Whether you’re a seasoned or novice cook, Terry has made fine dining simple for everybody! Be inspired by one of our coolest Chef who wants to unravel your own style of cooking and turn your home-cooked food into a Michelin 5 star-worthy dish.
Workshop Dates: Sunday, 28 July 2019
Duration: 3 hours (1pm-4pm)
Registration Deadline: 27 July 2019
Workshop Fee: BND 60
Venue: The Shared Kitchen, Pusat Belia, BSB
Recommendation: Bring your own containers to bring your products home!
By the end of this workshop, yyou are officially #MadeInBenchLab and will know: 1) how to prepare 2 main courses with complementing side elements, 2) how to prep complementing side elements in a fine dining dish and 3) different cooking techniques, from searing to pureeing and making savoury gel and 4) basic knife skills, 5) a gauging techniques used in cooking and 6) 3 different plating styles used in fine dining and their basic components
BenchLab Talented Instructor: Terry Wong of Terry Supper Club. You’ll be learning from a qualified cookery graduate who dived into the cooking scene after feeling the excitement of kneading bao dough when he was little. He refined his skills from watching chefs during his tenures as a dishwasher in the kitchen and got motivated to become better from being exposed to different dishes cooked by Michelin starred chefs to amateur back yard cooks. He believes that mastering comes with persistence in practice and every dish he encounters gives him an opportunity to discover more of himself. After years of being in the field, he eventually became a private hire cook which pushes him to produce requested dishes at the highest quality whilst using his existing skills and knowledge to its utmost. Terry hopes to not only share some skills and stories of his journey and but to have participants perceive this as art that anyone can do.