All you want to know…. About Asia's largest Food & Hospitality
FHA (Food & Hotel Asia) was launched in 1978 with 213 participants.
Over the years the show has developed into a world class experience
and has proved itself worthy to be known as The Event by Asia's
food and hospitality industries.
To cater for the growth of the distinct sectors within these
industries, FHA now encompasses seven distinct shows- Food
Asia, Wine & Spirits Asia, Bakery Asia, Hotel Asia, Hospitality
Style Asia, Service Tech Asia, and FHA Culinary Challenge
(previously known as Salon Culinaire). Each of these specialized
events has become a dedicated focal point for experts in its
respective field, combining to present a comprehensive showcase
for all food and hospitality professionals.
This year it took place from April 9-12, 2002 at The Singapore
Expo with 2560 Product exhibitors from 95 countries and more
than 500 Chef's participants partly also from all over the
world exhibiting and competing in 17 different categories.
Two new classes were added this year for the first time which
was respectively Gourmet Team Buffet Challenge and Dream
Team Challenge .The response from both categories was
The idea for the new categories was to present real food
freshly prepared and cooked either on an a la carte base or
buffet style. This live competition took place in the public
arena with quite a crowd of on-lookers. The standard of the
food was outstanding. The international WACS (World Association
of Chefs) judges were delighted with the idea and will most
probably introduce these categories in the not to distant
future on other mayor Food Competitions in Berlin , Basel,
Luxembourg and South Africa.
The winning national teams this year were; Switzerland, Norway
and Singapore. Norway won on the last day beating down their
fellow competitors in the mystery basket competition.
I must say it was once again an eye opener and motivational
booster for me and every other passionate chef. Additionally
it is always great to see some new creative dishes, mingle
with overseas colleagues and make some
new friends. That's the beauty of being a chef it's a never
ending learning process. Once you stop learning it's about
time to retire.
If this competition is of interest to you, it takes place
every two years. The next one will be in 2004, so you will
have plenty of time to get ready!. For more information visit
their web site www.fhaculinarychallenge.com.
The Mandarin Hotel Singapore
Joachim's food and travel photographs are now available on
CD! To find out more e-mail Joa at [email protected]