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U.S. poultry masterclass attracts culinary students in Singapore

September 14, 2020

The second masterclass on U.S. poultry held recently in Singapore attracted 47 culinary students from the Singapore Hotel and Tourism Education Centre (SHATEC).

These students recently completed the poultry curriculum as part of the current academic year. Chef Heman Tan led the session with a demonstration of two dishes - BBQ U.S. chicken leg, and sous vide U.S. chicken breast sauce. Chef Eric Low showed off his creativity with U.S. chicken roulade with buah keluak jam and grilled U.S. duck breast with avocado chimichurri sauce.

See more in the Sept. 14 edition of MondayLine.