Escoffier Fundraising Dinner: Supporting Our Young Culinary Talents

A special seven-course dinner to raise funds for Singapore's representing team at the 11th International EscoffierChefs from L to R: Eric Chua, Michael Muller, Richard Ravel, Ivy Wong, Michele Greggio, Manjunath Mural, Louis TayExecutive chef at Unilever Food Solution, Eric Chua putting his dish together; scallop with a smoked eel tartare and caviarFacebook's executive chef Asia Pacific, Michael Muller plating his dish: king crab chawanmushi paired with umesake nokyo, basil foam and a parmesan crumblePan Pacific Singapore's executive chef, Michele Greggio's course: pressed terrine of veal and foie gras, served with compressed nashi pear, kumquats and sorrelExecutive chef at The Song of India, one Michelin-starred chef Manjunath Muralputting final touches on his dish of chargrilled tandoori spiced monkfish with a smoked tomato chutney salsaExecutive chef at Swissotel Merchant Court, Louis Tay's course: ballotine of black pullet, served with a shallot jam and port wine jusR&D and catering executive chef at Food Evolution, Richard Ravel plating his cheese platter courseFacebook's pastry chef Ivy Wong's dessert: Pina Colada paired with espresso forte

On 7 February, seven of Singapore’s highly acclaimed chefs came together to show support for the 2016 Young Talent Escoffier Asia champion, Koh Han Jie.

Lending their skills in a special seven-course dinner, the night served as a fundraiser to send Singapore’s representing team to the 11th International Disciples Escoffier Congress 2018 in Zurich, Switzerland. The congress will be held from 2 to 4 March. And representing Singapore for the first time is 25-year-old chef Koh. The 2016 Escoffier Asia champion will be accompanied by assistant and SHATEC student, Mr Justin Chow.

Also heading to the congress are: culinary director and honorary president of Disciples Escoffier, Mr Edmund Toh; culinary consultant and Disciples Escoffier’s secretary general, Mrs Jessica Prevost; as well as Mr Laurent Brouard, coach and executive chef at Bistro Du Vin.

To show their support, the night saw about 200 guests from the hospitality, food & beverage as well as culinary industries. But the highlight—apart from the talented chef Koh—was the special seven-course menu, undertaken by seven esteemed chefs.

The lineup included award-winning chefs like Unilever Food Solution’s executive chef Eric Chua; executive chef at Pan Pacific Singapore, Michele Greggio; and one Michelin-starred executive chef at The Song of India, Manjunath Mural.

Guests were treated to dishes like chef Greggio’s pressed terrine of veal and foie gras, served with compressed nashi pear and sorrel; as well as chef Mural’s chargrilled tandoori spiced monkfish with smoked tomato chutney salsa.

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