“Some have asked me why I am having the team from The Ritz-Carlton do the dinner for the wines from Chateau Latour,” Peter Knipp of World Gourmet Summit says, at the Château...
Nose-to-tail Philosophy
Lucky participants picked up some tips from Chef Fergus Henderson of St JOHN Bar and Restaurant on 24 April at Miele Gallery. He has no qualms working with pig’s trotters and making terrines...
Three Chinese Masters
On 3 May at Conrad Centennial Singapore, one-Michelin-starred Chef Albert Tse from China Blue, Chef Ku Keung of Golden Peony, and Chef Chan Kwok of Hua Ting Restaurant cooked up dishes such as...
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Organised by Norwegian Seafood Export Council and Unilever Food Solutions.
