Chef George Fum
Chef George Fum obtained his baking and pastry training at SHATEC (Singapore Hotel Association & Training Education Centre) and BITC (Baking Institution & Training Centre). In addition, he has attended several other courses, for example, the Baking Science & Technology Course in Bangkok, Thailand.
Prior to joining the education sector, Pastry Instructor, George accumulated a wealth of experience at Marco Polo Hotel, Raffles Hotel, Marriott Hotel as well as Grand Copthorne Waterfront Hotel. In his early years as a trainee chef, George was working with Chef Manfred Oehler. George also represented Marco Polo Hotel in the Food & Hotel Asia International Salon Culinaire competition and secured a Bronze medal in the “Petit Fours” category.
Subsequently in his career, he worked with Chef Irene Soh at the Marriott Hotel and challenged himself competing in the 1996 Salon Culinary, “Wedding Cake” category. With a creative flair for pastry and an eye for detail, George developed his skills further by specialising in chocolate when he worked with well-established chocolate manufacturer, Cocoa Plant. He was instrumental in creating new combinations and flavours for the Cocoa Plant.
During his stint at the Grand Copthorne Waterfront Hotel, George had the opportunity to work alongside celebrities such as Chef Eric Teo and clinched a Silver medal in the Food Hotel Asia Culinary Challenge.
In 2015, George was also involved in the World Gourmet Summit Gala Dinner where he assisted Chef Cherish Finden, Executive Chef of the legendary Langham Hotel as part of the SG50 celebration.
Since 2008 Chef Fum has been a Baking and Pastry Instructor in Temasek Polytechnic’s Diploma in Culinary & Catering Management programme. He also mentors students to participate in local and international competitions like Food & Hotel Asia’s Dream Team Challenge etc.
