About the guest writer: I’m pleased to introduce this month’s guest writer, Eddie Tan. He is the Program Coordinator & Chef Lecturer of the Centre for Culinary Entrepreneurship at HELP CAT College of Arts and Technology. Eddie’s career took off after he obtained the prestigious Certificat d’Aptitude Professionelle (CAP) specializing in French Cuisine.…
Culinary
Foie gras. It’s a genuine indulgence. You can shape it into anything you want – sauté it, serve it hot, serve it cold, crème brulee it, cure it, grill it, pan sear it…and so on. I tucked into a beautiful cured foie gras with caramelized pear and wine jelly prepared…
