SUPPORTERS

We would like to express our appreciation to these individuals and organizations who have been great supports to #HappyplateSG 2017

   Food bank       

The Food Bank Singapore

Food Bank Singapore is a registered charity which aims to be the leading centralised organisation for coordinating all food donations in Singapore. Founded by siblings Nichol Ng and Nicholas Ng, the Food Bank collects cooked, dried, chilled and packaged food and redistributes them to the underprivileged in Singapore in food bundles. They are also adding perishables to the list this year with its Fresh Food Truck.

Food Bank has several programmes which provide opportunities for schools, companies and the general public to volunteer their time to contribute to society, such as food bundling.

More information can be found at www.foodbank.sg.

 

 

Chef Eric Low

Celebrated Chef Eric Low (Chef E) has more than 25 years delivering culinary excellence and expertise to a host of luxury hotels and yachts, as well as leading foodservice and FMCG manufacturers locally and overseas.

An alumnus of both the Singapore Hotel Association Tourism and Educational Centre (SHATEC) and Culinary Institute of America (CIA), he has won Food & Hotel Asia (FHA) Salon Culinaire medals for individual and team activity. A WACS certified culinary judge for international and national level competitions, Low also mentored the Singapore National Culinary Team to their recent world championship win.

Low is Chef-Owner of Lush Epicurean Culinary Consultancy and author of six cook books.

 

 

Nutritionist Fiona Chiu

Recognised under the Health Promotion Board (HPB) as an Accredited Workplace Health Consultant, Fiona is well-known for her innovative and fun approach towards health, and develops nutritional frameworks for companies to design effective health initiatives. Companies she has made an impact on include Shell Chemicals Singapore, Gate Gourmet Singapore, Kimberly Clark, Phillips Electronics Singapore, PPL Shipyard and more.

Fiona’s passion for nutrition plays out in her desire to help people achieve their health goals. She enjoys coaching individuals and advocating better health, and has conducted various talks, workshops and cooking demonstrations. She has worked with NUYOU, MediaCorp Channel 8, MotherCare, HPB, and more.

 

Nutritionist Indra Balaratnam

Indra Balaratnam, founder & owner of Indra Balaratnam Nutrition has 20 years of experience in the field of foods, nutrition and dietetics. She runs her own private practice, where she conducts one-on-one dietary counselling, group nutrition workshops and consultancy for corporations.

Indra is the co-author of the nutrition cookbook “Healthy Eating – Recipes for the Asian Palate” (Times Edition Marshall Cavendish 2004) and “Healthy Family Meals” (Marshall Cavendish Cuisine 2008) in which she collaborated with Chef Nicholas Pillai.  She is a popular columnist in The New Straits Times, plus she produces her own education nutrition videos “Indra’s Healthy Indulgences” on YouTube.

 

Singapore Chef's association

Chef Jasper Jek is a professional Chef with extensive global experiences. He has worked in acclaimed Michelin-starred restaurants around the world such as RENAA in Norway, Jöel Robuchon Restaurant in Singapore and Martin Berasategui in Spain.He is currently Chef-Owner of Super Simple, a healthy eating establishment which focuses on clean eating and a nutrient-rich diet. Every item on its menu is given careful consideration on its nutritional and health aspects before being added.

Jasper has understood the importance of food wastage over his years in the kitchen, and is always finding ways to reduce food wastage. Some of the many practices he adopts in his kitchen include: ordering only the necessary amount of ingredients (so as to give customers the freshest possible, and there won’t be wastage from spoilage), and using ingredients for multiple purposes (eg. Veg peelings, beef trimmings, for various stocks and sauces).

 

Chef Leons Tan is currently the Culinary Instructor Besides his teaching portfolio, Leons Tan is also responsible in leading the F&B Learning Enterprises in the institution where he shares his vast F&B experience and illustrious career with the students.

He is the honorary secretary of Executive Committee for the Singapore Chefs' Association since 2006.

Chef Leons is also the WACS accredited B judge for National Culinary Competitions.

He also is an actively involved in the World Chefs without Borders as the Ambassador for Singapore and also the Emergency Task Force Committee member.