Citibank Gastronomic Jam Sessions - Day 2
A culinary heaven for anyone who's interested in the intricacies of cooking beyond just enjoying good food, the second edition of WGS gastronomic jam sessions brings together a series of demonstrations presented by both visiting guest chefs and Singapore's very own talented personalities. Over a span of two days, both local and foreign masterchefs will be showcasing their remarkable talents and culinary expertise amidst lively audience interaction. Participants will also be able to enjoy the gourmet area at this session, featuring top-of-the-market products offered by our partners.
Click here for a taste of last year's Citibank Gastronomic Jam Sessions!
Complimentary shuttle bus services will be provided at 10-15 minutes intervals between 8.30am to 6.30pm. Pick-up location at HarbourFront Coach Parking (beside HarbourFront Centre). Nearest MRT Station exit - HarbourFront MRT Station Exit B. Kindly look out for bus vehicle no. PA9767S with signage indicating "Citibank Gastronomic Jam Sessions".
9.00am | Registration
9.15am | Welcome Speech
9.30am to 10.15am | Rodrigo de la Calle
During this session, Rodrigo de la Calle will showcase his interpretation of an authentic “Green Revolution”. The Green Revolution tasting menu will cast a spotlight on plants and vegetables based on a chlorophyll-related theme. Expounding upon his idea, “Green is a zucchini, green is an eggplant, green is a tomato, green is to be respectful with nature, green is to use the resources from nature, to find balance, sustainability. Eggplant, asparagus, artichokes, plums or a cherry, any of them can be as excited as any other animal protein on a menu.” Let the Green Revolution begin!
10.15am to 11.00am | Corrado Assenza & Lino Sauro
Based on the theme “A Sicilian Window to the East”, Chef Corrado Assenza will showcase his expertise in giving an eastern twist to traditional, authentic Sicilian cuisine. It may not be an easy feat to incorporate and complement the rich and vibrant flavours from the east with the subtle and delicate ingredients of Sicily, but Chef Assenza has finally mastered the techniques after years of research. Together with Chef Lino Sauro from Gattopardo Italian Grill and Pizzabar, Chef Assenza will be demonstrating the art of at the Jam session.
11.00am to 11.30am | Coffee Break
Provided by Alkaff Mansion
11.30am to 12.15pm | Jimi Tegerdine presented by Indoguna
Working towards a sustainable aquaculture industry, executive chef Jimi Tegerdine of LeVel 33 will showcase his efforts towards this cause using Indoguna's products, specifically its frozen Ocean Gems Prawns. Indoguna's products have been sourced through a stringent selection process according to the highest international standards, and no preservatives nor chemicals are used in the process, insisting only on premium quality and fresh flavours at all times.
12.15pm to 1.00pm | Iwai Satoshi
Herbs like mint and rosemary are commonly used in cocktails, but have you ever came across similar versions using Chinese herbs? Let Orgo’s master mixologist, Iwai Satoshi, showcase his expertise by incorporating Chinese herbs from Eu Yan Sang into his cocktails so amazingly tasty, you won’t be able to resist making them for your next party!
1.00pm to 2.00pm | Lunch Break
Provided by Alkaff Mansion
2.00pm to 2.45pm | Jean-François Piège & Christopher Millar
Chef Jean-François Piège, awarded two stars by the Michelin Guide a few months after the opening of his restaurant in Paris in 2011, will present two of his signature dishes, reinterpreted using President Cream in two forms - "Hot", as a cream flavored with bacon in his recipe "Wild calamari à la carbonara" - then "Cold", in a siphon to create a light vanilla cream in his recipe "Iced Vacherin, rhubarb, wild strawberry.
2.45pm to 3.30pm | Yannick Alléno & Bruno Ménard
Michelin-star studded chefs Yannick Alléno and Bruno Menard gather to represent the best of French cuisine to the world. In this demonstration titled “A French Conversation Between Friends”, both chefs will share about how they have used their culinary prowess not only to elevate the French cuisine in France and overseas, but at the same time highlighting the local flavours and traditions of the countries which their restaurants are established in. During this session, Chefs Alléno and Menard will turn a seasonal vegetable - the asparagus, into a delectable dish representative of their philosophy.
3.30pm to 4.00pm | Coffee Break
Provided by Alkaff Mansion
4.00pm to 4.45pm | William Ledeuil & Susur Lee
A “Oui” Bit of Asian - Delve into an electrifying display by One-Michelin-starred Chef William Ledeuil and internationally-acclaimed Chef Susur Lee as they serve you a luscious entrée into the future of gastronomical discoveries. How far will they push the culinary boundaries between the traditional French and modern Asian cuisines?
4.45pm to 5.30pm | Stephan Zoisl
Hailing from Austria, Chef Stephan has worked at some of the world's best restaurants including three-Michelin starred Alinea, in Chicago after his 4 year stint at Novus Singapore. Chef Stephan is currently working on a new culinary concept titled “Nutopia” in Singapore, and will be launching the first Nutopia during the World Gourmet Summit 2013.
5.30pm to 6.15pm | Bo Lindegaard & Lasse Askov
The creative minds behind the interactive dining experience known as The Social Act will share about their work based on the principle of “controlled coincidence”, and how they have been inspired to create experiential meals which are constantly inventive and innovative, earning I’m a Kombo the accolade of a Michelin star.
|Date:||20 April 2013|
|Time:||9:00 am - 6:30 pm|
|Pricing:||S$70+ (Full day),
S$120+ (Both days)
(Citibank cardmembers receive 10% off)
*Terms & Conditions Apply
Sign up to be a Citibank cardmember and enjoy exclusive privileges!
|Dress Code:||Smart Casual|
Bo Lindegaard and Lasse Askov
Rodrigo de la Calle
Chef Stephan Zoisl
Chef Susur Lee
Mixologist - Satoshi Iwai