A good way forward is to have a diversity of perspectives in the F&B awards scene, muses Konstantino Blokbergen, industry veteran and chef-owner of Firebake - Woodfired Bakehouse & Restaurant.
We chefs can be a cynical lot. We complain about the stalemate of lists featuring the same handful of restaurants year after year. We gossip about the financial backing behind certain awards and question their credibility. For all our disdain and grumbling, whenever a new edition is set to launch, everyone is excited. The reality is that these lists, despite their imperfections, are generally beneficial from a business point of view. They create awareness. They remind diners that our restaurants exist.
International organisations such as the Michelin Guide and World’s 50 Best Restaurants may get flak for not being savvy enough with the local scene, but they have certainly raised the bar in the industry. They are also instrumental in elevating Singapore’s profile to the global audience since these are the main resources that many travellers rely upon—we cannot survive on the Singapore audience alone.
この記事は WINE&DINE の September/October 2018 版に掲載されています。
7 日間の Magzter GOLD 無料トライアルを開始して、何千もの厳選されたプレミアム ストーリー、9,000 以上の雑誌や新聞にアクセスしてください。
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この記事は WINE&DINE の September/October 2018 版に掲載されています。
7 日間の Magzter GOLD 無料トライアルを開始して、何千もの厳選されたプレミアム ストーリー、9,000 以上の雑誌や新聞にアクセスしてください。
すでに購読者です? サインイン
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