The World Gourmet Summit Awards of Excellence commends the crème de la crème of ingapore’s food and beverage (F&B) industry; lauding these highly-esteemed individuals and establishments which have made Singapore a world-class culinary destination of unparalleled status.
Explaining the rationale behind the additions, Peter A. Knipp, chief executive officer of PKH said, “Besides chefs and restaurants, a diverse mix of other personalities and enterprises play a pivotal role in the success of the food and beverage industry. Drawing up an all-encompassing awards list allows us to accord credit to these well-deserving figures of inspiration, and to share in their joys of achievement.”
“The WGS Awards of Excellence is the only industry awards that recognize quality service and quality wine and dine experience to bring the food and beverage and hospitality industry to greater heights. We are extremely pleased that sharing this vision is the World Gourmet Summit presenting partner, Citibank, who has taken a leading stance in reinforcing this ideal by adopting the Asian Chef of the Year Award.”
“It is an honour to collaborate with Citibank, as part of their continued commitment to bring the best cuisine and the latest dining trends to their cardmembers,” added Knipp.
Regarded with much anticipation is the advent of March 2009, when the online public nomination system for the awards will open for its final round. In addition to the evaluation from industry juron-, these nominations from the public will help to determine the final winners of 15 award categories.
They are: At-Sunrice Gl ob al Chef Academy and Johnson & Wales University Culinary Scholarship; Bodegas Torres Wine Scholarship; Pierre Henné Paris Scholarship; and Paul Jaboulet Aine & Château La Lagune Scholarship
“The growth in the scholarship is a good sign. We hope that more industry partners will see the longer term value in offering budding talents a rare opportunity to undergo apprenticeship at their establishments. By endorsing the spirit of continuous learning, everyone can continue to pay it forward ensuring that the future of the F&B industry’s flame burning brightly” says Knipp.
