Fifty Best-Kept Chicken Recipes by Eric Low

SGD $50

下厨好时鸡, 作者, 刘奇荣

Bilingual, English, Mandarin Recipes Cook Book culinary book Biography of Chef Eric Low One of the few local chefs trained extensively at the reputable Culinary Institute of America (CIA) Greystone, Napa Valley USA, Chef Eric Low is the Chef – Owner of Lush Epicurean Culinary Consultancy, providing culinary expertise in multiple disciplines of the trade to major food service equipments and FMCG food manufacturing companies, statutory boards, F&B institutions and private culinary studios. Prior to starting Lush Epicurean, Chef Eric was R&D chef for food and beverage giant Nestle’s research and development centre in Singapore from 2003 to 2012. An alumnus of the Singapore Hotel Association Tourism and Educational Centre (SHATEC), Chef Eric’s diverse culinary portfolio started with apprenticeship at the Marina Mandarin Hotel Singapore and stints in various HORECA channels in Singapore. Thereafter in 1998 Chef Eric went into managing the kitchens of several high profile worldwide cruising superyachts (MY Izanami, MY Lady Moura) based in the Mediterranean and Caribbean regions. During his time onboard, Chef Eric catered to many State Dignitaries, Middle Eastern and European Royalties, Hollywood Celebrities and prominent business leaders. He also travelled extensively with the yacht owners as their private chef around Europe and Middle East during the non cruising months. The job scope also provided Chef Eric experiences in major cuisines around the world at ground level with each local community. In the competition arena, Chef Eric won his first medal in FHA 1994 Salon Culinaire. He was seconded as a Team Assistant to the Singapore National Culinary Team for Food and Hotel Asia (FHA) 1998 Salon Culinaire which the team won one gold and two silver medals in the hot and cold food categories. During his overseas tenure, he continued his competitions campaign at different locations where he came in 1st runner up in Showboats International Fort Lauderdale, Florida Chili Cookoff 1998 for yacht chefs, 1st runner up in California Walnuts Recipe Competition in 1999 where he was invited to showcase the recipes at the board’s celebratory luncheon at the CIA Greystone, St Helena Napa Valley. In 2010, Chef Eric was inducted as a WACS certified culinary judge for international and national level culinary events and has since taken on assignments as judge for professional chefs’ competitions in Singapore, Malaysia, Vietnam and Maldives. Chef Eric’s other culinary achievements include being, a recipient for World Gourmet Summit At-Sunrice GlobalChef Awards 2005, Guest Chef Instructor for the Singapore Tourism Board’s Singapore Food Festival 2008 Makan Classes and Guest Chef Instructor for the Peoples Association’s Singapore Culinary Series of cooking workshops promoting the knowledge and preservation of Singapore’s culinary heritage. At the 2012 World Gourmet Summit Singapore and Asian Masters 2012, Chef Eric was invited to showcase his talents in the Master classes’ culinary workshops. Chef Eric‘s culinary talents has been featured in Channel News Asia “Health Matters “program, CH 8 Good Morning Singapore lifestyle cooking segments, Sunday Times Life Articles, Lianhe Zaobao, Today and Shin Min Newspapers as well as numerous magazines like Eat!, Home and Décor, Her World, 8days,Epicure Asia, Food and Travel, Xin Flavours, Cuisine and Wine Scene Asia etc. As a chef with valuable global work experiences and skilled in multi-disciplines of the culinary profession, Chef Eric has often been invited as a motivational speaker for culinary workshops, hosting team bonding sessions with MNC work environment objectives and food topics related seminars and business forums. Annually he conducts about 150-200 culinary workshops a year with his various trade partners. This has made him one of the most sought after brand ambassadors for various food products and kitchen equipments. Core competencies include managing the logistics of these shows and positive communication of products, ingredients and culinary knowledge to his audiences. He has a private fan base of more than 4000 subscribers to his regular cooking workshops around various locations in Singapore. His first cookbook “Fifty Best Kept Chicken Recipes “was published in December 2012 in Singapore and Malaysia. More than 3000 copies were sold alone in Singapore within 6months and a 2nd reprint was recently launched. His second cookbook will be due in November 2013. https://rosetotheoccasioncharity.wordpress.com/biography-of-chef-eric-low/ Condition as is, where is. Actual colors may vary due to lighting. If in doubt, please give it a miss. Won't entertain the fussy/lowballer Not for the fussy / lowballer / frivolous as they are vexations to the spirit.