WMF Flatware Pte Ltd

World Gourmet Summit Awards of Excellence 2005 Partner

WMF was founded in Geislingen, Germany in 1853, and is internationally know for its luxurious stainless steel flatware, as well as superior quality cutlery, giftware, kitchen utensils and tableware products.

website: www.wmf.com

Heinz

World Gourmet Summit Awards of Excellence 2005 Partner

As early as 1869, the company was set up by H.J. Heinz in the United States of America, the company headquarters. All through the years, the company has developed globally with a series of product lines. With 5,700 varieties in 200 countries and territories, H.J. Heinz Company is one of the world's largest food companies. Spanning around the globe, with over 40,000 employees sharing a uniform Heinz approach: to do a common thing uncommonly well.

Today, Heinz brands are cultural icons to consumers everywhere, symbolising quality, convenience and great taste. Heinz is constantly looking to launch new products. While Heinz has long been perceived as a premium, Western brand in the local market, the company has been moving forward to develop Asian style products to target the Asian population, such as its recent development of the Frozen Chinese food series. The extension in providing products in the ethnic Asian profile will start a new page in the Heinz history of innovation and this strategy will be continued as the company's future thrust of product development in the region.

website: www.heinz.com

Le Cordon Bleu

World Gourmet Summit Awards of Excellence 2005 Partner

For over a century, Le Cordon Bleu has grown to become a leading authority on culinary techniques, training and development. In 1984, André J. Cointreau, part of the family who owns the Remy Martin and Cointreau liqueur companies, became president of Le Cordon Bleu. He strengthened the curriculum, recruited the finest chefs of France and relocated the Paris school. The London school became fully part of the Le Cordon Bleu group in 1990 and other schools were opened in Tokyo, Ottawa and Sydney.

website: www.cordonbleu.net

Official Chocolate for World Gourmet Summit 2005
World Gourmet Summit Awards of Excellence 2005 Partner

Being the second largest chocolate producer and one of the largest cocoa processors in the world, Barry Callebaut constantly invests in innovative R&D and shares their expertise with thousands of manufacturers and craftsmen around the world. Barry Callebaut was created through the merger of two global leaders: Callebaut and Cacao Barry. The brands include - Callebaut, Cacao Barry, Carma, Bensdorp and Van Houten. The Cacao Barry brand honours the great tradition of elegant cuisine and is the preferred brand of confectioners who believe in using the world's best beans.


website: www.callebaut.com

Bodegas Torres

World Gourmet Summit Awards of Excellence 2005 Partner

Bodegas Torres is a strong leader in the wine and brandy industry. It is a company that has been able to evolve and remain close to its customers. Its scope is genuinely international and it strives to contribute to social progress, the preservation of the natural environment and the well being of its workforce.

website: www.bodegastorres.com

Temasek Polytechnic

World Gourmet Summit Awards of Excellence 2005 Partner

Temasek Polytechnic was established in April 1990 to meet the growing demand and need for para-professional education in a variety of areas. In its brief history of ten years, it has grown by leaps and bounds to be one of the leading tertiary institutions in Singapore.

Its vision to be a world class institution in the global education network means that the pioneering spirit is ever fresh and alive in the polytechnic, leading to an infusion of new teaching and learning techniques and a vibrant campus life.

website: www.tp.edu.sg

NK & Melina Yong

Official Wine Consultants

Dr N K Yong joined the International Wine and Food Society (IWFS), Singapore in 1982, and was chairman of the Council of Management of the IWFS from October 1992 to October 1996. He is also currently the honorary secretary of Asian-Pacific Zone Committee (APZC) and editor of the APZC newsletter.

For his distinguished service to the IWFS, Dr Yong was awarded the Andre Simon Silver Medal of the Society in November 1989 and the Andre Simon Gold Medal in April 1998. He was conferred the award of Officier de l'Ordre du Merite Agricole by the French Government in December 1989. Dr Yong was admitted into the Confrerie des Chevaliers du Tastevin of Burgundy in 1988 and into the Commanderie du Bontemps de Medoc et des Graves in Bordeaux, as well as the Jurade de Saint-Emilion, Saint-Emilion in June 1989. His most recent achievement was that he was awarded Officier de L'Ordre National Du Mérite.