Traditional culinary dishes made a comeback recently as internationally-renowned chefs from all corners of the world convened in Singapore for a world-class epicurean experience at the World Gourmet Summit.
From a dish of pear-less pear tarte tatin and red raviolis, food enthusiasts indulged in the fresh twists presented at the World Gourmet Summit’s Citibank Gastronomic Jam Session, where distinguished chefs presented a tutorial of their signature dishes.
“I think it’s great that the World Gourmet Summit chose ‘classic’ as its theme this year. It’s a great way for all the chefs to bring back the first few recipes they learnt 15 to 16 years ago,” said Jimi Tegerdine to the audience during the session.
This is the second year that British-born Tegerdine joined the all-star line up of World Gourmet Summit, one of the biggest culinary events in the Southeast Asia region that has attracted esteemed chefs and food enthusiasts alike over the past 18 years. This year, the event sought to revive traditional dishes and maintain elegance in epicurean delights under its classics theme.
“Trends might be transient. Regardless of the changing F&B industry, my relentless passion is the pursuit of excellence,” Peter Knipp, the founder of World Gourmet Summit, told the Jakarta Globe.
“I want to share with operators and consumers how to keep traditions alive and relevant. I want to give people an epicurean experience which include fine wine, gourmet dining and service excellence.”
Excellence in aesthetics and produce was definitely the trend as internationally-renowned chefs showcased their best takes on timeless recipes during the Citibank Gastronomic Jam Session.
Chef Sang Hoon Degeimbre, a two-Michelin starred chef from Belgium, presented a dish called “Bo Ssam, Oyster, and Cabbage,” an ode to Degeimbre’s Korean and Belgium background.
The ingredients were freshly brought from Belgium and cultivated according to its season, Degeimbre said.
Degeimbre was one of the visiting chefs for World Gourmet Summit, hosted by the Singapore’s White Rabbit and its head chef Benjamin Tan. According to Degeimbre, the current global economic and environmental conditions are leading more and more people towards simple food preferences.
“We’re more focused on the product now, on all the human touches. People are afraid about everything now because the economy is unstable. The only thing you can control is your way to eat and to know where your food come from is important,” said Degeimbre.
Meanwhile, Chef Ian Curley, a British-born culinary connoisseur who resides in Australia, presented a classic steak au poivre. Curley defied the trend of using wagyu and used the back rib for a cheaper alternative, noting that good food doesn’t have to be costly.
“We’re going back to family style cooking we’re going back to making sure we don’t waste money anymore,” he said. “We’re caring more about how produce are grown, how it’s looked after.”
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