Elizabethheartz: World Gourmet Summit 2016

Saturday, 16 April 2016

World Gourmet Summit 2016

Really looking forward to being part of this! Thank you super much for the invitation :3 Getting ready to head up to Lv 62, where the event is held~

Beautiful scenery at Lv 62

Can see a few iconic buildings from here too~

The crowd today

Chef John See

Over his expansive career, Chef John See has become a familiar name in the culinary industry having worked with the very best in the business from international giants like Hyatt and FourSeasons Hotels to private establishments like the exclusive Tower Club.

He has cooked as Chef in Residence for the Australian High Commissioner, creating meals for celebrities, dignitaries and even Presidents of State.

Chef John has also written for publications like People Association - Epicure, Young parent, Eat!, Her World and Wine & Dine. He also donated time to help create the dishes featured in this year’s “Spices of Life” themed Red Cross member calendar, the Cancer Foundation on healthy eating, create menu for HPB, on the healthy eating for kids in school canteens. The most recent volunteer was to teach Singapore Down Syndrome kids on the following programme “ I can cook and I will cook “ programme whereby to equip the Down Syndrome kids from young to be able to cook simple meal for themselves.

In spite of this heavyweight and wide ranging career John remains very down to earth, has a preference for cooking simple dishes that people enjoy and feel comfortable trying – and knows better than to take over in his mother’s kitchen at family get-togethers!

Dumpling Making
Theme - Old and New

Making the dumpling skin~

"If one sprinkles seasoning low, you'll see the spatula flying at you lol!"

Pretty and ready~

Busy busy during plating~Thank you so much Chef John!

Selfie with Chef John

Selfie with Emcee Marc

Chef Michelle Ow

Chef Michelle has loved food her entire life. She started baking and cooking at age of 14 years old when she moved to Australia. When she returned to Singapore at the age of 24. she worked for the Shipping Industry for 8 years and had the wonderful chance to entertain at many exquisite restaurants around Asia, thereby further enhancing her palate. By the time she married her French husband (with Italian origins), she already had many French and Italian recipes tugged under her sleeve. She also utilized her knowledge gained over the years to merge that into entertaining people across different cultures by introducing origins of classic dishes. Then finally as a mother, she discovered that many Singaporeans (including expats) did not eat home often and therefore 2 years ago, started cooking classes. Her philosophy is to strive for the freshest ingredients, and trust that natural flavours married with passion and the right techniques will always produce the perfect dish.

Macaron Making

Sharing with us a tips and tricks~

That's when you know your mixture is ready!

Happy person makes happy food~

Slamming the tray to let air~

A secret way to air the shells in a short time!

Ready to serve!

Thank you so much, Chef Michelle!

Beautiful 'Feet'

Selfie with Chef Michelle~

Burnt Ends & Artichoke

by Dave Pynt(left) & Bjorn Shen (right)

Theme - Smoke that shit up!

Chef Dave Pynt

Originally from Perth WA, Dave comes from a heavy weight culinary background, staging and working under legends such as Tetsuya Wakuda (Tetsuya’s and Waku Ghin), Rene Redzepi (Noma), Victor Arguinzoniz (Asador Etxebarri), Nuno Mendes (Viajante and The Loft Project) and Fergus Henderson (St John and St John Bread and Wine) to name but a few. Plus the much talked about filming with super chef Raymond Blanc, were Dave told Raymond “first we need to burn the shit out of the leek”.

Dave studied at TAFE West Coast Institute of Training, while doing an apprenticeship in a popular restaurant in Perth. After graduation in 2005 Dave got his first serious job at Tetsuya’s in Sydney as Chef de Partie; the same year the restaurant was ranked #4 World’s 50 Best Restaurant and Best Restaurant in Australia in the S.Pellegrino list. Working alongside Chef Tetsuya Wakuda gave him the opportunity to sharpen his culinary technique and even to this day sitting next to him at the Asia 50 best 2015, Dave noted he still gets a little star struck and was honored and grateful to work under him all those years back.

Dave’s career took a major turn when he was hired as sous-chef by Hadleigh Troy Chef/owner of Restaurant Amusé, an award winning modern Australian restaurant located in Perth. An intense year of high responsibilities and constant innovation for the restaurant remains a memorable and unforgettable experience for him. Like all great chefs, Dave knows the only way to gain experience and develop his skills was to travel and learn from different cultures, styles and ingredients when cooking. So with this in mind in 2010 Dave headed to Denmark where he staged at Noma - #1 World’s 50 Best Restaurant in the S.Pellegrino list from 2010, 2012 & 2014.

Chef Bjorn Shen

Bjorn is chef-owner of artichoke and author of the artichoke cookbook. notorious for his rebellious personality and outlandish style of cooking, bjorn has earned significant industry recognition over the years. outside of overseeing his brands, artichoke, bird bird and neh neh pop. bjorn writes a monthly column titled “bjorn says” for time out magazine, lectures at the culinary institute of america, and consults on new restaurant openings. bjorn’s first taste of industry was while washing dishes at a cafe in tanglin mall back in 2002. thereafter, bjorn enrolled in culinary school, bombed out of culinary school, earned a bachelors in hospitality and a masters in marketing. one day, he hopes to undertake a phd in fried chicken.