- 2 December 2016 (Fri)
11:00 - 17:30
* 10:30 - Registration starts
* 11:00 - Opening Remarks
One Raffles Place #04-63, Tower2 Singapore 048616
The explosive popularity of Japanese food is increasing every year from all over the world. JETRO will introduce 10 specially selected Japanese producers that produce premium quality ingredients in Singapore.
Valuable opportunities are offered on that day with 2 cordially invited celebrity chefs who will demonstrate outstanding cooking skills on Chinese and Italian cuisines.
The chefs will make use of variety Japanese ingredients infuse in the Chinese and Italian cuisines. To generate new business opportunities, there will be direct negotiation with the producers.
Please come and visit us, and exploit to create new business opportunities.
CHEF GIUSEPPE D'ANGELO
Giuseppe was born in Sorrento, Italy.
He was fond of cooking from his youth and he has always been a cook in mind. He gave up his lawyer career in 2006 and graduated Boscolo Etoile Cooking Academy in Tuscany.
In 2010 after 4 years as an Executive Chef in restaurants in Italy, Giuseppe has moved to Moscow (Russia) as a Private Chef, and later as Brand Chef in several restaurants, including one of the best family-owned Italian restaurant Pane&Olio. In parallel, Giuseppe taught Italian and Mediterranean cuisines in several cooking schools as he believes that learning never stops.
In August 2014 Giuseppe joined CulinaryOn as Brand Chef and brought his passion and professionalism to the fast-expanding concept, leading first Moscow and since 2016 also Singaporean kitchen teams.
In 2015 due to his reputation and charisma Giuseppe was invited to be the Jury of the first-ever Master Chef Junior in Russia, that brought him countrywide recognition.
CULINARYON - Europe's largest edutainment culinary studio, unique culinary playground that amps up the fun and excitement in their cooking parties. This one-of-a-kind concept was founded in Moscow in 2012, and 1 October 2015 the studio opened its second centre in Singapore.
Designed to exude a relaxed, just-like-home vibe, the CULINARYON cooking academy with its brick walls, wooden floors, and accents of bold purple, is perfect not just for cooking activities and cooking classes, but also for entertaining events with friends or colleagues, for creative team bonding happenings, for funny birthday parties and for fun-filled memorable kids birthday celebrations.
The spacious 7,000 sq ft studio, by far the largest cooking studio in Asia, can be divided into conference room and 4 event areas, each with its own cooking stations, chef table and a bar. The welcoming space is great for parties, master classes, corporate team buildings, business trainings, birthday celebrations and more. Find your favorite class and join the culinary journey!
CHEF LIU CHING HAI
Hailing from Hong Kong, Chef Liu is a dedicated professional with over 20 years of experience in fine Chinese cuisine. His interest in cooking began at a young age, watching his grandmother cook.
Trained under Master Chinese Chefs Fok Wing Tin and Peter Tsang, his repertoire of delectable Cantonese cuisine has been savoured by international dignitaries, diplomats, Hollywood and Hong Kong celebrities.
In 1990, he came to Singapore and over the next few years, worked at several high-end restaurants before helming the Summer Palace Kitchen in Regent Singapore.
His career highlights include a "Best Culinary Skills Award" in a competition hosted by the Hong Kong Tourism Association and television show cooking demonstrations in China and Singapore.
On his vision for Summer Palace, he said: "My aim is to use the freshest and highest grade quality ingredients to create authentic yet innovative dishes and an unforgettable dining experience at Summer Palace."
About Regent Singapore, A Four Seasons Hotel
As the world's leading operator of luxury hotels, Four Seasons Hotels and Resorts currently manages 101 properties in 42 countries.
Open since 1982, Regent Singapore, A Four Seasons Hotel, provides a preferred address for both business and leisure travellers, and the highly personalised, anticipatory service that Four Seasons guests expect and value around the world. Recent awards and honours include #1 Hotel in Singapore - Conde Nast Traveler Readers' Choice Awards 2015, ASEAN Green Hotel Award and Smart Travel Asia's Best in Travel (Business Hotel) Award.
COOKING DEMO SCHEDULE
Demonstration by CHEF GIUSEPPE D'ANGELO
Demonstration by CHEF LIU CHING HAI
One Raffles Place #04-63, Tower2 Singapore 048616
CREATIVE JAPAN FOOD Pte. Ltd.
WAGYU CHUCK ROLL / 和牛カタロース
The chuck roll can be used for a wide range of cooking methods like steaks and grilled meat to sliced meat. Particularly, this chuck roll (Zabuton) have high marbling and can be used for a wide variety of dishes.
HACHIYO SUISAN Co., Ltd.
Fermented Squid / いか塩辛
Our salted squid is made with our traditional recipe that uses sun-dried salt and squids caught in Japan. The sun-dried salt enhances the flavor of the fermented squid. Simply add to rice, hand-rolled sushi, Chirashi sushi (unrolled sushi) or rice balls.
KOYAMA Co., Ltd.
Purple Sweet Potato Powder / 紫芋パウダー
We use purple sweet potatoes from Kumamoto prefecture, and the purple sweet potato powder is used as natural coloring for cakes, breads, confections, etc. Our sweet potato power is used in French bakeries for coloring creams such as Eclair, cream puffs and colorful desserts are very popular with customers.
Kyusyuya Co., Ltd.
Tomato / トマト
Delicious Japanese tomatoes cultivated at the base of Mt. Fuji.
NAKAYAMA PHARMACEUTICAL CO.,LTD
Salmon Bonito Soup Dashi / 鮭節だし
The additive-free powdered soup contains, dried salmon, kelp and mushrooms. When making stew, pour the powder along with other ingredients into the stew, then season to taste.
OHTA OILMILL Co., Ltd.
Perilla Seed Oil / えごまオイル
The oil from Perilla Seeds are obtained by squeezing it the old fashioned way like rice and other seed types.The omega-3 fatty acid (α-linolenic acid) from the seed can be easily ingested. The oil for is great health and can be enjoyed as a dressing.
Sanei keiran Co.,Ltd.
mangetsu noukou egg / まんげつ濃厚卵
Our eggs are produced by healthy hens and are fed with selected feed for hens’ condition such as Corn, Soybean meal, Seaweed, Marigold, Sesame, Perilla etc. and also pure ground water. Orange colored yolks and tastes incredibly rich and smooth. Includes Vitamin E and Omega3.
Shingura Co., Ltd.
Nagasa Mai / 長狭米
This region is known to have the best rice farming with a crystal clear river running between the mountains in the north and hills in the south that flows to the Pacific Ocean. As a result of its rich environment, the rice fields are rich in minerals as the sediments in the soil were formed by the broken down cooled lava rocks over the years. Characteristics: The grain is not as large as other premium rice due to the clayish soil in the Nagasa plains. However its fluffiness and full-bodied taste is there even when it becomes cold.
Fresh scallops / 生鮮帆立
We will deliver scallops taken in the morning to Singapore by air transport.
Yotsuba Milk Products Asia Pte. Ltd.
HOKKAIDO Fresh Milk / 北海道ミルク
This FRESH MILK is delivered from Hokkaido to Singapore in a bulk container by a chilled container shipment, and repacked into 1 Litres by a local renowned dairy maker in Singapore. This is the FIRST Hokkaido Fresh Milk in Singapore. In terms of the flavor and freshness, it tastes just like the milk you drink in Hokkaido.