National Kidney Foundation Charity Dinner Raised over SGD$1Million for Charity
by Darinee Durai & Qian Leung
@ 07 Apr 2017
NKF Charity Dinner Raised over SGD$1Million for Charity
Held on the 6th of April at the Swissôtel The Stamford Ballroom, almost 500 people raised SGD$1,129,261 for charity! An elaborate 6-course meal plus canapés cooked by both the Singapore Chefs Association, Singapore Junior Chefs Club, as well as Chef Javed Ahamad, Chef Kirk Westaway, and Chef Robert Stirrup had guests feeling both sated and fulfilled.
Chef Kirk Westaway, Chef de Cuisine of JAAN shares, “I’m overwhelmed and blessed to be involved in this kind of fabulous event. To be able to use my imagination and creativity to please myself and 500 people – it’s amazing. I’m really happy to be involved. I wanted something rich, delicate and full of flavours for everyone to enjoy. It represents the style of food I enjoy and England enjoys. It was a very stressful environment. To be involved with the professionalism this level of execution I’m touched and blessed to be involved.
Chef Louis Tay, Team Manager of Singapore Culinary National Team and Executive Chef of Swissôtel Merchant Court tells us, “I need to give back to the nation. I grew up in a kampong. I used to be quite poor, and I believe that when I have something, it’s time for me to give to the needy.” Team Captain and Executive Chef Teo Yeow Siang says, If we can use our victory to raise some money for the needy, we definitely want to do it. It’s also nice to get work together again as we all have our respective jobs to fulfil. For the charity dinner, we chose to serve our wining dishes to showcase the pride of the nation and we’re happy to hear that the guests were really impressed. After all, we wanted to show them the standards that have won us the championship!”
Chef Robert Stirrup, Director of Culinary Fairmont Singapore and Swissôtel The Stamford interjects, “It’s a great opportunity to give something back to the community, not just ourselves but also World Gourmet Summit. Louis used to be my chef about 12 years ago, so it was great to do something with him and the young national team. The dish I made was quite similar to a dish we used to serve when I worked with Raymond Blanc 30 years ago.”
Executive Chef of Punjab Grill, Chef Javed Ahamad tells us, “We really want to help the patients, and it is our passion to do so with cooking. I’m quite lucky to be the chef that was asked to do an Indian vegetarian menu for the guests. It is a privilege to work with the rest of the chefs and to contribute to society."
Do your part for charity here:
http://www.nkfs.org/
Get more info on the Singapore Chefs Association and the Singapore Junior Chefs Club:
http://www.singaporechefs.com/
http://www.singaporejuniorchefsclub.com/
Visit JAAN at:
http://www.jaan.com.sg/
Visit:
http://www.swissotel.com/hotels/singapore-stamford/
Get delicious Indian food at:
http://www.punjabgrill.com.sg/
