BY JOSEPH SEBASTIAN ANG
During Master Chef Yang, we were taught how to make three (relatively) simple dishes – focaccia with salmon rillettes, pan-seared ribeye and tiramisu. We observed the chef create these dishes and then recreated them ourselves. It was easier since all ingredients were prepared for us, but there were still many things to look out for.
Having a group of 5 cook with me made it much easier and I succeeded tremendously (in my opinion). I was absolutely delighted when I tasted the results of our labour.
I also learned the inner workings of a restaurant kitchen and can now appreciate my food better. At least I know how steak is prepared. Although the event only brought my personal repertoire of dishes from zero to three, I felt that it inspired me to attempt more delicious dishes in hall.
