Jelina Household Station Pte Ltd . Cooking School

At Jelina Household Station & Cooking School, we highlight the importance of learning through our interaction with students. After a class demonstration, the students may have questions regarding the class and are also encouraged to come forward with their queries.

Our chefs have been answering our students' questions for years, sharing with them experiences of their own and making classes a more wholesome learning experience.

Chef Michael Tham 谭文彬师傅

"I have been in this trade for 20 years based in oversea and locally with PRE-OPENING experience in Hotel, Restaurant, Club, Cafe Bistro and Food Court."

Familiar with working in an environment not-constricted to only Singapore, Michael has been with Canadian International School of Singapore, Cafe de Circus Wellington New Zealand, Quality Inn Hotel Wellington New Zealand and Pier Restaurant Wellington New Zealand for more overseas exposure.

Chef Michael Tham is representing our school as EXECUTIVE CHEF. The latest club food & beverage outlet set up by him was at SAF YACHT CLUB Sembawang which consisted of a Chinese kitchen and a Western kitchen to cater for a sitting capacity of 1000pax. He has vast experience in conducting courses for Chinese, Western & Japanese cuisines, which popularity is being known locally and internationally.

Complete listing of employment history:

1. Galley by The Straits Restaurant Singapore (20/7/2002 till 31/3/2004).

2. Canadian International School of Singapore (15/7/2001 till 15/7/2002).

3. Bboss Brasserie Singapore (20/7/1999 till 30/6/2001).

4. South Cove Restaurant Singapore (1/4/1998 till 30/6/1999).

5. Hotel Capitol Kuala Lumpur Malasia (11/4/1997 till 28/2/1998).

6. Holiday Villa Hotel Kuala Lumpur Malaysia (1/2/1995 till 31/3/1997).

7. Solution Fun Pub Cafe Kuala Lumpur Malaysia (5/1/1993 till 3/1/1995).

8. Cafe de Circus Wellington New Zealand (10/1/1990 till 15/12/1992).

9. Quality Inn Hotel Wellington New Zealand (10/4/1985 till 31/12/1989).

10. Pier Restaurant Wellington New Zealand (18/4/1980 till 31/3/1985).

谭文彬师傅是本学院的主厨。他在饮食业拥有廿年的经验，对於如何酬备开创酒店、餐馆、俱乐部、

咖啡座、美食店等有非常深的认识与见解。他最近的作品便是为位于三巴旺的SAF YACHT CLUB开创饮

食俱乐部，其中就包括了中、西式的厨房以及能容纳一千多人的餐厅座位。他也擅长教中餐、西餐和

日本餐，其受欢迎度已被本地及国际认同。

Chef Jimmy Chua 蔡添盛师傅

Jimmy Chua was brought up in Singapore. His father supported his family by working as a street hawker in the early years. Jimmy has followed his father at work since ha was a kid and he fell in love with many different street snacks. After his military service, he joined a company selling cooking utensils. It was part of his job to demonstrate different ways of cooking to clients and it certainly refined his cooking skills. In the 80's, jimmy started teaching cooking classes and thereby building a close network with other chefs, who became his great working partners and mentors. He also modified traditional street stall cooking by using home kitchen utensils, so that all housewives could re-create the taste of all street stall favourites at home and share it with their family.

Jimmy was once a guest presenter on the TV show "Good morning, how are you?" introducing the local delicacy. He was hired by a bank to teach 25 classes of over 1,000 private members on moon cake making. Besides, a major department store invited Jimmy to talk on his favourite Chinese New Year dishes.

Jimmy has tried picking up his career as a chef again in the past. Yet, because of health problem, he has no choice but giving up. Now he sells professional cooking utensils to keep in touch with the food and the chefs. He wrote "Singapore Hawke Food" to bring back the old taste and feeling with innovative cooking concepts; and to share some secret tricks of his with the readers.

蔡添盛生长于新加坡，父亲早年曾当流动小贩，来维持一家的生计。他从小就跟随父亲工作，接触各式各样不同的街边小食。服完兵役后，加入一间直销公司工作。由于工作的需要，必须给予客人烹饪示范，因此增进了家庭式烹饪菜肴的技巧。在八十年代，开办烹饪课程教导各式各样的菜肴。由于开办烹饪课程可与更多厨师一起工作、交流，进而提升了个人的烹饪技巧；同时也将街边熟食的烹调方式，以家庭式的厨房用具来教导家庭主妇，让主妇们能够与家人一同享用各种美味的熟食。

他曾经在<早安你好>的电视节目介绍本地的美食，也为本地一间银行的会员开办了25 班的月饼制作课程，让千多名学员学会了月饼的制作，同时也为本地一间百货公司的会员介绍美味的新春佳肴。过去他也曾经再重拾自己的熟食事业，由于健康关系而再度结朿。现在从事售卖熟食中心所需的烹饪用具，所以有更多的机会接触熟食中心的各种美食，为了以新式的烹调概念保留古老的味道，所以撰写这本<新加坡风味小吃>，与大家分享烹饪的心得。薪火相传悉心授艺是件非常有意义的工作，蔡先生也将本身所知的烹饪知识，协助有意创业的人士开办自己的事业。

Chef John Liew 雷师傅

Chef John Liew has been working in local seafood restaurant for more than 20 years and he is very well-versed in Singapore local food delights. As he has mastered so many seafood cze cha, students are able to learn his culinary skills and cook delicious seafood cze cha.

雷师傅在本地煮炒海鲜馆掌厨20多年，对本地菜肴的掌握易如反掌。由于他拿手的各种海鲜煮炒多不胜数，因此学员们可趁此机会轻轻松松的学习如何烹调美味的海鲜煮炒。

Chef Alex Goh 吴景发师傅

Chef Alex Goh, who has been working in the baking industry for over 20 years, specializes in making Chinese and Western pastries. Alex began as a cake-baking apprentice and became more and more interested in it as time went on. Thanks to his unremitting efforts, he was quickly promoted to pastry chef. In 1983/84, he was as a pastry chef for the Hotel Equatorial KL, Carnation Cake House and Madeleine Bakery Cafe. 1985 was a turning point in his career. He started to teach baking classes which, though unplanned, he kept on running for 15 years. He also went on various tours demonstrating cake making in many states and countries. Over 2000 people attended his classes. In addition to teaching, Alex keeps up to date with all the latest cake-baking skills and the bakery trends in other countries. In 1993, he was the winner of a cake recipe creation competition which was held by the Hero company of Switzerland. At the same time, he was invited by Nestle and some radio stations to do cake-making demonstrations on several cookery programmes. Although he is a freelance baking consultant now, giving professional advice to big companies, he still gives baking classes as he loves to share what he has learned with everyone who is interested in baking pastries and cakes. His famous books on baking are available in Popular book stores.

吴景发师傅在制作糕点行业已有二十多年的经验，专长于蛋糕西点，面包和中式糕点制作。最初入行为制饼学徒，但越做越有兴趣，加上他做事的那份执着与坚持，屡败屡试的精神，使他很快晋升为正式的蛋糕师傅了。1983/84年，他曾受聘于吉隆坡贵都酒店、康乃馨西饼屋和 Madeleine 西饼屋，担任蛋糕师傅一职。1985年，亦是他事业上的转捩点。在一个偶然的机会下，他正式开班授徒，专门教授別人焗制糕点技术，一直达十五年之久，而且常巡回各州各国举行示范，门生多达二千多人。除教授学生，他仍好学不倦常到外国取经，钻研最新的制饼技术，观摩世界各地的糕点潮流动态。1993年，更荣获瑞士 Hero 食品厂颁发的世界蛋糕食谱比赛的创作奖。同时，他也曾受 Nestle公司之邀请，提供其所设计的蛋糕食谱，以供电视烹饪节目中作出介绍；他亦常为电台提供蛋糕食谱等等。虽然他现任多间公司的食品顾问，提供不同的专业意见，但仍开办糕点制作课程，盼有机会接触到对制作糕点有兴趣的人士，藉北能教学相长，愿共勉之。吴景发师傅所烘焙的面包/蛋糕/饼干食谱，可在大众书局购买。

Chef Louie Moong Seck Chin 毛轼政师傅

Chef Louie Moong is a very qualified and experienced chef who has various relevant qualifications such as certifications in Hotel & Catering Management, Food & Beverage Control, etc. He is skilled in different types of gourmet, traditional bread and rolls, desserts, cakes, pastries, savories, pizzas, pasta dough, ice-cream, sorbet, etc. earning him the privilege in working as top chef in various well-known restaurants and hotels in Singapore, Malaysia, China and Vietnam and taking part in respectable functions which one of it was graced by former Prime Minister Goh Chok Tong.

毛轼政厨师是位相当资深的厨师，拥有许多有关的文凭，例如酒店管理和餐饮管制等等。他擅长于各式糕点，例如传统面包和卷、甜品、蛋糕、陂萨，冰淇淋等等。由于经验丰富和懂得多样化的甜点令他能在许多著名餐厅或高级酒店以大厨任职而且还遍布新加坡、马来西亚、中国、越南等国家。他甚至参与多项盛宴包括前总理吴作栋所主持的盛宴。

Chef Lai Sik Yang 赖曦阳师傅

Chef Lai Sik Yang, certified in Food & Beverage Management Specialization, Planning and Control of Food & Beverage Operation, Hospitalization Purchasing Management with Honors, Food & Beverage Service, Food & Beverage Management, Supervision in the Hospitality Industry, Diploma in Professional Chef, Award in Professional Basic Cooking Skills, etc. Therefore, with such qualifications, he managed to gain enormous experience when working as top chef in well-known restaurants and hotels in Singapore, Malaysia, Penang, etc.

赖曦阳厨师拥有许多国际文凭比如餐饮管理专科、餐饮策划与管制、酒店采购管理硕士、餐饮服务。餐饮管理、洒店高层管理、专业厨师文凭、专业烹饪基础奖状、SRM、SRP 等等。拥有如此雄厚的学历加上在多个著名的餐馆或高级酒店以大厨任职的资深经验令他在新加坡、马来西亚、槟城等国际领域获得认同。

龙晓强老师

高级技师，曾荣获“首届宾馆烹饪大奖”第一名，历任南昌宾馆厨师长，餐

饮部副经理江铃宾馆厨师奖，南昌华宇大酒店中餐部经理，檀长川，湘，泸

等菜肴，从事烹饪教学多年，有较强的实践经验和理论知识，在烹饪方面有很深的造诣。

龙师傅在2004年受聘于EXPO的澳门“顺记”茶餐厅为主厨，曾代表此餐馆参

加2005年的烹饪比赛，以独特的烤鸡酱得到冠军，为了学习更多烹饪手艺，

也转去大鸿运砂鉢小厨和三盅两件为厨师。拥有12年教课的经验，喜爱教学的他，还是想和学生交流烹饪心得。

本学院特别邀请他开班授课，把他多年的烹饪技术和创新的菜肴，教导学员

们，让学员能够学习到不同的烹饪技术。