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Food Hotel Asia 2002 Culinary Challenge
gourmet articlesarchivefood hotel asia 2002 culinary challenge
May 2002
All you want to know…. About Asia's largest Food & Hospitality Event

FHA (Food & Hotel Asia) was launched in 1978 with 213 participants. Over the years the show has developed into a world class experience and has proved itself worthy to be known as The Event by Asia's food and hospitality industries.

To cater for the growth of the distinct sectors within these industries, FHA now encompasses seven distinct shows- Food Asia, Wine & Spirits Asia, Bakery Asia, Hotel Asia, Hospitality Style Asia, Service Tech Asia, and FHA Culinary Challenge (previously known as Salon Culinaire). Each of these specialized events has become a dedicated focal point for experts in its respective field, combining to present a comprehensive showcase for all food and hospitality professionals.

This year it took place from April 9-12, 2002 at The Singapore Expo with 2560 Product exhibitors from 95 countries and more than 500 Chef's participants partly also from all over the world exhibiting and competing in 17 different categories. Two new classes were added this year for the first time which was respectively Gourmet Team Buffet Challenge and Dream Team Challenge .The response from both categories was overwhelming.

The idea for the new categories was to present real food freshly prepared and cooked either on an a la carte base or buffet style. This live competition took place in the public arena with quite a crowd of on-lookers. The standard of the food was outstanding. The international WACS (World Association of Chefs) judges were delighted with the idea and will most probably introduce these categories in the not to distant future on other mayor Food Competitions in Berlin , Basel, Luxembourg and South Africa.

The winning national teams this year were; Switzerland, Norway and Singapore. Norway won on the last day beating down their fellow competitors in the mystery basket competition.

I must say it was once again an eye opener and motivational booster for me and every other passionate chef. Additionally it is always great to see some new creative dishes, mingle with overseas colleagues and make some new friends. That's the beauty of being a chef it's a never ending learning process. Once you stop learning it's about time to retire.

If this competition is of interest to you, it takes place every two years. The next one will be in 2004, so you will have plenty of time to get ready!. For more information visit their web site

Joachim Textor
Executive Chef
The Mandarin Hotel Singapore
more from Joachim

Joachim's food and travel photographs are now available on CD! To find out more e-mail Joa at [email protected]

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