Course Highlights
Fabulous Exclusive Training Experience by Great Chefs

Disciples Escoffier Professional Diploma - Short Term Courses-Lamb Confit

Our “Essentials of French Bistronomie” workshops series brings you savoury and easy-to-make dishes that draw on French culinary and pastry traditions, yet have been re-invented with a contemporary twist.

 

Welcome to bring along a friend attending the class together for free.

* This offer requires sharing one portion of food ingredients, cook station and cookware.

 

Practice: 

Lamb Confit Lamb confit, with black olive jus, fresh figs and pomegranates.

This dish was created by ICDE guest and 2* Michelin chef Michel Portos. Based in Marseille, in the south of France, Michel was inspired by Mediterranean cuisine, and in particular Morrocan culinary traditions.

 

Date22/02/2019 02:00 PM - 05:00 PM
LanguageEnglish
LocationTowngas Cooking Centre
TutorChef Marc Toutain
Course Fee
Classic $750.00Member Discount
Gold$637.50
Sliver$675.00
Student$600.00
Elder$675.00
PracticeDisciples Escoffier Professional Diploma - Short Term Courses-Lamb Confit

Enrolment expired

ICDE- Short Term Courses-The Tropézienne Tart and the secrets of Brioche

Our “Essentials of French Bistronomie” workshops series brings you savoury and easy-to-make dishes that draw on French culinary and pastry traditions, yet have been re-invented with a contemporary twist.

Welcome to bring along a friend attending the class together for free.

* This offer requires sharing one portion of food ingredients, cook station and cookware.

 

The Tropézienne Tart and the secrets of Brioche

 

Brioche dough has been developed by generations of bakers in France since at least the 15th century. The Brioche is so engrained in public culture that a French princess is said to have advised with regard to peasants who had no bread, "Qu'ils mangent de la brioche" (‘Let them eat Brioche’).

 

Friday   8 Mar 7:00 - 10:00 p.m.

 

 

Date08/03/2019 07:00 PM - 10:00 PM
LanguageEnglish
LocationTowngas Cooking Centre
TutorChef Maxime Michelot
Course Fee
Classic $650.00Member Discount
Gold$552.50
Sliver$585.00
Student$520.00
Elder$585.00
PracticeICDE- Short Term Courses-The Tropézienne Tart and the secrets of Brioche

Open for Enrolment

Disciples Escoffier Professional Diploma - Short Term Courses-Pork ‘Charcutière’, carrot Purée

Our “Essentials of French Bistronomie” workshops series brings you savoury and easy-to-make dishes that draw on French culinary and pastry traditions, yet have been re-invented with a contemporary twist.

 

Course Fee: $650 per class

Welcome to bring along a friend attending the class together for free.

* This offer requires sharing one portion of food ingredients, cook station and cookware.

 

Pork ‘Charcutière’, carrot Purée

Pork ribs in the classic ‘Charcutière’ style, with carrot Purée.

 

Charcutière sauce is a compound French sauce consisting of a base of espagnole sauce with a flavouring of chopped gherkins. Its literal translation is "sauce of the pork butcher".

 

Friday 15 Mar 7:00 – 10:00p.m.

 

Date15/03/2019 07:00 PM - 10:00 PM
LanguageEnglish
LocationTowngas Cooking Centre
TutorChef Marc Toutain
Course Fee
Classic $750.00Member Discount
Gold$637.50
Sliver$675.00
Student$600.00
Elder$675.00
PracticeDisciples Escoffier Professional Diploma - Short Term Courses-Pork ‘Charcutière’, carrot Purée

Open for Enrolment

ICDE- Short Term Courses-The Art of Chocolate Tempering & Chocolate-candied Oranges

Our “Essentials of French Bistronomie” workshops series brings you savoury and easy-to-make dishes that draw on French culinary and pastry traditions, yet have been re-invented with a contemporary twist.

 

Course Fee: $650 per class

Welcome to bring along a friend attending the class together for free.

* This offer requires sharing one portion of food ingredients, cook station and cookware.

 

The Art of Chocolate Tempering & Chocolate-candied oranges

Terpering is an essential component for any chocolate-based decoration and confection. If you heat and cool chocolate without controlling the temperature, the crystallisation of cocoa butter will result in crystals of different sizes (bad crystals) forming, and your chocolate will bloom – that is to say it will appear matt and covered with white patches. It will also crumble unpleasantly rather than snap. If you want the chocolate to set up perfectly, to have a snap, a sheen, and more flavour, then you will need to temper it!

 

Friday 22 Mar 7:00 - 10:00 p.m.

Date22/03/2019 07:00 PM - 10:00 PM
LanguageEnglish
LocationTowngas Cooking Centre
TutorChef Maxime Michelot
Course Fee
Classic $650.00Member Discount
Gold$552.50
Sliver$585.00
Student$520.00
Elder$585.00
PracticeICDE- Short Term Courses-The Art of Chocolate Tempering & Chocolate-candiedbOranges

Open for Enrolment

Fabulous Exclusive Training Experience by GREAT CHEFS - “Iron Chef” Winning Recipe-Pigeo

Chef Nicolas Isnard

Chef Isnard is the Head Chef of the Oxygen Dining Room at X2 Chiang Mai Riverside, the hottest luxurious resort hotel in the area. In 2008 he opened his own restaurant “Auberge de la Charme a Prenois” in Dijon. His talent is further recognized by the award of 1 Michelin-star in its first year of business.

Resided in Thailand, Nicolas has created a remarkable marriage of French & Thai cuisine by combining his exquisite modern french culinary skills with the local ingredients. This has not only brought shocking sensation to his guests’ palate, but also to fulfill his mission of preparing “happy food” for them.

“Iron Chef” Winning Recipe-Pigeon

Course Fee: $1000

Saturday          30 Mar             2:00 – 5:00p.m.

Practice: “Iron Chef” Winning Recipe-Pigeon

Date30/03/2019 02:00 PM - 05:00 PM
LanguageCantonese and English
LocationTowngas Cooking Centre
TutorNicolas Isnard
Course Fee
Classic $1000.00Member Discount
Gold$850.00
Sliver$900.00
Student$800.00
Elder$900.00
PracticeFabulous Exclusive Training Experience by GREAT CHEFS-“Iron Chef” Winning Recipe-Pigeo

Full

Fabulous Exclusive Training Experience by GREAT CHEFS - MOKA

Chef Alexandre Demard

Known for his finely honed cooking techniques & elaborate plating, Michelin-starred Chef Alex boasts an impressive background in French cuisine working for the prestigious Palace Hotel in Cannes for 15 years before opening his own restaurant Le Manoir.

Taking the opportunity of visiting Towngas Cooking Centre, Chef Alex will share with you the preparations & secrets to making of one of his winning Iron Chef dishes with focus on pigeon. This is a showcase on the chef’s talent with 7 components & 4 ways to savour the pigeon in just one dish!

MOKA

Course Fee: $700

Saturday          30 Mar             10:00a.m. – 1.00p.m.

Practice: Moka

Date30/03/2019 10:00 AM - 01:00 PM
LanguageCantonese and English
LocationTowngas Cooking Centre
TutorDemard Alexandre
Course Fee
Classic $700.00Member Discount
Gold$595.00
Sliver$630.00
Student$560.00
Elder$630.00
PracticeFabulous Exclusive Training Experience by GREAT CHEFS - MOKA

Open for Enrolment

Disciples Escoffier Professional Diploma- Short Term Courses-Chocolate Easter Eggs

Our “Essentials of French Bistronomie” workshops series brings you savoury and easy-to-make dishes that draw on French culinary and pastry traditions, yet have been re-invented with a contemporary twist.

Course Fee: $650 per class

Welcome to bring along a friend attending the class together for free.

* This offer requires sharing one portion of food ingredients, cook station and cookware.

 

The Art of Chocolate Tempering & Chocolate-candied oranges

Tempering  is an essential component for any chocolate-based decoration and confection. If you heat and cool chocolate without controlling the temperature, the crystallisation of cocoa butter will result in crystals of different sizes (bad crystals) forming bad crystals., and your chocolate will bloom – that is to say it will appear matt and covered with white patches. It will also crumble unpleasantly rather than snap. In order If you want the chocolate to set up the chocolate perfectly with, to have a snap, a sheen, and more flavour, then you will need to temper it.!To celebrate the holiday season, learn to create some stunning Easter eggs. In this exciting workshop, the focus will be on chocolate painting and decoration techniques, to explore modern pastry trends and creative possibilities.  

Friday  12 Apr 7:00 - 10:00p.m.

 

Chocolate Easter Eggs 

To celebrate the holiday season, learn to create some stunning Easter eggs. In this exciting workshop, the focus will be on chocolate painting and decoration techniques, to explore modern pastry trends and creative possibilities. 

Date12/04/2019 07:00 PM - 10:00 PM
LanguageEnglish
LocationTowngas Cooking Centre
TutorChef Maxime Michelot
Course Fee
Classic $650.00Member Discount
Gold$552.50
Sliver$585.00
Student$520.00
Elder$585.00
PracticeDisciples Escoffier Professional Diploma- Short Term Courses-Chocolate Easter Eggs

Open for Enrolment

Disciples Escoffier Professional Diploma - Short Term Courses-Poached chicken, sauce Suprême

Our “Essentials of French Bistronomie” workshops series brings you savoury and easy-to-make dishes that draw on French culinary and pastry traditions, yet have been re-invented with a contemporary twist.

Course Fee: $650 per class

Welcome to bring along a friend attending the class together for free.

* This offer requires sharing one portion of food ingredients, cook station and cookware.

 

Poached chicken, sauce Suprême

Poached poultry in Suprême sauce, with an aromatic garnish and mashed potatoes.

 

In professional cookery, the term "chicken supreme" (“suprême de volaille”) is used to describe a boneless, skinless breast of chicken. The Suprême sauce is one of the classic "small sauces" of French cuisine,made by combining a basic or mother sauce with extra ingredients.


 

Friday 26 Apr 7:00 10:00p.m.

Date26/04/2019 07:00 PM - 10:00 PM
LanguageEnglish
LocationTowngas Cooking Centre
TutorChef Marc Toutain
Course Fee
Classic $750.00Member Discount
Gold$637.50
Sliver$675.00
Student$600.00
Elder$675.00
PracticeDisciples Escoffier Professional Diploma - Short Term Courses-Poached chicken, sauce Suprême

Open for Enrolment

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