Internationally-acclaimed British restaurateur, TV personality and Knorr Brand Ambassador Marco Pierre White flew halfway across the world from England to heat up Singapore’s culinary scene through a series of Unilever Food Solutions (UFS)-related events.
Chef White marked his first-time visit to the Lion city by headlining the World Gourmet Summit 2012, a gastronomic showcase giving international chefs’ talents front and center recognition.
The three-day schedule of culinary activities included a tour around Singapore’s famed Tekka market in Little India, one of the largest wet markets in Singapore, an exclusive cooking workshop, and a Master class demonstration from the master himself.
The Godfather of modern cooking turns to instinct and inspiration in cooking.
Cooking with the connoisseur
Over 30 aspiring chefs from the Philippines, Thailand, Singapore, Malaysia and Indonesia were very fortunate to witness a live demo of White showcasing the use of Knorr as essential modern ingredients in preparing delicious and nutritious meals, a practice he has consistently applied in his kitchens over the years.
Held at the At-Sunrice Global Chef Academy, participants experimented with various flavors and textures and learned various cooking techniques under White’s tutelage. They were also given the opportunity to interact with White through a Q&A session.
Professional chefs from the region also got the chance to rub elbows with the top chef as they worked together to create their own renditions of ‘Asia’s Signature Dish’ for the culminating portion of the program. The gustatory highlight, however, remained White’s signature pepper steak dish, which he presented at the much-awaited gala dinner.
Culinary workshop participants delight in watching Marco Pierre White in his element.
Dishing up inspiration
While dubbed as the Godfather of modern cooking, White shows that he is not one to rest on his laurels. Achieving the remarkable culinary distinction of being the youngest chef at 33 to receive three Michelin stars in 1994 only taught him to challenge himself even more.
“I did things not to earn Michelin stars but to bring out the full potential of every dish I serve as a chef,” White shares. “With the help of my mentors, I learned that a great chef does not let his technical ability run him but his instinct and inspiration.”
Describing his trademark approach to cooking as traditional with a twist, White says that he likes keeping his dishes simple. He notes that some chefs tend to go overboard with fusion cooking, resulting in meals that appear vague and intimidating to its diners. “So keep the dish simple, classical but with distinct signature flavor maximized at your advantage,” he advises. “A recipe is just a guideline; the real recipe is what lies in their heart, their instinct and what their palate dictates.”
UFS Philippines Executive Chef Joanne Limoanco-Gendrano, Channel Marketing Executive Poch Castro and Sr. Sous Chef Ryan Lastra learn firsthand from the legendary Marco Pierre White.
Partnership with Knorr
Having worked in the kitchen for around 35 years, White recognizes the importance of institutions in helping cooks and food service workers improve their craft. In support of UFS’ Chefmanship Academy, an education program for restaurateurs and food business operators, Marco participated in the unveiling of the Chefmanship Centre at the UFS office on April 27.
The Chefmanship Centre will serve as the training ground for UFS chefs and staff in that they may enhance their culinary skills and expertise to offer the best solutions to chefs and food and beverage operators. White relates, “This partnership with Knorr is only the start of more interactions, and sharing sessions with culinary students and budding chefs worldwide.”
For Reference : Chele Mendoza
Senior Public Relations Manager