Friday, October 18, 2002
i love this article. note how the writer, jenny tan from asiacuisine magazine likened singapore to that of a parent and singaporeans as the children. i said that once to my sista but i can't remember wat issue it was. pls read this article. even my mum loved it!
take a break from ur studies or watever u're doing to read this. i love the conclusion.
here it goes....
It was a sight to see national bowling team captain Remy Ong lead his mates to glory and shed tears as he hugged his coach and sang the National anthem as the Singapore flag was hoisted up during the Asian Games. Remy was featured in the Personal Taste section of the March/April 2002 issue of the New Asia Cuisine and Wine Scene magazine. During interviews, he had shared his passion while explaining his rigorous training schedule. His team won S$500,000 as part of the Singapore Pools Multi Million Dollar Award Programme and bodybuilders Abdul Halim Haron and Simon Chua each pocketed S$250,000. Fans welcomed them with banners at the airport.
Don't they deserve it? The unanimous answer should be, yes. Passion and hard work should be rewarded, especially when nobler intentions of winning it for the country comes into play.
I also know a few other chaps who are equally passionate about their work, made sacrifices, trained hard to participate in international competitions to win gold medals for Singapore. This time though, there was minimal media coverage, little of Singapore knew of this achievement and of course, it doesn't take a genius to figure that no fans flocked the airport in anticipation of their arrival. Why the difference? These are not sportsmen, but chefs.
Isn't it time that as a nation, we measured whether we are rewarding those who have contributed in a fair manner. Just like how a parent should never show favouritism for one child over another, Singapore should not neglect the contributions of the chefs. After all, haven't we always claimed to be a food hub?
beautiful right? powerful conclusion. a plea to everyone here to respect chefs and honour their works, their masterpieces. after readin this article, i am more determined to do the ultimate - to educate the public on food and the works of chefs. how i'm gonna do it? dun tell u.
:)
take a break from ur studies or watever u're doing to read this. i love the conclusion.
here it goes....
It was a sight to see national bowling team captain Remy Ong lead his mates to glory and shed tears as he hugged his coach and sang the National anthem as the Singapore flag was hoisted up during the Asian Games. Remy was featured in the Personal Taste section of the March/April 2002 issue of the New Asia Cuisine and Wine Scene magazine. During interviews, he had shared his passion while explaining his rigorous training schedule. His team won S$500,000 as part of the Singapore Pools Multi Million Dollar Award Programme and bodybuilders Abdul Halim Haron and Simon Chua each pocketed S$250,000. Fans welcomed them with banners at the airport.
Don't they deserve it? The unanimous answer should be, yes. Passion and hard work should be rewarded, especially when nobler intentions of winning it for the country comes into play.
I also know a few other chaps who are equally passionate about their work, made sacrifices, trained hard to participate in international competitions to win gold medals for Singapore. This time though, there was minimal media coverage, little of Singapore knew of this achievement and of course, it doesn't take a genius to figure that no fans flocked the airport in anticipation of their arrival. Why the difference? These are not sportsmen, but chefs.
Isn't it time that as a nation, we measured whether we are rewarding those who have contributed in a fair manner. Just like how a parent should never show favouritism for one child over another, Singapore should not neglect the contributions of the chefs. After all, haven't we always claimed to be a food hub?
beautiful right? powerful conclusion. a plea to everyone here to respect chefs and honour their works, their masterpieces. after readin this article, i am more determined to do the ultimate - to educate the public on food and the works of chefs. how i'm gonna do it? dun tell u.
:)
