THERE were near misses, but Singapore prevailed in a year where winning Olympic gold seems to be the flavour and colour of the moment.
Singapore’s representatives at the Culinary Olympics in Erfurt, Germany prevailed against 29 other countries to bag two gold medals — in the Cold Display and Hot Cooking categories.
Chef Louis Tay, executive chef at Swissotel Merchant Court, was the team manager who talks about some of the near misses that could have cost Singapore the gold.
“This win will put Singapore chefs in higher standing internationally,” Tay said at the relaunch of the hotel. “But it’s important as it means Asian cooking gets noticed internationally and there will be more chefs who will want to work here. That will only raise our standards,” he added.
