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Print This PageMarch 4th, 2009
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Practice Lunch for HKCA Team
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Regional symposium on Regulation of pesticide Residues in food
Iranian Cuisine at the HITDC
By Andreas Muller
On February 10-13.2009, the Hospitality Industry Training and Development Centre welcomed Iranian Guest Chef Mr. Davood Vesaghati from the Tehran Esteghal Hotel. Chef Davood conducted a seminar, cooking demonstration and prepared a theme dinner on Iranian Cuisine for our trainees, TDS Members and invited Members of the Hong Kong Chefs Association during his visit to Hong Kong.
The event was proudly sponsored, supported and attended by his Excellency Mr. Abdollah Nekounam, Consulate General of the Islamic Republic of Iran, Hong Kong and Macao on the occasion of the 30th Anniversary of the Victory of the Islamic Revolution of Iran.
Throughout the events, our chef trainees where lectured by Chef Davood on the vast and culinary highlights Iranian Cuisine has to offer. Hand carried food commodities such as Pistachios, Saffron, preserved Lemons, Orange Zests, fresh Dates, Herbs and fine Spices where sampled and tasted. Food Commodities such as Halal (permissible) Chicken, Lamb and Beef were purchased in accordance to Islamic Law.
Chef Davood explained in detail the procedure on preparing Iranian Cuisine during his cooking demonstration. He emphasised on the freshness of all ingredients, the strict law on complying to Halal food and the importance and tradition in enjoying Iranian cuisine.
The Hospitality Industry Training and Development Centre would like to extend their sincere gratitude to his Excellency Mr. Abdollah Nekounam for promoting, supporting and sponsoring the Guest Chef. Mr. Davood Vesaghati; and Mr. Jalili, Interpreter and Protocol Liaison Officer who helped us in the preparation of the entire event.
A Taste of Persia
Mezze
A fine selection of Feta Cheese, Dolmades, Humus, Borani Spinach Dip,
Romaine Lettuce, Pomegranate, Kalamata Olives and Flat Bread
*****
Ash-e-Jo
Iranian Barley Soup
flavoured with fragrant spices
*****
Ghormeh Sabzi
Persian Braised Beef Stew
with Black-eye Beans, Garden Vegetables and Herbs
Shirin Polo
Persian Sweet Rice
flavoured with Chicken, Almonds, Spices and Orange Peel
*****
Sholeh Zard
Iranian Rice Pudding flavoured with Saffron, Almonds and Cinnamon
*****
Baqlava
Pistachio Filo Pastry flavoured with Rose Syrup
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Letter of Condolences
Mr. Rudi Mueller
President
Hong Kong Chefs’ Association
It was with deep sadness that we have learned of our friend Hans-Rudi Nussbaumer’s passing - a dear colleague and personal friend to so many of us at the Hospitality Industry Training and Development Centre (HITDC).
During this difficult time, we remember his professionalism and the years of kind support he gave us. His warmth was evident in all he did, winning him the long-lasting affection of colleagues and trainees alike. Hans continued to contribute to the work of the HITDC with integrity and flare, even after his departure from the Centre, and more recently during the most trying of times. For this, we are grateful.
A native of Switzerland, Hans eagerly passed on his vast knowledge to the young chefs of Hong Kong, supporting them not only through his work at the Centre but later as the Honorary Vice President of the Hong Kong Chefs’ Association. This will be his legacy.
At this time, all of us at Hospitality Industry Training and Development Centre extend our deepest condolences and support to his family and loved ones; they remain in our thoughts and prayers.
Yours,
Lawrence Wong
Director
Hospitality Industry Training and Development Centre &
Chinese Cuisine Training Institute
Vocational Training Council
Chocolate to melt the heart
Chocolate to Melt the Heart
2-29 March
Chef Richard Ekkebus is collaborating with Gilles Marchal, the Creative Director of the famous La Maison du Chocolat, to bring chocolate lovers in Hong Kong a unique culinary experience. Opened by Robert Linxe in 1977 in Paris, La Maison du Chocolat was the first boutique in France dedicated exclusively to chocolate. It has since become one of the finest Parisian chocolate brands in the world, with a major presence in Paris, London, New York, Tokyo and Hong Kong.
Our special ‘Chocaholics’ menu will highlight many different aspects of chocolate, and present dishes comprised of both sweet and savoury creations.
6-course Chocaholics menu HKD 1,188
Chocaholics menu paired with 4 wines HKD 2,076
Chocaholics Gala Dinner with Gilles Marchal
5 March
The gala dinner on 5 March will feature Gilles Marchal in person, who will introduce the wonderful world of La Maison du Chocolat, and sign copies of his latest book La Maison du Chocolat. The menu will be comprised of both sweet and savoury dishes.
8-course Gala Chocaholics menu HKD 1,488
Gala Chocaholics menu paired with 6 wines HKD 2,376
Gilles Marchal Chocolate-Making Workshop
6 March, 3pm
Gilles Marchal will demonstrate the fine art of chocolate-making, and share some of the secrets of making the world’s finest pralines and ganaches. This is your chance to learn how to make your own truffles from this world-famous chocolate master. HKD 2,488 per person, includes plenty of chocolates, refreshments and a signed copy of Gilles Marchal’s latest book.
For reservations or further information, please call Amber on 2132 0066 or
email lmhkg-amber@mohg.com
Please click here to download the menu
Please click here to download the Gala menu
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