Monday, April 22, 2013

World Summit Gourmet Launches Inaugural Youth Chefs' Day - RT

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Peter A Knipp, CEO of Peter Knipp Holdings Pte Ltd, the organiser of the award-winning World Gourmet Summit

Our World Tuesday

Today the World Summit Gourmet launches the inaugural Youth Chefs' Day, presented by Meat & Livestock Australia. Together with close to 300 F&B students (aged 15 to 25 years) from 5 leading Singapore culinary and tertiary institutions, I had the rare opportunity to pick up tricks of the trade from the world's best culinary experts.

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Mr Ernst Huber, Awards Of Excellence 2013 Déliciae Lifetime Achievement Award winner

Mr Ernst Huber (age 65, Chairman of Huber's Butchery), shared his expertise on the Art of Butchery. He demonstrated how to make South German Sausages and an impressive Pork Belly Roll with sausage stuffing.

During coffee break, I had a chat with this passionate and inspiring gentleman. He then invited me to visit his butchery. Yay!

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Executive Chef David Senia (Capella Singapore) is such a humorous and fun guy. The audience adore him as he kept them awake with his jokes. haha....

He demonstrated 3 cheese dishes which seemed easy to prepare. One recipe calls for goat cheese which I would like to taste for the first time.

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Spain’s finest pastry chefs, Paco & Jacob Torreblanca

Paco Torreblanca - Best Master Pastry Chef of Spain (1988), Best Maser Pastry Chef of Europe (1990)

Having cooked for the Royalties of Spain, this father and son team shared their insights into the Evolution of the Patissier’s role in the Kitchen. Watching a video of their amazing creations, the audience's questions came thick and fast.

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Executive Chef Jimi Tegerdine (age 30  years), LeVel 33

Executive Chef Jimi Tegerdine's seafood dishes consisting lobsters and prawns attracted a lot of attention. :P Unfortunately I didn't get a chance to try them. 

Jimi's from UK but he speaks with an Australian accent because he lived there for 8 years. During those years, he also picked up Japanese cooking.    

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Three-Michelin-starred French Chef Yannick Alléno talked about The World of Flavours and Tastes, sharing his techniques to achieve the best cuisine.

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Mr Olivier Bendel (CEO of Déliciae Hospitality Management) owns and manages eight concept restaurants in Singapore : L’Entrecôte, Sabio, 83, Forlino, Le Petit Cancale, &MADE by Bruno Ménard, La Cantine by Bruno Ménard and Sabio by the Sea. Olivier shared his journey to success.

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Home grown talents Janice Wong (2am:lab,  Awards Of Excellence 2013 Classic Fine Foods Pastry Chef Of the Year) and Daniel Sia (The Disgruntled Chef) demonstrated an innovative dish of sweet and savoury dessert using vegetables.
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Executive Chef Edmund Toh, President of Singapore Chefs Association taught us a basic Thai dressing which can be used  to create several dishes.  

I spent an interesting and fruitful day at the event. The speakers generously shared their knowledge with us. I skipped coffee breaks to pick the brains of these professionals and was reluctant to leave when it ended.   






16 comments:

  1. goat cheese? Was it feta? why all uncles one, show some pictures of food la LOL :P

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    1. What i learnt about cheese from Chef David.

      The difference between feta cheese and goat cheese is that goat cheese is 100% goats' milk, and feta cheese is made up of sheep's milk (70%), plus some varying amount of goats' milk, up to, but not exceeding, 30% of the total milk used to make the cheese.

      Goat cheeses are usually aged for a shorter period of time than feta cheeses. While fetas must be aged at least three months, many variants of goat cheese are ready for consumption very soon after the cheese has been formed and salted. The longer the goat cheese is aged, the stronger the flavor of the cheese becomes.

      Try both young and aged goat cheeses for a very different experience of the taste of goat cheese. The outside rind of a goat cheese becomes progressively darker with age. If you'd like a young goat cheese, choose the whitest rind you see; the darker rinds have more mature goat cheeses inside.

      While both of these cheeses are white in color and on the 'soft' side of the cheese spectrum, their flavors are actually quite different from one another. While the dominant flavor most people experience in feta cheese is a salty taste, goat cheeses are usually experienced as soft and sweet in flavor. Of course, different varieties of goat cheese (aged different lengths of time) have different flavors; however, aging goat cheese will not make it taste saltier. Instead, the flavor will become stronger in aged cheeses, but stronger in complexity, not in saltiness.

      Both feta and goat cheese can be eaten cold or hot. Experiment with different types of recipes for these two cheeses and you're sure to find ways that you enjoy both types of cheese!

      I didn't manage to take photos of all the dishes as they were gobbled up by eager students. :)

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  2. looks like a wonderful event. glad you had the opportunity to experience this.

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    1. Great learning opportunity and was great meeting these culinary experts.

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  3. Living in a small community. Nothing like this has every happen in my area...I do love to cook and so does my hubby.

    Coffee is on.

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    1. I live on a tiny island and I am proud that so many world class masterchefs are coming to impart their knowledge and share their experiences with budding chefs and enthusiastic cooks. Thanks to Peter Knipp and his team!

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  4. What a fun time? I love to watch the cooking shows, this is even better! It is nice that these chefs share their experiences with you. Have a great day!

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    1. I love watching cooking shows too and this event has culinary experts! :)

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  5. How nice the cooks are! I would like to try all of them. :)

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    1. The dishes looked yummy, I didn't get to try any as there were too many participants who want to try them. :)

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  6. Wow! It sounds like it was a great opportunity to learn a lot. Good for you!

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    1. Yes, a great learning experience. There were some vendors who showcase their products at this event and gave out samples. Discover more new ingredients and cooking secrets. :)

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  7. Honnestly I prefer to taste all the plates and not cook, lol !

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    1. haha.... I prefer to taste the food and not do any cooking too. Fortunately I have a son who is a chef and he cooks well. But there are times when he is experimenting with some new ingredients or creating a new dish, then I have to go through lots of sample tastings before he gets the taste he wants :(

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  8. I hope you had a chance to try each of the chef's specialties.

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    1. Unfortunately I didn't get a chance to try them as there were too many participants wanting to taste the dishes. I was too far down in the long queue....

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