|A quick snap of the dining table through the soft draperies before the family arrived.|
I had an opportunity to work beside a Le-Cordon Bleu-trained chef in a private dining event recently. He has dreams of opening his own restaurant and is in fact one step closer to that dream now, having inked a deal with a landlord this week.
Cooking for the rich in Singapore is quite an experience in itself. The kitchen in the villa is bigger than my house - not exaggerating! 3 empty giant fridges to store all your ingredients and food, 7 ovens, 3 large island tops to work on with endless storage space. Every 2-arms'-length drawer opened up to a world of branded utensils for different cuisines. A private dining paradise. Too bad I can't show you pics of the villa - I need to be discrete if I'm to make a living out of cooking, you know!
Here are some pictures to share from the experience.
|Good food starts with good produce|
|Preparing the Chorizo for the Barramundi with|
|Cooking is in his blood.|
|Chemist at work - Mint, Feta, Watermelon|
|Egg chaud-froid with Pomegranate Molasses|
|Hokkaido Scallop Cerviche|
|Lavendar Roasted Magret of Duck with Fennel Potato Puree|
(sous-vided in my SV Supreme!)
|White Sangria like no other|
|Spice Poached Pears with chestnut cream and Brandy espuma|
|Petit Fours - home-made marshmallow popsicles|
and rich chocolate cookies
Pretty sophisticated menu for a family dinner, and I didn't understand most of them. But it was a wonderful experience, and I made some new friends in the kitchen, which is always great.
Next post: I'll show you the egg opener we used during this event.