Sustainability the Hot Topic at the World Gourmet Summit
by WGS
@ 12 Mar 2019
The discovery of the best in the culinary world continues with the highly anticipated World Gourmet Summit (WGS) 2019, with a diverse curation of epicurean experiences awaiting discerning gastronomes here.
The press conference held on Tuesday evening at Arbora Hilltop Dining at One Faber Peak gave a sneak peek of the Summit's direction in April. At the event, partners of the World Gourmet Summit such as
Arctic Brand Groups,
Grupo Peñaflor and
Teaspec showcased their products
The World Gourmet Summit's Press Conference was held at Arbora Hilltop Dining at One Faber Peak.
Arctic Brands Group provided their amazing Arctic Blue Gin for guests.
The evening was abuzz with great teas from Teaspec.
One highlight of the press conference included a panel discussion with F&B industry players like Ms Sheryl Torres-Wu, Program Director, Southeast Asia and Hong Kong at Marine Stewardship Council; Ms Dalilah Ghazalay, Regional Director, Southeast Asia Marketing, Programs and Operations at U.S. Dairy Export Council; Mr Kenny Eng, Director of Gardenasia and President of Kranji Countryside Association; and Mr Roderic Proniewski, Wine Specialist and Director of Asia Wine Network. The panel was spearheaded by Mr Peter Knipp, CEO of Peter Knipp Holdings, the umbrella company for the World Gourmet Summit and the World Gourmet Awards.
From left: Mr Kenny Eng, Ms Sheryl Torres-Wu, Mr Peter Knipp, Ms Dalilah Ghazalay and Mr Roderic Proniewski providing different perspectives of the F&B industry on the topic of sustainability.
Another highlight was the
U.S Dairy Export Council Innovative Chef Challenge where the five finalists of the award showed off their creative flair and talent by using U.S. Monterey Jack and Chipotle Cheddar to create delectable dishes.
Chef Dexter Lim of One Farrer Hotel preparing the finishing touches of his U.S. Monterey Jack & U.S. Chipotle Cheddar Stuffed Seafood Cabbage with U.S. Chipotle Cheddar Popcorn & U.S. Monterey Jack Potato Cake
To showcase the World Gourmet Summit's theme of sustainability on a plate, Chef Elson Cheong of Tower Club; Chef Chew Foong of Ginett Restaurant and Wine Bar; Chef Ahmad Akbarruddin of The Sampan; Chef Kenny Yeo of Faber Peak and Chef Zander Ng, winner of Masterchef Singapore, presented dishes using
Marine Stewardship Council's (MSC) sustainable seafood.
Chef Zander Ng presented "Dry-cured MSC Alaska Wild Sockeye Salmon, Tom Kha Gai buttermilk, Pickled Radish and Kaffir Lime Powder".
The World Gourmet Summit promises over a month-long of exciting dining experiences to discuss sustainability and will present the opportunity for the industry to honour and recognise some of the most respected culinary talents from around the world.
You may our view our highlights video
here.
To find out more on the exciting line-up, please click
here.
