UNCOVERING HIDDEN CULINARY TALENTS IN SAF COOKHOUSES

With eight Food and Beverage (F&B) managers from the various Singapore Armed Forces (SAF) cookhouses across the island competing for the most coveted title of the "Iron Chef", the Leaders Hall at Pasir Laba Camp was instantly transformed into a food haven on 3 Nov.

Teaming up with their capable assistants, the chefs treated their supporters and the judges to a sumptuous spread of their signature dishes at the Iron Chef Competition 2009, cooking up a storm to whet the taste buds of everyone present.

First-time contestant, Mr Chan Mun Seng, who served up his personal rendition of the crispy and mouth-watering Nonya kueh pietee, was all smiles after seeing the satisfied looks on the faces of those who tasted his food.

Speaking in Mandarin, the 52-year-old exclaimed, "I am very happy that I got to demonstrate my cooking skills at this event. And I am even happier when I saw everybody enjoying my kueh pie tee."

A retired chef from the Republic of Singapore Navy, Mr Chan now holds the reins at the Supply Training Centre, Catering Training Platoon at Sembawang camp and cooks for guests and dignitaries at official functions held at the Ministry of Defence's Gombak Base.

Competition aside, the annual event has bonded the chefs together.

"The competition results are not important. I know the other F&B managers. They are not selfish, when you need something, they will come and help you," said 57-year-old Mr Lye Yew Eong who created a fusion dish of Singapore and Thai laksa.

He has been an F&B manager at one of the cookhouses at Pasir Laba camp for 37 years.

Now in its second year, the cooking competition, which is organised by Supply Hub (West) this year, aims to promote and recognise the culinary talents among the F&B managers who take charge of SAF cookhouses.

Referring to the responsibilities of the F&B managers, the organiser, Lieutenant-Colonel (LTC) Simon Koo, head of Supply Hub (West) said, "They take on management roles and do work like policing the hygiene standards of the commercial contractors. They don't really cook but many of them possess really good cooking skills that nobody knows, so this is one platform to showcase their cooking competency."

Besides supervising cookhouse operations, the F&B managers who also indent rations and plan menus, are adequately trained to cook for the SAF troops when they are deployed overseas.

The contestants were judged on the appearance, texture, taste, and quality of their dishes. Also, the level of hygiene in food preparation and stall cleanliness were taken into consideration as the judges sought to determine the winner.

Mr Low Seow Heng from Supply Hub (East) eventually walked away with the top honour, with his ever popular fried kway teow.

One of three judges, Head Supply Services Branch of Head Quarters Supply, LTC Melvin Ang, who manages the SAF-wide F&B plan and cookhouse contracts, was full of praises for all the contestants.

"The F&B managers have put all that they have learned during their food hygiene courses into good practice at this competition and I can see that they are having a lot of fun even as they ensure the quality of the food they produce," he said.