A chef's role begins when the work of nature and craftsmen ends. It consists of rendering very beautiful what is already very good.
Antonin Careme 1783-1833
at-sunrice Chief Executive Officer Chef Christophe Megel is the second youngest ever to be awarded Master Chef by the French Association of Masterchefs [Association des Maîtres Cuisiniers de France]. He is listed in the Master Chefs of France Guide 2007 [Maitres Cuisiniers de France le guide 2007].
The Association was started in 1951 under the name Maîtres-Queux* Association and aimed to preserve and spread French cuisine, encourage youths to adopt the art and achieve personal perfection of the art.
The Association is recognized by chefs from around world, and is widely celebrated as a benchmark of culinary excellence. "Master Chef of France" has remained the most envied title for all chefs simply because of its rigorous selection. And few receive the honour - the 2006 conferment was only awarded to fourteen chefs around the world and Christophe Megel is the only member residing in Singapore.
Some of the criteria to be conferred include:
1. High quality of cuisine
2. Elevating food to the level of art
3. Excellence of service and guest relations
4. Training of apprentices
5. Desire to preserve and maintain the quality of French gastronomy
6. Awards in culinary competitions
7. Dogmatic discipline for cleanliness and hygiene
at-sunrice Founder Kwan Lui (Mrs) said, "I extend my heartfelt congratulations to Christophe. It is a wonderful and deserving reward for a long, often times ardous and sometimes thankless journey. He has continuously demonstrated his commitment and integrity to the Charter of the French Master Chefs and to the Chef Profession.
Since he took over as CEO of at-sunrice Academy, the 500 students from 25 countries have undergone rigorous work and study pedagogy and contributed more than 630,000 apprenticeship man hours to the restaurants and hotels in Singapore."
"It's a great honour to be conferred this award," says Chef Megel, giving his somewhat sideways smile that's become a signature in the academy. "I hope that it continues to inspire our students to work harder and to become really professional global chefs."
One of at-sunrice initiative is "TalentMatch" an annual culinary career fair. The only event of its kind in Singapore and jointly organized by the Singapore Workforce Development Agency (WDA), TalentMatch focuses on at-sunrice's "Best Fit" talent matching. The event promises tremendous potential for students as it connects five star hotels, fine dining restaurants, global food services and the ever ubiquitous food media to its growing pool of budding global chefs in dynamic back to back interviews. Bookings for booths at TalentMatch 2008 are now open. Email email@example.com for details.
* Maître-Queux: an older term for chef, meaning a cook with authority over his art
About at-sunrice at-sunrice (www.at-sunrice.com) has a global vision of advancing culinary art with integrity and meaning. We cultivate global chefs in a living environment of culinary authenticity, best fit apprenticeships and research. We deliver culinary art education by applying skills and recipes from East & West, Herb & Spices, Old & New World cuisines. Our courses are synchronized with Work & Study rotations at top hotels, restaurants and food services supported by partners who champion our student and alumni success. We create culinary products and sensory experiences for enrichment, education, increased yield for the environment and for business.