Professor Hervé THIS, the French chemist celebrated as the father of molecular gastronomy and the creator of “note by note cooking” is an inspiration to chefs worldwide. He will be the keynote speaker at our 2018 Graduation Ceremony on June 27th. Contest Alert! To enter please […]
Working in a foreign land is not that easy. Living far from your loved ones and from your comfort zone requires a good dose of courage, determination and passion. Chef Aaron Wong has all that! Read more to find out how he found LOVE & […]
Christmas is all about giving and receiving, along with relaxing with loved ones, eating a little too much and then trying to dance it off. No matter how you plan on celebrating this December, the festive season is about more than just dinner and dessert. Cheers […]
How often do you see a culinary school graduate ascend to a head chef position in 2- 3 years after getting his/her diploma or degree? Not very often, I’d say. Here’s a quick Q&A with our new favourite (very) young chef. Q = Our interviewer, […]
Imagine a monk, living in a monastery at an elevation of 2,334 meters. He treks for three hours to town and flies 5000 kilometers to Singapore. He hops into a cab to 28 Tai Seng Street and takes a lift up to level 5… Lopen […]
Christmas is all about giving and receiving, along with relaxing with loved ones, eating a little too much and then trying to dance it off. No matter how you plan on celebrating this December, the festive season is about more than just dinner and dessert. Cheers […]
Christmas is all about giving and receiving, along with relaxing with loved ones, eating a little too much and then trying to dance it off. No matter how you plan on celebrating this December, the festive season is about more than just dinner and dessert. Cheers […]
Christmas is all about giving and receiving, along with relaxing with loved ones, eating a little too much and then trying to dance it off. No matter how you plan on celebrating this December, the festive season is about more than just dinner and dessert. Cheers […]
A Q & A with the Father of Molecular Gastronomy
A Love Story That Warms The Tummy
MY DOUBLE LIFE AS A PRIVATE CHEF
You won’t believe how young this head chef is
A Bhutanese Monk in our Midst (Baking Pizza Without Oven)
Jackfruit as a Meat Substitute?
Double your fortune this Chinese New Year
ANDRE’S JOURNEY TO THE WORLD STAGE
If you trained as a chef, you would be…
Toasting to the christmas spirit – Last minute cocktails to the rescue!