tag:peatix.com,2011:1 2019-11-01T04:17:05+08:00 Peatix Spoonful tag:peatix.com,2018:event-568041 2018-12-08T15:00:00SGT 2018-12-08T15:00:00SGT

Previously from Joel Robuchon in Tokyo and currently, the executive chef of PIXY Bar & Cuisine, Chef Nitta has mastered the art of cooking and before he returns to Japan, he would like to hold a special one-day-only  Parent & Child cooking class titled “Chef Nitta’s Farewell – Cooking tips that I would like to teach a child!”“I planned to create more opportunities such as this for children to have fun learning and cooking food,” exclaims Chef Nitta. PROGRAMME:Introduction:  About a chef’s work– What is taste?: Taste and learn the difference between seasonings and herbs (Let’s try salt, sugar, and herbal seasoning!)– Knife Skills – How to hold a kitchen knife– Cooking practiceMenu:1) Financier2) Delicious vegetable dressing3) Making tomato sauce4) How to select a fresh fish5) Let’s cut fish fillets6) Fish pie packets7) Service in a Restaurant8) Mealtime! Venue: PIXY Bar & Cuisine16 Mohamed Sultan Rd, Singapore 238965Participants: Up to 10 pairs of parent & Child (20 people)Child’s age: Recommended child’s age is over 6 years old (For those under 6 years please inquire through info@alchemist.sg)Language: English-Japanese (There will be an English-speaking interpreter for assistance)Chef’s profile:Chef Shinpei NittaBorn into a family of artists and architects in Fukuoka Prefecture, Japan, Chef Nitta attended Tsuji Cooking Vocational school and became an undergraduate at a Michelin starred restaurant Arabace in Tokyo.Thereafter, he took over as Passelee cooker at Pastishie Galileo of the Observatory hotel in Sydney. After working as a deputy chef at Bilson’s, he returned to Japan. In Tokyo, he worked at a 3-star restaurant Chateau Restaurant at Joel Robuchon, and served as RRR general chef.In 2014, he expanded to Singapore, after some management experience from launching the restaurant TAKI, and having cooked at Time & Flow.Currently, Chef Nitta at Pixy, Bar & cuisine is making good use of his past experiences and knowledge, serving cuisine that aggressively incorporates Asian and Japanese ingredients, as well as serving as a food consultant.TERMS & CONDITIONS APPLY