Thrills and spills at Angliss Culinary Professional Chefs Challenge 2015

An exciting day of tense cooking competitions, product showcases, culinary demonstrations that recently took place as part of Angliss Singapore’s Angliss Discovery event.

Representing Singapore’s largest private international culinary competition, 16 elite international teams gathered to battle it out for the ultimate Angliss culinary championship.

Many hours of amazing cooking eventually saw Chef Yee Xian Kang and Chef Aaron Wong from Singapore triumphant, with Chef James H. Olberg and Chef Trevor Ritchie from Canada coming in as first runners-up and Chef Jatuporn and Chef Songmueng from Thailand as second runners-up.

Adding more spice and challenge to the competition, the mystery ingredients were only revealed an hour before the start, representing a great test of contestants’ experience, skills, creativity and flexibility. Chefs had a wide choice of fabulous Angliss Group’s  products to choose from, including  Darling Downs Wagyu’s beef flank steak, bolar blade, rib fingers;  IBP’s beef short ribs, heel muscles, chuck flap tail and karubi plate; Pure South’s lamb leg, rack and shoulder square cut; Kuhlbarra’s Australian barramundi; Cadoret’s La Lune oysters; Clearwater’s lobsters; Batalle’s pork rack; Borde’s morel, trumpet and porcini; and  Isigny’s whipping cream and butter, and many more

Angliss Culinary Professional Chefs Challenge 2015 took place between 9.30am to 10pm on June 22, at Marina Mandarin Singapore, with 16 international teams, (two people per team), from China, Cambodia, Czech Republic, Canada, Hong Kong, Japan, Italy, Macau, Malaysia, Myanmar, Philippines, Singapore, South Korea, Thailand, Taiwan and the USA represented.

Judges included Chef Rick Stephen, Director of Kitchens for SATS Ltd; Chef Rudy Muller, Culinary Director of Hong Kong Disneyland Resort; Chef Otto Weibel, Director of OttScott Pte Ltd; and Chef Edmund Toh, President of Singapore Chefs Association.

The theme of the competition was freestyle/Western plating, with teams given two hours to prepare a two-course meal consisting of a hot appetiser and main course.

A cocktail party was held at 6.30pm, followed by a welcome speech by Johnny Kang, Regional Managing Director – Asia, and from 7.15pm a Dinner Award Ceremony to announce the winners of the Angliss Culinary Professional Chefs Challenge 2015.

Amazing prizes included S$10,000 cash with Gold Medal and Trophy to the winner; S$5,000 cash with Silver Medal and Trophy to the first runner-up; and S$2,000 cash with Bronze Medal and Trophy to the second runner-up.

Also during the day Angliss, together with her affiliates,  Gourmet Partner Singapore, PastryGlobal Singapore, Gusto Italiano, Miumi Japan Food Co Pte Ltd, and FoodPride showcased their brands and products to the trade.  The sales teams, along with our suppliers were there to introduce our new products, accompanied with food tasting.

Fascinating culinary demonstrations by famous chefs were also held. Namely Quickfood chilled beef demonstration by Chef Elvin Chew (Head Chef of Au Chocolat), Khulbarra premium barramundi demonstration by Chef Pung Lu Tin (Advisor for Society of Chinese Cuisine Chefs) and Pure South lamb rack demonstration by Chef Francis Chong (Group Executive Chef of Long Beach Seafood Restaurant).

Through organising such culinary events, Angliss is becoming a trailblazer in the F&B industry, inspiring chefs to produce ever-greater culinary artistry and creating opportunities for new partnerships and like-minded people to share and exchange ideas and experiences.