JOURNEYING WITH RMIT UNIVERSITY TO TRANSFORM VIETNAM’S HOSPITALITY INDUSTRY
QNEWS
CULTIVATING THE FUTURE OF VIETNAM’S
HOSPITALITY INDUSTRY WITH RMIT UNIVERSITY
We’re celebrating the recent signing of our MOU with RMIT Vietnam as we provide the future leaders of Vietnam’s hospitality industry with greater learning opportunities.
Under this partnership, RMIT students will be trained in our state-of-the-art culinary centre, Q.uriosity and have an immersive learning experience in our Q.itchen Factory restaurant.
The partnership will also boost cooperation with RMIT Vietnam in Work Integrated Learning (WIL) courses, internships and management training programmes.
We look forward to contributing to the growth and prosperity of Vietnam through education and training in hospitality!
CREATIVE MELAMINE PUSHES THE BOUNDARIES OF DESIGN AND INNOVATION WITH ITS MELAMINE BUFFET AND TABLE WARE.
HERE ARE 3 THINGS YOU NEED TO KNOW ABOUT THEM:
1) BESPOKE CREATIONS
Creative implements the latest global trends in their designs and will closely work with you to create a product that is tailormade to suit your needs.
2) QUALITY ASSURANCE
With a melamine factory in China, this allows Creative to have full control over the product development process, resulting in melamine ware of the highest quality.
3) PRODUCT VARIETY
With 400 products to choose from, you’ll definitely be able to find the perfect piece that will complement your table.
For more information or samples, contact us at +65 6222 2732
QFEATURED F&B SPOTS
WE SPEAK TO CHEF SEBASTIAN WONG FROM THE SINGAPORE NATIONAL CULINARY TEAM, WHO REPRESENTED THE COUNTRY AT THE EXPOGAST CULINARY WORLD CUP.
Your favourite part of the competition was…
The camaraderie I experienced with the chefs I met. Even though we were all there as competitors, there was a strong sense of respect towards our profession and an air of pride that can’t be found elsewhere.
Your favourite dish in the competition was…
Our main course of the hot cooking segment. It was a quail dish and I might be a little biased as I did the cooking of the quail, nonetheless it took the entire effort of the team to refine this dish.
The most challenging part of the competition was…
The sixth hour of the hot cooking segment as we never had the chance to train for such a prolonged duration back in Singapore, and it was an integral moment as it involved transitioning to service.