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FOODSERVICE CONSULTANT ASIA PACIFIC EDITION


FOODSERVICE CONSULTANT


THE BRIEFING


68 SERVING UP CELEBRITY How Singapore’s Marina Bay Sands restaurant is using big-name chefs to raise its profi le


72 MASTER AT WORK


Meet Mak Kwai Pui, the Dim Sum genius behind the world’s least expensive Michelin- starred food


77 MOVING TARGETS Straight-talking Scot Raymond Capaldi’s culinary adventures span the globe


80 PASTRY PLACED Will Goldfarb swapped fast-paced New York for laid-back Bali to embrace success on his own terms


82 LAST BITE Sean Brock is Elite Traveler’s Top 100 young chef of the year and the man treating the public to a modern interpretation of southern food through his Nashville restaurant Husk


134 72


Editor Michael Jones Deputy editor Tina Nielsen Contributing editor Amelia Levin Group chief sub Martin Cloake Chief sub-editor Jacquetta Picton Senior sub-editor Francesca Cotton Online writer Ellie Clayton editorial@foodserviceconsultant.org


Design director Ewan Buck Group art editor Ian Hart Designer Emily Black Junior designer Danilo Fieschi Picture editor John Kilpatrick Senior account manager Tina Paw Production manager Rob Manning


Publisher Stuart Charlton Group advertising director Alex Segger Senior sales executive Naomi Jones sales@foodserviceconsultant.org


PCP


Managing director Dan Davey Production director Angela Derbyshire


FCSI


Executive administrator Nick Vaccaro, nick@fcsi.org


Raymond Capaldi: “I learned to be streetwise and this prepared me for the hospitality world”


77 DIGITAL UPDATES


There is a veritable feast of additional stories available on the foodserviceconsultant. org website, which hosts extra news, interviews and blogs from industry experts. You can also sign up to the Foodservice


Consultant monthly newsletter, featuring a round up of the hottest issues aff ecting the sector. The Foodservice Consultant app is on Apple and Android devices, while FCSI’s ‘Find a Member’ weblink app is also available to download at foodserviceconsultant. org/fi nd-a-member-app Top online stories include…


BILL MAIN FCSI on why entering into a


prime vendor relationship with a broadliner should be best practice. Tom Lawrence on the impact of the CHINA- AUSTRALIA FREE TRADE AGREEMENT (CHAFTA). Joan Roca, Albert Adriá,


Brett Graham and James Knappett talk to Tina Nielsen about the future of dining at the second ESTRELLA DAMM GASTRONOMY CONGRESS.


AWARDS: Eddie and Ozzie Awards 2014 winner: Association/Non-Profi t (B-to-B), full issue


The Content Council Pearl Awards 2014: silver awards for Best New Launch or Re-Launch and Best Overall Editorial (B2B)


6


FCSI board of directors: The members listed below are the board for 2014/15 Offi cers: President Jonathan Doughty FCSI, Secretary/treasurer James H Petersen Jr FCSI, Special projects Clara Pi FCSI Directors: Toni Clarke FCSI, Martin Rahmann FCSI, William P Taunton FCSI


Immediate past president Edwin Norman FCSI


Allied representatives: Greg O’Connell, Eric Von Kaenel, Martin Ubl


Foodservice Consultant is published by Progressive Customer Publishing progressivecp.com Printed in the UK by Stephens & George Subscriptions: foodserviceconsultant.org/editions ISSN 2052-0220


© Progressive Customer Publishing 2015. All rights reserved. The views expressed herein are not necessarily shared by FCSI. If you want to reproduce or redistribute any of the material in this publication, you should fi rst get PCP’s permission in writing. No responsibility for loss occasioned to any person acting or refraining from action as a result of any material in this publication can be accepted by FCSI, the publishers or the author(s). While every care is taken to ensure accuracy, FCSI, the publishers and author(s) cannot accept liability for errors or omissions. Details correct at time of going to press.


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