Light Dining For A Healthy Lifestyle At The Peninsula Spa
A healthy lifestyle is the theme for the latest series of The Peninsula Academy culinary classes, consisting of a cooking class followed by lunch.
Classes continue with four of The Peninsula`s top chefs teaching each morning from Wednesday 11 to Saturday 14 September 2002 inclusive. Each class starts at 9:45am and features the chefs teaching different topics each day - please see the attached programme for dishes to be covered in each class.
Day 1 (Wed 11 September) Mediterranean supper with Florian Trento, Executive Chef
Day 2 (Thu 12 September) Bistro lunch with Lo Wing Keung, Gaddi`s Sous Chef
Day 3 (Fri 13 September) Desserts and pastries with Chan Wai, Executive Pastry Chef
Day 4 (Sat 14 September) East meets West with Wan Kwok Chung, The Verandah Chef
Classes also include an optional behind-the-scenes kitchen tour, product knowledge, tips on purchasing, preparation, actual cooking, and lunch to sample the dishes taught that morning.
Taught in English, each class costs $1,000 per person per class, and space is limited to 15 participants per session. To sign up, please call Food & Beverage on tel : (852) 2315 3142, fax : (852) 2315 3140 or e-mail : .
Florian Trento has been with The Peninsula since 1987, and Executive Chef since 1991.
A Swiss national, Trento completed his training and apprenticeship in Switzerland, and then worked in several hotels there, including the famous Buergenstock Hotels. In 1985 he moved to Saudi Arabia where he worked at The Red Sea Palace Hotel in Jeddah before arriving in Hong Kong to take up the position of Sous Chef at The Peninsula in 1987.
Currently overseeing eight restaurants and a brigade of 135 chefs, Florian is responsible for the planning and implementation of new concepts. During the renovation and construction of the new tower in the early 1990`s, the entire back-of-house area was completely remodelled and extended, and so Florian and his team were able to design and create their “dream kitchen”, combining space, practicality and the ultimate in kitchen hygiene - indeed, The Peninsula`s new kitchens have now won the Urban Council`s Cleanest Hotel and Restaurant Kitchens award for five consecutive years.
This period of major change at The Peninsula together with The Peninsula`s wide selection of restaurants (ranging from Chinese and Swiss to French and Pacific Rim in the wildly successful Felix, together with Chefs` Tables in Gaddi`s and Spring Moon) have given Florian and his team the luxury of experiencing a wide spectrum of culinary concepts and top quality products.
Mr Lo Wing Keung has been with The Peninsula Hong Kong since 1994 and Sous Chef since 2000.
He started as a kitchen helper at the Hilton Grill Room in 1983, and then worked as Senior Cook B at Pierrot at The Mandarin and as Nicholini`s Chef de Partie at The Conrad. In 1991, he moved back to Pierrot as No. 1 Cook before joining The Peninsula as the Section Head Cook in Gaddi`s. He was then promoted to Gaddi`s Sous Chef in 2000.
Mr Chan Wai has been the Executive Pastry Chef for over 15 years in The Peninsula Hong Kong.
He started as a cook at The Mandarin in 1969, and he worked as Assistant Head Chef at Holiday Inn Golden Mile, and as Head Chef and Chef Patissier at Holiday Inn Harbour View. Before joining The Peninsula, he also served as Pastry Chef at both the American Club Hong Kong and The Oriental Macau.
Mr Wan Kwok Chung has been The Peninsula Hong Kong`s Verandah Chef since 2000.
He started as Apprentice Chef at the Holiday Inn Harbour View Hong Kong in 1981 and then as Senior Chef at The Mandarin, before moving to Europe where he worked in several hotels in Germany including Schloss Höfingen Restaurant (a one Michelin star restaurant) and Tantris (a three Michelin star restaurant).
He was also responsible for setting up new restaurants including The Balmoral Hotel in Edinburgh, Zoe Restaurant, The Landmark Hotel and Hyde Park Hotel in London and the Hotel Bülow Residenz in Germany.
After moving back to Hong Kong in 1997, he joined The Mandarin as Chef de Cuisine in The Mandarin Grill before taking up the position of The Verandah Chef at The Peninsula Hong Kong in 2000.
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