Prolific pastry chef Janice Wong took up a 4-day trip to the 3-Michelin-starred El Celler De Can Roca, the world’s #1 restaurant, and was hosted by Jordi Roca El Celler’s pastry chef himself.
“I’d been interning quite a lot before starting 2am:dessertbar, but this was very different. They were very free-spirited… and Jordi Roca is a very progressive chef,” said Wong, who stated that they spent time over laptops sharing their respective projects and creations over the last few years.
“The three of (the Roca brothers) taking time off to bring me to each of their areas and to meet their families – it was very precious.”
A total of eight AOE 2015 recipients took up the offer, flying to stellar establishments all around the world for stints of up to two weeks. Many of the lessons picked up from hosts were brought back home.
For example, Chef Bryan Chia and Chef Petrina Loh, co-owners of Morsels, have begun building their own smoke pit back home in Singapore. They were deeply inspired by the rich, smoky flavours in the fare served up at Husk by Sean Brock, in Nashville, USA. Chia even recommended that ‘smokiness’ follow the footsteps of umami, and earn a classification as a new flavour.