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Spoonful’s Chef’s Table Series – Christmas Cooking Class by Chef Nitta –
Tuesday 28/11/2017 @ 11:00 - 14:00$99 – $100
About The Class
In this edition of Spoonful’s Chef’s Table Series, Christmas is in the air! Get up close and personal with Chef Nitta, head chef of Pixy, Bar & Cuisine in this specially arranged cooking demo class where you get to learn and savour a 3-course lunch prepared by the talented Chef himself. With his deepened understanding and love of local food and produce, chef is motivated to showcase his original creations to celebrate this season of giving using French techniques through this workshop.
This class has been specially arranged to be held at Pixy, Bar & Cuisine – Chef’s restaurant that usually only opens its doors for the public from 6:00pm onward.
Being a huge fan of Chef and his dishes, Spoonful is extremely proud to craft this one-day special workshop with the following lineup :
- Join and interact with Chef and fellow attendees to learn the culinary secrets to 3 fusion dishes by the Chef Nitta
- Enjoy the 3-course lunch of the same menu
- Following that, attendees will be served hand dripped TOMOR TOKYO COFFEE (Japanese coffee blend).
1st dish: Chicken Liver Paste
2nd dish: Christmas Roasted Meat
3rd dish: Chocolate Glasage
*Images are for reference only.
What you can experience in class
– Learn Chef’s culinary & cooking techniques for the 3 dishes mentioned above plus knowledge of the ingredients used. (from 11:00 – 12:30)
– Enjoy 3-course lunch (from 12:30 onward)
– Learn about Tmor Tokyo Coffee from Japan
What’s included in the ticket fee
Class fee, enjoy 3 course lunch, and coffee after the lunch
Please e-mail us at firstname.lastname@example.org if you would like to join the class accompanied with children.
About Chef Nitta
In the Fukuoka Prefecture of Japan, Nitta Shuhei was born into a family of artists and agriculture, which served as his foundation as a professional chef. Upon graduating from Ecole Tsuji Tokyo culinary institute, he went on to further hone his craft in various restaurants in Tokyo such as the 1 Michelin starred “Arbace”. Given the opportunity Shuhei then moved to Australia whereby he held the position as Head Pastry Chef of “Galileo” at the Observatory Hotel in Sydney. He then joined 3 Hat restaurant Bilson’s as the sous chef. Upon returning to Japan, Shuhei joined Joel Robuchon’s 3 Michelin starred “Chateau Restaurant”. After leaving Robuchon, he was the Head chef at Roppongi’s “RRR” lounge. In 2014 deciding to try a role outside of the kitchen, Shuhei went to Singapore to open “Taki” from scratch and served as its restaurant manager. He then went back into the kitchen as the head chef of “Time & Flow”. With his deepened understanding of the Singaporean market and its produce, Shuhei’s latest endeavour is “Pixy, Bar & cuisine” a small intimate restaurant which showcases his strong understanding of French techniques being applied with his Asian sensibilities.