Culinary champions
Singapore is a force to reckon with in international cooking competitions. Rachel Loi finds out how our chefs got to be so good.
EVERY four years, the Olympics and the World Cup take place. No, not the one about sports and soccer, but the Culinary Olympics and Culinary World Cup, both of which follow the same time table.
Unless you've been following the scene, Singapore chefs' prowess at the competitive level isn't all that well known. But the country has been taking part in international competitions since the 1980s, with its first major win in the World Culinary Contest in 1982, when a young Berlin-born and Singapore-based chef named Peter Knipp won a gold medal for his cold platter of black chicken stuffed with forest mushrooms.
In that same decade, the Singapore Chefs' Association (SCA) was formed, recruiting a Singapore Regional Culinary Team which scored a number of awards from the Culinary Olympics in Frankfurt in 1984, including eight individual gold medals and a gold Grand Prix medal. They also came in second at the Expogast in Luxembourg in 1986.
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