuse D'Or has been regarded as the most prestigious award for chefs in the world (at least when French food is considered), and is sometimes seen as the unofficial world championship for chefs.

As part of its international selection process for the upcoming Bocuse D’Or 2009, which will be held in Lyon in January 2009, the Bocuse D’Or Asia will be organized in Shanghai from 29 – 31 May 2009. Bocuse D’or Asia will see a participation of 11 competitors from countries in Asia. The top three winners will then compete in the Bocuse D’Or 2009 in Lyon along with winners from USA and the European countries.


Last updated on April 2008