100224 Under the Fashion Design Incubation Programme, designers are provided with a retail platform and the necessary start-up infrastructure to kick-start their businesses in a nurturing environment.
100225 They will undergo an 18-month incubation period which includes operating a retail business for 12 months, mentorship by industry experts, group workshops and seminars that focus on the marketing strategies of operating a retail business, as well as overseas mission trips for greater exposure in the fashion industry.
100226 PARCO next NEXT will showcase 25 new designers and their first collections at the PARCO next NEXT Fashion Show on 17 and 18 April.
100227 Read more about the designers and their labels and make your way to PARCO Marina Bay to check out their novel collections.
100230 Executive Pastry Chef of Canele Patisserie Chocolaterie, Pang Kok Keong, is a self-confessed sweet-toothed gourmand.
100231 His culinary journey began in 1993 when he was a student at SHATEC.
100232 After graduating, Chef Pang started out as a trainee at the Imperial Hotel before becoming a pastry cook at the Michaelangelo’s group of restaurants in 1997.
100233 Ever since then, Chef Pang’s star has been on the rise – going on to work at several well-known restaurants, patisseries and 5-star hotels throughout the city However, it was a training stint under Master Pastry Chef Francisco Torreblanca at Pasteleria in Spain that made him the star he is today – he perfected the art of sugar and chocolate making.
100234 In 2004, Chef Pang joined the Les Amis Group as its Executive Pastry Chef and was responsible for the conceptualisation of Canelé Pâtisserie Chocolaterie.
100235 For his work, Chef Pang had been nominated for the “Pastry Chef of the Year” award at both the 2005 and 2006 World Gourmet Summit Awards of Excellence.
100236 In 2007, he won “Cacao Barry Pastry Chef of the Year” at the World Gourmet Summit.
100237 Catch Chef Pang Kok Keong at the World Gourmet Summit as he hosts a chocolate dinner .