Eric Neo, executive chef of InterContinental Singapore, shares his first order of business as President of the Singapore Chefs’ Association (SCA).
At the Singapore Chefs’ Association’s recent Chinese New Year Lo-Hei celebration, Eric Neo, executive chef of InterContinental Singapore, officially took over the helm of the SCA, replacing chef Edmund Toh who had been in the role since 2014. The 2019 executive committee of the SCA (list below) was also inaugurated.
Having been vice president of the association and a key member of the annually-renewed Exco, chef Neo expects the leadership transition to be a seamless one. He will continue to work towards objectives such as nurturing chefs to take part in international competitions such as the Culinary Olympics at Erfurt, Germany in 2016 and the most recent Culinary World Cup in Luxembourg in 2018.
In his words, the top five priorities for his tenure are:
1) Boosting membership
I would like to boost our membership (which currently stands at close to 1000 in total) and attract more professional chefs to our association so they can share their expertise and knowledge with the younger chefs. We have also recently launched the SG Chef app that allows professional chefs to register themselves and make payment immediately, hence streamlining our recruitment drive to make it a seamless process. Our members can also set up alerts on the app and stay updated on our upcoming events and seminars and register themselves for classes.
2) Nurturing young chefs
We plan to offer young chefs scholarships and the opportunity to be mentored by our Singapore National Team members and professional executive chefs through the masterclasses and events we plan to organise. This also gives us the chance to recognise our past members and their great contributions to our association and the industry.
3) Building good platforms for corporate members
I think it’s important to create a sustainable and mutually-beneficial platform for our corporate members, so that they will have confidence in the SCA and work with us to showcase their products to the F&B industry. I will adopt a proactive approach and visit my current corporate members to find out how they think the SCA can assist in their business and how they can help the SCA become to a better organisation. There’s so much the SCA and its chefs can work with the companies on, such as assisting with product launches.
4) Improving professional standards
We also want to play a major role in the training of chefs and of helping to improve the standards of the culinary profession through our partnerships with the local culinary institutes.
5) Engaging government agencies
We plan to engage with the tourism board and government agencies to support our community of chefs and the culinary profession through competitions and the learning opportunities we provide.
SCA Executive Committee 2019
Kong Kok Kiang
Sentosa Golf Club Singapore
Rang Mahal Restaurants
Culinary Arts & Education
Culinary Institute Of America
Lifestyle & Social Activities
Competitions & Team Coach
Swissotel Merchant Court
SATS Food Pte Ltd
Webmaster / Vice Chair – Young Chefs Development (WorldChefs)
Chef / Owner
Super Simple Anson Pte Ltd
Public Relations & Communications
Food & Beverage Communications Specialist
FoodCult Pte Ltd
Chan Tuck Wai
Marina Mandarin Singapore
Singapore Pastry Alliance
Lecturer / Consultant
Singapore Junior Chefs Club
Ong Jing Qin
SCA Honorary Ambassadors
Director, Ottscott Pte Ltd
Honorary President Emeritus
Culinary Consultant, ET Culinary Arts
Honorary President Mentor
Vice President, Culinary, SF Group Pte Ltd and Advisory Chef for Sapling, training restaurant for SHATEC Institutes
Chairman, Huber’s Pte Ltd
Executive Pastry Chef, Resorts World Sentosa
Singapore Pastry Alliance
Corporate Executive Chef, Pan Pacific Hotel Group
World Chefs without Borders (WACS) – Representative
Honorary Committee Member
Peter A Knipp
CEO, Peter Knipp Holdings Pte Ltd
Competition / Events Planner
Gourmet Connoisseur / TV Celebrity
Celebrity & Restaurant Owner