AFTER working in the IT industry for 30 years, 66-year-old Shum San Wah decided on a late-career switch to cooking instead.
He now plies his new trade in several restaurants in Resorts World Singapore, and is one of the first aspiring chefs to benefit from the culinary programmes offered at Nanyang Polytechnic’s new Asian Culinary Institute (ACI) in Paya Lebar.
Accredited by the Workforce Development Agency (WDA), the cooking school, officially launched yesterday, provides tailored courses for those interested in getting a taste of the food and beverage (F&B) services industry.
Set up in April 2015, the first culinary institute dedicated to Asian cuisine in Singapore offers programmes pitched at varying levels of experience and aptitudes, from one-day workshops for learning the recipes of salted egg doughnuts to full specialist diplomas.
“Given our reputation as one of Asia Pacific’s gourmet capitals, it is crucial we adopt measures to attract, develop and retain talent within the industry,” said guest of honour Low Yen Ling, Parliamentary Secretary for the ministries of Education and Trade and Industry.
The new training school marks the latest effort to breathe new life into an ailing industry plagued by a shortage of local talent and a rapidly ageing workforce.
ACI is collaborating with 11 F&B and hospitality organisations – including Pan Pacific Hotel and Neo Group – to provide new entrants with work attachment opportunities and existing staff with skills upgrading courses.
In addition, it has roped in celebrity chefs such as Eric Teo, president mentor at Singapore Chefs’ Association, who will trade their spatulas for chalkboards to mentor an estimated 24 to 48 polytechnic and ITE fresh graduates each year.
“The on-the-job training exposes them to the language used in the kitchen so that when they start work, they will already know what is expected of them,” said Mr Teo.
Also at the event yesterday was Kenji Shinoda, Ambassador of Japan to Singapore, who lauded a memorandum of understanding between ACI and Japan Food Town Development to teach Japanese cuisine at ACI.
He said to cheers: “I’m proud that Japanese cuisine is so popular here in Singapore. Let us take it to the next level.”
clementy@sph.com.sg
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