Page 32 - Cuisine & Wine Asia 2020 - Mar/Apr 2020 Issue

为 I n fact, Singapore’s performance in

competitions such as the IKA/Culinary
国 Olympics has often been exemplary. This year’s
challenge will include a new challenge: chefs will
争 have to continuously create dishes for visitors
at the IKA/Culinary Olympics, where they will
be served from the cooking boxes directly after
光 the chefs plate them up. This challenge, known
as The Chef’s Table, is one the chefs have not
encountered before, but are excited to take
on. “For every cooking rehearsal, we spend
two nights in advance to ensure we have the
right ingredients, preparation and equipment,”
says Chef Matthew Yim. “We’re all working
professionals, and so we will usually start
practices at nine, ten in the evening, and use
that time to cook.” He acknowledges that the
new category makes it difficult and tedious for
the team, but the support from the members,
their workplaces and their families is gratifying.
“I am very proud of the team we have right now,”
he continues. “They are young and full of drive.”

There is a common phrase that claims that too
many cooks in the kitchen spoil the broth, but
for Chef Ben Goh, having a team with seven
core members, as well as many assistants, pg029, from left to right 1. Chef Huang Kai Xiang, Chef
is necessary. “We help each other, whether Matthew Yim (Team Manager), Chef Ben Goh (Pastry
assistant or core member.” Chef Goh explains. Chef), Chef Sherline Lim, Chef Hoo Zhi Hao, Chef Aloysius
Tay, and Chef Koh Han Jie (Team Captain)
The chef, who won the World Gourmet Awards' pg030 2. farm: duck tales, the main course
3. sweets, the dessert course pg031 3. an array of pear
For chefs who want to take and pomelo salads arranged to be plated onto the

part in competitions like appetizer 4. (inset image) ocean. the appetizer
this: step up. Don’t hide. Try standards are one of the best in the world,” says
Chef Aloysius Tay. It is his first time participating
and try again. Stay humble in the event as a core member of the National
and focused. Persevere, Team. However, he acknowledges that not many
and join the big family. people would know or celebrate these culinary
achievements. “I think it’s due to how cooking is
Chef Matthew Yim
not a widely pursued career in Singapore. There
are long hours and hard work in comparison
Cacao Berry Pastry Chef of the Year 2019, is to other sports. Not many people might know
working on the desserts served during the that there is a national team for cooking.”
competition. “During service time, I help plate He suggests that achievements within the
the appetizers, and the other team members Singaporean culinary arts would get better with
do the same for us. It’s about cultivating strong government backing, which
team spirit and co-operation,” he explains.
will then lead to more support. CH
The team is filled with chefs of various Cuisine & Wine Asia would like to thank the Singapore
experiences, with some having participated Culinary Association, SATS Ltd, At-Sunrice GlobalChef
in previous competitions and coming out on Academy, and the Singapore National Culinary Team
top. “In Singapore, I would say our culinary for facilitating and hosting us for this interview.
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