Where: Conrad International Centennial Singapore, 4th Level, 2 Temasek Boulevard, Singapore 038982
When: Saturday, 28 September 2002, from 12.30 pm to 4.00 pm. This is preceded by the annual general meeting at 12 noon.
About Chef Fabrizio Sangiorgi:
Chef Fabrizio Sangiorgi, 38, is currently Chef Manager of Europe’s First Quality Consulting Company – the first firm of its kind designed to carry out consultancy and quality monitoring services for the food and catering sector.
He works concurrently as Executive Chef at Hotel ristorante alle Dune C. Carducci and is also Consulting Chef on HACCP and new technologies; Cook and Chill, Cook and Hold, and Vacuum Advanced Rethermalising Irinox Rational Orved.
Chef Fabrizio was previously Sous Chef at the Hotel Gritti Palace in Venice, Executive Chef at Ristorante ‘La Fattoria’ in Germany and also worked as Chef at various other Italian hotels.
He has won several international cooking awards including Executive Chef Gala at Roma G8 Finanze and Cordon d’or France in 2001, and bronze medals at the 2000 Ika Olympics in Germany and at expogast Lussemburgo in 1998.
He was also a Gold Medallist as part of the French National Cuisine Academy in 1995 at Chateau-neuf-du-Pape and in the National Culinary Championship at Massa, Italy in 1994.
Chef Fabrizio achieved two cuisine diplomas, the first in 1982, the second in 1985, then set about establishing his kitchen credentials.
He trained in Italy on ‘Creative Cuisine’ under recognised Chef George Nardelli, then in 1993 moved into ‘Artistic Cuisine and Innovative Desserts’ under Chef Fabio Tacchella in 1993 and 1994 and also under Chef Massimo Albanese on ‘Mignon and Innovative Cakes’.
In 1994 he pursued techniques related to ‘Vacuum Cuisine, under Chef Pierre Paumel at the Hotel Vatel a Nimes in France, followed by a stint at the Hotel Fraubrunnen Kernenried in Switzerland under Chefs George Knecht and Alex Rufibach specialising in ‘Cuisine for Culinary Competitions’.
Menu:
Aperitif
Champagne GONET-ROSEOctopus Carpaccio with Citrus Fruits, Mixed Wild Salads and Thyme
Suavia – VIN SOAVE 1999 (Veneto)Tomato Cappucino with Herb Foam
Suavia – VIN SOAVE 1999 (Veneto)Gnocchi with Seafood Ragout and Beans
La Gerla – ROSSO di Montalcino Tuscani 1999Sea Bass Fillet with Porcini (boletus Edulis) and Norcia Black Truffle
La Gerla – ROSSO di Montalcino, Tuscani 1999Oven Roast Lamb Rack with Red Wine Shallot Confit
La Gerla – BIRBA Ruscani 1999Chestnut Caramel with Mandarin Orange Compote
SCACCO MATTO 1996 (Zerbina) Emilia – Romegna