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.
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!
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.
Spain’s finest pastry chefs, Paco & Jacob Torreblanca
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.
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.
Three-Michelin-starred French Chef Yannick Alléno talked about The World of Flavours and Tastes, sharing his techniques to achieve the best cuisine.
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.
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.
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.