SINGAPORE — In a joint effort to boost the quality and efficacy of Singapore’s food and beverage professionals, the Restaurant Association of Singapore (RAS) has signed a Memorandum of Understanding (MOU) with the new Asian Culinary Institute of Singapore (ACI) to provide training and development programmes for professional and aspiring chefs.

In a statement released yesterday, both organisations also confirmed their commitment to attracting and supporting new entrants into Singapore’s food and beverage (F&B) industry, which will include efforts towards upgrading the proficiency of existing staff through training and attachment programmes. Where possible, RAS will also offer employment opportunities through their members.

“At ACI, we are pleased to provide a platform for both professional and aspiring chefs to share their knowledge, hone their skills and maximise their potential,” said director Tan Jek Min. He affirmed Asian cuisines’ rich culinary history, and added that they “hope to secure Singapore’s place in the world as a country that offers authentic, creative and delectable Asian dishes”.

Andrew Tjioe, president of RAS, concurred: “As a culinary institute in Singapore emphasising Asian cuisine, it also provides a much needed focus to continually upgrade and enhance the skills of those within the industry.”

ACI is a continuing education and training institute of Nanyang Polytechnic that is committed to taking Asian cuisine to international standards at all levels. The signing ceremony was held on the same day as this year’s Star Chef Competition, which is jointly organised by RAS and Singapore Chefs Association, and supported by ACI. The annual competition is a platform for the local F&B industry to showcase new dish creations, as well as to recognise Singapore’s finest and upcoming talents. Don Mendoza