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	<description>Gourmand Asia: Food &#38; Recipes - Be a Chef and Enjoy Cooking</description>
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		<title><![CDATA[Chef Cheryl Koh: Boldness and determination]]></title>
		<link>https://www.gourmandasia.com/chefs/chefs-portraits/chef-cheryl-koh-boldness-determination-23206.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
		<comments>https://www.gourmandasia.com/chefs/chefs-portraits/chef-cheryl-koh-boldness-determination-23206.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown#respond</comments>
		<pubDate>Wed, 15 Jul 2015 09:13:51 +0000</pubDate>
		<dc:creator><![CDATA[Céline Manoukian]]></dc:creator>
						<category><![CDATA[Chefs' portraits]]></category>
		<category><![CDATA[Home Slider]]></category>
		<category><![CDATA[chef]]></category>
		<category><![CDATA[Desserts]]></category>
		<category><![CDATA[Les Amis]]></category>
		<category><![CDATA[Pastry]]></category>
		<category><![CDATA[Pastry CHef]]></category>
		<category><![CDATA[Restaurant]]></category>
		<category><![CDATA[Singapore]]></category>
		<category><![CDATA[sweets]]></category>
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		<description><![CDATA[From the National University of Singapore to fine-dining restaurants, Les Amis pastry chef Cheryl Koh made a 180-degree turn in her life towards a successful pastry career. Here's her journey in a nutshell.]]></description>												
								<content:encoded><![CDATA[ &#60;p&#62;Five years ago, the award-winning restaurant &#60;strong&#62;&#60;em&#62;Les Amis&#60;/em&#62;&#60;/strong&#62;, which has been serving French classic cuisine in Singapore for over two decades appointed Singaporean pastry chef &#60;strong&#62;Cheryl Koh&#60;/strong&#62; for their Hong-Kong outlet. Since then, and together with French chef S&#60;span class=&#34;st&#34; &#62;&#233;&#60;/span&#62;bastien Lepinoy, both chefs have proved to be a perfect team and continue to upgrade the cuisine and image of the iconic restaurant.&#60;/p&#62; &#60;p&#62;Making a name for yourself in the competitive culinary world is not as easy as it may seem and it certainly wasn&#039;t for chef Cheryl. We talk to the talented woman to find out more about her journey.&#60;/p&#62; &#60;h2&#62;Prestigious beginnings&#60;/h2&#62; &#60;p&#62;While chef Cheryl Koh graduated in geography and European studies, she has decided to embrace a full-time pastry career. What made her choose this path over a more classic and mapped out future, you ask? Learning more about chef, you are guessing this choice was made due to love for the profession. Her interest in cooking, she tells us, simply grew with her. Indeed, signs had paved her way as she was heading towards a culinary destiny.&#60;/p&#62; &#60;p&#62;The first step she took was in secondary school with a food and nutrition class. In Junior College, she started working part-time in the kitchen of the legendary &#60;a href=&#34;http://www.raffles.com/singapore/?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;Raffles Hotel&#60;/a&#62;. So while she did not discover her vocation from cooking at home, she completely embodied the cooking spirit of a professional kitchen from the beginning.&#60;/p&#62; &#60;p&#62;What brought her to desserts is another story. While she admits having a sweet tooth, it was necessity - and a job opening which happened to be available at that time which brought her there. She then took on a full-time position at the hotel, working alongside acclaimed chefs, which inspired her to move to France to hone her skills further.&#60;/p&#62; &#60;h2&#62;A driven chef&#60;/h2&#62; &#60;p&#62;A year later, she seized the opportunity to work in a Michelin-starred...&#60;a href=&#34;https://www.gourmandasia.com/chefs/chefs-portraits/chef-cheryl-koh-boldness-determination-23206.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34;&#62;Read more on Gourmand Asia&#60;/a&#62;&#60;meta name=&#34;original-source&#34; content=&#34;https://www.gourmandasia.com/chefs/chefs-portraits/chef-cheryl-koh-boldness-determination-23206.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/chefs/chefs-portraits/chef-cheryl-koh-boldness-determination-23206.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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		<media:content url="https://sf1.gourmandasia.com/wp-content/uploads/sites/10/2015/07/Chef-Cheryl-Koh.jpg" type="image/jpeg"></media:content><media:content url="https://sf1.gourmandasia.com/wp-content/uploads/sites/10/2015/07/Chef-Cheryl-Koh-in-action.jpg" type="image/jpeg"></media:content><media:content url="https://sf2.gourmandasia.com/wp-content/uploads/sites/10/2015/07/Hazelnut-Souffle-with-Hazelnut-Ice-Cream.jpg" type="image/jpeg"></media:content><media:content url="https://sf1.gourmandasia.com/wp-content/uploads/sites/10/2015/07/iced-granny-smith-apple-crumble-with-calvados-apple-brandy-creme-brulee.jpg" type="image/jpeg"></media:content><media:content url="https://sf1.gourmandasia.com/wp-content/uploads/sites/10/2015/07/ardeche-chestnut-charlotte-with-a-milk-chocolate-and-orange-sauce.jpg" type="image/jpeg"></media:content><enclosure url="https://sf1.gourmandasia.com/wp-content/uploads/sites/10/2015/07/Chef-Cheryl-Koh-in-action.jpg" length="160623" type="image/jpeg" />	</item>
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		<title><![CDATA[Q&A wih Hervé Deschamps, Perrier Jouët's cellar master]]></title>
		<link>https://www.gourmandasia.com/chefs/chefs-portraits/herve-deschamps-perrier-jouets-cellar-master-22208.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
		<comments>https://www.gourmandasia.com/chefs/chefs-portraits/herve-deschamps-perrier-jouets-cellar-master-22208.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown#respond</comments>
		<pubDate>Wed, 15 Jul 2015 08:01:19 +0000</pubDate>
		<dc:creator><![CDATA[Céline Manoukian]]></dc:creator>
						<category><![CDATA[Chefs' portraits]]></category>
		<category><![CDATA[Home Slider]]></category>
		<category><![CDATA[Champagne]]></category>
		<category><![CDATA[Hervé Deschamps]]></category>
		<category><![CDATA[interview]]></category>
		<category><![CDATA[Perrier Jouët]]></category>
		<category><![CDATA[Wine]]></category>
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		<description><![CDATA[Perrier Jouët’s cellar master, Hervé Deschamps, unveils the secrets of the prestigious champagne house and brings us on an insider journey to his world.]]></description>												
								<content:encoded><![CDATA[ &#60;p&#62;Nothing comes out of nowhere - especially things that need delicate balance such as wine and champagne. Hence, the cellar master is crucial to the success of any batch of premium creation which we might at first take for granted.&#60;/p&#62; &#60;p&#62;We might even go as far as to say that a cellar is like an artist who gives life to a unique creation, relying on his senses and experience.&#60;/p&#62;  &#60;p&#62;With Perrier-Jou&#235;t being one of the most prestigious champagne houses around, we had the chance to meet up with their cellar master, &#60;strong&#62;Herv&#233; Deschamps&#60;/strong&#62; to tell us more about the DNA and the sustainability of the hallmark.&#60;/p&#62; &#60;h3&#62;&#60;strong&#62;Gourmand Asia: Could you briefly share with us Perrier-Jou&#235;t&#039;s history? What are its values and how does it stand out from other champagne houses?&#60;/strong&#62;&#60;/h3&#62; &#60;p&#62;&#60;strong&#62;Herv&#233; Deschamps:&#60;/strong&#62; Founded in 1811, &#60;a href=&#34;http://www.perrier-jouet.com/?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;Perrier-Jou&#235;t&#60;/a&#62;&#039;s unique style has been preserved thanks to its vineyards ideal location. Indeed, Perrier-Jou&#235;t&#039;s vineyards are in &#60;span class=&#34;st&#34; &#62; &#60;em&#62;C&#244;te Des Blancs, &#60;/em&#62;&#60;/span&#62;the largest chardonnay region. This feature became its landmark and oriented its business development strategy towards overseas markets since its inception. Even today, Perrier-Jou&#235;t exports 85% of its production.&#60;br /&#62; The first one to appreciate and acknowledge Perrier-Jou&#235;t&#039;s champagne was the United Kingdom. The English palate and the champagne house have in common pleasure as a rule.&#60;br /&#62; UK did play a major role in the taste of Perrier-Jou&#235;t champagnes. As English were looking for a less liquorish alcohol, Perrier-Jou&#235;t worked on the alchemy of the assembly to lower the sweetness level, way before any other champagne houses did. It consequently gave the brand its famous chardonnay terroir signature.&#60;br /&#62; It is those terroirs which give the champagne an elegant yet strong style. This ambivalence is due to the curated grapes harvested in selected villages.&#60;br /&#62; The last...&#60;a href=&#34;https://www.gourmandasia.com/chefs/chefs-portraits/herve-deschamps-perrier-jouets-cellar-master-22208.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34;&#62;Read more on Gourmand Asia&#60;/a&#62;&#60;meta name=&#34;original-source&#34; content=&#34;https://www.gourmandasia.com/chefs/chefs-portraits/herve-deschamps-perrier-jouets-cellar-master-22208.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/chefs/chefs-portraits/herve-deschamps-perrier-jouets-cellar-master-22208.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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		<media:content url="https://sf1.gourmandasia.com/wp-content/uploads/sites/10/2015/06/herve-deschamps.jpg" type="image/jpeg"></media:content><media:content url="https://sf2.gourmandasia.com/wp-content/uploads/sites/10/2015/06/perrier-jouets-vines.jpg" type="image/jpeg"></media:content><media:content url="https://sf2.gourmandasia.com/wp-content/uploads/sites/10/2015/06/perrier-jouets-caves.jpg" type="image/jpeg"></media:content><media:content url="https://sf1.gourmandasia.com/wp-content/uploads/sites/10/2015/06/perrier-jouet-belle-epoque-2007.jpg" type="image/jpeg"></media:content><media:content url="https://sf1.gourmandasia.com/wp-content/uploads/sites/10/2015/06/The-Enchanting-Tree.jpg" type="image/jpeg"></media:content><enclosure url="https://sf1.gourmandasia.com/wp-content/uploads/sites/10/2015/06/Perrier-Jouet-Belle-Epoque-2007.jpg" length="242283" type="image/jpeg" />	</item>
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		<title><![CDATA[Chef Jordi Roca: A rule-breaking pastry maestro]]></title>
		<link>https://www.gourmandasia.com/chefs/chefs-portraits/chef-jordi-roca-creativity-family-17493.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
		<comments>https://www.gourmandasia.com/chefs/chefs-portraits/chef-jordi-roca-creativity-family-17493.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown#respond</comments>
		<pubDate>Tue, 12 May 2015 01:40:52 +0000</pubDate>
		<dc:creator><![CDATA[Céline Manoukian]]></dc:creator>
						<category><![CDATA[Chefs' portraits]]></category>
		<category><![CDATA[chef]]></category>
		<category><![CDATA[El Cellat de Can Roca]]></category>
		<category><![CDATA[Gelateria Rocambolesc]]></category>
		<category><![CDATA[Jordi Roca]]></category>
		<category><![CDATA[Pastry]]></category>
		<category><![CDATA[Spain]]></category>
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		<description><![CDATA[Named Best Pastry Chef last year, chef Jordi Roca finds his inspiration in family. Between tradition and modern techniques, he essentially writes pastry history.]]></description>												
								<content:encoded><![CDATA[ &#60;p&#62;&#60;strong&#62;Gourmand Asia: We usually relate pastry to France, but Spain has been actually very dynamic and has widely contributed to its evolution for at least the last two decades. Could you tell us a little about the Spanish influence in the pastry field?&#60;/strong&#62;&#60;/p&#62; &#60;p&#62;&#60;strong&#62;Chef Jordi Roca:&#60;/strong&#62; Spanish pastry making is actually closely linked to Spanish cuisine, where the starting points are based on creativity and the avant garde. Pastry making still continues to evolve to a great extent, and at the same time, shares several similar connections to French pastry making and has plenty of potential to evolve further and create a dynamic impact in terms of dessert offering.&#60;/p&#62;  &#60;p&#62;&#60;strong&#62;G.A: How would you describe your desserts, so people can visualize and almost taste your creations?&#60;/strong&#62;&#60;/p&#62; &#60;p&#62;&#60;strong&#62;J.R:&#60;/strong&#62; My desserts are usually quite aromatic and are accentuated with familiar flavours that often remind diners of a beautiful landscape or a holiday they enjoyed. I think my desserts are also visually pleasing and provides a harmony of flavours, like one of the desserts at the recent &#60;strong&#62;&#60;em&#62;The Macallan Masters of Taste Singapore, a unique whisky pairing dinner presented by &#60;a title=&#34;El Cellar Can Roca&#34; href=&#34;http://cellercanroca.com/index.htm?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;El Celler de Can Roca &#60;/a&#62;and Bacchanalia &#60;/em&#62;&#60;/strong&#62;in conjunction with the 19&#60;sup&#62;th&#60;/sup&#62; edition of World Gourmet Summit&#60;/p&#62; &#60;p&#62;There, we presented a Chocolate anarchy with plum, pu ehr, coco, toffee, bergamote, sandalwood, pepper, dates and figs.&#60;/p&#62; &#60;p&#62;We chose to work with chocolate and several other interesting ingredients, as chocolate is great to explore, and an ideal flavour to enhance&#60;a title=&#34;The Maccallan&#34; href=&#34;http://www.themacallan.com/?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62; The Macallan &#60;/a&#62;Estate Reserve as well, which is a rich and fruity whisky with intense oak wood and spiced orange notes.&#60;/p&#62; &#60;p&#62;Hence, we sought a special approach towards the chocolate to highlight its...&#60;a href=&#34;https://www.gourmandasia.com/chefs/chefs-portraits/chef-jordi-roca-creativity-family-17493.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34;&#62;Read more on Gourmand Asia&#60;/a&#62;&#60;meta name=&#34;original-source&#34; content=&#34;https://www.gourmandasia.com/chefs/chefs-portraits/chef-jordi-roca-creativity-family-17493.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/chefs/chefs-portraits/chef-jordi-roca-creativity-family-17493.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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		<title><![CDATA[Chef Will Meyrick: A proud supporter of street food]]></title>
		<link>https://www.gourmandasia.com/chefs/chefs-portraits/street-food-chef-will-meyrick-17352.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
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		<pubDate>Fri, 24 Apr 2015 06:00:04 +0000</pubDate>
		<dc:creator><![CDATA[Céline Manoukian]]></dc:creator>
						<category><![CDATA[Chefs' portraits]]></category>
		<category><![CDATA[cooking]]></category>
		<category><![CDATA[Indonesia]]></category>
		<category><![CDATA[Street food]]></category>
		<category><![CDATA[Will Meyrick]]></category>
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		<description><![CDATA[In Singapore for the World Gourmet Summit, we had the chance to chat with chef Will Meyrick on his quest to explore and showcase products and recipes from the region.]]></description>												
								<content:encoded><![CDATA[ &#60;p&#62;&#60;strong&#62;Gourmand Asia: It seems that you have stayed true to your cooking style and values throughout the years. Could you tell us more about that?&#60;/strong&#62;&#60;/p&#62; &#60;p&#62;Will Meyrick: For me, understanding different cultures is a commitment, that&#8217;s why I stay true to it. Especially now, as &#60;a title=&#34;Mama San&#34; href=&#34;http://mamasanbali.com/?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;Mama San &#60;/a&#62;is expanding to further locations and I undertake more travels. I meet the men from the farms and the women in their kitchens and learn to cook their food in their kitchens, giving me more chances to learn of their cultures from them. And doing this becomes easier for me to promote Asian food, not only Indonesian. The best part of it is, there is still plenty to learn.&#60;/p&#62;  &#60;p&#62;&#60;strong&#62;G.A: Chef Palm Amatawet has been your accomplice for years, how do you complement each other?&#60;/strong&#62;&#60;/p&#62; &#60;p&#62;&#60;strong&#62;W.M.:&#60;/strong&#62; Palm is my &#039;chef in crime&#039;. My intensive travels make my schedule pretty tight most of the time. And Palm together with the team take care of the business. With him, I can discuss a lot about Asian food, we especially love to get into talking about Thai food, since he is from Thailand and has a lot of knowledge to share.&#60;/p&#62;  &#60;p&#62;&#60;strong&#62;&#60;strong&#62;G.A: &#60;/strong&#62;At a time when chefs tend to explore molecular cuisine and techniques, your approach appears to be against the current as you are on a quest to revive authentic recipes. Why is that? &#60;/strong&#62;&#60;/p&#62; &#60;p&#62;&#60;strong&#62;W.M.: &#60;/strong&#62;There&#8217;s nothing wrong with molecular cuisine and techniques, but look around, the existing cuisine culture in Southeast Asia has so much to offer. Originating from my curiosity now is my passion, and I enjoy meeting the people of the land, the small towns and big cities where I have the opportunities to learn directly from their kitchens. It&#8217;s fascinating and I want people to see it too, to share this incredibly varied &#60;a title=&#34;Will Meyrick&#34; href=&#34;http://willmeyrick.com/?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34;&#62;food culture&#60;/a&#62;.&#60;/p&#62; ...&#60;a href=&#34;https://www.gourmandasia.com/chefs/chefs-portraits/street-food-chef-will-meyrick-17352.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34;&#62;Read more on Gourmand Asia&#60;/a&#62;&#60;meta name=&#34;original-source&#34; content=&#34;https://www.gourmandasia.com/chefs/chefs-portraits/street-food-chef-will-meyrick-17352.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/chefs/chefs-portraits/street-food-chef-will-meyrick-17352.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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		<title><![CDATA[In conversation with Marie-Amélie Jacquet from LOUIS XIII de Rémy Martin]]></title>
		<link>https://www.gourmandasia.com/chefs/chefs-portraits/conversation-marie-amelie-jacquet-louis-xiii-de-remy-martin-12517.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
		<comments>https://www.gourmandasia.com/chefs/chefs-portraits/conversation-marie-amelie-jacquet-louis-xiii-de-remy-martin-12517.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown#respond</comments>
		<pubDate>Mon, 06 Apr 2015 01:52:16 +0000</pubDate>
		<dc:creator><![CDATA[Céline Manoukian]]></dc:creator>
						<category><![CDATA[Chefs' portraits]]></category>
		<category><![CDATA[Cognac]]></category>
		<category><![CDATA[Louis XIII]]></category>
		<category><![CDATA[Remy Martin]]></category>
		<guid isPermaLink="true">https://www.gourmandasia.com/chefs/chefs-portraits/conversation-marie-amelie-jacquet-louis-xiii-de-remy-martin-12517.html</guid>
		<description><![CDATA[Rémy Martin produces and sells premium cognac brands, using Grande and Petite Champagne grapes. Louis XIII is its most exclusive cognac. Here, we speak to Marie-Amélie Jacquet who is part of the fourth generation behind the prestigious French cognac group on her journey so far. ]]></description>												
								<content:encoded><![CDATA[ &#60;p&#62;&#60;strong&#62;Gourmand Asia: Was integrating the family group a natural process for you?&#60;/strong&#62;&#60;/p&#62; &#60;p&#62;&#60;strong&#62;&#60;strong&#62;Marie-Am&#233;lie Jacquet:&#60;/strong&#62;&#60;/strong&#62; Being part of the group had never been a goal, though I grew up with this strong family culture for cognac. Spending all summers at my grandparent&#8217;s house, in the vines and cellars had undeniably influenced me.&#60;/p&#62;  &#60;p&#62;&#60;strong&#62;G.A.: What changed your mind to join the company?&#60;/strong&#62;&#60;/p&#62; &#60;p&#62;&#60;strong&#62;M.A.J.:&#60;/strong&#62; After 8 years working in the banking industry, I was looking for a new career perspective. I also had the time to prove myself outside of the family business. I had more hindsight, so when I decided to join, it was a fully conscious decision. It is also my way to give back to the family and contribute to the continuous work behind the success.&#60;/p&#62;  &#60;p&#62;&#60;strong&#62;G.A.: This year R&#233;my Martin celebrates its 140th anniversary and the family-oriented house seems to strengthen throughout the generations. What are your thoughts on that? &#60;/strong&#62;&#60;/p&#62; &#60;p&#62;&#60;strong&#62;M.A.J.:&#60;/strong&#62; All members of the family are welcome to enter the group but they are also free to live a different life. Beyond the business, we completely acknowledge and value the history of our family legacy. Before integrating &#60;a title=&#34;R&#233;my Martin&#34; href=&#34;http://www.remymartin.com/en/?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;R&#233;my Martin&#60;/a&#62;, my cousins and I discussed about the pros and cons of this decision. So we chose to join at the same time. And for those who chose different professional paths, they are never too far as they have a deep attachment to the family, and thus to the group.&#60;/p&#62;  &#60;p&#62;&#60;strong&#62;G.A.: To you, what represents LOUIS XIII?&#60;/strong&#62;&#60;/p&#62; &#60;p&#62;&#60;strong&#62;M.A.J.:&#60;/strong&#62; Aside from being an exceptional cognac, the King of Cognac represents memories, again family memories. In particular it reminds me of my grandparent&#8217;s time and how they would acquaint and convey their lifelong passion to me.&#60;/p&#62;  &#60;p&#62;&#60;a title=&#34;Louis XIII&#34;...&#60;a href=&#34;https://www.gourmandasia.com/chefs/chefs-portraits/conversation-marie-amelie-jacquet-louis-xiii-de-remy-martin-12517.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34;&#62;Read more on Gourmand Asia&#60;/a&#62;&#60;meta name=&#34;original-source&#34; content=&#34;https://www.gourmandasia.com/chefs/chefs-portraits/conversation-marie-amelie-jacquet-louis-xiii-de-remy-martin-12517.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/chefs/chefs-portraits/conversation-marie-amelie-jacquet-louis-xiii-de-remy-martin-12517.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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		<title><![CDATA[Chef Julien Royer: Melding culinary tradition with creativity]]></title>
		<link>https://www.gourmandasia.com/chefs/chefs-portraits/chef-julien-royer-melding-culinary-tradition-with-creativity-11058.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
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		<pubDate>Thu, 19 Mar 2015 06:25:54 +0000</pubDate>
		<dc:creator><![CDATA[Céline Manoukian]]></dc:creator>
						<category><![CDATA[Chefs' portraits]]></category>
		<category><![CDATA[chef]]></category>
		<category><![CDATA[Julien Royer]]></category>
		<category><![CDATA[Portrait]]></category>
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		<description><![CDATA[Offering his patrons more than just a délectable cuisine, chef Julien Royer is a rising star in his hidden gem of a restaurant, Jaan at Swissôtel The Stamford.]]></description>												
								<content:encoded><![CDATA[ &#60;p&#62;&#60;strong&#62;An erudite chef&#60;/strong&#62;&#60;/p&#62; &#60;p&#62;Raised in a family of farmers, chef Julien Royer has never betrayed what his parents intstilled deeply in him - the respect for ingredients in their natural state. Staying loyal to that philosophy since he started as a young cook, chef Royer has been showcasing his exquisite culinary vision worldwide.&#60;/p&#62;  &#60;p&#62;While discussing sustainability in Singapore, chef Royer believes that it is everyone&#8217;s responsibility to cook with seasonal products. Not just to sound preachy or trendy but for three simple and relevant reasons - origin, taste and cost. Essentially, it&#8217;s a win-win combination, as we&#8217;ll know what we are buying, it comes at a cheaper price and with better flavours.&#60;/p&#62;  &#60;p&#62;&#60;strong&#62;&#60;strong&#62;Product-driven is his DNA&#60;/strong&#62;&#60;/strong&#62;&#60;/p&#62; &#60;p&#62;Now that diners have become more conscious and curious about what they put on their plates, there is no room for error at restaurants. Hence to meet their high expectations and even surpass it, chef Royer has built, throughout the years, a reliable network or suppliers from Europe to Australia, New Zealand and Asia. Beyond having premium products, knowing the origins of each item that he uses in his cuisine, is of utmost priority.&#60;/p&#62;  &#60;p&#62;To paraphrase the French gastronome, Jean Anthelme Brillat-Savarin, &#8216;&#8217;tell me what you eat and I will tell you what you are.&#8217;&#8217;&#60;/p&#62;  &#60;p&#62;The driving force behind his cooking ultimately lies in his particular attention to quality, resulting in a tireless search for the freshest and best fishes, meats, fruits or vegetables. Some of which have included the Victoria pineapple, the wild salmon, the Scottish blue lobster, and so on. Chef Royer&#8217;s cuisine is also his way of showing respect and gratitude to all the producers who gave him the ingredients to cook such a unique selection.&#60;/p&#62;  &#60;p&#62;&#60;strong&#62;&#60;strong&#62;The creative process &#60;/strong&#62;&#60;/strong&#62;&#60;/p&#62; &#60;p&#62;More than creation, chef Royer prefers to talk about evolution and how he gives life to a...&#60;a href=&#34;https://www.gourmandasia.com/chefs/chefs-portraits/chef-julien-royer-melding-culinary-tradition-with-creativity-11058.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34;&#62;Read more on Gourmand Asia&#60;/a&#62;&#60;meta name=&#34;original-source&#34; content=&#34;https://www.gourmandasia.com/chefs/chefs-portraits/chef-julien-royer-melding-culinary-tradition-with-creativity-11058.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/chefs/chefs-portraits/chef-julien-royer-melding-culinary-tradition-with-creativity-11058.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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		<title><![CDATA[Q&A with Tron Young: Founder of Singapore Bar Awards]]></title>
		<link>https://www.gourmandasia.com/chefs/chefs-portraits/qa-tron-young-founder-singapore-bar-awards-8737.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
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		<pubDate>Sat, 07 Mar 2015 01:00:31 +0000</pubDate>
		<dc:creator><![CDATA[Céline Manoukian]]></dc:creator>
						<category><![CDATA[Chefs' portraits]]></category>
		<category><![CDATA[Awards]]></category>
		<category><![CDATA[Bar]]></category>
		<category><![CDATA[Bartender]]></category>
		<category><![CDATA[Singapore]]></category>
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		<description><![CDATA[Ahead of Singapore Cocktail Week and the second edition of the Bar Awards, we spoke to industry veteran, Tron Young on what to expect, the local bar scene and more. ]]></description>												
								<content:encoded><![CDATA[ &#60;p&#62;The explosive growth of hip watering holes around Singapore and the increasing interest in the bar scene have finally brought together - under the leadership of &#60;a title=&#34;William Grant &#38; Sons&#34; href=&#34;http://www.williamgrant.com/AgeCheck.aspx?ReturnUrl=%2fDefault.html&#38;#038;utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;William Grant &#38; Sons &#60;/a&#62;- the first and much-anticipated &#60;a title=&#34;Singapore Cocktail Week&#34; href=&#34;http://singaporecocktailweek.com.sg/?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;&#60;strong&#62;Singapore Cocktail Week&#60;/strong&#62;&#60;/a&#62;.&#60;/p&#62;  &#60;p&#62;In addition to securing the participation of 30 top-notch bars around town, the week-long event will also play host to 10 internationally-acclaimed bartenders who will be showcasing their talent in concocting world-class cocktails. But to kick it all off, the prestigious Singapore Bar Awards will take place on March 8&#60;sup&#62;th&#60;/sup&#62; to honour the best spots and people in the industry who have been helping us relieve our daily stress levels through great drinks and friendly service.&#60;/p&#62;  &#60;p&#62;Created in 2014 by acclaimed industry veteran, Tron Young, who established the Singapore Bar Industry Accord (SBIA), the awards aim to highlight professionals, their skills, passion and dedication to their craft, thus bringing recognition to the men and women of the bar community.&#60;/p&#62;  &#60;p&#62;After all, behind the fun and festive image of cocktails lies a huge dose of work. Akin to chefs, bartenders search, learn, create and train - it is a lifelong process, and that is exactly what the ceremony celebrates. So hats off to all of them!&#60;/p&#62;  &#60;p&#62;Gourmand Asia spoke to the man himself to discuss candidly on Singapore&#8217;s cocktail scene, sharing his vision as a bartender and a client.&#60;/p&#62;  &#60;p&#62;&#60;strong&#62;&#60;strong&#62;Gourmand Asia: Singapore is the hottest cocktail city in Asia, overtaking Hong Kong and Shanghai. How do you explain this infatuation? &#60;/strong&#62;&#60;/strong&#62;&#60;br /&#62; Tron Young: Yes, Singapore is the hottest cocktail city in Asia and we would probably hold this reign for many years to come. I guess it comes...&#60;a href=&#34;https://www.gourmandasia.com/chefs/chefs-portraits/qa-tron-young-founder-singapore-bar-awards-8737.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34;&#62;Read more on Gourmand Asia&#60;/a&#62;&#60;meta name=&#34;original-source&#34; content=&#34;https://www.gourmandasia.com/chefs/chefs-portraits/qa-tron-young-founder-singapore-bar-awards-8737.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/chefs/chefs-portraits/qa-tron-young-founder-singapore-bar-awards-8737.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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		<title><![CDATA[Rendezvous with Kamil Foltan, head bartender of Tippling Club]]></title>
		<link>https://www.gourmandasia.com/chefs/chefs-portraits/exclusive-interview-kamil-foltan-head-bartender-tippling-club-8463.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
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		<pubDate>Fri, 06 Mar 2015 07:25:02 +0000</pubDate>
		<dc:creator><![CDATA[Céline Manoukian]]></dc:creator>
						<category><![CDATA[Chefs' portraits]]></category>
		<category><![CDATA[Menu de site]]></category>
		<category><![CDATA[Bar]]></category>
		<category><![CDATA[Bartender]]></category>
		<category><![CDATA[Singapore]]></category>
		<category><![CDATA[Tippling club]]></category>
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		<description><![CDATA[There are some rendezvous you don’t want to miss, and ours with Kamil Foltan is definitely one of them. Here is an insight into the world of one of the top bartenders in Singapore.]]></description>												
								<content:encoded><![CDATA[ &#60;p&#62;The bar scene in Singapore has no doubt come a long way. Though, the revolution happened in the blink of an eye, there is no better demonstration of this than the first edition of &#60;a title=&#34;Singapore Cocktail Week&#34; href=&#34;http://singaporecocktailweek.com.sg/?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;Singapore Cocktail Week&#60;/a&#62;. The inaugural festival lasts eight days, from March 7&#60;sup&#62;th&#60;/sup&#62; to 14&#60;sup&#62;th&#60;/sup&#62;, although we&#8217;re not sure if that&#8217;s long enough to partake in all of the activities lined up - from attending cocktail workshops, cocktail tours and sipping on drinks made by pop-up bars and international guest bartenders.&#60;/p&#62;  &#60;p&#62;Additionally, the local scene will be well represented throughout the week with bars like Jigger &#38; Pony, Anti:dote, Manhattan, and the popular Tippling Club coming on board.&#60;/p&#62;  &#60;p&#62;The renowned restaurant, &#60;a title=&#34;Tippling Club&#34; href=&#34;http://www.tipplingclub.com/?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;Tippling Club &#60;/a&#62;is among the first few to have explored and developed innovative drinks, even pairing them with their food menu. Hence, for more insight, we spoke to Kamil Foltan, the head bartender, about his inspirations, the industry and how not to take ourselves too seriously when sipping on cocktails. Bottoms up people!&#60;/p&#62;  &#60;p&#62;&#60;strong&#62;&#60;strong&#62;Gourmand Asia: How did you get into bartending and why? &#60;/strong&#62;&#60;/strong&#62;&#60;/p&#62; &#60;p&#62;Kamil Foltan: When I was 3 years old, while helping pour pints and lemonades in a local pub with my dad, as he was a waiter. During my studies, I worked part time in clubs, bars, and coffee shops to make some extra cash and tending bar basically lasted with me.&#60;/p&#62;  &#60;p&#62;&#60;strong&#62;&#60;strong&#62;Could you tell us more about the differences between bartending in Europe and in Asia? How different are the patrons&#8217; expectations? &#60;/strong&#62;&#60;/strong&#62;&#60;/p&#62; &#60;p&#62;Traditions and habits of both continents are different and that goes hand in hand with what is expected. Europe is a few years ahead in the cocktail world. However, some parts of Asia are catching up very...&#60;a href=&#34;https://www.gourmandasia.com/chefs/chefs-portraits/exclusive-interview-kamil-foltan-head-bartender-tippling-club-8463.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34;&#62;Read more on Gourmand Asia&#60;/a&#62;&#60;meta name=&#34;original-source&#34; content=&#34;https://www.gourmandasia.com/chefs/chefs-portraits/exclusive-interview-kamil-foltan-head-bartender-tippling-club-8463.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/chefs/chefs-portraits/exclusive-interview-kamil-foltan-head-bartender-tippling-club-8463.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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		<title><![CDATA[Chef Justin Quek: A culinary pioneer in the Lion city]]></title>
		<link>https://www.gourmandasia.com/chefs/chefs-portraits/chef-justin-quek-culinary-pioneer-lion-city-7296.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
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		<pubDate>Thu, 05 Feb 2015 01:00:04 +0000</pubDate>
		<dc:creator><![CDATA[Céline Manoukian]]></dc:creator>
						<category><![CDATA[Chefs' portraits]]></category>
		<category><![CDATA[Menu de site]]></category>
		<category><![CDATA[cooking]]></category>
		<category><![CDATA[Culinary]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[Justin Quek]]></category>
		<category><![CDATA[Marina Bay Sands]]></category>
		<category><![CDATA[Restaurant]]></category>
		<category><![CDATA[Sky on 57]]></category>
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		<description><![CDATA[Nothing happens by coincidence. Determination, perseverance, and hard work are the key ingredients which brought Chef Justin Quek to the 57th floor of the iconic Marina Bay Sands Hotel in Singapore. ]]></description>												
								<content:encoded><![CDATA[ &#60;p&#62;&#60;strong&#62;A believer&#60;/strong&#62;&#60;/p&#62; &#60;p&#62;Singaporean chef, &#60;a title=&#34;Chef Justin Quek&#34; href=&#34;http://www.justinquek.com/?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;Justin Quek &#60;/a&#62;has been working hard from a very young age. From selling fruits at a local market, to working as a steward on merchant ships and finally landing his first position as personal chef of the French ambassador in 1992. From early on, he understood the ins and outs of hard work and that helped him to eventually become the award-wining chef we know today.&#60;/p&#62; &#60;p&#62;He started his culinary education at Shatec, then trained under French chef Bertrand Langlet at Oriental Hotel in Bangkok who aided in his &#8217;tour de France&#8217;. Despite having to face the infamously tough French kitchens and the language barrier, he never gave up but preserved on and added to his skill set. He values the experience and it&#8217;s still one of his fondest memories.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;&#60;strong&#62;A visionary&#60;/strong&#62;&#60;/strong&#62;&#60;/p&#62; &#60;p&#62;Before fusion cuisine became a trend, he already knew that his cooking style would be a harmonious blend of Asia and France, that would offer the best of both worlds.&#60;/p&#62; &#60;p&#62;So when he returned to Singapore after having trained in various French regions Chef Quek, introduced his rendition of French cuisine to Singapore&#8217;s culinary scene. While helming Les Amis restaurant, he added black truffle on the menu and worked with seasonal items. His signature dish, &#8216;Foie Gras Xiao Long Bao&#8217; perfectly embodies his cooking philosophy - never overwhelming nor overpowering and simply well balanced.&#60;/p&#62;  &#60;p&#62;&#60;strong&#62;&#60;strong&#62;An entertainer&#60;/strong&#62;&#60;/strong&#62;&#60;/p&#62; &#60;p&#62;Up in his restaurant, &#60;a href=&#34;http://www.marinabaysands.com/restaurants/sky-on-57.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34;&#62;Sky on 57&#60;/a&#62;, he enjoys greeting his guests, chatting and sharing his cooking philosophy. He makes you feel welcomed as though you&#8217;re having a meal at his table at home. Humble, generous and voluble, he will no doubt inspire you through his food, travels, and stories.&#60;/p&#62;  &#60;p&#62;Now, shaping the...&#60;a href=&#34;https://www.gourmandasia.com/chefs/chefs-portraits/chef-justin-quek-culinary-pioneer-lion-city-7296.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34;&#62;Read more on Gourmand Asia&#60;/a&#62;&#60;meta name=&#34;original-source&#34; content=&#34;https://www.gourmandasia.com/chefs/chefs-portraits/chef-justin-quek-culinary-pioneer-lion-city-7296.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/chefs/chefs-portraits/chef-justin-quek-culinary-pioneer-lion-city-7296.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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		<title><![CDATA[Chef Frédéric Deshayes: Passing on the knowledge]]></title>
		<link>https://www.gourmandasia.com/chefs/chefs-portraits/chef-frederic-deshayes-passing-knowledge-4739.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
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		<pubDate>Tue, 06 Jan 2015 11:27:25 +0000</pubDate>
		<dc:creator><![CDATA[Céline Manoukian]]></dc:creator>
						<category><![CDATA[Chefs' portraits]]></category>
		<category><![CDATA[chef]]></category>
		<category><![CDATA[cooking]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[interview]]></category>
		<category><![CDATA[Singapore]]></category>
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		<description><![CDATA[Owner of Singapore's Do.Main bakery, Chef Deshayes inspires the next generation of bakers.]]></description>												
								<content:encoded><![CDATA[ &#60;p style=&#34;text-align: justify&#34;&#62;&#60;a href=&#34;https://www.gourmandasia.com/wp-content/uploads/sites/10/2015/01/Chef-Deshayes.jpg?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34;&#62;&#60;span style=&#34;display: block;&#34; class=&#34;wrap-img&#34; id=&#34;wrap-img-4755&#34;&#62;&#60;img loading=&#34;lazy&#34; decoding=&#34;async&#34; itemprop=&#34;thumbnailUrl&#34; class=&#34;aligncenter wp-image-4755 size-full&#34; src=&#34;https://sf.gourmandasia.com/wp-content/uploads/sites/10/2015/01/Chef-Deshayes.jpg&#34; alt=&#34;Chef Deshayes&#34; width=&#34;500&#34; height=&#34;750&#34; /&#62;&#60;/span&#62;&#60;/a&#62;As the proud co-owner of the latest French bakery in Singapore, &#60;a title=&#34;Do.Main bakery&#34; href=&#34;http://do-mainbakery.com/?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;Do.Main&#60;/a&#62;, Chef Fr&#233;d&#233;ric Deshayes&#039; career and philosophy are quite unique. We caught up with him to learn more about what inspired him to enter the world of bakery and the knowledge he hopes to pass on to future generations of bakers.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;Getting started&#60;br /&#62; &#60;/strong&#62;Unlike others, Chef Fr&#233;d&#233;ric does not come from a family of cooks or pastry chefs. His passion grew through his trainings when he was only a teenager.&#60;/p&#62; &#60;p style=&#34;text-align: justify&#34;&#62;Starting his cooking apprenticeship at the early age of 13 years old, he graduated three years later. Too young to work, but eager to know more about pastry, he then entered the prestigious Len&#244;tre pastry department where he learnt and built strong  foundations in pastry, chocolate and confectionery. Even today, he is still very grateful to his mentor who took the time to share his expertise. &#34;I gained the fundamental knowledge and skills. I was ready to face any challenges for the following 10 years&#34; he explains.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;Back to his roots &#60;br /&#62; &#60;/strong&#62;After various experiences in France and abroad, Chef Fr&#233;d&#233;ric fully embraced living in Asia. In the meantime, &#60;strong&#62;Len&#244;tre&#60;/strong&#62; was developing worldwide, and called him back to establish the brand in South Korea. Three years later, the ambitious chef set up Len&#244;tre production site and opened five boutiques.&#60;/p&#62;  &#60;p&#62;&#60;strong&#62;Dedication and opportunities&#60;br /&#62;...&#60;a href=&#34;https://www.gourmandasia.com/chefs/chefs-portraits/chef-frederic-deshayes-passing-knowledge-4739.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34;&#62;Read more on Gourmand Asia&#60;/a&#62;&#60;meta name=&#34;original-source&#34; content=&#34;https://www.gourmandasia.com/chefs/chefs-portraits/chef-frederic-deshayes-passing-knowledge-4739.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/chefs/chefs-portraits/chef-frederic-deshayes-passing-knowledge-4739.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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