The third edition of the WGS Jam Session brings together a series of demonstrations presented by visiting guest chefs and talented local personalities. This stage presents traditional to modernist cuisines and is a platform for food and beverage professionals to share their experiences. Presenters explain ideas behind their creations while demonstrating techniques and latest approaches to enhance existing methods. The Citibank Gastronomic Jam Sessions provide enriching learning opportunities for participants.

A gourmet area at the event will feature top products available on the market.

9.00am	Registration
9.15am	Welcome Speech
9.30am to 10.15am	Kenny Fu (My Humble House Beijing, China)
	Dish 1: Fresh French Oyster with Green Apple and Lemon Foam, Yuzu Dressing
	Dish 2: Steamed Cod with Taiwan Fermented Soybean at 85 deg C.
	Dish 3: Braised Pork Belly with Marinated Spring Eggs Eggs and Black Truffle
10.15am to 11.00am	Sang Hoon Degeimbre (L'Air du Temps**, Belgium)
	Dish 1: Fresh Squid Eggs
	Dish 2: Under the Snow
	Dish 3: Fermented Vegetable
	Dish 4: Bo Ssam, Oyster, Cabbage
11.00am to 11.30am	Coffee Break
11.30am to 12.15pm	Bastien Jarry (The Vault, Singapore)
12.15pm to 1.00pm	Roy Brett (Ondine, Scotland)
	Dish 1: Baked Brown Crab with Mull Cheddar
	Dish 2: Loch Fyne Salmon with Baby Squid & Pickled Cucumber Salad
1.00pm to 2.00pm	Lunch Break
2.00pm to 2.45pm	Jimi Tegerdine (LeVeL 33, Singapore)
	Dish 1: Escargot Bourguignonne
	Dish 2: Tornado Rossini
	Dish 3: Tarte Tatin
2.45pm to 3.30pm	Alexandre Gauthier (La Grenouillère*, France)
	Dish 1: Slides of Fresh Scallops & Black Radish Smoked White's Egg, Grilled Peanut & Tarama
	Dish 2: Red Raviole
3.30pm to 4.00pm	Coffee Break
4.00pm to 4.45pm	Ivan Brehm (Bacchanalia, Singapore)
	Dish 1: Cauliflower Gratin
	Dish 2: Foie Gras Satay

*Programmes may be subjected to changes.