World Gourmet Summit Prepares 1,100 Gourmet Meals for Healthcare Professionals
From Left: Ricky Ng, Managing Director, Blue Lotus Group; Zacchary Ng, Senior Events & Communications Manager, Peter Knipp Holdings; Ricky Parikh, Sales and Marketing Manager, Peter Knipp Holdings; Peter Knipp, CEO, Peter Knipp Holdings Pte Ltd
(March 31, 2020, Singapore) The World Gourmet Summit (WGS) team has rallied 21 F&B establishments to prepare a lunch treat for 1,100 healthcare staff at Sengkang General Hospital. The participating restaurants are preparing meals and making lunch deliveries to the hospital over the next five days.
“We are doing this,” said Mr Peter Knipp, CEO, Peter Knipp Holdings Pte Ltd and at a press conference at the Opio Kitchen & Bar, “to celebrate the work and dedication of the health care workers who are giving so much at this very challenging time.”
The meals will be delivered to the Sengkang General Hospital during lunchtime. Two hundred meals will be delivered each day from 30 March to 4 April 2020. Healthcare professionals such as doctors and nurses will be able to enjoy these delectable meals. “While hospital food can be just fine, we wanted to bring something different for these hard-working people,” said Mr Knipp, who manages and curates the annual WGS and World Gourmet Awards.
Today, March 31, restaurants such as OPIO Kitchen & Bar, Gattopardo, Ginett Restaurant and Shabestan prepared dishes such as assorted wild mushrooms with barley risotto, Branzino alla Siciliana, Ginett’s signature rotisserie chicken served and rice and chicken kubideh set with rice for these healthcare staff.
“Our healthcare professionals have been working extremely hard to save the lives of those battling the virus. We hope to be able to be able to do our part and show our appreciation to them for keeping us safe,” said Mr Ricky Ng, Managing Director, Blue Lotus Group. His restaurant is one of the F&B establishments preparing meals as part of this charity drive.
“We are very lucky to be living in Singapore,” Mr Knipp added. “This government must be complimented for their quick reaction to the situation and preventing the spread of the virus much wider than what has occurred. We must do our part, as the first line of defence. As was pointed out to me, the health care workers are the last line of defence. We all have to do whatever is required to defeat this virus.”
The menu for the meals was decided in co-operation with everyone involved. “US Rice donated 60 kilos of rice,” noted Zacchary Ng, Senior Events & Communications Manager, Peter Knipp Holdings. “The hospital advised that rice would be the easiest thing for the doctors and nurses to eat, so we based the meals around that.”
“What impressed me,” Zacchary Ng continued, “was the immediate positive response we got from all the restaurants we approached. Everyone said yes. Nobody said no.” As there was so much support will this be continued? “This goes until April 4th and then at that time we will evaluate it and make a decision then.”
Postponement of WGS
At the event, the WGS team announced the postponement of dates for the annual World Gourmet Summit that usually takes place in April. WGS has been rescheduled to take place in August or September this year. “In 24 years,” Mr Knipp pointed out, “we have never cancelled or postponed the festival. Not even during SARS. This has been the first time we’ve had to postpone it.
“During the SARS outbreak, we were one of the few companies to continue with WGS. We will strive to do the same this year. We have postponed the festival and will follow government recommendations and implement the necessary measures to ensure that everyone is safe while having a good time,” said Mr Knipp.
Will there be changes to the programme, Mr Knipp was asked. “There will be changes, but basically it will be the same. All our Chefs are committed to coming once it is confirmed that we can go ahead. We will decide when to hold it when the authorities say that we can go ahead. If the entire world isn’t at the recovery level of Singapore, we will do our best to ensure that all our partners, our guest chefs and visitors have a clean bill of health. We will not do anything that would endanger Singapore.”
As Mr Knipp works closely with local restauranteurs, he was asked what affects the restrictions would have on the F&B industry. “Some restaurants have already gone out of business,” he responded, “and there are more that will not be able to survive. How many? I don’t know that, but there will be more.”
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