Stefan Klade has turned his passion for all things edible into a career several times - first as a chef, then as a scientist in the field of food chemistry and, most recently, as coordinator with the Proteins4Singapore project. Stefan Klade loves food. At the age of eight he learned his first recipes at a local community college. After training as a chef he worked at a Michelin star restaurant in Munich. Then he decided to go to university and study - of course - food chemistry. Today, he works at TUMCREATE in Singapore, coordinating the search for new kinds of protein foods.
Stefan Klade is hardly alone with his passion for the culinary arts in his chosen home of Singapore: "Eating out is so easy here," he says. "There is so much diversity in Singapore - from small food stalls in the hawker centers all the way to top-class restaurants. ...
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