Art of Building Taste and Textures — How To Be A Better Cook
Presented by: Chef Eric Low from Lush Epicurean
We cook mostly with creative artistry and trial experiences. In this session, Chef Eric Low shares how basic food science can enhance one’s skills in recipe development through building flavours and textures. From the choice of ingredients to different cooking techniques, Chef Eric will share his knowledge on recipe analysis and how to improve on them.
Dish: Teochew Style Twice Cooked Fish Fillet
Price: $95 for 2 pax
*Tickets sold in pairs only.
Presented by: Disciples Escoffier International, Singapore