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Cooking with Culinary Stars at InterContinental Hong Kong

 

In 2016 InterContinental Hong Kong continues its popular series of “Cooking with the Culinary Stars” classes. Learn to cook with the celebrated chefs from InterContinental Hong Kong’s diverse restaurants, which include the 1-Michelin star SPOON by Alain Ducasse, 2-Michelin star Yan Toh Heen and NOBU InterContinental Hong Kong. In addition, the hotel’s “Baking Club” features demonstrations under the guidance of SPOON’s Pastry Chef Olivier Lannes and InterContinental Hong Kong’s Executive Pastry Chef Cyril Dupuis. The hotel’s Executive Chef Nicola Canuti will also be sharing his Italian specialties at one of the 2016 classes.

 

The Cooking Classes cover everything from classic cooking techniques and essentials to specialty and seasonal dishes. The hotel’s chefs will showcase their diversity in international cuisine including French, Japanese and Cantonese and both modern and traditional techniques. Each class includes lunch featuring the dishes from the class, plus wine-pairing.

 

Your All-Star Culinary Faculty Members:

 InterContinental Hong Kong

Executive Chef Nicola Canuti

Executive Pastry Chef Cyril Dupuis

SPOON by Alain Ducasse

Executive Chef Stéphane Gortina

Pastry Chef Olivier Lannes

NOBU InterContinental Hong Kong

Executive Chef Sean Mell

Executive Sushi Chef Kazunari Araki

Pastry Chef Priscilla Li

Yan Toh Heen

Chef Lau Yiu Fai

 

 

 

 

”COOKING WITH THE CULINARY STARS” Classes

In addition to the demonstration from our expert chefs, participants will receive a special package with an official Certificate, a “Cooking with the Culinary Stars” Apron and recipes from the chef.  

 

All classes take place on Saturdays from 10:30am-2:30pm and are  2-3 hours inclusive of a light breakfast and lunch with beverages (wine or Champagne, plus tea, coffee and juices).

(Yan Toh Heen Classes are from 12:15pm – 2:00pm and do not include lunch).

 

THE BAKING CLUB

Learn techniques in the masterful art of Dessert and Cake-making from SPOON Pastry Chef Olivier Lannes and Executive Pastry Chef Cyril Dupuis. The class duration is 2-3 hours.

 

Participants will receive a special package with an official Certificate, a Baking Club Apron, a Pastry equipment set and recipes from the chef.

Classes are 2-3 hours inclusive of a light breakfast and lunch with beverages (wine or Champagne, plus tea, coffee and juices).

 

COOKING WITH THE CULINARY STARS and BAKING CLUB CLASSES

Price: HK$1,888 per adult

Reserve two or more weeks in advance and receive 20% off the above prices.

 Minimum class size is four persons; maximum class size is ten persons.

 

YAN TOH HEEN - CHINESE FESTIVAL CLASSES

Price: HK$1,488 per adult

12: 15pm - 2:00pm (There is no lunch or wine as part of these classes.)

In addition to the demonstration from Chef Lau Yiu Fai, participants will receive a special package with an official Certificate, a “Cooking with the Culinary Stars” Apron and recipes from the chef.  

 

For further information and to reserve a place in the classes, please contact the Restaurant Reservations

Centre at (852) 2313 2323 or e-mail: fb.hongkong@ihg.com

 

2016 Schedule for “Cooking with the Culinary Stars” Classes & Baking Club

 

Dates             Topics                                                                    Instructors

 

March

                       

Baking Club

 

5                      All about Soufflés                                                SPOON by Alain Ducasse

                   Pastry Chef Olivier Lannes

                        Salty Caramel

            Grapefruit and Hazelnut

 

12                     Signature Sushi & Sashimi Class                      NOBU Executive Sushi Chef

                   Kazunari Araki

                        Introduction to Nobu’s  Signature Sushi and Sashimi

            Yellowtail Jalapeño

                        New Style Salmon Sashimi

                        Scallop Tiradito

                        Maki and Nigiri Sushi

 

April

 

2                      Spring Vegetables                                              SPOON by Alain Ducasse

                  Executive Chef Stéphane Gortina

                        Chilled Asparagus Velouté, Cottage Cheese

            Veal Tenderloin, Sautéed Spring Vegetables

 

Baking Club

 

23                     After-School Snacks                                          SPOON by Alain Ducasse

                   Pastry Chef Olivier Lannes

             Waffles

             Crepes

             French Toast

 

May

7                      Brittany Lobster                                                   SPOON by Alain Ducasse

                   Executive Chef Stéphane Gortina

            Light Lobster Velouté

            Roasted Blue Lobster, Green Peas

 

June

4                       Chinese Festival Class

                         Dragon Boat Festival Rice Dumplings              Yan Toh Heen

                   Executive Chef Lau Yiu Fai

                         Superior Sweetened Glutinous Rice Dumplings

 

Baking Club

 

25                     Puff-Puff-Puff                                                      SPOON by Alain Ducasse

                   Pastry Chef Olivier Lannes

             Raspberry and Rose Éclairs

             Salty Caramel Religieuse

             Paris Hong Kong

 

Click here for the Chefs' profiles and the full schedule of the programme, which runs through to December

 

 

 

 

 

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