WORLD GOURMET SUMMIT 2002 · NEWS RELEASE · Issue No. 5 · 30 March 2002
Cuisine Extraordinaire with World Gourmet Summit Summit 2002 Special Guest Chefs This year, the World Gourmet Summit (WGS) will feature a star-studded cast of 13 Masterchefs. In addition, WGS have specially invited four Special Guest Chefs to share their knowledge and showcase their talents. Guest Chefs Patrick Martin and Christophe Bidault from one of the world’s most prestigious culinary academies, Le Cordon Bleu have been invited to conjure an exquisite menu for the WGS Special Evenings ~ Le Cordon Bleu Dinner. Held at The Regent Singapore on 11 April, Le Cordon Bleu Dinner will feature cuisines from Le Cordon Bleu Chef-Ambassadors as well as The Regent’s talented culinary team. Priced at S$160nett per person, response has been overwhelming. Guest Chefs Patrick Martin and Christophe Bidault will also display their culinary finesse at the Culinary Masterclasses. Chocolate lovers will be thrilled to know that chocolate guru; Philippe Marand from Cacao Barry (France) will demonstrate some of his signature chocolate recipes at one of the Culinary Masterclasses. Hosted at the Grand Hyatt Singapore, Guest Chef Philippe Marand will also showcase his creations at Grand Hyatt Scotts Lounge from 3 to 5pm in an Afternoon Soiree from 7 to 13 April. Please call the Grand Hyatt for reservations. Foie gras master Michael Ginor from Hudson Valley Foie Gras, New York and member of the James Beard Foundation will also share the secrets of creating gourmet delights, using one of the world’s finest delicacies foie gras, at the Culinary Masterclasses. Guest Chef Ginor will also present his specialty dishes at the WGS Special Evenings ~ James Beard Foundation Charity Dinner which will be held on 12 April at the Grand Hyatt Singapore. With these addition of inspirational gourmet programmes, “The Art of Dining” promises to enliven the food & beverage scene in Singapore and present a galore of gastronomic magnificence from 7 to 13 April 2002. For more information on WGS 2002 programmes, log on to www.worldgourmetsummit.com or call hotline: (65) 6270 1254 for reservations and enquiries. Citibank Card holders enjoy a 10% privilege off the published rates for selected events!	Special Guest Chef Philippe Marand (Barry Callebaut, France) will be showcasing the intricate art of chocolate at the Culinary Masterclasses & at the Grand Hyatt. Special Guest Chef Michael Ginor (Hudson Valley Foie Gras, New York) will share the secrets of exquisite foie gras creations Special Guest Chef Patrick Martin (Le Cordon Bleu) will present the best of Le Cordon Bleu’s fine cuisine during the Summit. Special Guest Chef Christophe Bidault (Le Cordon Bleu) specializes in the art of patisserie, sets to astound with his delicate masterpieces.
Log on to www.worldgourmetsummit.com For more information, call our hotline at (65) 6270 1254 or fax (65) 6270 1763. Secretariat Office: Peter Knipp Holdings Pte Ltd · 102F Pasir Panjang Road, #05-06, Citilink Complex, Singapore 118530 Hotline: (65) 6270 1254 · Fax: (65) 6270 1763