PRESENTS

 
 

"NEW TECHNIQUES AND CULINARY CONCEPTS"

WITH CHEF MARTIN LIPPO FROM SPAIN

 

Make a date with Chef Martin Lippo is back in May!!

Martin Lippo the kitchen wizard is coming back to KL with a new bag of tricks!  The last time he was here, we had so much fun being mesmerised by his food, which is nothing short of culinary magic.  Coming from Barcelona, the hotbed where many new culinary  techniques and concepts are springing from, Martin is brimming with new ideas that he wants to share with us.  In fact, he left KL with a lot of ideas in his head and a bag full of Malaysian traditional cooking implements and moulds and cookbooks - so we can be sure that he has something new to show us that is right up our alley.

Martin says what he does is not molecular cooking, but merely new ways of using a siphon, a gas or a mould, or an ingredient such as agar-agar.  "What I teach are simply new techniques and culinary concepts", he says.  Nevertheless, what he does is scientifically innovative and based on science.

Add some liquid nitrogen to your edible creations and watch it bring much amusement and awe at the table. The use of liquid nitrogen in food is still in its infancy and the possibilities are vast and begging to be explored. Combining theatrics with taste, liquid nitrogen can appeal to more than science nerds.  With Chef Martin, you will learn all the possibilities with liquid nitrogen.

Chef Martin, who speaks fluent English, will be conducting an exclusive series of workshops to reveal to you some of his new ideas which are extraordinarily cool.  Join Martin in these series of workshops and be among the first chefs to introduce nitro-lolly pops, nitro-dust, cotton paper, cotton raviolis, pearl citrus and experience Martin's localize concepts by using traditional Nyonya pai tee moulds, among others,  to come up with some brilliant but yet simple and innovative agar-agar offerings.

For those who missed his workshops last year, your chance has come around again.

Call us now to secure your participation!

 

NEW TECHNIQUES AND CULINARY CONCEPTS

VACUUM PACK COOKING

3-4 May 2012 (Thu - Fri)

Learn the advantages & disadvantages of vacuum-pack cooking, types of equipment and various types of cooking bags, how to control the internal temperature of the cooking products, types of vacuum and their uses, varieties of gases and their uses, indirect cooking method, cooking at low temperatures.

Featured recipes:

Infused oils, vinegars, red wine pears, mushroom with garlic & parsley, chicken rolls filled with vegetable, sword fish with lemon and herbs, white chocolate and coffee cream, slow cooking meats and more.

 

2,

NEW COOKING TECHNIQUES AND TECHNOLOGY

7th – 8th May (Monday – Tuesday)

How to work with liquid nitrogen, how to work with cotton candy machine, new ways of presentation, concept & ideas and the equipment, how to work with siphons, new technology of gelatins and texturizers.

Featured recipes mango caviar, nitro-lolly pops, nitro-dust, hot & cold espumas and more.

 

FUTURISTIC COCKTAIL SAVOURIES AND SWEETS

9th – 10th May (Wednesday – Thursday)

Learn how to make tantalizing bite-sized finger food that are out-of-the-box to surprise and thrill guests at high-society parties.

Featured recipes oysters with herbs caviar, foie gras bonbons, strawberry pai tees with vanilla foam & basil and more.

 

INNOVATIVE STARTERS AND MAIN COURSES

11th – 12th May (Friday – Saturday)

It’s easier than you think to make meals in the most unexpected of ways – once you have been shown how and have the tools. Create new starters and main courses like never before with Chef Martin.

Featured recipes texturized caprese salad, shrimp carpaccio with soy sauce air, smoked duck with ameretto, slow cooked egg yolk & mango and more.

 

Call us now to secure your participation!

RM 1,600 for 2-day workshop per participant

RM 2,800 for 4-day workshop per participant

RM 3,750 for 6-day workshop per participant

RM 4,850 for 8-day workshop per participant

Contact us for more details, enrolment form & trainer’s bio-data:

Tel: +60 (0)3 2026 9188 - Fax: +60 (0)3 2026 4188 - Email: professional@htcinasia.com

 

- ABOUT THE TRAINER -

Martin Lippo is a new age culinary consultant trainer based in Barcelona, Spain. His specialization is in new cooking techniques and technology, such as the application of liquid nitrogen in the kitchen, molecular cuisine, vacuum pack cooking (sous vide), espumas, soda and siphon work, etc. As director for R&D for 100%Chef, a company fabricating and distributing innovative cook’s tools and equipment, he is very much immersed in the exciting world of cutting edge kitchen technology to help cuisine professionals achieve new goals.

- OTHER INFORMATION -

Venue

The French Culinary School In Asia @ HTC in Asia

8th Floor – Annexed Block, Menara IMC,

No. 8, Jalan Sultan Ismail, 50250 Kuala Lumpur.

(Next to Concorde Hotel. Please take the car park lift to level 8)

Course fee includes

·         Professional Culinary Certificate

·         Course manual

·         CDR with the standard recipes

Contact

Contact us for the enrolment form & trainer’s bio-data 

Tel: 03 2026 9188 - Fax: 03 2026 4188

Email: professional@htcinasia.com

HUMAN RESOURCES DEVELOPMENT BERHAD (HRDB):

Our programmes are 100% claimable under the “Skim Bantuan Latihan” (SBL) from the Human Resources Development Berhad. Please apply with the HRDB, with the following:

Form PSMB/SBL/1/01, Course Content and Presenter’s Bio-data

www.hrdf.com.my

 

 * Your application, together with course fee must be forwarded to HTC in Asia Sdn. Bhd. at least 5 working days before course commencement. Kindly contact us for course content and trainer’s CV.