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PRODID:-//Spoonful - ECPv5.14.1//NONSGML v1.0//EN
CALSCALE:GREGORIAN
METHOD:PUBLISH
X-WR-CALNAME:Spoonful
X-ORIGINAL-URL:https://spoonful.sg
X-WR-CALDESC:Events for Spoonful
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TZID:Asia/Singapore
BEGIN:STANDARD
TZOFFSETFROM:+0800
TZOFFSETTO:+0800
TZNAME:+08
DTSTART:20190101T000000
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BEGIN:VEVENT
DTSTART;TZID=Asia/Singapore:20191127T103000
DTEND;TZID=Asia/Singapore:20191127T133000
DTSTAMP:20260423T121217
CREATED:20191031T084017Z
LAST-MODIFIED:20191206T031417Z
UID:10513-1574850600-1574861400@spoonful.sg
SUMMARY:Japanese Cooking Class for Helpers!
DESCRIPTION:Ultimate Japanese food class for Helpers” (Hands-On practice) will be held! ! ! * \n\nStudents learn about 4 to 5 recipes per session (18 recipes in total) through practical training\, including hygiene concepts\, how to make stock\, how to cook rice\, boiled dishes\, fried dishes\, sushi\, side dishes\, party menus\, and desserts.\nWe named this class “Ultimate” because of the class structure that we thought so that the correct taste of Japanese food can be reproduced by the hands of helpers!\n“We want to convey the right message”\, and as a company that supports the philosophy of SDG’s 2030 goals\, we teach students how to avoid Food Waste when it comes to food preparation and cooking.\nThis class is made up of the passion of the instructor and Team Spoonful’s enthusiasm! \n\nPrice:\nInitial promotion price! S$500 for 4 sessions (or S$501 where $1 will be donated to our charity partner – Food Bank Singapore upon request.)\n(If participating in a single session: $ 150\n* If you wish to participate in a single session only\, please contact us at info@alchemist.sg)\n\nPayment:\nAfter submitting the application form\, we will contact you and ask for payment via PAYNOW.\n\n\nNumber of participants:8 (scheduled) \nParticipants:\nHelpers (and of course anyone who wants to learn the basics of Japanese food are welcome!) \nLanguage:\nEnglish \n\nMENU: \nDay 1 – 27 Nov (Wed)\n[Hygiene Guidance + Japanese Food Basics + Popular Side dish of Bento Lunch Box] \nFrom 10:30 to 11:00: Orientation + Hygiene guidance \n11: 00-13: 00 Cooking practice \n①Three ways of making stock. (with powdered dashi\, packet dashi and making authentic dashi from scratch using bonito flakes and kelp) \n② Miso soup \n③ How to cook delicious rice \n④ Chicken Karage (Deep-fried chicken nuggets) \n⑤ Tamagoyaki (Japanese rolled egg) using Dashi stock & the usual Tamagoyaki (Japanese rolled egg) \n13: 00-13: 30 Lunch \n  \nDay 2 –  Dec 5 (Thu)\n[That Taste of Home] \n11: 00-13: 00 Cooking practice \n① Boiled salmon \n② Nikujaga (meat\, potatoes\, and onion stewed in sweetened soy sauce) \n③ Boiled Spinach salad with Tofu paste \n④ Shiratama Dango (Japanese Mochi) \n⑤ Dashi Clear Soup \n13: 00-13: 30 Lunch \n\nDay 3 – 12 Dec (Thur)\n[I want someone to make it! Japanese food] \n11: 00-13: 00 Cooking practice \n① How to make Sushi rice with vinegar \n② Sushi Roll \n③Steamed Egg Custard \n④ Lotus Root Dumpling with Gravy \n⑤ Daifuku (Japanese confection consisting of a small round mochi stuffed with sweet filling) \n13: 00-13: 30 Lunch \n  \nDay 4- 16 Dec (Mon)\n[Fusion Japanese Food / Party Menu] \nFrom 10:30 to 11:00 Test + Review \n11: 00-13: 00 Cooking practice \n13: 00-13: 30 Lunch + Closing Summary \n① California Roll \n② Japanese style rolled cabbage \n③ Stir-fried Shrimp with black pepper (Mirin style) \n④ Invisible Cake \n13: 00-13: 30 Lunch \n  \n\n[Five major benefits (for those attending all 4 classes)]\n(1) After the event\, we will create a group chat for two months\, and participants can follow-up to ask questions.\n② Free hygiene class! For the helper who can come 30 minutes earlier than usual on the first day\, there will be an orientation + hygiene instruction course\n③ Free test! On the final day\, test + review for helpers who can come 30 minutes earlier than usual.\n(We will establish a place where you can check whether your knowledge is correct.)\n④ Issue certificate\n(Helpers will be confident!)\n⑤ Exclusive gift from instructor Chiyomi Kawasaki! – Self-produced sushi vinegar! \n\n  \n[For Spoonful customers only]\nEmployers can visit at any time (from outside the kitchen)\nFor Helpers who don’t have much time to stay on for lunch\, you can bring the food (other than soup*) home in your own food storage containers. (various conditions *) \n\nABOUT INSTRUCTOR \nChiyomi Kawasaki \n \n  \nMs Chiyomi believes in delicious and healthy food that people could eat every day and feel warm\, satisfied and relieved after their meals. Japanese food is often considered difficult to prepare but her style of teaching makes it simple. \nHer lessons are crafted upon the philosophy of having 3 dishes and 1 soup for a complete meal and her technique to bring out the umami flavor is by using high-quality kelp and bonito dashi which enhances her recipes to be more flavourful and every day’s food much healthier as they are lower in saturated fat! \nChiyomi sensei teaches from basic to advanced levels. It is her passion to cook and teach Japanese home cooking\, especially to people all over the world. \nQualifications \nChef Qualification (Japan) \nFirst Class Decoration Sushi Instructor Qualification \nThe Food Hygiene Manager (Japan) \nActivity \nAmbassador of Sushi in the year 2017 \nKelp Ambassador from the year 2017 \nRetrieve Miso Soup Culture Committee member from 2017 \nProgress History \n2011 A Japanese instructor chef to the chefs at Four Seasons Hotel in Alexandria\, Egypt. \n2013 Started to promote decorative sushi in Japan. \n2014 Moved to Singapore and started promoting Japanese home cooking. \n2017 Trained maids/helpers to make Japanese dishes and Japanese home cooking. Instructed a total of over 250 helpers. \n2017 At the Japanese Association of Singapore\, garnished sushi and Japanese home cooking courses\, four seasons courses\, Instructed and taught a decorative sushi course for parents and children. \n2018 Began comprehensive personal guidance on cleaning and daily work for helpers.\n2019 Promoting Japanese Decorative Sushi Roll\, conducted a workshop for Helpers in Malaysia and a Japanese cooking bonanza cooking class. \n  \nTERMS & CONDITIONS APPLY\nBe sure to read and understand before applying for our event.\nImages are for references only.\nCancellation after class registration will not be accepted unless the event is cancelled by the organiser.\nSpoonful will not be liable for any food allergies. Please participate in the event at your own risk.\n* Please bring along your own takeaway storage containers.
URL:https://spoonful.sg/event/japanese_cooking_for_helper_day-1/
LOCATION:OUE Social Kitchen\, 6a Shenton Way #03-02/03\, 068809\, Singapore
CATEGORIES:Featured Spoonful Workshop Events,Spoonful Workshops
ATTACH;FMTTYPE=image/jpeg:https://spoonful.sg/wp-content/uploads/2019/10/japanese-meal-mini.jpg
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BEGIN:VEVENT
DTSTART;TZID=Asia/Singapore:20191127T110000
DTEND;TZID=Asia/Singapore:20191127T140000
DTSTAMP:20260423T121217
CREATED:20191014T081126Z
LAST-MODIFIED:20191107T013404Z
UID:10333-1574852400-1574863200@spoonful.sg
SUMMARY:-Fully Booked- Galette des rois and Tarte fine aux pomme Class
DESCRIPTION:27th Class will be conducted in Japanese but 30th Nov class will be conducted both Japanese and English! \n  \nGet ready to celebrate the approaching new year with a thin crust French apple tarte and the Galette des Rois or rather\, the King’s Cake.\nThe Galette des Rois a cake that is traditionally shared at Epiphany\, on 6 January in France and it celebrates the arrival of the Three Wise Men. \nThe King’s cake is composed of a puff pastry cake with almond cream called Frangipan and usually comes with a small figure called the fève (made with bean paste) hidden inside. Some said that whoever who gets the piece of cake that has the hidden fève will be bessed and enjoy good luck for the year.I make it from the same fabric. \nThe Tarte fine aux pomme\, or thin crust apple tart will be made with almond cream. This almond cream can be stored frozen\, and one can top it with any fruits in season.\nThe pastry is very compatible with pears and figs\, blueberries and mirabells\, apricot and karia pears\, but this time\, we’ll be using apples. \n  \nAbout The Class \nThis class will be conducted in Japanese\, inquiry for English class info@alchemist.sg \n(We will organize the class once we have 4 attendees!) \n  \nMenu  \n– galette des rois (King’s Cake) \n– tarte fine aux pommes (thin crust apple tart) \n  \nWhat you can learn at the class \n– Making galette des rois from scratch \n– Making tarte fine aux pommes from scratch \n  \nWhat’s included in the ticket fee? \nClass fee\, ingredients\, apron on loan\, a galette des rois and a tarte fine (19cm) aux pommes to bring back (16cm each)\, light-lunch (galette des rois anc tarte fine aux pommes) & recipe. \n  \nRemarks \nPlease bring along a container box and a bag to bring the cakes back home. \nFor hygiene purposes\, please remove rings and bracelets during the classes. \nAlmond cream is used for Galette\, so please be aware of those who are allergic to nuts \n  \nAbout Culinary Instructor Madame Simon \nMdme Eiko Simon\n  \n  \n  \n  \n  \n  \n  \n  \n  \n  \nMadame Simon is Japanese lived in Paris\, France more than 10 years\, where she learnt cooking skills at several culinary schools and Boulangeries (Baker shops in French). She elaborated her French homemade cuisine from recipes learnt from her mother in low. \nSince 2016 she stays in Singapore with her French husband and works as a culinary instructor and an event coordinator of Team Spoonful. \nCooking certification: Ryo-ken (Tokyo 2014) Master Chef Techniques\, La Cuisine des Chefs (Paris 2013-4) French-bread making\, MAISON LANDEMAINE ( Paris 2015 ) Ecole de Boulangerie EBP (Paris 2014) \n*Images are for reference only\nTERMS & CONDITIONS APPLY \n 
URL:https://spoonful.sg/event/galette-des-rois-class-27-nov/
LOCATION:OUE Social Kitchen\, 6a Shenton Way #03-02/03\, 068809\, Singapore
CATEGORIES:Featured Spoonful Workshop Events,Spoonful Workshops
ATTACH;FMTTYPE=image/jpeg:https://spoonful.sg/wp-content/uploads/2019/10/minimini-galet.jpg
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