L – R: Hans Bueschkens; Auguste Guyet; Joseph Koenig performing the Baptismal Ceremony in Singapore 1990.

The Three Musketeers take a time out.

Rarely a dull moment with the Three Musketeers!
L-R Stephen Tan, Chief Executive, Singapore Exhibition Services; Auguste Guyet; Joseph Koenig.

The Lion and Three Musketeers

This magnificent Lion is the sought-after trophy of the S.E.Asian biennial Culinary Challenge held in conjunction with The Food & Hotel Asia Trade Show (FHA) which is organized by  Singapore Exhibition Services.

This dominant Lion was designed by a Parisian Artist and created by sculptor Norbert Ibora. It was cast at the Landowski Foundry in Bagnolet, France. Weighing 600kg it has impressive dimensions: 2.6 m Long; 1.8 m high; and 0.9 m wide.  It was shipped to Singapore from leHavre. The victorious National Team is presented with a replica which itself weighs 12kg.

'Papa Lion" was commissioned by The Three Presidents or by The Three Musketeers as they chose to be known. Each had been President of his National Association and this information is inscribed on a brass plaque attached to the base of the statue:

Joseph Koenig(RIP), President 1972 - 1976 Verband der Koche Deutschlands.
Auguste Guyet,President 1976 - 1980 Maitres-Cuisiners de France.
Hans Bueschkens(RIP), President 1980- 1988 Canadian Federation Chefs de Cuisine.

The Musketeers were firm old friends. They joined forces in 1986 and became the Judges on each occasion that National Teams met in Singapore to do battle for the Lion.  In the early years their very presence enhanced the stature of this fledgling Salon Culinaire and helped to elevate it to the International  prominence that it now enjoys.  These proud Knights held Court for the last time in Singapore in 1996.

Our intrepid team of researchers(Adrienne Pereira; Alan Palmer; Otto Weibel ) delved further into the archives and told us this story: The 1st FHA Trade Show was took place in 1987 and was staged in the parking lot of the Hyatt Hotel. There was no Salon this year. However in 1988 over 150 chefs from hotels and restaurants throughout South East Asia came to FoodAsia to compete in the Regions first ever cooking competition. They represented leading hotel chains, international airlines and restaurants from Indonesia, Thailand, Malaysia, Hong Kong, Singapore and India.

Paul Bocuse acknowledged by many as the maitre des maitres, led the international panel of Judges.  When reviewing the programme for the salon we came across a most interesting category:  Class #46 Airline Catering. How practical!