Singapore (PRWEB) February 6, 2004 -
–at-sunrice will be in Australia February, 3-16, 2004 to promote Singapore as the Food Capital of Asia with the Singapore Tourism Board. The first gift takes the form of a Spice Tutorial that celebrates the ancient secrets of herbs and spices in Asian cuisine accompanied by a showcase of Singapore’s iconic dishes which include a lip-smacking entourage of Chilli Crab, Chicken Rice and Fish Curry at David Jones’ flagship stores in Perth, Adelaide, Melbourne and Sydney.
“In essence, Australia and Singapore are very much alike. They have departed from their culinary tradition based on English cuisine and we have reinvented ourselves from our Chinese roots,” says Kwan Lui (Mrs), director, at-sunrice. “Our gastronomy scene is both growing in sophistication. Culinary education and tourism is gaining significance.”
Mrs. Lui will also be visiting culinary schools such as Le Cordon Bleu and William Angliss Institute of TAFE. The aim? To give young chefs the opportunity to travel to Singapore, learn the secrets of Asian cuisine and return home inspired to redefine their own cuisine and careers.
For the past two years, students from American culinary schools, such as Culinary Institute of America, Johnson & Wales University, French Culinary Institute and Institute of Culinary Education (ICE), have been coming to at-sunrice for a 3-week course in Asian Culinary Arts. Through at-sunrice internship program, they have the opportunity to work at top establishments in Singapore like the Grand Hyatt, Marriott, Four Seasons and Ritz-Carlton for six months.
“I am happy to say we’ve already had one Australian student. I met Sarah Hamilton while she was studying at ICE in New York. She recognised the opportunity immediately and signed on after graduation. She interned at the Conrad Centennial Singapore and impressed the Executive Chef who connected her to a job in Sydney,” says Mrs. Lui. “It’s almost magical for young chefs to get this sort of exposure and opportunity.”
“The course gives a great overview of all the different Asian cuisines and cultures. There is a positive attitude here. Thanks for the great experience and opportunity to work,” Sarah Hamilton, Australia, Institute of Culinary Education.
In 2004, aspiring young chefs will also be able to enrol in a 2-year Advanced Culinary Placement Diploma (ACP) offered jointly with Johnson & Wales University (J&W). It’s a gift of the East and West. J&W faculty will fly into Singapore to teach alongside with at-sunrice’s own team of ethnic professional teaching chefs from China, India, Malaysia, Singapore and Thailand. The curriculum was designed together with the Executive Chefs of top hotels who are members of the Singapore Chefs Association. Coupled with the apprenticeship at top establishments, it’s completely industry-driven
“50% of the top 8 cuisine-styles of restaurants in Australia is dominated by Asian cuisine. Only 16.5% of the workforce have vocational qualifications. Is that enough for aspiring Australian students to take up the ACP? We’ll just have to wait and see. Some dishes need to be simmered to achieve the perfect flavour,” says Mrs. Lui.
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at-sunrice bears three gifts for Australian chefs
