World Gourmet Summit 2013

Citibank Gastronomic Jam Sessions - Day 1

A culinary heaven for anyone who's interested in the intricacies of cooking beyond just enjoying good food, the second edition of WGS gastronomic jam sessions brings together a series of demonstrations presented by both visiting guest chefs and Singapore's very own talented personalities. Over a span of two days, both local and foreign masterchefs will be showcasing their remarkable talents and culinary expertise amidst lively audience interaction. Participants will also be able to enjoy the gourmet area at this session, featuring top-of-the-market products offered by our partners.

Click here for a taste of last year's Citibank Gastronomic Jam Sessions!

Complimentary shuttle bus services will be provided at 10-15 minutes intervals between 8.30am to 6.30pm. Pick-up location at HarbourFront Coach Parking (beside HarbourFront Centre). Nearest MRT Station exit - HarbourFront MRT Station Exit B. Kindly look out for bus vehicle no. PA9767S with signage indicating "Citibank Gastronomic Jam Sessions".

Program Line-up:

9.00am | Registration

9.15am | Welcome Speech

9.30am to 10.15am | Sanjeev Kapoor
Indian food is an experience – combining the best of tradition with a touch of relevance using the freshest local ingredients. Its uniqueness lies in the combination of contrasting spices and herbs, tastes, textures and cooking methods all in one dish. During this session, Sanjeev Kapoor will showcase the art of the Indian cuisine, backed by his vast knowledge of the science behind it, creating flavours that are robust and distinct to the Indian culture.

10.15am to 11.00am | Matt Moran
Seasonality is the key ingredient in achieving a flavoursome and balanced menu and Chef Matt Moran’s cuisine is inspired by his passion for sourcing the finest seasonal produce available. During this demonstration, Chef Moran will reveal how he enables the full potential of each ingredient to shine through in his dishes.

11.00am to 11.30am | Coffee Break
Provided by Alkaff Mansion

11.30am to 12.15pm | Paco & Jacob Torreblanca
Acclaimed chocolate artisan Paco Torreblanca will address the transformation of classic pastries and desserts in a restaurant into one where sublime flavors and techniques are embodied in a dish and becomes a work of art - destined to disappear in minutes, ephemeral art that will be a memorable finale to any dinner.

12.15pm to 1.00pm | Janice Wong
With the world as her imagination and taking inspiration from the myriad of colours around, Janice Wong will share about how she pushes the boundaries in her craft – desserts, and turns them into edible art pieces, showcased through an interactive experience. Marshmallow ceiling, gummy walls and chocolate sculptures, anyone?

1.00pm to 2.00pm | Lunch Break
Provided by Alkaff Mansion

2.00pm to 2.45pm | Joachim Koerper
Widely acclaimed as one of the most important masters of the Mediterranean Cuisine. Chef Joachim Koerper will be presenting three dishes, one of which serves as a little homage to his very good friend, Chef Santi Santamaria, whom he used to cook the dish with.

2.45pm to 3.30pm | Gabriele Ferron & Kentaro Torii
Assisted by Forlino's top chef Kentaro Torii, World Ambassador of Rice Gabriele Ferron will cook two recipes: "Rice Polenta with Mushrooms" (Polenta di Riso con Funghi Misti), followed by "Risotto with Tastasal" (Risotto con Tastasal). From generation to generation since the mid-seventeenth century, Gabriele Ferron's family has cultivated an old rice mill that is used by chefs around the world today. During the session, Chef Ferron will explain not just the essentiality of knowledge transfer, but also the importance of respect for the ancestral technics of threshing to the craft of rice cultivation. A strong Italian persona with a real enthusiasm for life, look forward to meet this true modern-day artisan as he showcases his acclaimed risotto dishes. Buon Appetito!

3.30pm to 4.00pm | Coffee Break
Provided by Alkaff Mansion

4.00pm to 4.45pm | Dario Cecchini
Dario Cecchini, famed 8th generation Tuscan Butcher, philosopher and “Nose-to-Tail” dining advocate will be presenting his art and philosophy of butchery, assisted by Chef Francesco Mansani of Bistecca Tuscan Steakhouse, “As an artisan I offer a simple lesson: to respect life. We kill to eat meat, and so we must have respect for the animal that has given its life. I express this respect through my philosophy of no waste, by using every part well, from nose to tail. Every cut of meat can be delicious if prepared properly.”

4.45pm to 5.30pm | More than Just Beans - Brought to You by Coffex Coffee
A new trend towards "Artisanal" or Specialty coffee is emerging. The Concept of Singles - Single Origin coffees or Singles as we named it, are sourced from Specialty Grade coffee farms. Specialty Coffee? It is defined as a crafted quality coffee which have a unique and distinct cup profile. Take this opportunity to learn from Kelvin Ngow of Coffex about the skills of pour-over to bring out the best from these beans!

Date:

19 April 2013

Time:

9:00 am - 5:30 pm

Venue:

Alkaff Mansion