展覽主題 >> Disciples Escoffier

探索食物科學 By Disciples Escoffier Hong Kong

一群國際級大廚將聚首一堂,為各業界人士解構為人熟悉的基本食材,解釋各食材的特質並講解如何令各菜式達至完美的境界。

Day 1 九月六日 (星期二)
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

Day 2  九月七日 (星期三)
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

Day 3 九月八日 (星期四)
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

 



相片
Restaurant & Bar Hong Kong 2011
贊助:
Norge sea food
Miele
Crocs
Canada beef
HK young chefs club
Sopexa
Sopexa