World Gourmet Summit Gastronomic Jam Session

Recently attended the Jam Session by World Gourmet Summit, its a refreshing experience to meet up with visiting guest chefs from around the world and talented local chef and some who have won Michelin star. The jam session is about chef demonstrating and explaining the ideas behind their creations and their experiences in the industry.

The session is around 7 hours, sound scary right?, but time actually fly quite fast. You get some coffee break and lunch break in between, and little snacks and drinks are provided as well. For the foodthography, you will be too busy taking pictures of the perfect art pieces created by the chefs. Once in a while you will be able to sample the food but of cos only if your hand is fast enough.

The details of the event can be found here:
http://www.worldgourmetsummit.com/wgs2014/main.php/event/rendezvouswithchef/id/37

The pricing for the event is $70 for one full day and $120 for 2 full day. This time round I only manage to attend one day as I was too busy for the weekday. Hopefully I can manage to attend all session for next year. 

Let me share with you some of the pictures taken during the event..

<The Food Art>

Steamed Cod with Taiwan Fermented Soybean at 85 deg C.

A special syobean sauce 

 Roasted Marinated Australia Lamp Chop

 Fermented Vegetable

Korean style

 Fresh Squid Eggs

 Under the Snow
Guess what is under the snow? Truffle

 Canneles de Bordeaux

 Baked Brown Crab with Mull Cheddar

The brown crab is actually from Scotland and they are very tasty.

 Loch Fyne Salmon with Baby Squid & Pickled Cucumber Salad

The Salmon is also from Scotland and they were voted as best salmon in the world.

 Tarte Tatin

 Escargot Bourguignonne

Can you find the escargot? The chef is too creative to provide the environment 

  Tornado Rossini

 Slides of Fresh Scallops & Black Radish Smoked White's Egg, Grilled Peanut & Tarama

This is too pretty to be eaten...

 Red Raviole

Beetroot pasta with egg yolk

Foie Gras Satay

How can we not doing the local style? Foie Gras with satay peanut sauce.

<The Chef>
All the good looking chefs... aren't they?

Sang Hoon Degeimbre (L'Air du Temps**, Belgium)
--- A funny chef who crack lots of jokes

Ivan Brehm (Bacchanalia, Singapore)
Who loves to tell the history of food ingredients

A great chef from Mandarin Oriental
I am sorry I didnt take note of her name

Jimi Tegerdine (LeVeL 33, Singapore)
who love to paint his food

Bastien Jarry (The Vault, Singapore)
who can speak Singlish really well and make us laugh

Kenny Fu (My Humble House Beijing, China)
who tell us how to make ice balloon and has a grand exit

Alexandre Gauthier (La Grenouillère*, France)
who is very serious about food and prefer his guests to enjoy the food first than foodthography

CONCLUSION: 

COOKING IS AN ART, 

CHEF IS PAINTING EVERY DISH WITH FOOD INSTEAD OF BRUSH

visiting guest chefs and talented local personalities. This stage presents traditional to modernist cuisines a

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