The Miele Guide launches Culinery Scholarships
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The Miele Guide launches Culinery Scholarships
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Catégorie : Asie Pacifique - Carrières
- Carrière
Ceci est un communiqué de presse sélectionné par notre comité éditorial et mis en ligne gratuitement le 17-07-2008
Asia's first truly independent restaurant guide unveils two new culinary scholarships for young aspiring chefs through the brand new The Miele Guide Culinary Scholarship Programme. It plans to award scholarships annually through this programme. This year, the Guide is offering two The Miele Guide-At-Sunrice Scholarships, one will be awarded to a citizen or permanent resident of one of the Asian countries evaluated in the Guide with the exception of Singapore and the other will be awarded to a Singapore citizen or permanent resident. Applications for the two scholarships will be accepted from 16 July 2008 to 30 September 2008 and will be awarded to two deserving young Asian talents on 1 November 2008 at the launch of the inaugural 2008/2009 edition of The Miele Guide.
The Miele Guide will herald a new standard in the Asian culinary sphere and will set a benchmark for measuring the best restaurants in the region. The first edition evaluates restaurants in 16 Asian countries: Brunei, Cambodia, China (including Hong Kong and Macau), India, Indonesia, Japan, Korea, Laos, Malaysia, Myanmar, Philippines, Singapore, Sri Lanka, Taiwan, Thailand and Vietnam. It will rank and profile Asia's top 20 best restaurants, along with a select list of the other top restaurants in the region, categorised by country, city and cuisine.
The Miele Guide Culinary Scholarship Programme has been created in conjunction with the Guide's launch to promote formal culinary education and to further excellence and continuous achievement in the culinary field in Asia. With two The Miele Guide-At-Sunrice Scholarships being offered this year, two young and talented chefs will have the opportunity to attend the Diploma in Culinary Craft and Service Excellence (DCCSE) course at the renowned At-Sunrice GlobalChef Academy (At-Sunrice).
"With these scholarships, we aim to recognise the talent of young budding chefs in Asia and give them strong, foundational training. Ultimately, we believe that greater commitment to professional training will help the restaurant industry in Asia grow. This is the overarching goal of The Miele Guide. We hope that by recognising Asia's best, as well as Asia's new talents, the industry will continue to flourish and develop," says Tan Su-Lyn, Director, Ate Media Pte Ltd which publishes The Miele Guide.
The 15-month professional course will equip the recipients with fundamental culinary skills and techniques of both Eastern and Western cuisine. The recipients will be under the tutelage of the distinguished international chef faculty at At-Sunrice, which includes experienced chefs and executive chefs who have worked at highly acclaimed establishments internationally, as well as award-winning food authors. As part of the course, the recipients will also acquire professional kitchen experience over 12 months through apprenticeships at some of Singapore's finest restaurants. Recipients who perform outstandingly in the course will get the chance to work at a prestigious international dining establishment upon graduation.
"The At-Sunrice diploma courses combine a rigorous "Study & Work" curriculum and we work in partnership with some of Singapore's best restaurants and food services providers. Students are schooled in the cuisines of the East and West, and are taught Old and New World techniques of cooking. Our annual TalentMatch event, a graduate placement fair, places our graduates in top establishments in many countries. Student diversity, student experience and industry savviness are three of our key success factors. Our goal is to produce young chefs qualified to pursue the global chef path. By the time they turn 30, they will have worked in three countries. Having seen and worked with the best in the world, these young chefs are poised to become Asia's rising stars of tomorrow," says Christophe Megel, CEO of At-Sunrice.
The Miele Guide Culinary Scholarship Programme will be funded through a percentage of the worldwide sales revenue of the 2008/2009 edition of the Guide. This year, it is jointly sponsored by At-Sunrice as well as supported by Singapore Workforce Development Agency (WDA) under the Singapore Workforce Skills Qualifications framework (WSQ). As revenue from the sales of the Guide grows, more scholarships will be created.
"The At-Sunrice vision is to advance culinary art. The Miele Guide-At-Sunrice Scholarships will help those who are deeply motivated to pursue the chef profession. At-Sunrice is pleased to be part of the team that helps these young people realize their dreams," says Megel.
"We are very happy that The Miele Guide is actively working with WDA to support the nurturing of professional chefs for Singapore¡¯s F&B industry," says Teo Sio Hoon, Director, Tourism Division of WDA.
To qualify for The Miele Guide-At-Sunrice Scholarships, applicants should possess a minimum level of culinary or kitchen experience. This includes a recognised culinary certificate or at least six months of commercial kitchen experience. All entrance requirements will be in accordance to the current criteria set in place at At-Sunrice. Application forms are available at The Miele Guide website (www.mieleguide.com/scholarship) from 16 July 2008. Full details of what is covered by the scholarships will also be available online.
"Miele has always believed in continued self-improvement. Our company philosophy is about being Forever Better. We are thus very excited that through The Miele Guide and these scholarships, we will be helping passionate young talents in Asia to improve their skills and to hopefully help them to reach even greater heights in their culinary careers," says Mario Miranda, Managing Director of Miele Pte Ltd.
The Miele Guide is published by Ate Media Pte Ltd and sponsored by Miele, a German manufacturer of premium and innovative cooking appliances for the home. While a naming sponsor of the Guide, Miele will not exert any influence over the selection and judging process that determines which restaurants appear in The Miele Guide.
Further underlining its independence, neither the Guide nor its contributors accept any advertising, sponsorship or free meals from any of the restaurants reviewed.
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