One of the Saturdays last month, I attended a French Culinary Masterclass workshop hosted by Dettol Singapore and taught by the renowned Masterchef Christophe Grilo, who is the chef and co-owner of Bakery Artisan Original (BAO). Made our way to Nourish Studios where this cooking class is held.
Along with those pots and pans, these are what we found on our individual cooking space. A specially customized cute chef-tag (everyone has got a different character) to pin on our clothes, a menu with all the recipes inside and most importantly a pack of Dettol Antibacterial Wet Wipes. We really used a lot of the Dettol Antibacterial Wet Wipes when preparing the dishes. We used it to wipe our chopping board, knives and our hands, because the last thing we want is to contaminate the ingredients and fall sick after eating them.
A really nice photo of Masterchef Christophe Grilo before the kitchen gets messy. The rest of the photos were mostly him concentrating in showing us how to prepare the dishes.
Before we begin any food preparation, we were briefed through some basic hygiene facts and the importance of proper hand washing. Do you guys know the 8 steps hand washing process?
All of us washed our hand with the Dettol Antibacterial Hand Soap - Original. Kills 99.9% of germs and bacterial.
The three dishes that we were supposed to cook! Let's start!
DESSERT : Chocolate Mousse and Crostini
Chef Christophe Grilo making the dessert first as this dessert needs 2 hours to settle in the fridge. So much chocolate, can't wait to eat it!
Recipe for the Chocolate Mousse and Crostini. Makes great dessert for the coming Christmas season.
MAIN : Free Range Chicken Roulade with Potato Onion Terrine
The more challenging part of this dish is to make the Chicken Roulade. Have to roll the meat and ensure that it's air tight, if not there will be air bubbles inside when put in the boiling water. I keep having problem with the rolling so I asked Chef for help. He did it for me.
My cooking partner, Xue Ling. Thanks for helping with a lot of things. I'm a level 1 chef only.
Making sure our area is clean.
Sharing session.
Done! Nice or not? Looks not bad right?
Jess and I with our dish.
Chef and I with my dish.
Recipe for the Free Range Chicken Roulade with Potato Onion Terrine.
APPETIZER : Seasonal Vegetable Tartine
Chef demonstrating good hygiene practice by cleaning the cooking area and his hand before preparing the next dish! Remember, hygiene first, cook later!
The ingredients needed for preparing the appetizer. Lots of vegetables.
Preparing the sauce.
Playful photos with our creations. Haha.
Recipe for the Seasonal Vegetable Tartine.
The Dettol Trigger was used to clean the surfaces.
At the end of the cooking session, it's time to clean up. What chef use to clean and disinfect the table surfaces and cooking equipment is the Dettol Antiseptic Germicide Liquid.
Remember the dessert that I shown earlier in the post, it's now ready to be served! All of us looking happy! ^^
A group photo of us.
Thank you Dettol Singapore for organizing this cooking class and educating on the importance of hygiene. As this post comes to the end and the preparations for the coming festive season begins, remember that good hygiene and health will give a peace of mind and enable one to truly enjoy the festivals. Cheers!
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