Page 5 - WGS 2019: ME-n-U

For this year’s WGS, I want my colleagues to
not just showcase their craft, but be socially
aware, and it starts with education.
Our aim is to start the conversation
on sustainability in our industry. We
will be mounting activities such as a
forum that will invite experts in our
community to explore the topic
of sustainable eating. I would like
to thank people such as Sheryl
Torres-Wu, a representative of
the Marine Stewardship Council, WELCOME N INDULGE
and Mr Kenny Eng, former
President of the Kranji Countryside
Association, for lending their voices
and knowledge into the matter.
With a theme like this, we must
not forget our sponsors who have
supported us. We welcome our old
friends at the U.S. Dairy Export Council,
as well as new friends like the Marina
Stewardship Council, whose support we
could not do without. We embrace our new
friends who have lent their support for this new
edition of the WGS, while at the same time glad for
the support from our old friends who have longstanding
relationships with us. I look forward to more years of
maintaining those relationships and collaborations.
to the World
Gourmet There’s a saying that goes, “Time’s arrow neither stands
Summit still nor reverses, it merely marches forward.” Singapore
Welcome (W GS) will always be a culinary paradise, but we should ask
2019. In our 23rd edition, we are here to bring ourselves what we can do. We should not sit on our
gastronomic excellence into our sunny shores, while laurels, but strive to change the global overview of the
discussing a topic near and dear to me: “Sustainability culinary and hospitality industry. We hope that this
in the Global Food and Beverage Industry”. year will set the wheels in motion towards that path.
It’s a subject that has been brewing on the horizon,
and I am gladdened to hear that my industry peers are
listening. More restaurants are incorporating sustainable
practices, moves welcomed worldwide. Whether
through responsible sourcing of all our ingredients, or
the simple act of reducing the use of plastic straws, we
are working towards a future where the gastronomic
industry is ethical and responsible for the world.
We’ve got a global team working in the WGS 2019
kitchens this year: Argentina, Australia, Ukraine,
Hungary, Poland, Scotland, Romania, and the USA will Bon Appetit!
be represented by some of our finest. These chefs are
united in their desire to showcase their national cuisine.
They also prove that you can follow your passions at
any age. Chef Shaun O’Neale started out as a DJ whose
passion for good food led him to Masterchef US Season
7, triumphantly winning his season. In Singapore, we
have chefs like Zander Ng, a man whose passion led
him to join the first Masterchef Singapore, which he
won and is now pursuing full time. Whether you’re a
gourmet specialist like Csaba Harmath of Poland, or a
television personality like Romanian Chef Adi Hadean,
food holds a close and special place in our hearts, and Peter A Knipp
our passions to create good food will always drive us. Principal
Peter Knipp Holdings Pte Ltd

WGS MEnU