Held at the STB Auditorium, two masterchefs per day would be showcasing their specialties for cooking enthusiasts. There would be tea receptions, where students get to sample the dishes and exchange notes with the culinary celebrities.

Time

Date

Guest Chefs
(in order of appearance)

9.45 a.m. – 1.00 p.m.

25 July 1999

Sunday

1. Heinz von Holzen of Bumbu Bali (Indonesia)
2. Antoine Westermann of Restaurant Buerehiesel (France)

9.45 a.m. – 1.00 p.m.

26 July 1999

Monday

1. Vincent Bourdin & Yann Duytsche of Valrhona (France)
2. Martin Dalsass of Ristorante Santabbondio (Switzerland)

9.45 a.m. – 1.00 p.m.

27 July 1999

Tuesday

1. Sergio Mei Tomasi of Four Seasons Milano (Italy)
2. Jean-Georges Vongerichten of Vong (USA)

9.45 a.m. – 1.00 p.m.

28 July 1999

Wednesday

1. Masahiro Kurisu of Tankuma (Japan)
2. Michael Ginor of Hudson Valley Foie Gras (USA)

9.45 a.m. – 1.00 p.m.

29 July 1999

Thursday

1. Cheung Kam Chuen of Lai Ching Heen (Hong Kong)
2. Greg Doyle of The Pier (Australia)

Events Shortcut