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Something new: from yearning to learning

Vanessa Yung

 

 

If you are eager to master the art of French cooking, cookbooks and television shows can only get you so far. Now help is at hand from Gaggenau. The German homeware brand will help wannabe chefs tell their entrecote from their escargot by holding cooking classes hosted by chef Federico Duarte at its soon-to-open House of Gaggenau showroom.

Duarte, from Colombia, was admitted to the Institut Paul Bocuse culinary school, in France, at the age of 16. After graduating in 2008, he took the helm of Le Restaurant Ecole Institut Paul Bocuse - which is staffed by students - when it opened at the Shanghai World Expo site in 2010.

Participants in his classes will learn how to make dishes such as fricassee of Bresse chicken in cream sauce with morel mushrooms, and sweets including blueberry and Madagascar vanilla macaroons.

"One thing that defines our training philosophy is that in our trade, we learn by developing the intelligence of our hands," the 23-year-old Duarte says. "In order to do that, we need to use them. Unless you're particularly gifted, you're not going to develop by watching me cook. You're going to develop by doing things wrong."

Gaggenau plans to invite celebrity chefs such as Tony Khoo of the Marina Mandarin Singapore and members of the Hong Kong Chef Association who represent the city at international competitions to join Duarte in giving instruction.

The House of Gaggenau will open its doors next month, at Sunning Plaza, 10 Hysan Avenue, Causeway Bay. The three-hour classes, which are expected to start in November, will cost about HK$3,000 each and include a sit-down meal. For more information, call 2870 1183.

 

 

 

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