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Singapore's culinary champions find it difficult to raise funds

Published on Mar 23, 2013 4:05 PM
 
The Singapore team at the Culinary Olympics at Erfurt in 2000, where they came in second. (From left to right) Eric Teo, Anderson Ho, Jason Ong, Rudolf Nuller, Chai Poh Loh, Eric Ong - now former team members of the Singapore national culinary team. While athletes are celebrated, Singapore's culinary champions find it difficult to raise funds, and support and funding is scarce. -- FILE PHOTO: SINGAPORE CHEFS ASSOCIATION

Singapore's national culinary team have been busy putting Singapore on the map, from Luxembourg to Thailand. The team has been winning championships since the 1980s, stealing titles, at times, from the likes of France, Switzerland and Norway.

These chefs, all of whom are members of the Singapore Chefs Association, work in restaurants and hotel kitchens and specialise in everything from cold platter displays and hot cooking to pastry art and plated desserts.

Yet, while athletes are celebrated, Singapore's culinary champions find it difficult to raise funds, and support and funding is scarce.

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