What comes to mind when you are thinking of school cafeterias?
Certainly, such reflections would be far removed from the reality of the student café at Stamford’s American International School in Singapore. And one of our most trusted brand, Blue Seal Evolution, certainly have something to do with this.
At this Stamford, the focus is far wider than just educational success. Above all, the school’s vision emphasizes a ‘total growth’ approach, addressing the social, physical, emotional and cultural needs of the students. Fundamental to this approach is ensuring that the children develop healthy eating habits.
A great deal of commitment and energy has gone into the development of a catering operation that best serves the students. Hence, the school partnered with Chef Emmanuel Stroobant, a well-known culinary dynamo in Singapore, to develop a daily lunch meal that is delicious and healthy.
Delicious meals make eating healthy became a habit
The café kitchen is spacious and open, with room for eighteen chefs and food stores to make meals from scratch. Above all, Chef Stroobant stocks the kitchen with organic ingredients and high-quality meats. As a result, planning a daily menu of three choices – Western, Asian and vegetarian, comes easily. It is an exciting workspace with a challenging concept, and Stroobant delivers each menu with a lot of love and passion. Plus the ingenuity needed to address picky eaters.
Durable Blue Seal Evolution is revolutionary
Moffat’s local distributor in Singapore, Royal Equipment’s Willy Ong has enjoyed a long working relationship with Chef Stroobant at the school. “He needed three sets of equipment, one set for each of the cuisines that are prepared at the café,” says Willy.
Recognising the open design of the kitchen provided the perfect opportunity to showcase equipment from the Blue Seal Evolution Series, Willy got to work.
Stamford has an extraordinary kitchen
“I’ve used Blue Seal setups in many projects, the equipment is durable and popular with my clients,” he says. The island cooking counters were each designed with similar pieces of equipment.
With a lot of food preparation required as chefs prepare stocks, soups and sauces, Blue Seal’s open top burners, coupled with oven ranges, ensured there was always plenty of heat to do the job in time. Heavy-duty griddles, deep fryers and chargrills also equip each station. Adding to this is the versatility of the Convotherm combi-steamer. Both the Asian and vegetarian counters include a custom Kwali as well. The result is something pretty revolutionary for a school cafeteria,” says Willy. “This student café showcases an extraordinary kitchen.”
