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COOKING WITH THE CULINARY STARS 2017 @ InterContinental Hong Kong

2017/02/27

In 2017 InterContinental Hong Kong continues its popular series of “Cooking with the Culinary Stars” classes. Learn to cook with the celebrated chefs from InterContinental Hong Kong’s diverse restaurants, which include the 2-Michelin star Yan Toh Heen, NOBU InterContinental Hong Kong, THE STEAK HOUSE winebar + grill and Rech by Alain Ducasse. In addition, the hotel’s “Baking Club” features demonstrations under the guidance of InterContinental Hong Kong’s Executive Pastry Chef Cyril Dupuis and Rech Pastry Chef Francois Delaire.

The Cooking Classes cover everything from classic cooking techniques and essentials to specialty and seasonal dishes. The hotel’s chefs will showcase their diversity in international cuisine including French, Japanese, Cantonese and American and both modern and traditional techniques. Each class includes lunch featuring the dishes from the class, plus wine-pairing.

Your All-Star Culinary Faculty Members:

InterContinental Hong KongExecutive Sous Chef Simon Kwok
Executive Pastry Chef Cyril Dupuis
Assistant Director of F&B Mathieu Ginglardi
Rech by Alain DucasseExecutive Chef Stéphane Gortina
Pastry Chef Francois Delaire
Chief Sommelier Roman Loriot
NOBU InterContinental Hong KongExecutive Chef Sean Mell
Executive Sushi Chef Kazunari Araki
Pastry Chef Priscilla Li
Yan Toh HeenExecutive Chef Lau Yiu Fai
Tea Sommelier Kelvin Ng

“COOKING WITH THE CULINARY STARS” Classes

In addition to the demonstration from our expert chefs, participants will receive a special package with an official Certificate, a “Cooking with the Culinary Stars” Apron and recipes from the chef.

All classes take place on Saturdays from 10:30am - 2:30pm. Classes are 2-3 hours inclusive of a light breakfast and lunch with beverages (wine or Champagne, plus tea, coffee and juices). The lunch following classes with Executive Sous Chef Simon Kwok and Executive Pastry Chef Cyril Dupuis will be at Harbourside, where their cuisine is showcased on the elaborate Lunch Buffet. (Yan Toh Heen Classes are from 12:15pm - 2:15pm and do not include lunch).

THE BAKING CLUB

Learn techniques in the masterful art of Dessert and Cake-making from Rech Pastry Chef Francois Delaire and Executive Pastry Chef Cyril Dupuis. The class duration is 2-3 hours.

Participants will receive a special package with an official Certificate, a Baking Club Apron, a Pastry equipment set and recipes from the chef.

COOKING WITH THE CULINARY STARS and BAKING CLUB CLASSES

Price: HK$1,888 per adult

Reserve two or more weeks in advance and received 20% off the above prices.
Minimum class size is four persons; maximum class size is ten persons.

YAN TOH HEEN – CHINESE FESTIVAL CLASSES

Price: HK$1,488 per adult
Reserve two or more weeks in advance and received 20% off the above price.

12:15pm - 2:15pm (There is no lunch or wine as part of these classes.)
In addition to the demonstration from Chef Lau Yiu Fai, participants will receive a special package with an official Certificate, a “Cooking with the Culinary Stars” Apron and recipes from the chef.

CHAMPAGNE MASTER CLASSES

In May, join our Sommelier team for a series of Champagne Master Classes to celebrate Le French GourMay Festival 2017, which pays tribute to the Champagne region. Our Assistant Director of Food & Beverage Mathieu Ginglardi and Rech by Alain Ducasse Chief Sommelier Romain Loriot and will share their expertise on Champagne. Learn how to identify the characteristics of Champagne, plus recommendations for food pairing. The classes each include eight premium Champagnes paired with canapés at Rech on May 6 and 20 for HK$1,288 per person and a 4-course dinner at Yan Toh Heen on May 13 for HK$1,688 per person. Minimum class size is eight persons.

DatesTopics of Champagne Master ClassesInstructors
May 6Diversity of Champagne
Learn about the diversity of the producer and Maison de Champagne
Assistant Director of F&B
Mathieu Ginglardi
May 13Introduction to Champagne’s Grape Varietals
Chardonnay, Pinot Noir, Pinot Meunier
Experience the diverse character of the various grapes
(Blanc de blancs. Blanc de noirs, Blended hampagnes and Côteaux de Champenois)
Yan Toh Heen
Sommelier 
May 20Introduction to Champagne’s Sub-regions
Rech by Alain Ducasse
Montagne de Reins, Côte des Blancs & Vallée de la Marne as you experience the character of each region’s Champagne
Chief Sommelier
Romain Loriot

AUTHENTIC CHINESE TEA DISCOVERY CLASS

On September 9, join Yan Toh Heen’s Tea Sommelier Kelvin Ng and Executive Chef Lau Yiu Fai for an Authentic Oolong Tea Discovery Class featuring three rare Chinese teas from The Best Tea House (exclusively available in Hong Kong at this class) paired with a gourmet 5-course Cantonese lunch at HK$1,288 per person, inclusive of an exclusive Chinese Tea Box as a souvenir.

SeptemberAuthentic Chinese Oolong Tea Discovery Class 
9Chaoan Mount Phoenix Daffodil
Fujian Tieguanyin
Taiwan Oolong
 

Please add 10% service charge to all class prices.

Please click here for the profiles of our Chefs.
Please click here for the profiles of our Sommeliers.
Please click here for the profile of our Yan Toh Heen Tea Sommelier.

2017 Schedule for “Cooking with the Culinary Stars” Classes & Baking Club

DatesTopicsInstructors
March 25Blue Lobster
Lobster Velout&eacute Roasted Lobster
Rech by Alain Ducasse
Executive Chef Stéphane Gortina
April 22Baking Club
French Macarons Chocolate/Yuzu Macarons
French Puffs Vanilla Puffs
InterContinental Hong Kong
Executive Pastry Chef Cyril Dupuis
May 27Chinese Festival Class
Dragon Boat Festival Rice Dumplings
Learn to make Superior Sweetened Glutinous Rice Dumplings
Yan Toh Heen
Executive Chef Lau Yiu Fai
June 24Baking Club
Paris Parisienne
Cheese Cake Fruit Tartes
Rech by Alain Ducasse
Pastry Chef Francois Delaire
July 22Lobster
Lobster and Heirloom Tomato Salad, Cucumber Dressing
Lobster with Sabayon Sauce
Baked Endive with Brioche-crusted Gruyere, Ham and Fruit
InterContinental Hong Kong
Executive Sous Chef Simon Kwok
August 19Signature Sushi & Sashimi Class
Introduction of Signature Sushi and Sashimi
Yellowtail Jalapeño
New Style Salmon Sashimi
Scallop Tiradito
Maki and Nigiri Sushi
NOBU Executive Chef
Kazunari Araki
September 30Chinese Festival Class
Mid-Autumn Festival
Learn to Make Custard Cream and Gold Foil Mooncakes
Yan Toh Heen Executive
Chef Lau Yiu Fai
October 21Wild Mushrooms
Mushroom Velouté
Sautéed mushrooms and cereal
Rech by Alain Ducasse
Executive Chef Stéphane Gortina
December 16Baking Club
Flavours of Christmas
Vanilla/Chocolate/Caramel Christmas Log,
with Caramelized Joconde Biscuit
Candied Fruit/ Rum Cake
InterContinental Hong Kong
Executive Pastry Chef Cyril Dupuis

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Press Contact

For further press information, please contact:
Carole L Klein
Executive Director of PR & Communications
InterContinental Hong Kong
Tel : (852) 2313 2335
Fax : (852) 2721 5964
E-mail : carole.klein@ihg.com