Ferrandi Paris Master Chef Week at IFT
11/29/2013
2466/047REL/RP/13
Institute for Tourism Studies (IFT) has the honour to invite Master Chef, Stéphane Jakic from Ferrandi Paris to showcase regional French cuisine for the “Ferrandi Paris Master Chef Week at IFT”. The “Ferrandi Paris Master Chef Week at IFT” took place from 26 to 30 November, a series of various French cuisine workshops were organised for IFT Culinary Arts Management students, the public and industry professionals to attend. The workshop included tutorials on conceptual knowledge and cooking demonstrations for regional French cuisine, followed by hands-on practical sessions. The workshops in the last three days were open to the public and industry professionals.
During the workshop, Chef Jakic demonstrated the culinary techniques of regional French cuisine including chestnut soup, toasted French baguette of duck leg confit, carrots soup, star anise and coconut milk served with dublin bay prawns and carrot condiment, Salmon like herring, Potatoes in oil and Roasted pork tenderloin on a thick slice of grilled eggplant. The participants were offered a unique learning opportunity and were introduced to a sense-awaking experience of some traditional but yet innovative patisserie throughout the workshops.
Chef Jakic has been working in the F&B industry since 1986. Besides working in France, he also worked at places like England and Switzerland, acquiring cooking experience from different countries. He joined Ferrandi School of Culinary Arts in Paris since 2001 and he is being regconsied by his rich culinary arts teaching expereince.
Ferrandi School of Culinary Arts in Paris is a leading training provider in Cooking, Pastry, Bread Baking, Catering and Restaurant Service. Programs range from secondary vocational education to continuing education for professionals. It is renowned throughout the world for its passion for fine cuisine. This extraordinary cross-over and collaboration between IFT and Ferrandi School of Culinary Arts is a good example of IFT’s endeavour to bring in new culinary elements to Macao and to exchange ideas with international prestigious institutions. Through organising this event, it is believed that the culinary skills and horizon of local citizens and professionals will be enhanced and insights can be brought to IFT Culinary Arts Management students.
Public Relations
Institute for Tourism Studies