Farewell! Chef Nitta Family Cooking Class
Saturday 08/12/2018 @ 15:00 - 17:30$118 – $129
– What is taste?: Taste and learn the difference between seasonings and herbs (Let’s try salt, sugar, and herbal seasoning!)
– Knife Skills – How to hold a kitchen knife
– Cooking practice
2) Delicious vegetable dressing
3) Making tomato sauce
4) How to select a fresh fish
5) Let’s cut fish fillets
6) Fish pie packets
7) Service in a Restaurant
16 Mohamed Sultan Rd, Singapore 238965
Participants: Up to 10 pairs of parent & Child (20 people)
Child’s age: Recommended child’s age is over 6 years old (For those under 6 years please inquire through firstname.lastname@example.org)
Language: English-Japanese (There will be an English-speaking interpreter for assistance)
Chef Shinpei Nitta
Born into a family of artists and architects in Fukuoka Prefecture, Japan, Chef Nitta attended Tsuji Cooking Vocational school and became an undergraduate at a Michelin starred restaurant Arabace in Tokyo.
Thereafter, he took over as Passelee cooker at Pastishie Galileo of the Observatory hotel in Sydney. After working as a deputy chef at Bilson’s, he returned to Japan. In Tokyo, he worked at a 3-star restaurant Chateau Restaurant at Joel Robuchon, and served as RRR general chef.
In 2014, he expanded to Singapore, after some management experience from launching the restaurant TAKI, and having cooked at Time & Flow.
Currently, Chef Nitta at Pixy, Bar & cuisine is making good use of his past experiences and knowledge, serving cuisine that aggressively incorporates Asian and Japanese ingredients, as well as serving as a food consultant.