Nº1. ABOUT POTS & PANS CULINARY STUDIO

Where Culinary Skills Take Shape

At Pots & Pans, we offer a thoughtfully designed learning environment focused on quality, structure, and guidance—supporting individuals in building confidence and refining their culinary techniques.

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Nº2. PASSION

At Pots & Pans, we provide a structured, hands-on approach to culinary training, designed to help individuals develop real skills with clarity and confidence. Each session is guided by experienced trainers in a well-equipped and supportive environment.
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Located in the heart of Singapore at The Centrepoint, our studio offers a focused setting where learners can refine their techniques across a range of cuisines, from traditional to contemporary.

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Nº3. DISCOVER

Unleash Your Culinary Creativity at Pots & Pans

At Pots & Pans, we deliver a structured, hands-on approach to culinary training, focused on quality, consistency, and real skill development. Guided by experienced trainers in a well-equipped environment, each session is designed to provide clear instruction and a more refined learning experience.

Develop Culinary Skills

Learn Through Hands-On Training

Build Confidence and Consistency

Nº3. PEOPLE BEHIND POTS AND PANS

Meet Our Team

Get to know the expert chefs and instructors behind our workshops

Alicia Goh

From Genting Highlands’ kitchens to ABC Cooking Studio, Chef Alicia brings diverse culinary experience across Malaysian, Vietnamese, and Arabic cuisines, supported by formal training to deliver structured, well-guided, and engaging lessons.

Shawn Ow

ACLP-certified culinary trainer with over 10 years’ experience in hotel kitchens (Mandarin Oriental) and curriculum development, specialising in Western and Japanese techniques, team coaching, and structured, industry-relevant training delivery.

Wai Seng

Chef Wai Seng brings decades of experience across kitchens and classrooms, delivering structured training rooted in Asian culinary traditions, guided by precision, patrience, and global teaching exposure across diverse cuisines.

Ken Yeap

From Michelin-starred kitchens at Waku Ghin to culinary instruction, Chef Ken brings Le Cordon Bleu expertise and precision, combining production experience and recipe development to deliver structured, practical, and well-guided training.

Mimi Wahadi

Chef Mimi brings over 20 years of experience from Michelin-starred and award-winning kitchens, specialising in plating, menu development, and global techniques, delivering refined, structured lessons with clarity, precision, and guidance.

Terence Lee

Terence’s culinary journey began in Australia, where he developed diverse techniques, later earning recognition at Outward Bound Singapore, and now delivers structured, hands-on sessions guiding adult learners with clarity and confidence.

Sharlene Tan

Sharlene is a Nutrition and Food Science educator with over 20 years’ experience, combining culinary expertise, hygiene auditing, and menu planning to deliver structured, practical training across diverse cuisines.

Linda Tan

Since 2019, Linda, an ACTA-certified culinary trainer, delivers structured, hands-on instruction with a meticulous approach to technique, guiding learners to develop confidence and consistency in crafting well-executed savoury dishes.

Joan Yeo

Chef Joan brings a strong foundation in essential cooking techniques, specialising in stocks, sauces, and protein preparation. With formal training and a precise, methodical approach, she delivers clear, structured instruction for developing core culinary skills.

Alicia Chan

From kitchen assistant to culinary trainer, Alicia specialises in foundational techniques, including stocks, sauces, and protein preparation, delivering structured, methodical instruction supported by IAL certification and refined bakery precision.

Kerry Ho

Trainer Kerry brings extensive F&B operations experience, translating real-world standards into structured, practical culinary training, delivering clear, accessible lessons focused on technique, efficiency, and service excellence for learners.

Jennifer Ho

Jennifer brings accounting-honed precision to culinary instruction, specialising in methodical teaching as a Thermomix advisor, simplifying techniques and recipes into clear, practical steps for creating nourishing everyday meals.

Janet Lee

With decades in wine and hospitality leadership, Trainer Janet brings a structured approach to culinary education, translating techniques into clear, practical steps with precision for aspiring cooks and chefs.

Faridah Mama

Trainer Farida brings over 40 years of South Asian culinary heritage, delivering structured, hands-on lessons that combine cultural depth with practical techniques, offering authentic flavours through clear, well-guided instruction.

Ed Choo

Chef Ed brings over a decade of fine dining leadership and WSQ instruction, translating menu development and catering experience into structured, practical lessons grounded in industry-relevant techniques for aspiring chefs.

Bee Leng

With Shatec certifications in Western/Chinese culinary arts and ACLP training credentials, Chef Bee Leng bridges professional kitchen skills with adult education. Her confinement cuisine specialty adds unique nutritional wisdom to cooking classes.

Daniel Liu

Chef Daniel blends Michelin-starred experience with hawker expertise, delivering structured training across Spanish, European, and Chinese cuisines, offering learners practical, cross-cultural insights grounded in both technique and tradition.

Jenny Chan

Chef Jenny brings award-winning expertise in Peranakan and Malay cuisine, delivering structured, hands-on training that combines creativity, strong hygiene standards, and practical techniques for learners seeking culturally rich culinary experiences.

Vivien Tan

With a keen eye for quality ingredients and 18 years in hotel procurement, Chef Vivien transforms practical industry knowledge into accessible culinary classes. Her lessons blend precision with creativity—perfect for aspiring culinary enthusiasts.

Kerin Yap

Kerin is a seasoned graphic designer and private chef, bringing creativity, organisation, and attention to detail into structured, engaging culinary sessions, delivering personalised, well-guided experiences for learners with a warm, professional approach.

Nº4. JOIN THE TEAM

Join Us

Explore exciting career opportunities at Pots & Pans and be part of our culinary journey.

Resource Assistant

As a resource assistant, you will play a vital role in ensuring the seamless preparation of our workshops. Ideal candidates should possess meticulous attention to detail and effecient work process.

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Instructor

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Not Seeing the Roles That you want ?

We're always on the lookout for talented individuals to join our team. Feel free to reach out and let us know how you can make an impact—we'd love to hear from you!

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Nº5. Start your journey

Join our culinary community and explore diverse cuisines.

Hear from our learners and partners, and discover why many continue to choose Pots & Pans for quality, hands-on culinary training.

20000

Students

Corporate Partners

SKILLSFUTURE COURSES

SPEAK WITH SALES CONSULTANT

Join our culinary community today!

Embark on a culinary journey with Pots and Pans and discover the joy of cooking.

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