Chef Chua Guo Sen and his assistant Lee Fu Seng from Sky on 57 emerged as champions in the 4th Otto Weibel & Norwegian Seafood Scholarship Competition held on January 12, 2013.
The competition aims to promote Norwegian seafood among young, aspiring and upcoming chefs in Singapore and to support these talents to expand their knowledge and culinary experience.
Young chefs, aged 19 to 25, competed in 13 teams of two in the preparation of a four-course Norwegian seafood menu of hot and cold appetizer; a main course and dessert. Norwegian Atlantic Salmon, Live Diver Scallops and Fresh Atlantic Cod were obligatory ingredients.
Chua Guo Sen and Lee Fu Seng won the judges’ hearts with their winning showcase of the culinary versatility and simplicity of fresh Norwegian seafood. Their prize is a two-week trip to Norway to learn about Norwegian seafood and produce, food culture, history and trends, which includes a week-long working internship in one of the Norway’s leading culinary establishments.
“My deepest congratulations to the champions who displayed a profound understanding of presenting fresh Norwegian produce in their cooking skills and winning creations. I am convinced that their time in Norway will enrich their learning experience as young chefs,” said Christian Chramer of the Norwegian Seafood Council.
Also on the judging panel were Honorary Mentor President Chef Otto Weibel, honorary judge the Ambassador of Norway, Tormod C Endresen, media judge Wong Ah Yoke, Chef Edmund Toh, President of Singapore Chefs Association, and Frank Arne Næsheim, CEO of Snorre Food Pte Ltd.