photo: A section of the audience listening intently to Chef Devagi
USAPEEC Singapore collaborated with the Singapore Chefs’ Association and the People’s Association to organize a series of three individual Master Classes. The classes were held on October 4, October 6 and October 11. The Master Classes were presented by well-known celebrity chefs at the Enabling Village venue for groups of home makers and working professionals.
Chef Devagi Sanmugam is one of Singapore’s most dynamic and talented food personalities with a flair for whipping up recipes across a range of cuisines. She presented an Indian Cuisine Immersion Class with two outstanding recipes namely murg chicken amritsari and chicken pilau.
The second Master Class was presented by Chef Eric Low, an accomplished award-winning cookbook author, a certified WACS judge and TV celebrity chef, who kept his audience spell-bound with his vast experience and creativity in the use of ingredients with the right blend of regional sauces and spices in the two recipes, sous vide chicken roulade with Vietnamese jackfruit salad and turkey rilletes.
The third Master Class ran by Chef Aaron Tan, a TV celebrity chef and winner of several international culinary competitions, including the World Championship Chef Shanghai Team Silver, displayed his culinary skills and the use of local sauces in the two recipes featured, steam chicken with dry mushrooms and Chinese sausage and the spicy Hoisin chicken with white sesame sauce.
Prior to the beginning of each Master Class session, Margaret Say, the USAPEEC ASEAN Regional Director, gave a welcome speech to participants expounding the nutritional qualities of U.S. poultry.
The participants who attended the Master Classes shared that the sessions increased their awareness of U.S. poultry. They were also more informed about the nutritional qualities and versatility of use in local dishes.
