•
Allan Koh - Koko Restaurant, Melbourne, Australia
• Bryan Nagao - KOKAGE, Hong Kong
• Emmanuel Bassoleil - Unique, São Paulo,
Brazil
• Marc Francois Bonnard - Le Cordon Bleu, Tokyo,
Japan
• Floyd Cardoz - Tabla, New York, USA
• Michael Schlow - Radius, Boston, USA
• Oriol Balaguer - Barcelona, Spain
• Patricia Yeo - AZ, New York, USA
• Patrick Hsu - My Humble House, Taipei, Taiwan
• Roland
-
's Talvo, St. Moritz, Switzerland
• Stefania Moroni - Altro-luogo Aimo e Nadia,
Milan, Italy
• Todd English - The Olives Group, USA
Do visit
www.worldgourmetsummit.com
for more updates as we draw closer to the much-awaited
World Gourmet Summit 2003!
As
the Chinese proverb goes, "With time and patience the mulberry
leaf becomes a silk gown." Patience is the only key to the
success of California Raisins because a single California
Raisin takes three whole years to grow. For
all the hard work the staff at California Raisins put in,
these raisins are divinely pristine and are nature's original
candies. More importantly, they are no longer just snacks
but key ingredients to scrumptious cuisines world over. California
Raisins are boundary breakers in the culinary arena because
their versatility makes them suitable for cuisines from all
cultures - Asian or Western, traditional or fusion. As one
of nature's most nutritious dried fruits, they add sweet zest
and unmistakable goodness to any recipe. 
Launching
over thousands of ships and toasted with at countless parties,
champagne is widely regarded as the wine of celebration. In
toast of the celebration of culinary arts, the World Gourmet
Summit (WGS) 2003 will be hosting a luxurious champagne brunch
at The Beaufort Singapore, where the tantalising bubbly elixir
and an extravagant brunch menu spread will be served. This
stunning event will be held in appreciation of the participants'
efforts in making the first week a success. Furthermore, it
is to graciously welcome participants of the second week of
festivities.