PROGRAM HIGHLIGHTS

Registration & Opening (1.00pm to 1.40pm)

Session 1 (1.40pm – 2.20pm)
Beyond the Cut - The Art of Butchery
Presented by Mr Ernst Huber, Awards of Excellence 2013 Lifetime Achievement Award

What's the proper way of cutting meat? What is the best culinary technique for different cuts of meat? Ernst Huber, the passionate and inspirational driving force behind Huber’s Butchery will be sharing about the art of butchery based on his wealth of experience in the industry.

Session 2 (2.20pm – 2.55pm)
More than Just Beans - Brought to You by Coffex Coffee
Presented by Kelvin Ngow, 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!

Session 3 (2.55pm – 3.25pm)

Evolution of the Patissier's Role in the Kitchen
Presented by Paco and Jacob Torreblanca, Spain

The modern pastry and the evolution of it, depends on knowledge of their roots. Innovation must be based on knowledge of the bases, whether the use of a spatula, or the preparation of pralines or crystallized chestnuts. Considered by many to be the driving force behind pâtisserie in haute cuisine, Chefs Paco and Jacob Torreblanca will convey to the new generation of bakers, the value of the old traditions and techniques as well as to learn the value of the ingredients themselves.

Session 4 (3.25pm – 3.55pm)
The Essence of Art in Cuisine
Presented by Janice Wong (2am:lab) and Daniel Sia (The Disgruntled Chef)

Chef Janice Wong is a vision of excellence and brilliance, focusing on quality and bringing the best out of the ingredients which she uses. To Chef Daniel Sia, being a chef is about focusing on the overall experience of enjoying food.Together, these two talented homegrown chefs will share their thoughts and experiences about the essence of art in their cuisines.

Coffee Break (3.55pm – 4.10pm)

Session 5 (4.10pm – 4.30pm)
Business Perspectives for a Young Entrepreneur
Presented by Olivier Bendel, Founder, Deliciae Hospitality Management

When he was a kid, Olivier Bendel knew he would dedicate his life to craft restaurants and to manage hotels for clients’ enjoyment. And so he did. Having worked in the hospitality industry for more than 20 years internationally before settling in Singapore in 2009, Olivier founded Deliciae Hospitality Management in 2010, hiring the best team to assist in the pursuit of his ambition. From L'Entrecote in 2010 to the highly anticipated collaboration with Michelin star chef Bruno Menard for &MADE and La Cantine, he has never looked back since.

Session 6 (4.30pm – 5.00pm)
The Artisan's Mastery of Fromagerie
Presented by David Senia, Executive Chef, The Knolls Capella Singapore

Wish to know more about the diverse variety of cheeses and what you can do with them? A true perfectionist in the kitchen, Chef Senia believes in drawing inspiration from new experiences with the local flavors and ingredients then blending it with the various techniques acquired from his stints around the world. During this session, Chef Senia will showcase how the well-loved cheese can be incorporated with various dishes to create a delectable meal.

Session 7 (5.00pm – 5.30pm)
Aquaculture & Sustainability
Presented by Chef Jimi Tegerdine, Executive Chef, LeVel 33

Working towards a sustainable aquaculture industry, Chef Jimi Tegerdine will showcase his efforts towards this cause using Indoguna's products, specifically its frozen Ocean Gems Prawns. Indoguna's products have been sourced through a stringent selection process according to the highest international standards, and no preservatives nor chemicals are used in the process,  insisting only on premium quality and fresh flavours at all times.

Session 8 (5.30pm – 6.10pm)
Being a Chef as a Profession
Presented by Chef Edmund Toh, Assistant Vice President of Resorts World Sentosa & President of Singapore Chefs Association

Being a chef is one of the professions some people dream about, leading a crack platoon of sous chefs in a glamorous, stainless steel kitchen and presenting fabulous meals to hundreds of people. Parts of this description are true, and those who become chefs have very high levels of satisfaction with their professions. One chef said his career “is only for the very crazy. It is hard work, it is grueling work, it is important work, and still, I would do nothing else.” In this no holds barred session, experienced chef Edmund Toh will shared with aspiring chefs the satisfaction and frustrations of a chef's profession.

Cocktail & Entertainment (6.10pm – 8.00pm)

*Information accurate as of 1 Apr