Apologies for our negligence of this page - we have been so busy coming up with fresh new ideas for the better well-being of humankind and we have truly forgotten to share all the amazing experiences with you.
Starting off with our Founder, Guruji Sri Sri Poonamji's Birthday in July, here is a blog post that updates you with what we have been up to since March. We truly hope you are enjoying the beautiful journey of life as much as we are enjoying ours!
13 July 2012
On July the 13th, we celebrated Guruji Sri Sri Poonamji's 52nd birthday, our true teacher (Guru) of real love, compassion, and gratitude.
Guruji brought the bliss and joy into our lives through her love and compassion, with teachings from the heart that truly changed us. With the abundance that comes with a healthy lifestyle, Guruji allows us to truly connect to who we are inside, especially when we are what we eat, we embark on this pursuit as Guruji guides us with her wisdom of food, their healing properties, and how they affect our every thought.
For Guruji, the Design A Cuisine is here today. Thank you Guruji. We love you!
Flashback to March 2012
The New Asia Cuisine and Wine Scene Magazine
The good people from The New Asia Cuisine and Wine Scene Magazine dropped by for a quick taste of our food.
Chef Yogesh whipping up a dish of arbi (taro root)
Garnishing the dish with fresh thyme leaves from our backyard
A dish of sauteed taro root with fresh thyme, coriander, thymol seeds, jazzed up with some chilli. The pure ghee (clarified butter) used really brought out the fresh fragrance of the dish.
The leading magazine for culinary professionals was released in March.
April 2012
Food and Hotel Asia 2012 (FHA)
We were here back in April. As Chef Yogesh was invited to speak at the conference where eminent experts around the world discussed their ideas and concerns about the future of the hospitality industry, we took the time to walk around FHA.
Expo was abundant with food and cooking equipments. It was great fun seeing and trying all the vegetarian options that they had. We also bumped into Chef Andreas, a great friend of ours who used to work as the executive chef at a well-known breakfast restaurant at Mandarin Gallery. He was representing Classic Fine Foods that day.
Preparing some kind of an artichoke dish and another creamy dish with cheese on top (some kind of a gratin) waiting to be baked, he greeted us with a warm smile. That was not the highlight of our encounter with him though, because as soon as he saw us he immediately mentioned a buffalo mozzarella dish that he was going to bring out. This good friend of ours is known in the circle to have an extraordinary talent for talking about food. We tell you.. every time he talks about actually cooking something for us, he describes it in a way that makes the desire for culinary indulgences in us churn like nobody's business!
Here is the creamy mozzarella dish with extra virgin olive oil caviar Chef Andreas brought out for us. The olive oil caviar is a kind of molecular gastronomy - letting you enjoy the luscious flavors of the oil in a caviar like form that pops in your mouth as you eat it.
The exotic salts that we love - Blue Persian salt, Pink Himalayan Salt, Black Salt, and so many more..
Some cheeses at Classic Fine Foods
Something pink that fascinated us - Pink maraschino cherries! We prefer this over the overly dyed red or green ones to be honest.
August 2012
Philips Juicer
We had a quick catch up with the Executive Director of the Canadian Chamber of Commerce, Rohan Belliapa and Jeffrey Tjendra, the brain (or formally the Innovation Consultant) of NBDA - New Business Development Asia. Jeffrey is back in Toronto, Canada now.
Why the random catch up? Our team had just gotten a new Philips Juicer that is amazingly powerful, and so did Rohan! Our meet-up was supposed to be just tea, but we got excited and went vegetable and fruit shopping shortly after.
Grocery shopping is probably one of the things we really enjoy. The smell of crisp apples and ice cold greens in the chiller - seeing vibrant fruits and vegetables newly in season. Not to mention with unexpected company like Rohan and Jeffrey.
And so we proceeded to actually making the juice at Rohan's kitchen just nearby. Green apples, celery, carrots and cucumber. Green is definitely the new black.
October 2012
One of our team members had just flown back to Taiwan for a quick visit. She sends us a picture of the humongous avocados there.
They were the size of a normal-sized papaya! She also brought back two that probably made us 4-5 servings of guacamole!
Visiting her family and friends also means a lot of non-vegetarian food. But amazingly enough, because Taiwan has so many Buddhist vegetarians, the country has a very vast vegetarian crowd. Check this one out - a vegetarian 7-course meal at a steak house!
She also shares with us her vegetarian porridge breakfast. A typical Taiwanese style with pickles, tofu in sweet soy sauce, seaweed, greens and mock meat (although we both agreed mock meat is not ideal, it was delicious rather delicious she said).
September 2012
4th International Singapore Compact CSR (Corporate Social Responsibility) Summit
Invited by the Canadian Chamber of commerce, we attended the conference that was themed around Trends, Threats, and Opportunities of CSR. The event talked their core values, focusing on the aspects of sustainability - the social, environment and business impacts.
The topics of ways to stay green and go green were really refreshing - something we will hear more and more of in the future as the world starts to make efforts into maintaining the beauty of Mother Earth.
Chef Yogesh catching up with Rohan Belliappa,
November 2012
Asian Masters Cooking Demonstration at Great World City
Chef Yogesh was once again invited as one of the celebrity chefs to show case his cooking demonstrations at the Asian Masters event.
Using Naturel's products, Chef Yogesh cooked using organic ingredients like brown rice and extra virgin olive oil.
As rare as healthy recipes and cooking demonstrations are, not to mention vegetarian, the recipes were very well received! It's probably one of our driving forces, second to the love and support of Guruji, to spread love for one's self through the beautiful tastes of food and revive humankind's wellbeing.
There is this common misconception that vegetarians are rabbits and eat only salads. We say, let them try our Kheer (Indian rice dessert cooked in fresh whole milk and raw sugar) and let it charm you:)
For recipes used at Asian Masters, do leave a comment!
At-Sunrice GlobalChef Academy
As Chef Yogesh was the guest teacher last Friday, we were there to enjoy the amazing facilities of the institute, and of course, how well the students would make Indian breads (chipati and naan).
We had it for lunch afterwards alongside the buffet line that was so lovely, we're almost envious of the students there - brie, berries compote, mashed potato, and dark chocolate truffles to end it off.
Atta dough and bright smiles. The students at At-Sunrice were very bright and lovely! One of the other perks is to be able to touch lives through cooking the food that we love.
Till our next post.
- The Design A Cuisine Team
first watch menu - allmenuprices.com
ReplyDeleteIt is a truly surprising moment that one goes through when going over the First Watch brunch menu for the first time. You will see most breakfast items there, like eggs, toast, sandwiches, coffee, pancakes, and so much more as well. You can explore all of their menu items when you visit them.