Junior Chefs Symposium
Junior chefs in Singapore
SINGAPORE
More than 100 chefs gathered in August, including members of the gold medal-winning Singapore Culinary Olympic team, to conduct a junior chefs’ symposium.
This was held to not only give junior chefs the opportunity to taste dishes prepared by the masters of cooking but also to experience tea and food pairing. Each dish was carefully paired with a unique tea and teas were served in wine glasses.
Serving tea in wine glasses which were brewed and then served at room temperature gave the chefs an experience like wine tasting. Australian Tea Masters collaborated with the master chefs to explain how terroir changes tea just like wine and how the criteria with tea pairing are in fact the same. Six courses were paired and the attendees experienced teas from around the world.