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Where did 2016 go?  When I look back on 2016, I am excited to say that 2016 was a superb year for us.  Even with the tough economic conditions and some of our corporate clients having to tighten their budgets, 2016 was a busier year for us compared to 2015. Our studio was almost at full capacity for the entire year.

Some of our 2016 highlights included:
We closed for one month in January to renovate and expand our studio capacity to offer up to 10 work stations and the ability to house up to 60 participants in one sitting.

In January, we launched our SkillsFuture classes to great success and demand.  By December, we have 27 classes approved for SkillsFuture credits.  We hope to make all our public classes SkillsFuture credit claimable in the coming future.

Our signature class for the year has remained Chef in Training with Chef Francois Mermilliod.  In addition to the SkillsFuture classes, two notable types of classes in 2016 have included tourist and domestic helper classes.  These have been extremely popular.

Due to our mix of commercial and domestic kitchen facilities, we have welcomed and hosted many restaurants throughout the year as they used our kitchen to prepare for their events such as Food Hotel Asia, to launch a new concept, a new menu and to test chefs they are hiring.  The kitchen has also been used extensively for filming during the year.

In May, we said good bye to our outgoing Executive Chef Ruth Mesonero and welcomed our new Executive Chef Brenda Chew.

We launched a new website in August which made it so much easier to navigate and allowed you to chat with us 24 hours a day!  We are currently working on replacing our Book Classes function on our website with something that is more user friendly.  It will be launched in April 2017 so stay tuned.
Now in our 10th year of operations, I would like to take this opportunity to thank all our chefs, guest chefs, staff and all our clients and participants who have come for classes, continued to support us and believe in us.  We are committed to bringing you more exciting classes, new guest chefs, new cuisines and unique experiences in 2017.  Take care and we look forward to welcoming you back to an exciting 2017.

Wishing you and your family a very Merry Christmas and a Happy New Year! Happy cooking and baking!

Lynette

PS: The studio will remain open during the Christmas period for private events and selected classes.  We will continue to answer the phones and emails during this period although we may be abit slower so do bear with us!

Looking back at 2016.. The year in review