SHATEC Recipes – Celebrates 30 Years with Menu Created By Well-Known Alumni
During secondary school I took my first food related workshop with SHATEC – a food etiquette course which included a set-lunch. It was then when I learnt where to place my napkin, which fork and spoon to use, which glass to drink from. Am I right to say many diners do not know the right table manners and should attend such a course.
Over the years, I have also dined at SHATEC’s full-fledged restaurants Petals, Charcoal to the present Recipes right opposite the Supreme Court. Always get more forgiving friends to dine with you there, because the service staff are all students, and students get nervous and fumble.
If you give them the opportunity to learn, you appreciate their very sincere manner of attending. They are really there to learn and serve. Plus the meals are more affordable.
Recipes will be serving a four course anniversary menu ($42) which comes with a complimentary glass of wine on the 7th and 14th of June. What is really special about this dinner menu is that it is fully created by SHATEC alumni, all of whom are familiar names in the F&B industry.
Starter: Slow-Cooked Pork Belly with Apple Salsa created by Chef Randy Chow, Section Head/Culinary Arts at Temasek Poly (class of 1986)
Soup: Mushroom Coffee with Crispy Cinnamon Roll with Prawn Paste created by Chef Eric Teo, the celebrity chef often appearing on Channel 8/U (class of 1986)
Main Course – Sous Vide Chicken Breast in Smoked Oil, Fig Glazed Foie Gras, Caramelised Endive, Manchego Espuma, Thyme Jus, created by Chef Tony Khoo Executive Chef at the Mandarin Oriental Hotel (class of 1986)
Dessert – Fondant Au Chocolat Created by Chef Pang Kok Keong, chef-owner of Antoinette and Pique Nique (class of 1993)
The most memorable dish during the preview dinner was surprisingly the mushroom coffee served in a cup, which had a rather balanced blend of the two, also full of mushroom-y aroma. Having higher expectations for the desserts, I wished it was something more complex. And some of the other chocolate lava flowed, mine didn’t.
I also (kaypoh) took time to speak to 19 year old Joshua Choo, who left his engineering diploma course to sign up with SHATEC.
Q: Why the switch from a diploma course to SHATEC? Especially when the F&B industry seems tougher in Singapore
A: Halfway through my diploma, I didn’t feel like wasting time doing something I didn’t like anymore. I asked myself what I really wanted to do in future. My friends and parents encouraged me to pursue my dreams and gave me the courage. If you enjoy doing something, you won’t find it a chore.
Q: What do you learn most from SHATEC?
A: Working in Recipes and dealing with real life customers. Most of them are really nice and patient with us, and I enjoy talking to them.
Q: What are your plans after graduation?
A: It was actually to be a bartender and hopefully to open my very own pub with like-minded friends. It is my dream and SHATEC is perhaps the place which can help me achieve it.
Like some of the other SHATEC alumni Ignatius Chan, Simon Song, Justin Quek, Willment Leong, Chef Eric Teo and Chef Pang Kok Keong, I somehow have the feeling this very young and passionate Joshua Choo with an undescribable quiet energy would be the next person to look out for years later.
RECIPES by SHATEC
The Treasury, 100 High Street, #01-03, Singapore 179434 (City Hall MRT, Opposite Supreme Court of Singapore) Tel: +65 6338 2798
December 05, 2016
December 04, 2016