On July 12, five YP junior reporters participated in a workshop hosted by Peter Find, the executive chef of the Hong Kong Ritz Carlton hotel. The students learned some cooking tricks and listened to a world-class chef tell them about his food philosophy.
As we pushed the doors open to the grandiose Diamond Ballroom's kitchen, we found ourselves in a whole new world of culinary wonders.
The ballroom's kitchen specialises in Western and Chinese banquets and can cater to hundreds of guests. It is equipped with huge grills, massive wok-style surfaces, freezers the size of a normal kitchen with temperatures going down to minus 40 degrees Celsius, and even tanks with live fish.
There's also a separate room to make chocolate and pastries with its own temperature control.
Pastry chefs work meticulously on a marble-topped surface to prevent chocolate from melting while making identical mini-pastries, bonbons and cakes.
Cooking here is not just an art; it's a science.
