http://www.wnd.sg096
Delegation), Richard Gillet (Cambodia Delegation), Olivier
Haar (New Caledonia Delegation), Wilson Chu (Macao
Delegation), Philip John Golding (Philippines Delegation),
Sakal Phoeung (Vietnam Delegation), Sau del Rosario
(Philippines Delegation), Louis Tay (Singapore Delegation),
Koh Han Jie (Jeunes Talents Escoffier, Singapore) and Neo Jun
Hao (Jeunes Talents Escoffier, Singapore), was spectacular. The
ingredients for the dinner, too, was generously sponsored by
Classic Fine Foods and comprised items such as foie gras from
Rougie, chicken from Mieral, cheeses from Mons, and candied
chestnuts from Corsiglia.
Although this was their first time working together, all 10
Presidents, together with the team from Singapore, managed
to successfully put together a sumptuous dinner for over 200
people. Sharing his thoughts on this collaboration, Gillet says,
“I was teamed up with Sakal Phoeung to prepare a dish, and
prior to this dinner, we’ve never worked together before. We
discussed our ideas via email, and only met a few days ago to
prep for the dinner. We did encounter some challenges along
the way due to different styles of working and cultures, but
we managed to put aside our differences and work together. It
has been a really memorable experience, exchanging tips and
knowledge with the other Presidents.”
Overall, the dinner provided an opportunity for members
of Disciples Escoffier Asia to meet, network and strengthen
their ties with their partners including e2i and the French
Embassy, and together, all three organisations hope to continue
their collaborations to drive more training initiatives and take
Singapore’s culinary scene to another level.