TECHNIQUES AND CULINARY CONCEPTS"
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
those who missed his workshops last year, your chance has come
Call us now to secure your participation!
NEW TECHNIQUES AND
VACUUM PACK COOKING
3-4 May 2012 (Thu -
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.
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
NEW COOKING TECHNIQUES AND TECHNOLOGY
– 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.
recipes mango caviar, nitro-lolly pops, nitro-dust, hot & cold
espumas and more.
FUTURISTIC COCKTAIL SAVOURIES AND SWEETS
– 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.
recipes oysters with herbs caviar, foie gras bonbons, strawberry
pai tees with vanilla foam & basil and more.
INNOVATIVE STARTERS AND MAIN COURSES
– 12th May (Friday – Saturday)
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.
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!
1,600 for 2-day workshop per participant
2,800 for 4-day workshop per participant
3,750 for 6-day workshop per participant
4,850 for 8-day workshop per participant
Contact us for more details, enrolment form & trainer’s
Tel: +60 (0)3 2026 9188 - Fax: +60 (0)3 2026 4188 -
- ABOUT THE
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.
The French Culinary School In Asia @ HTC in Asia
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
Course fee includes
CDR with the standard recipes
Contact us for the enrolment form & trainer’s bio-data
Tel: 03 2026 9188 - Fax: 03 2026 4188
RESOURCES DEVELOPMENT BERHAD (HRDB):
programmes are 100% claimable under the “Skim Bantuan Latihan” (SBL)
from the Human Resources Development Berhad. Please apply with the HRDB,
with the following:
Course Content and Presenter’s Bio-data
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.