Page 26 - CSC Newsletter

:food

City Gas Cooking Demonstration Classes

Chef Eric Teo Awards/career: 20 years, Executive Chef of the Year 2006. Mentored & led chefs in
places like Germany & Luxembourg
• Tomato & Avocado Tartare set on Red Pepper Gazpacho
• Pan-seared Scallop on Beetroot Mousseline
• Crepes with Fresh Strawberry Cream, Orange & Lemon Sauce
Date: Saturday, 29 Jun 13
register By: 19 Jun 13

Chef Daniel Koh Awards/career: 40 years, ex-Director of Kitchens @ Tung Lok Group & advisor at Chef Daniels
Kitchen, invented the DK7 Spice Blend.
• Stewed Chicken with DK7 Spices & Roasted Tomatoes
• Pan-fried Sea Bass Fillet With DK7 Spices Blend & Fruits Sauce
Date: Saturday, 20 Jul 13
register By: 10 Jul 13

Chef pung Lu Tin Awards/career: 30 years, International Master Chef in World Association of Chinese Cuisine 2006
& F&B Director Gim Tim Pte Ltd.
• Simmered Chicken Thigh With Stir-fried Seasonal Greens
• Steamed Fish Roll With Cordia Tree Seeds & Garlic
Date: Saturday, 24 Aug 13
register By: 14 Aug 13

Chef anna phua Awards/career: 34 years, contributor & speaker on television and/or print media, F&B consultant &
has her own published books
• Korean Ginseng Chicken Soup • Germinated Brown Rice
• Fish Tail Soup With Papaya & Almonds • Black Sesame Salt

Date: Saturday, 21 Sep 13
register By: 11 Sep 13

Chef Eric Low Awards/career: 20 years, trained at Culinary Institute of America, featured on
television as well as print media & certified culinary judge.
• Pork Chop with Balsamic Fig Jam
• Chilled Glutinous Rice With Yam Ice Cream
Date: Saturday, 2 Nov 13
register By: 23 Oct 13

Chef Melvyn Lee Awards/career: Began cooking since he was 15 years old, founder of Funky Chefs &
Zushi Bar & featured on television.
• Black Potato Soil with Thyme, Tomato Coulis & Vanilla Cream
• Juicy Charcoal Beef With Baby Garden Vegetables
Date: Saturday, 23 Nov 13
register By: 13 Nov 13

For the above courses:
Time: 2pm 4.30pm Fee: Member $30, Public Officer/Guest $35
place: Club CSC @ Tessensohn Contact: Gek Cheng at 63915624 or kuagekcheng@csc.sg

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