To the hoi polloi, Tang Siew Chuan, Eric Ng, Lee Chit Shung and Richard Khaw are just mere names. But to the initiated, these four men are vital pillars of the local baking industry, and part of an initiative that upholds the traditional art of baking in Singapore.
Launched in 2019 by the National Trades Union Congress (NTUC)’s Employment and Employability Institute (e2i) and the Singapore Bakery and Trade Association (SBCTA), the Baker 4.0 initiative trains and provides bakers with the necessary skills, in Adaptive, Technical and Technological needs to fully integrate their craft and businesses into the modern F&B landscape in Singapore.
From directors to educators, these four men do not only belong to Baker 4.0’s noble enterprise to nurture future culinary talent, they are also the people behind the incredibly familiar baked goods that are easily found in our household and around the neighbourhoods we grew up in.
In this feature, we find out how these four men have benefitted from being associated with Baker 4.0, and discover how this commendable venture has helped to fill the technical gaps and other solutions to their industry.
TANG SIEW CHUAN, PRESIDENT OF SINGAPORE BAKERY AND CONFECTIONARY ASSOCIATION (SBCTA) & OWNER, JACKSON BAKERY What is your role now?
Well, I make traditional bread. You won’t believe this, but I only got into this trade in my 40s—it was a huge career change for me. And I believe I’m at the forefront of this aspect of the industry because I incorporate science into my manufacturing as well.
What skills do think is important in your line of work?
Diese Geschichte stammt aus der March/April 2020-Ausgabe von WINE&DINE.
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Diese Geschichte stammt aus der March/April 2020-Ausgabe von WINE&DINE.
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