SHOW FEATURES >> Disciples Escoffier
Disciples Escoffier Hong Kong
Exploring Food Science
A select group of the world’s leading chefs will gather in Hong Kong this summer to deconstruct some of the most familiar base ingredients and cooking techniques. Based on the teachings and innovations of world renowned French chemist Hervé This, they will explain at a molecular level what the characteristics of the ingredients are and why chefs do things in a certain way to produce perfect results.
| 12:00 - 12:30 |
Norwegian Seafood Young Chef Challenge
Judging competition, competitors 1&2
Head Judge - Oyvind NAESHEIM / NOBU Beijing |
| 12:45 - 13:15 |
An insight in to meat
Tony FERREIRA / Manzo Italian Steakhouse |
| 13:30 - 14:00 |
Fish & cream texture declension
Aurélie LEGRAND / Guest Lecturer from France |
| 14:15 - 14:45 |
Cooking meat juicy
Eddy LEUNG / Prochef Concept |
| 15:00 - 15:30 |
Smooth texture by emulsifying
Aurélie LEGRAND / Guest Lecturer from France |
| 17:30 - 18:00 |
Norwegian Seafood Young Chef Challenge
Judging competition, competitors 3&4
Head Judge - Oyvind NAESHEIM / NOBU Beijing |
| 18:00 - 19:15 |
CHEFS TALK - Chefs Networking |
| 12:00 - 12:30 |
Norwegian Seafood Young Chef Challenge
Judging competition, competitors 5&6
Head Judge - Oyvind NAESHEIM / NOBU Beijing |
| 12:45 - 13:15 |
Fish & cream texture declension
Aurélie LEGRAND / Guest Lecturer from France |
| 13:30 - 14:00 |
An insight in to meat
Tony FERREIRA |
| 14:15 - 14:45 |
No leftovers
Jaakko SORSA / FINDS
Eddy LEUNG / Prochef Concept |
| 15:00 - 15:30 |
Cooking meat juicy
Didier ROCHAT / Restaurant DIDIER |
| 17:30 - 18:00 |
Norwegian Seafood Young Chef Challenge
Judging competition, competitors 7&8
Head Judge - Oyvind NAESHEIM / NOBU Beijing |
| 18:00 - 19:15 |
CHEFS TALK - Chefs Networking |
| 12:00 - 12:30 |
Norwegian Seafood Young Chef Challenge
Judging competition, competitors 9&10
Head Judge - Oyvind NAESHEIM / NOBU Beijing |
| 12:45 - 13:15 |
Smooth texture by emulsifying
Aurélie LEGRAND / Guest Lecturer from France |
| 13:30 - 14:00 |
An insight in to meat
Tony FERREIRA / Manzo Italian Steakhouse |
| 14:15 - 14:45 |
Fish & cream texture declension
Jaakko SORSA and Aurélie LEGRAND |
| 15:00 - 15:30 |
Cooking meat juicy
Fabrizio NAPOLITANO / Gocchia |
| 16:30 - 17:00 |
Norwegian Seafood Young Chef Challenge
Judging competition, competitors 11&12
Head Judge - Oyvind NAESHEIM / NOBU Beijing |
| 17:30 - 18:00 |
Norwegian Seafood Young Chef Challenge
AWARDS CEREMONY
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Photos
Restaurant & Bar Hong Kong 2011
"Restaurant & Bar Hong Kong is my favourite hospitality exhibition in HK! It is a vital resource for chefs, with everything from fine food in the Fine Food Village to excellent wines from the World of Wine, and even demonstrations by some of the top chefs in Asia at the Chef’s Masterclass theatre!"
Mr. Jaakko Sorsa,
FINDS & President of Disciples Escoffier HK Sub-delegation
