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This
award is presented to an individual who must be 30 years old
and below who has demonstrated a high level of creativity
and potential for being a true master in his trade. This individual
must be directly involved in restaurant operations and has
provided for excellent dining experience.
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Awards
of Excellence 2002
Inniskillin Pastry Chef of the Year
Finalist -
Kenny
Kong
Pastry Chef
Raffles
the Plaza &
Swissôtel The Stamford
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| As
the executive pastry chef at Raffles The Plaza & Swissôtel
The Stamford, Kenny Kong has spent time in France, Switzerland
and his homeland, Hong Kong. He embarked on his culinary career
when he toiled as a junior pastry cook in Hotel Furama Hong
Kong. His stint as a pastry chef in Saudi Arabia lasted from
1980 to 1986, honing his baking artistry even further. Following,
Kong was also part of the Singapore team that clinched the gold
medal in Food&HotelAsia (FHA) 1992 in the hot cooking competition
and emerged champion among nine national teams. He has also
been part of the jury for several international competitions. |
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Awards
of Excellence 2002
Inniskillin Pastry Chef of the Year
Finalist -
Daniel
Tay
Director/
Pastry Chef
Baker's Inn
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| Daniel
Tay kneaded his way to Les Amis as pastry chef before setting
up the highly successful Baker's Inn. Armed with the gold medal
in the World Pastry Cup Singapore Selection, he has represented
Singapore for World Pastry Cup in Lyon. Tay was also the recipient
for Inniskillin Icewine Pastry Chef of the Year at last year's
WGS Awards of Excellence. |
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Awards
of Excellence 2002
Inniskillin Pastry Chef of the Year
Finalist -
Jean
Marc Bernelin
Les Gourmandises - Shaw Centre
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| Jean
Marc Bernelin has worked in both France and Dubai, and brings
his experience to Les Gourmandises. He not only oversees the
organisation of the catering, he also creates the recipes. His
talent has been recognised since 1994, when he was the Best
Apprentice of France and he has also emerged as the Grand Prize
winner in the junior category of the Arpagon competition. |
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Awards
of Excellence 2002
Inniskillin Pastry Chef of the Year
Finalist -
Cassian
Tan
Pastry Chef
Four Seasons Singapore
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| A
wizard at sugar works, petit fours and decoration of flour confectionary,
Tan is regarded as one of the most innovative and novel pastry
chefs in the region. He has more than 20 years of experience
in the hospitality industry and has worked in Singapore, Malaysia,
UK, Switzerland, France and Belgium. He also spent time in Japan
mastering the finer skills of his trade. In 1992, he was declared
the overall champion of the Food&HotelAsia (FHA), for the
Singapore National Team and won the "Battle of the Lion"
trophy. It was no surprise then, Tan was selected the team captain
in 1997, 1999 and 2002 for the World Cup Pastry Competition
in Lyon. |
