photo: Chef Jing Qin elaborates on the use of the egg product
The third Master Class on U.S. egg products was carried out on August 3 at Temasek Polytechnic, Singapore, for a group of 25 participants including culinary students from five polytechnics, trainee chefs, and culinary school lecturers. Participants were treated to a unique experience. They witnessed the use of egg products in the preparation of a western-style dish and an accompanying dessert. Chef Ong Jing Qin demonstrated the detailed procedures of egg products used in the chicken sliders. Participants showed considerable enthusiasm and inquired on further product use after the completion of the Master Class.
The project funded by Iowa Soybean and with egg products donated by Rembrandt sought to educate culinary students and junior chefs on the flexibility and use of egg products in western cuisines and in a range of western meals and desserts. It is anticipated that participants will apply the knowledge gained from the Master Class in their respective food and beverage workplaces.