Vol 13 Issue 1, February 2013 - School of Hotel & Tourism ...

26
Student F&B Activities Achievement Awards
switch to a seasonal theme with a Christmas cocktail event
and a traditional English Christmas dinner. During the
festive season, a Gingerbread House jointly built by the
Hotel ICON pastry team and SHTM students went on
display in the hotel’s lobby.
Pepper; Tracy Griffith, one of the world’s first certified
female sushi chefs and author of Sushi American Style; and
Cheryl Tan, author of A Tiger in the Kitchen, a memoir
about how she discovered her Singaporean family by
learning to cook with them.
A second highlight of October was the student effort
involved in the “Star of Renaissance” gala dinner. Sixty
students were involved in both front and back of house
operations and the cocktail reception for the very successful
fund-raising evening. The highly skilled Italian Chefs from
Enoteca Pichiorri, a three-Michelin Star restaurant in
Florence, who delighted diners at the gala also
gave a student-only workshop a day after the
event, and the Comitato Grandi Cru d’Italia
that provided the Grand Cru lots auctioned
on the night boosted students’ knowledge
of the best Italian wines.
Among other events in October and
November, a Swedish cookery week
involving the Consulate-General of
Sweden and the Swedish Minister of
Rural Affairs, culminated in a gala
dinner in Bistro 1979. December saw a
That sort of collaboration continued in January with
five of the hotel’s chefs, specialising in pastries and Thai,
Indian, Singaporean and Chinese cuisine, holding studentonly
workshops in extensions of their usual duties. Mr
Mackenzie said that this series was a precursor to a return
this year to culture-and-cuisine themed events sponsored
by consulates, with six already showing keen interest.
In the near future the School will also
be featuring a water sommelier, and
holding an innovative sushi and
champagne workshop. The idea,
in Mr Mackenzie’s words, is to
always “change the angles a little
bit” to maintain the excitement.
There are certainly interesting
times ahead.
Chef Annie Feolde (centre) and her team of master chefs
with SHTM students after the Italian cookery workshop
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