Vegetarian food is beneficial to our health as well as to the ecosystem. Like the other food, vegetarian food can be interestingly transformed into various types of cuisines.
Here is your chance to introduce and pamper your family & friends to an international gastronomic vegetarian fare with our cooking course! Learn the tricks and tips from renowned chefs on how to prepare international vegetarian cuisines that are appetisingly delicious.
- Italian Cuisine
- Japanese Cuisine
- Pastry and Bakery
Time: 3pm – 5pm
Venue: Venerable Hoong Choon Memorial Hall, Dining Hall, Level 2
Fees : $100 per person
Closing Date: 1 Sept 2013
Enquries: 6849 5317, firstname.lastname@example.org
- Fill in the attached Form
- Please mail the completed form and cheque to:
Community Development & Training Department
Kong Meng San Phor Kark See Monastery,
88 Bright Hill Road, Singapore 574117
- Please make cheque payable to ‘Kong Meng San Phor Kark See Monastery’. Indicate “International Vegetarian Cooking” on the reverse side.
- Application without payment attached shall be considered void.
- Acceptance of application to be confirmed via email/sms/phone by organizer.
Chef Tony Khoo
Chef Tony is the Executive Chef for Marina Mandarin Hotel, and has more than 40 years of experience working in several hotels. He has lately published a cookbook, To Be A Chef, which chronicles his culinary experience in the kitchen, as well as his contributions to the Singapore cuisine scene. The cookbook was awarded “Best Book For Professionals” and 1st Runner Up in the category of “Best Book for Food Professional – Best of the World” by Gourmand World Cookbook Award 2012 held in Paris on 23rd February 2013. He has cooked in many charity dinners worldwide, and has donated the proceeds to different charities. Chef Khoo said, “I have always wanted to contribute to charity and will be travelling around the region to cook more charity dinners with this cookbook.” Bearing testimonial to Chef Tony’s illustrious career is the string of awards under his belt. He won Platinum King of Kitchens 2011, Regional 2011 – 2013 and Best in Asia Chef of the year 2011, as awarded by Hospitality Asia Platinum Awards, he was also named Executive Chef of the year by the World Gourmet Summit Awards of Excellence 2011.
Chef Leons Tan
With over 20 years of experience and specialising in French cuisine, Chef Leons is the Corporate & Business Development Chef for the group of Sarika Connoisseur Café Pte Ltd (tcc). His major responsibility is to oversee the overall operation under the brand name which has taken him to various countries to do feasibility studies and research into various F&B Concepts. He was an Executive Chef in-charge in ensuring and maintaining the premium quality of food production in the 8 kitchens of Pan Pacific Hotel Singapore, and has worked in various well-known hotels worldwide. He holds a role in the Singapore Chefs’ Association as a honorary secretary of the Executive Committee since 2006. He is also the member of the Chaine Des Rotisseurs Bailliage De Singapour. Amongst his competition accolade, he was the Team Manager for the Singapore National Culinary Team for the FHA 2010 Culinary Competition, in which the team he lead had won Best Dessert, Best Cold Display, Best Hot Cooking, Best National team and the overall coveted “Battle for the Lion” trophy after eluding Singapore for 18 years.
Chef Gary Lim
Chef Gary, a Pastry and Baking Specialist, has an extensive working experience in the baking and culinary industry for the past 28 years. He has worked as an Executive Pastry Chef with many 5-star international hotels in Singapore and Australia. He has represented Singapore in many international baking and culinary competitions and has won numerous awards. Currently, he is a chef instructor in Temasek Polytechnic for the Diploma in Baking and Culinary Science. He is also an advisor and trainer to the students and chefs for international baking and culinary competitions. Chef Gary is an active member of the Singapore Pastry alliance committee and the Singapore Chef Association.