World Gourmet Summit 1997 GENERAL OVERVIEW The objectives of the Summit aims to satisfy both the interests of the trade and the consumer. In the former, the WCS will provide leading chefs/restaurant owners of the world a meeting place to share new innovations and new trends in cooking and ideas on enhancing the dining experience. Go to the article Story by Julie Mosley World Gourmet Summit Spectacular First From its masterclasses to its safaris, from its forum to its final gala dinner, the inaugural World Gourmet Summit (WGS) in Singapore was a resounding success. Jointly sponsored by Singapore Tourist Promotion Board (STPB) and American Express, the event was organised by STPB assisted by Peter Knipp, former executive chef of Raffles Hotel and now editor-in-chief of the New Asia Cuisine Scene. Go to the article Story by Julie Mosley Reto Mathis Creating a stronger link between the gourmet festivals in St. Moritz and Singapore is just one of the aims of Swiss chef Reto Mathis. He cooked Swiss - with a twist - for guests dining at the World Gourmet Safari at the Hilton International’s Harbour Grill during the Singapore Food Festival. The opportunity to be among chefs from so many nationalities at the World Gourmet Summit was very appealing to him. "It is interesting to see different cooking techniques. The more you see and the more you travel the more you get out of it." Go to the article Story by Julie Mosley Dietmar Sawyere Swiss-Australian chef Dietmar Sawyere; chef-owner of Sydney’s Forty-One restaurant was in Singapore to cook in Doc Chengs, at Raffles Hotel, and at a masterclass during the World Gourmet Summit. "One of the great things about travel is trying different food, going into the markets and trying different things. It would be a shame if everywhere you go, everyone else’s cuisine seems to be in a form of cross fusion. If this is so, a lot of the character of the place would be lost." Go to the article Story by Julie Mosley Vichit Mukura "I loved to cook even as a young boy, and got my basic training from my mother. When I was 16, I began my apprenticeship at a hotel in Pattaya, and worked for 8 years before I started my own restaurant. The experience I have gained from my 11 years at the Oriental Hotel is tremendous. I have learnt a lot from the various cross promotions overseas and through them, came into contact with many renowned chefs from places like Switzerland, Paris, London, Hotel de Crillon, Savoy and Dorchester. " Go to the article