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The 30-hour course, held over 10 days, will cover operations and management classes, street food and cooking demonstrations. Seetoh admits that it is not an extensive course, but provides a “first-layer look” at the street food industry.
Young hawker Douglas Ng, 23, is among those looking forward to the course. He recently struck out on his own, setting up his Fishball Story stall at Golden Mile Hawker Centre.
Ng added that older hawkers have questioned his decision to work in the industry, “They are all asking me, ‘Why are you doing this business? It’s very tough, every day must work long hours’.“ He confesses that the work is tough, and “there is no work-life balance at all”.
Calling himself a “passionate cook” who does not have any formal training, Ng — who regularly clocks in 16-hour days — hopes to learn how to work effectively, and pick up methods that will help him maintain and improve the quality of his food.
The programme fees are $3,000 but e2i will be providing a 90% subsidy for Singaporeans and Permanent Residents. The course will be conducted in the last quarter of the year. Applications are open from now to the end of September. Prior experience in the food industry is not necessary. Interested applicants can send their queries to firstname.lastname@example.org.
2013 World Street Congress at F1 Pit
To attract the world’s attention to the World Street Food Congress, Seetoh hosted The World Street Food Congress 2013.
From Street Market to World Market. From 31 May to 9 June in Singapore’s F1 Pit Building & Paddock. The event consisted of a 2-day Dialog conference alongside a 10-day street food jamboree featuring some of the world’s best street food masters serving up their cultural specialties. This isn’t just about local food of Singapore, or even Asia; chefs from the US and Europe were here to cook up a storm. The event was the first World Street Food Awards to acknowledge and recognized the best street food cooks and their food.