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Business Times
3 days ago
- Entertainment
- Business Times
Grooming the next generation of chefs
[SEOUL] For up-and-coming chefs looking to get a leg up in their career – or a major reality check – few platforms offer an experience like the San Pellegrino Young Chef Academy (Spyca), which is like Culinary Class Wars for the eager but untested. Spearheaded by mineral water brand San Pellegrino, the biennial competition pits young chefs from around the world against each other in a series of regional contests, with the winners going on to the global finals to fight for the title of Spyca Young Chef of the Year. The competition complements The World's 50 Best Restaurants list – of which San Pellegrino is also the main sponsor – which celebrates the top restaurants globally and also has regional equivalents. The objective for Spyca, which was launched in 2015, 'is to identify the world's best young chefs and give them the global visibility and connections they otherwise might not have access to', says Roberto Caroni, San Pellegrino's Asia-Pacific zone director. Roberto Caroni, San Pellegrino's Asia-Pacific zone director, says Spyca gives young chefs 'the global visibility and connections they otherwise might not have access to'. PHOTO: SPYCA That means pairing the young talents with mentor chefs who guide them on everything from refining recipes to cooking techniques, as well as provide them with moral support. Some 3,000 chefs from more than 70 countries applied to compete in the 2024/2025 edition, before the number was whittled down to 165 regional finalists. Just 15 chefs will continue to the grand finals in Milan this October. As a precursor to the event, Asian finalists gathered in Seoul in March with their mentors and judges for a showcase of their dishes, as well as a discussion on the region's growing visibility as a culinary hub. The 2024/2025 winner for Asia was Indonesian-Canadian chef Ardy Ferguson of Hong Kong's Belon restaurant – while Singapore's contender William Yee of Labyrinth took home a consolation 'Connection in Gastronomy' award for his focus on culinary heritage. A NEWSLETTER FOR YOU Friday, 2 pm Lifestyle Our picks of the latest dining, travel and leisure options to treat yourself. Sign Up Sign Up Singapore chefs triumph Singapore is the top performer at Spyca, having won four out of the six regional editions, says Caroni. The inaugural 2015 regional contest was won by now-veteran chef Kirk Westaway, who helms the two-Michelin-starred Jaan by Kirk Westaway and is also a Spyca mentor. Burnt Ends alumnus Jake Kellie followed up in 2017, while Kevin Wong – who now runs the one-Michelin-starred Seroja – won in 2019. In 2022, former Naeum chef Ian Goh took the top spot for the region, and also placed in the top three globally that year. Wong did the same in 2019. Goh, a Singaporean, is now a culinary arts lecturer at the Institute of Technical Education. He says: 'Winning was a real turning point for me. It set me apart from being just another cook in the system and gave me a platform to grow. I had the opportunity to meet Michelin-starred chefs from around the world, who gave me valuable insights, especially on global challenges like staffing shortages and how the industry can better attract new talent.' While the exposure brought business opportunities, he sees himself more as an educator. 'One of the topics brought up a lot was sustainability. But I realised that it's not just about being eco-conscious; it also applies to the people behind the food. The sustainability of staff – their well-being, growth and fulfilment.' This is especially so in the current economic climate, where the food and beverage industry is going through a major shake-up – not just in Singapore but in the rest of the world. 'One of the biggest challenges young Singaporean chefs face today is matching their passion for food with the realities of the industry,' adds Goh. Spyca finalists preparing lunch for the event. PHOTO: SPYCA 'The expectations and pressure on young chefs these days are much higher than before,' says Caroni. 'With evolving consumer expectations (around) shorter, more personalised and unique meal experiences, there is now an increasing need for young chefs to play the role of a 'storyteller', to express their individual culinary identity against the backdrop of a culinary scene that is increasingly embracing diversity.' He adds: 'The growing emphasis on sustainability also means a need to promote environmentally conscious food systems and healthy eating habits, while staying true to their beliefs.' Read the (dining) room Speaking at the Seoul event, mentor and juror Richie Lin of Mume in Taipei notes that the three- to four-hour fine dining experience has become a thing of the past. 'The younger generation has a shorter attention span, and this is going to change the way we run restaurants.' 'It's all about changing and adapting, giving some freedom back to the customers by letting them control how much they want to eat,' he adds. 'Alcohol consumption is also dropping, especially with the younger generation, who don't want to drink at all. So you want to give options.' 'Balancing what we want to cook and what diners want is always a tussle,' adds fellow mentor Han Li Guang of Labyrinth. 'For example, 'locavorism' is laudable, but what if the local produce isn't good enough? I used to be very focused on local products, but that has reduced over the years. 'Do you want customers to eat your philosophy or just dine? A lot of young chefs jump on this bandwagon (of going local). But they need to think about it. Do local if the quality justifies it – not because it's local and you want to market it as such.' Meanwhile, Spyca continues its role while evolving with the times, says Caroni. 'We believe in the power of taste and creativity to transform lives.' And for young chefs like Law Jia-Jun, chef-owner of Province who also took part in this year's Spyca but did not place, the experience itself was invaluable. 'It challenges chefs to go beyond the familiar, to innovate and improve under pressure,' he says. 'It cultivates a sense of community, and without a platform like this, many of us would never have had an opportunity to meet. The environment of mutual learning and high standards in such competitions is also great for our professional development.'
Korea Herald
3 days ago
- Entertainment
- Korea Herald
From Master Chef to writer, Choi Kang-rok shares his quiet struggles, new dreams
'Culinary Class Wars' celebrity chef opens up about pressure, aging, finding comfort beyond kitchen Known for his creative ideas and star turns on reality shows like Netflix's "Culinary Class Wars," chef Choi Kang-rok appeared at the 2025 Seoul International Book Fair on Wednesday not with a knife, but with a pen in hand — and a surprising amount of self-doubt. 'I'm very embarrassed to put my life into a book,' said Choi, 47, a well-known introvert, speaking slowly but candidly to a crowd at Coex. He attended the book fair as the author of 'Cooking for Life,' his first essay collection and second book following the 2023 recipe book 'Choi Kang-rok's Cooking Notes.' It was selected as one of 10 titles featured in the fair's selection of newly published works. The essay draws from Choi's own experiences, his thoughts about food and cooking, operating restaurants and what it means to live as a chef. 'I wasn't sure if it was okay to put those trivial stories out there,' he said. 'But I ended up writing down the small, everyday things from the life of an ordinary working person.' What he hopes to offer is not inspiration, but connection and comfort. 'Once you put your life into a book, it's kind of frozen in time. That made me hesitant. But if even this kind of experience can help someone feel, 'He's not that different from me. He lives just like the rest of us,' then maybe that shared feeling can be a form of consolation too.' A decade after winning 'Master Chef Korea 2' (2013) and after leading restaurants like Neo (2022-2024), Choi admitted that cooking no longer brings him joy. 'The first 10 years were fun — testing recipes and discovering the process. But these days, I'm quite afraid of how people look at me. I never truly mastered, and then I became a 'Master Chef.' I can feel the unspoken challenge in their eyes, like 'Let's see how good he is,'' he said. 'I've tried to overcome that, and I've gotten better at 'pretending,' pretending I'm skilled, pretending I've done it all before. But it doesn't make things any more enjoyable.' Choi said that presenting a dish means being put to the test. 'Whether you place a dish beautifully or serve it simply, the cook is waiting for the moment it falls apart. The dish must break down to receive feedback. It's a constant evaluation.' Despite his weariness, Choi is still dreaming. He mentioned Netflix's cooking show 'The Blank Menu for You,' where guests place open-ended orders that he interprets into custom dishes, and called it his 'fantasy,' partly because it lets him cook without the pressure of rent or running a restaurant. Another dream is to build a library-cum-kitchen, a place with a cooking space where people can browse his vast collection of cookbooks. Choi reflected on how aging has prompted him to rethink and adapt his cooking for this new phase of life. 'As I approach my 50s, I'm thinking about how both my body and cooking will naturally change with age. I'm preparing for a kind of cooking that evolves with these changes.'
Korea Herald
4 days ago
- Entertainment
- Korea Herald
Seoul International Book Fair opens to record crowds, famous faces
Actor Park Jeong-min, chef Choi Kang-rok and former President Moon Jae-in bring star power to largest book event On the opening morning of the 2025 Seoul International Book Fair, the exhibition hall at Coex in Gangnam-gu was already packed with eager visitors. By the time the doors officially opened at 10 a.m. Wednesday, a seemingly endless queue had formed, snaking around the venue — a scene that spoke volumes about the fair's popularity. Tickets for the event, which runs through Sunday, were already sold out before opening day via online reservations. No on-site ticket sales are available, with exceptions made only for preschoolers, individuals with disabilities, national merit recipients and seniors aged 65 and over, who are granted free admission. Although the Korean Publishers Association, the event organizer, declined to disclose the exact number of tickets issued, 2024's fair drew 150,000 attendees over five days. The majority of attendees were in their 20s and 30s. One visitor in her 30s, surnamed Jeon, said she had taken a day off work to attend, adding, 'Last year, it was so crowded I couldn't properly browse. I came prepared to really 'shop' this time.' An avid collector of bookmarks, Jeon noted that she was also on the lookout for books with exclusive covers and goods sold only during the fair. 'This is my third year at the book fair,' she said. 'But today feels like the most crowded yet. It seems to grow every year.' Major publishers such as Moonji Publishing, Changbi Publishers, EunHaengNaMu Publishing and Munhakdongne Publishing set up large booths that drew long lines, some even wrapping entirely around the spaces. At the same time, several small independent houses quietly captured attention, drawing steady crowds from the early morning hours, many drawn by popular figures such as actor Park Jeong-min and former President Moon Jae-in, who brought star power to these intimate booths. Park, now head of his independent publishing house Muze, personally handed out copies of his latest release, "Fierce Independence" — a limited edition numbered 1 to 500 — to customers at the event. Fans had lined up as early as 8 a.m., including a fan in her 30s, surnamed Kim, who was hoping to snag one of the single-digit copies. She also planned to attend a book talk on Saturday featuring Park and author Kim Geum-hee, who published "My First Summer, Wanju." Elsewhere, chef Choi Kang-rok from Netflix's hit cooking competition show "Culinary Class Wars" drew long lines for his debut essay's signing event in the morning. Another anticipated appearance came mid-afternoon, when former President Moon appeared at the Pyeongsan Books' booth, where he serves as 'book manager.' Crowds gathered well in advance, and cheers erupted as Moon arrived around 2:30 p.m. He later participated as an award presenter and speaker at the Best Book of Korea ceremony held at 5 p.m. Finding refuge, celebrating partnerships This year's fair is themed 'The Last Resort' — a nod to the role books play as a refuge in uncertain times. The 2025 SIBF features more than 530 participating publishers and literary organizations, 100 of which are from 16 countries overseas. 'Books are the soul of our humanity, our future and the nourishment that elevates our lives. The fair should be a space to share each other's tastes and cultures," said KPA President Yoon Chul-ho during his welcome speech. Taiwan, this year's Guest of Honor, is showcasing a special pavilion under the concept of 'Taiwan Sensibility.' Rex How, chair of Taiwan's Taipei Book Fair Foundation, introduced himself in Korean during the opening ceremony, noting that he was born in Busan. 'Taiwan as Guest of Honor at the 2025 Seoul International Book Fair carries special significance,' said How. 'This year marks the 20th anniversary of Korea's first participation in the Taipei International Book Fair in 2005, and next year will be the 20th anniversary of the Sister & Friendship Cities partnership between Seoul and Taipei. It's a meaningful opportunity to not only celebrate the past two decades but also strengthen our friendship for the next 20 years.' Taiwan has invited 23 authors and scheduled 62 events throughout the week. In particular, International Booker Award-nominated author Wu Ming-yi held a talk session in the afternoon. Controversy over 'privatization' of SIBF Despite the opening day excitement, the fair also faced protests from a coalition of nine organizations, including the Korea Publishers Society and the Writers Association of Korea. At a press conference held outside Coex, the group raised concerns over what they described as the 'privatization' of the Seoul International Book Fair. The alliance accused KPA President Yoon of transforming the fair into a for-profit corporation that prioritizes shareholder interests over public benefit. They claimed that Yoon and a select group of insiders now hold 70 percent of the shares, dominating the event's decision-making. They emphasized that the Seoul International Book Fair has long been a public cultural asset, grown through the participation of numerous publishers and readers, with government support. The coalition demanded the dissolution of the current corporate structure and the establishment of a public committee to restore the fair's civic mission. This year's fair is co-hosted by the KPA and the newly established Seoul International Book Fair Corporation. Following a breakdown in government funding last year, the KPA converted the fair into a corporation to sustain operations. The KPA announced in May that the corporation is a nonprofit subsidiary dedicated to managing the fair, pledging no dividend payouts and full reinvestment of profits. It is currently under review by a Ministry of Employment and Labor-affiliated agency for recognition as a social enterprise. hwangdh@
AsiaOne
12-06-2025
- Entertainment
- AsiaOne
Restaurant Labyrinth to have 2-day collaboration with Culinary Class Wars' Choi Hyun-seok, Lifestyle News
If you've been keeping up with cooking show Chef and My Fridge, you would have seen the intense showdown between South Korean chef Choi Hyun-seok - who also starred in Culinary Class Wars - and local chef Han Liguang (also known as Chef LG Han). Curious to try the dishes they created during the competition? You now can because the chefs will be having an exclusive two-day collaboration on July 13 and 14. The event will be held at Liguang's Michelin-starred Restaurant Labyrinth and will have a 7pm and 7.30pm seating, shared a post on Restaurant Labyrinth's Instagram on Wednesday (June 11). Apart from the competition dishes they made on the show, the chefs also have other collaborative creations. These will be paired with makgeolli , a traditional Korean alcoholic beverage. The event is ticketed and costs $368++ per pax. Bookings are to be made via email at reservations@ AsiaOne has reached out to Restaurant Labyrinth for more details. Liguang founded Restaurant Labyrinth in 2014 and his dishes are inspired by his Singapore roots. In 2017, the establishment earned its first Michelin star. He was the first-ever chef to represent Singapore on Chef and My Fridge. Hyun-seok is currently the head chef at Choi, a Korean-European fusion restaurant in Seoul. In 2024, he appeared on competitive cooking show Culinary Class Wars and was one of the final eight contestants. Prior to Chef and My Fridge and the collaboration, both of them had been friends for almost a decade and the pair met eight years ago in Singapore during a Singapore Tourism Board editorial shoot. During the show, Liguang had specifically chosen Hyun-seok as his opponent as a testament to their long-standing friendship. Address: 8 Raffles Avenue, Esplanade - Theatres on the Bay, #02-23, Singapore 039802 [[nid:718920]] melissateo@
AsiaOne
30-05-2025
- Entertainment
- AsiaOne
I had a mini cook-off with Chef Bob as he launches his latest creations - here's how it went, Lifestyle News
I've watched my fair share of cooking competitions, from Culinary Class Wars to MasterChef, but never did I expect to be participating in one. Even if it was just a friendly cook-off. My opponent for the day? None other than Shahrizal Salleh, better known as Chef Bob, an established name in the local culinary scene. For the uninitiated, Chef Bob had stints at luxury hotels like Grand Hyatt and Ritz-Carlton. He also began his own ventures like The Landmark, a halal buffet in Bugis, and Bobmi, which specialises in Indonesian Bakmie. On Wednesday (May 28), at a media preview for his latest collaboration with Halal restaurant Good Old Days in Sentosa, I had the chance to sample his three new dishes: Nasi Lemak Goreng, Assam Pedas Pasta and Ginger Fish Horfun. These dishes will available on Good Old Days' menu for the next seven months. Being a self-proclaimed foodie, I was naturally excited to have a first taste of these creative inventions. That enthusiasm would soon morph into mild panic when I found out I'd be cooking alongside Chef Bob during the event. Behind the kitchen counter To be fair, I willingly accepted the offer to step into the kitchen with Chef Bob. Regardless, that sense of dread was genuine. The cook-off was simple enough in-theory. I had to mirror Chef Bob in whipping up his new Assam Pedas Pasta. Once plated, our dishes would be put through a blind taste test to decide the winner. Ingredients included fresh prawns, Thai asparagus, laksa leaves, onion, asam pedas, evaporated milk and pappardelle pasta. Mix it all up in a pan and there's the dish. Sounds easy enough, I thought. In practice? Not quite. Chef Bob's knife skills had me trailing behind from the very start. As he sauteed his onions like a seasoned pro, I was already left sweating (both figuratively and literally) just trying to keep up. Despite the early wobbles, I managed to complete cooking the dish and both our Assam Pedas Pasta was done and sent off to plating. The blind taste test was a wipeout, with every participant picking the "cylinder" instead of the "sampan" option. Imagine the surprised, and slightly suspicious, look on my face when it was announced that I cooked the winning dish! The cook-off was all in good fun and once that was done, I had the chance to dive into all of Chef Bob's latest creations. Verdict on new dishes Right off the bat, I'll admit that I've never been particularly fond of assam pedas. So there was a slight hesitance on my end on whether I'd appreciate his Assam Pedas Pasta ($12.80). But having won the cook-out, I thought: "Why not go in with an open mind?" I took a bite and was pleasantly surprised. The tangy and lightly spiced sauce was a winner for me, and it paired well with the choice of pasta. Fresh prawns and crunchy Thai asparagus also added texture to the dish. Did the dish completely win me over when it comes to a classic assam pedas? Probably not. But would I order it again at Good Old Days? Highly likely. Then came the Ginger Fish Horfun ($10.80). Fans of Chef Bob will be glad to see this classic menu item return from his earlier culinary career A comforting dish featuring rice noodles, dark soy sauce, egg gravy and fish slices, this is a solid pick if you're a hor fun lover. But my suggestion would be to save space for a plate of Nasi Lemak Goreng ($12.80) instead. Rich, aromatic and so addictive. Coconut rice is wok-fried and plated with Chef Bob's signature crispy turmeric chicken, a sunny-side up egg and a variety of sides such as cucumber slices, sambal, ikan bilis and peanuts. Simple in appearance but deceptively tricky to execute. Chef Bob explained that due to the rice's high fat content, a different level of skill was required to fry it right. We got a sampler portion that left me wishing for a full-sized plate. [[nid:716024]] After the tastings, I sat down with Chef Bob to talk about the collaboration. He told AsiaOne that he'd long been a patron of Good Old Days. When asked about the creation of his three new dishes, Chef Bob replied: "I came up with [these dishes] to complement whatever Good Old Days already has. "Because their menu is already extensive." He also noted that bringing new ideas to the table is often an arduous process, especially when it comes to menu planning. According to Chef Bob, the R&D process can take six months as it involves numerous tweaks and iterations before the final dish is finally presented to the public. Take the Assam Pedas Pasta, for example. I learnt that the choice of pappardelle was intentional. "Pappardelle is very wide so when you cook it with a sauce, it'll hug the pasta. When you eat each strand, you can get all the flavours as well," Chef Bob explained. And having tasted and cooked the dish myself, I can certainly vouch for that. Address: 60 Siloso Beach, Singapore 098997 Opening hours: 10am to 10pm daily, last order at 9pm [[nid:717704]] amierul@
