USAPEEC held its third poultry masterclass at the SHATEC Institutes on September 14, 2023. Chef Jerome Rezel, Executive Sous Chef at the InterContinental Singapore, and an alumnus of SHATEC, returned to share his culinary and hospitality experience with the students. At the masterclass, he presented an overview of basic food hygiene and safety in the kitchen; a variety of culinary techniques used in professional kitchens; food preparation plating; and the art of presentation.
A proud alumnus of SHATEC, Chef Jerome Rezel returned to share his culinary experience with budding chefs.
For the culinary demonstrations, he showcased three dishes: U.S. Chicken Cacciatore, U.S. Chicken Parmigiana, and Canard A’la Orange (Duck Breast in Orange Sauce). He highlighted the many benefits of cooking with U.S. poultry such as quality, taste, nutrition, safety, and inspection. Students were invited to smell, touch, and take in the flavors of the dishes that incorporated different cooking methods, ingredients, marinades, and sauces.
 A one pot wonder loaded with succulent U.S. chicken and veggies – that’s Chicken Cacciatore! |
 The luscious pan-seared U.S. duck breast with beautiful orange sauce enhances the meat’s rich taste. |
The 20 students from the Culinary Arts program (Year 1 and 4) benefitted immensely from Chef Jerome’s masterclass which offered an interactive experience with one of the best chefs in the industry. The session proved to be a great way for them to gain new knowledge and level up their cooking skills, not commonly found in textbooks.
An unforgettable experience with one of the best chefs in the industry!
USAPEEC and SHATEC organized the masterclass, with funding from the United Soybean Board.