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Saturday, May 13, 2006
Culinary workshops
By Nelia G. Neri
After a degree in Foods and Nutrition ages ago and several decades of marriage, I never thought I would find myself in a culinary workshop ever again.... "Been there, done that," was basically my attitude.
When I got an invitation from the Singapore Tourism Board to attend the World Gourmet Summit in the Lion City, I didn’t know what to expect though I was sure it was going to be quite an experience. Still, I never imagined that I would take part in culinary masterclasses conducted by three-Michelin star chefs.
The Michelin stars are given by the Michelin Guide (the oldest and best-known European hotel and restaurant guide) and are taken very seriously in the restaurant business because the Michelin ratings are considered the most famous and influential gastronomic ratings in the world. Three stars is the highest and it means the restaurant merits a special trip because the food, wine, decor and service are exceptional.
Most celebrated among the chefs at the World Gourmet Summit was iconic chef Philippe Legendre of Le Cinq, George V Paris, France, a Four Seasons Hotel property. He guided the restaurant to its first Michelin-star and then within a year Le Cinq earned a second Michelin-star. Finally Philippe gained the highest recognition in the culinary world - a three-Michelin star for Le Cinq.
Very French, he has flair and charm, and is a real expert in the kitchen. No time wasted when he works, very efficient and very professional. No wonder he was voted “Chef of the Year” by his culinary compatriots in the French magazine Le Chef.
The workshop he conducted at the Four Seasons Hotel Singapore was called “Typically French - A Culinary Workshop with Philippe Legendre.” Recipes included Dublin Bay Prawns with Coriander Fricasse, Old Parmesan Cheese Lasagna; Pigeon with “Tajines” Vegetables; and Creamy Chocolate Mid-Bitter with Cocoa Sorbet. He was very detailed showing us how to do everything step by step. Of course, we got a taste of his French cooking during lunch. Everything was excellent and the chocolatey dessert was especially sinful!
Among the attendees were Singapore’s cooking enthusiasts and glamorous housewives who are into French food.
*****
“Culinary Poetry with Santi Santamaria” was held at the Grand Hyatt Hotel. Self-taught and innovative, the iconic chef cooks from the heart and proclaims that his cuisine is an expression of emotions, culture and sensations. Santi holds court at his three-Michelin-star restaurant in Catalonia called Can Fabes. He is proud to declare that every creation is deeply inspired by his Catalan heritage and traditions.
Santi’s Royale Truffle soup is something I will always think of as the best soup I’ve ever tasted. Foamy, creamy and delicate, it had an exquisitely subtle flavor. The ingredients?... black truffle juice, butter, egg, onion, leeks, salt and pepper. I can probably cook that divine soup, but where to get that unique black truffle which looks like a potato and grows mostly in Spain?
Surf and Turf was how he called his version of the Spanish arroz (rice) mixed with seafood and meat. And he emphatically pointed out - it’s not paella!
First he made the basic Catalan paste ... onions, garlic and red pepper sauteed in olive oil followed by grated tomatoes, fried bread and toasted fine nuts.
Meanwhile the seafood and meat are seared in olive oil and the rice cooked in chicken stock flavored with celery, parsley, mushrooom, carrots, onions and peppercorn. During the last three minutes of cooking, the seafood, meat and the basic Catalan paste are added. Yummy!
For dessert he came up with Caramelized Pineapple Millefeuille, a simple recipe using firm and fresh pineapple drenched in a little rum or brandy and then cooked with a mixture of caramlized brown sugar, star anise and cinnamon stick.
For Bisaya stories from Cebu. Click here. (May 13, 2006 issue)
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