De Dietrich Celebrity Chefs Sustainable Cuisines Experience 2012

De Dietrich Celebrity Chefs Sustainable Cuisines Experience 2012

De Dietrich Celebrity Chefs Sustainable Cuisines Experience 2012
De Dietrich Celebrity Chefs Sustainable Cuisines Experience 2012

31 October 2012, Singapore – De Dietrich supports the sustainable food movement and joins Asia-Pacific Enterprise Cooperation (AP-EC) to present a special luncheon featuring 11 top Celebrity Chefs who will prepare dishes from sustainable sources at this year’s De Dietrich Celebrity Chefs Sustainable Cuisines Experience 2012 to be held on 11 November 2012.

Sustainability is the buzz word these days.  It describes how biological systems remain diverse and productive over time.  Our actions, including how we manage our food sources and how they are prepared will impact the world today.

You can contribute to drive sustainability by demanding for sustainable food.  Such food come from produces who practise sustainable methods of farming and food which has less impact by harvesting.   We consume an average of 100,000 tons of seafood each year and Singapore is one of the biggest seafood consumers in the Asia Pacific region.  You may want to start consciously finding out if the food you are consuming is from sustainable sources or are they over harvested or through means that damage the environment.  Reducing food wastage and adopting greener kitchen practices, harnessing energy efficient cooking methods can make a difference.

Menu - De Dietrich Celebrity Chefs Sustainable Cuisines Experience 2012
Menu – De Dietrich Celebrity Chefs Sustainable Cuisines Experience 2012

Top chefs in Singapore will present a six-course wine-paired lunch designed to promote “sustainability”.      Chefs play an important role in educating guests to realize the importance of sustainability in the choice of what they consume.   The menu will incorporate key ingredients from sustainable or local sources where possible.   The chefs will promote the use of environmentally-friendly cooking methods on De Dietrich appliances.    The cooking demonstrations of every dish on the menu by the Chefs will also be the main highlight for the luncheon.

The organizers hope to raise at least S$10,000 for the World Wide Fund for Nature through the sale of event tickets.  10% of nett profits will go to AP-EC to support their initiatives.

Participating Chefs

  • Julien Bompard, Le Saint Julien
  • Francois Mermilliod, Absinthe
  • Takahashi Tadashi, Hashi Japanese Restaurant
  • Diego Chiarini, OSO Ristorante
  • Nicholas Issel, Shangri-La Hotel, Singapore
  • Laurent Bernard, Laurent Bernard Chocolatier
  • Pang Kok Keong, Antoinette & Pique Nique
  • The Singapore Pastry Team (Bronze recipients of the recent Asia Pastry Cup)
  1. Yong Ming Choong , Equinox Restaurant
  2. Richard Chew, Mandarin Oriental
  3. Alex Chong, Equinox Restaurant
  4. Lim Chang Chek, Mandarin Oriental Singapore

 

 

Event Information

Date: 11 November 2012, Sunday
Time: 11am to 3pm
Venue:  Island Ballroom at Shangri-La Hotel Singapore, 22 Orange Grove Road, Singapore 258350
Ticket prices:  From S$368 nett
Visit www.celeb-chefs.com for ticket purchases.

One Comment

  1. Pingback: Labyrinth gets Flor de Caña Sustainable Restaurant Award from Asia’s 50 Best Restaurants »

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