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		Marie France Asia, women&#039;s magazine	
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		<title><![CDATA[Exclusive Interview: Does Chef Trevor like his women sweet or spicy?]]></title>
		<link>https://www.mariefranceasia.com/hk/food-hk/dishing-out-hk/chef-interview-hk/what-would-you-ask-chef-trevor-on-your-first-date-337650.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
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		<pubDate>Fri, 12 Feb 2016 05:04:40 +0000</pubDate>
		<dc:creator><![CDATA[MF editorial team]]></dc:creator>
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		We sit down with Chef Trevor of Xperience Restaurant and fired him with essential first date questions so you don't have to. <media:description><![CDATA[]]></media:description>												
								<content:encoded><![CDATA[&#60;img loading=&#34;lazy&#34; itemprop=&#34;thumbnailUrl&#34; width=&#34;750&#34; height=&#34;410&#34; decoding=&#34;async&#34; src=&#34;/rw-placeholder/750/410/image.svg&#34; data-src=&#34;https://www.mariefranceasia.com/wp-content/uploads/sites/7/2016/02/screen-shot-2016-02-12-at-pm-12.43.25-750x410.png&#34; class=&#34;lazy-load attachment-rw_large size-rw_large zoom-it wp-post-image&#34; alt=&#34;&#34; /&#62;&#60;noscript&#62;&#60;img loading=&#34;lazy&#34; decoding=&#34;async&#34; width=&#34;750&#34; height=&#34;410&#34; src=&#34;https://www.mariefranceasia.com/wp-content/uploads/sites/7/2016/02/screen-shot-2016-02-12-at-pm-12.43.25-750x410.png&#34; class=&#34;attachment-rw_large size-rw_large zoom-it wp-post-image&#34; alt=&#34;&#34; /&#62;&#60;/noscript&#62;  &#60;p&#62;More often than not we hear that &#34;food is the way to a man&#039;s heart&#34;, well the same could be said of a woman&#039;s heart. There&#039;s no better way to tease one&#039;s senses with a delectable dessert and that&#039;s why we absolutely love men who can cook - especially chefs who can effortlessly whip up dishes that would consistently please to no end.&#60;/p&#62; &#60;p&#62;So off we went to sit down with Chef Trevor, Head Culinary Designer at Xperience Restaurant (of Sofitel So Singapore), to learn how he got into the industry and see what exactly makes him the charming young man he is. From letting in on the best compliment he&#039;s received for his food - by a woman - to how generous he&#039;ll be with his heart, there&#039;s no denying that we&#039;re already smitten with him.&#60;/p&#62; &#60;p&#62;But the real question is, does Chef Trevor like his women sweet or spicy? Watch the video to find out!&#60;/p&#62; &#60;p&#62;&#60;em&#62;This post was sponsored by Sofitel So Singapore. Xperience Restaurant is located at Sofitel So Singapore, 35 Robinson Road.&#160;&#60;/em&#62;&#60;/p&#62; &#60;meta name=&#34;original-source&#34; content=&#34;https://www.mariefranceasia.com/hk/food-hk/dishing-out-hk/chef-interview-hk/what-would-you-ask-chef-trevor-on-your-first-date-337650.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.mariefranceasia.com/hk/food-hk/dishing-out-hk/chef-interview-hk/what-would-you-ask-chef-trevor-on-your-first-date-337650.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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		<title><![CDATA[Cooking class and interview with chef Bal Arneson]]></title>
		<link>https://www.mariefranceasia.com/hk/food-hk/dishing-out-hk/cooking-class-interview-chef-bal-arneson-344190.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
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		<pubDate>Wed, 27 Aug 2014 01:44:20 +0000</pubDate>
		<dc:creator><![CDATA[Rana Wehbe]]></dc:creator>
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		Intimidated by cooking, our Editor in Chief attends Celebrity chef Bal Arneson's cooking class and chats with her about her journey, family and modern interpretation of Indian cuisine.<media:description><![CDATA[]]></media:description>												
								<content:encoded><![CDATA[   &#60;p&#62;&#60;a href=&#34;http://www.mariefranceasia.com/food/recipes-and-products/recette-minceur-abricots-poches-35713.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34;&#62;Cooking&#60;/a&#62; Indian food is tricky. At least for someone like me who is not born with the palate for it. The complexity &#8211; and intensity &#8211; of all those flavourful spices might put any amateur off even attempting the simplest of dishes. As one Arabic saying goes &#8216;Let the baker bake your bread, even if he eats half of it&#8217; &#8211; hence, you get why I don&#8217;t bother.&#60;/p&#62; &#60;p&#62;So imagine my hesitance and horrified reaction when along with food enthusiasts, I was asked to take my station and join &#60;strong&#62;Chef Bal Arneson&#60;/strong&#62; in a cooking session as she showed us how to make three signature &#60;a href=&#34;http://www.mariefranceasia.com/food/hot-spots/supermuffins-singapores-latest-super-snack-34967.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown#post-34967&#34;&#62;Indian dishes&#60;/a&#62; which are drool-worthy.&#60;/p&#62; &#60;p&#62;Luckily, the Indian-born Canada-based chef &#8211; also known as the Spice Goddess - is not the intimidating kind. On the contrary, her passion and mission is to bring Indian cooking closer to people, approaching it in a more modern manner which at the same time does not take away from its authenticity.&#60;/p&#62; &#60;p&#62;Despite being the author of 3 best-selling cookbooks (&#60;em&#62;Everyday Indian&#60;/em&#62;, &#60;em&#62;Bal&#8217;s Quick &#38;amp; Healthy Indian&#60;/em&#62;, which won the Gourmand World &#60;a href=&#34;http://www.mariefranceasia.com/fashion/from-us-to-you/5-books-read-peek-fashion-industry-25613.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown#post-25613&#34;&#62;Book&#60;/a&#62; Award in the &#8216;Asian category for Canada&#8217; and &#160;her latest &#60;em&#62;Bal&#8217;s Spice Kitchen) &#60;/em&#62;in addition to being invited to act as a food and beverage consultant for the world premiere event of &#60;em&#62;The Hundred-Foot Journey&#60;/em&#62; (an upcoming Hollywood movie which stars Academy Award winner Helen Mirren and is co-produced by Steven Spielberg and Oprah Winfrey &#8211; which also happens to revolve about Indian cuisine), Chef Bal is before all a hands-on mother who has found a way to blend both her professional and personal life in a unique way.&#60;/p&#62; &#60;p&#62;Assisted by her daughter (Anoop, 20) and son (Aaron, 10) &#8211; who also feature in her Asian Food Channel&#8217;s show &#60;em&#62;Spice of Life with Bal Arneson&#60;/em&#62; - the &#60;a href=&#34;http://www.mariefranceasia.com/food/dishing-out/qa-chef-christian-escriba-fantasia-escriba-35571.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown#post-35571&#34;&#62;charismatic chef&#60;/a&#62; demonstrated and taught us how to make delicious &#60;strong&#62;samosas, butter chicken&#60;/strong&#62; (which happens to be my favourite Indian dish) and &#60;strong&#62;spiced yogurt with berries&#60;/strong&#62; for dessert.&#60;/p&#62; &#60;p&#62;The outcome was surprisingly successful considering &#8211; and here I quote&#60;em&#62; Sex and the City&#60;/em&#62;&#8217;s Carrie &#8211; &#8216;I use my oven for storage&#8217; and I have a low tolerance for &#60;a href=&#34;http://www.mariefranceasia.com/food/hot-spots/5-best-breakfast-spots-jakarta-18093.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown#post-18093&#34;&#62;hot spicy food&#60;/a&#62;. But before I share with you the recipes (yes, I&#8217;m that kind!), here&#8217;s a small chat I had with Chef Bal who managed to turn a hopeless cook like me into someone who can make &#8216;great&#8217; butter chicken- approved by the Spice Goddess herself.&#60;/p&#62;  &#60;h5&#62; &#60;span&#62;&#60;strong&#62;Marie France Asia: Could you share with us what has inspired your &#8216;cooking&#8217; journey?&#60;/strong&#62;&#60;/span&#62; &#60;/h5&#62; &#60;p&#62;&#60;strong&#62;Chef Bal Arneson:&#60;/strong&#62;&#160;Growing up, my mom cooked with &#60;a href=&#34;http://www.mariefranceasia.com/health/on-my-plate/manger-cinq-fruits-legumes-par-jour-quels-benefices-pour-nous-35752.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown#post-35752&#34;&#62;fresh ingredients &#60;/a&#62;and spices, and ever since my upbringing around food, my passion has always continued.&#60;/p&#62; &#60;h5&#62; &#60;span&#62;&#60;strong&#62;MFA: What was the first dish you event cooked/created and why?&#60;/strong&#62;&#60;/span&#62; &#60;/h5&#62; &#60;p&#62;&#60;strong&#62;Chef Bal Arneson:&#60;/strong&#62;&#160;I started cooking at the age of six, so I followed the recipes my mother created, and my first successful recipe I ever created was rotis by the barbecue pit.&#60;/p&#62; &#60;h5&#62; &#60;span&#62;&#60;strong&#62;MFA:&#160; Cooking Indian food can be tricky for those not born with a palate for it. What would you say is the trickiest thing about it?&#60;/strong&#62;&#60;/span&#62; &#60;/h5&#62; &#60;p&#62;&#60;strong&#62;Chef Bal Arneson:&#60;/strong&#62;&#160;Cooking with spices can be tricky if you are not aware of the different flavours of each spice. Therefore, a person who hasn&#039;t cooked Indian food should follow their own palate and explore the different flavours of spices first. I think of spices like a rainbow - a huge array and spectrum from warm earthy flavours to sweet flavours, so understanding the different spices is important.&#60;/p&#62; &#60;h5&#62; &#60;span&#62;&#60;strong&#62;MFA:&#160; Spices play a major role in the way you cook, and in Indian food in general. Other than taste, what are the benefits of some of the commonly used spices?&#60;/strong&#62;&#60;/span&#62; &#60;/h5&#62; &#60;p&#62;&#60;strong&#62;Chef Bal Arneson:&#60;/strong&#62;&#160;&#60;a href=&#34;http://www.mariefranceasia.com/health/natural-healing/10-healing-spices-17975.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown#post-17975&#34;&#62;Spices&#60;/a&#62; are known to have great benefits. For example, Turmeric has anti inflammatory properties and paprika is good for blood circulation. They enhance your meals beyond salt and pepper, and are good for you too!&#60;/p&#62; &#60;h5&#62; &#60;span&#62;&#60;strong&#62;MFA: F rom cooking books to TV shows &#8211; you have done pretty much everything a chef could do. Are there any more ambitions, plans on what to do next?&#60;/strong&#62;&#60;/span&#62; &#60;/h5&#62; &#60;p&#62;&#60;strong&#62;Chef Bal Arneson:&#60;/strong&#62;&#160;I wish to continue sharing my passion of spices with the viewers around the world. Now, both of my kids Anoop and Aaron on my show &#039;Spice of Life&#039; which airs on the Asian Food Channel, are beginning to create their own recipes, and for me, this has opened another world for culinary experiences.&#60;/p&#62;  &#60;p&#62;&#60;a href=&#34;http://www.mariefranceasia.com/wp-content/uploads/sites/7/2014/08/Spice-of-Life-with-Bal-Arneson-Bal-08-616x4101.jpg?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34;&#62;&#60;span style=&#34;display: block;&#34; class=&#34;wrap-img&#34; id=&#34;wrap-img-38506&#34;&#62;&#60;img loading=&#34;lazy&#34; decoding=&#34;async&#34; itemprop=&#34;thumbnailUrl&#34; class=&#34;aligncenter wp-image-38506 img-responsive  size-full&#34; src=&#34;http://www.mariefranceasia.com/wp-content/uploads/sites/7/2014/08/Spice-of-Life-with-Bal-Arneson-Bal-08-616x4101.jpg&#34; alt=&#34;Spice-of-Life-with-Bal-Arneson-Bal-08-616x410&#34; width=&#34;616&#34; height=&#34;410&#34; /&#62;&#60;/span&#62;&#60;/a&#62;&#60;/p&#62; &#60;h5&#62; &#60;span&#62;&#60;strong&#62;MFA:&#160; On your show &#8216;Spice of Life&#8217; you appear as a chef but also as a mom as your kids are featured in it as well. How did that come about and what is your favourite part of the show?&#60;/strong&#62;&#60;/span&#62; &#60;/h5&#62; &#60;p&#62;&#60;strong&#62;Chef Bal Arneson:&#60;/strong&#62;&#160;Believe me or not, the entire concept was actually initiated by my daughter, Anoop. It&#039;s amazing having both of my kids in each episode, and sharing my journey with them. I love being able to share my passion with the viewers and my children - that&#039;s my favourite part.&#60;/p&#62; &#60;h5&#62; &#60;span&#62;&#60;strong&#62;MFA: As we get busier, we cook less. How important you think it is to keep cooking and pass on some traditional recipes to the next generation instead of relying on readily-available and uninspiring meals?&#60;/strong&#62;&#60;/span&#62; &#60;/h5&#62; &#60;p&#62;&#60;strong&#62;Chef Bal Arneson:&#60;/strong&#62;&#160;My show is a perfect example of how it is important to bring your children into the kitchen, and hopefully this will inspire other families to do the same. It&#039;s important to me to pass on the knowledge that was taught to me. Food really brings my family together, and for me, it&#039;s important to make that time with my loved ones.&#60;/p&#62; &#60;h5&#62; &#60;span&#62;&#60;strong&#62;MFA: With celebrity chefs like yourself, a lot more people are now familiar with a more &#8216;refined&#8217; version of Indian food. Do you think that takes away from the traditional ways or does it add to it?&#60;/strong&#62;&#60;/span&#62; &#60;/h5&#62; &#60;p&#62;&#60;strong&#62;Chef Bal Arneson:&#60;/strong&#62;&#160;Since I grew up in a small village in India cooking by the barbecue pit, my culinary upbringing is very traditional and that&#039;s what I share through my &#60;a href=&#34;http://www.mariefranceasia.com/health/on-my-plate/recipe-slimming-smoothie-detox-carrot-apple-35332.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34;&#62;recipes&#60;/a&#62;. So, any new ingredients I incorporate into my recipes, they are an extension of the foundation that was traditionally engraved in myself.&#60;/p&#62; &#60;h5&#62; &#60;span&#62;&#60;strong&#62;MFA: Now that you are in Singapore, what is the dish you&#8217;re looking forward to try the most (or you&#8217;re tried and loved) in this city which is known for its love for food?&#60;/strong&#62;&#60;/span&#62; &#60;/h5&#62; &#60;p&#62;&#60;strong&#62;Chef Bal Arneson:&#60;/strong&#62;&#160;What I&#039;ve been trying to do since I came here has been to try all the authentic and local dishes, and I will continue to do this as my tour continues in different &#60;a href=&#34;http://www.mariefranceasia.com/travel/destination-accomplished/4-summer-getaways-youre-budget-26130.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown#post-26130&#34;&#62;Asian countries&#60;/a&#62;. The Singapore chilli crab is definitely one of my favourites!&#60;/p&#62; &#60;h5&#62; &#60;span&#62;&#60;strong&#62;MFA: What are some of the tips you could give amateur cooks (or housewives) &#8211; especially when it comes to Indian cooking?&#60;/strong&#62;&#60;/span&#62; &#60;/h5&#62; &#60;p&#62;&#60;strong&#62;Chef Bal Arneson:&#60;/strong&#62; Try with one spice at a time, and follow your own palate to create your own curry. You don&#039;t need a long list of spices or ingredients to make a fabulous meal. I try to demystify spices and Indian cuisine through my cookbooks and &#60;a href=&#34;http://www.mariefranceasia.com/lifelove/decoding/our-favourite-series-say-a-couple-of-things-about-us-9565.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown#post-9565&#34;&#62;TV shows &#60;/a&#62;to help viewers and readers learn about the beautiful aromas and flavours that can be added into your daily meals through spices.&#60;/p&#62; &#60;p&#62;&#60;em&#62;Chef Bal Arneson was&#160;in Singapore to film her upcoming series &#8220;Bal Arneson&#8217;s Spice Adventure&#8221; to be aired soon on &#60;strong&#62;Asian Food Channel&#60;/strong&#62;. For more information, please visit&#160;&#60;a href=&#34;http://www.asianfoodchannel.com/beta/balarneson?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34;&#62;www.asianfoodchannel.com/beta/balarneson&#60;/a&#62;.&#60;/em&#62;&#60;/p&#62;  &#60;h2&#62; &#60;span&#62;Chef Bal Arneson&#039;s recipes:&#60;/span&#62; &#60;/h2&#62; &#60;p&#62;&#60;a href=&#34;http://www.mariefranceasia.com/food/recipes-and-products/chef-bal-arneson-sweet-potato-yam-samosas-fresh-mango-chutney-37591.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34;&#62;Sweet Potato and Yam Samosas with Fresh Mango Chutney&#60;br /&#62; &#60;/a&#62;&#60;a href=&#34;http://www.mariefranceasia.com/food/recipes-and-products/chef-bal-arneson-butter-chicken-37604.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34;&#62;Butter Chicken&#60;br /&#62; &#60;/a&#62;&#60;a href=&#34;http://www.mariefranceasia.com/food/recipes-and-products/chef-bal-arneson-spiced-yogurt-summer-berries-37614.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34;&#62;Spiced Yogurt with Summer Berries&#60;/a&#62;&#60;/p&#62;  &#60;p&#62;&#60;em&#62;Rana Wehbe&#60;/em&#62;&#60;/p&#62;  &#60;meta name=&#34;original-source&#34; content=&#34;https://www.mariefranceasia.com/hk/food-hk/dishing-out-hk/cooking-class-interview-chef-bal-arneson-344190.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.mariefranceasia.com/hk/food-hk/dishing-out-hk/cooking-class-interview-chef-bal-arneson-344190.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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		<title><![CDATA[Fantasia by Escribà: Q&A with Chef Christian Escribà]]></title>
		<link>https://www.mariefranceasia.com/hk/food-hk/dishing-out-hk/qa-chef-christian-escriba-fantasia-escriba-344389.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
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		<pubDate>Fri, 08 Aug 2014 04:11:18 +0000</pubDate>
		<dc:creator><![CDATA[Diya-Maya Tsering Bhalla]]></dc:creator>
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		Chef Christian Escribà and Patricia Schmidt are ready to serve up a feast at Fantasia by Escribà in Singapore this month. We ask what inspired their journey and what to expect from this dessert extravaganza.<media:description><![CDATA[]]></media:description>												
								<content:encoded><![CDATA[&#60;img loading=&#34;lazy&#34; itemprop=&#34;thumbnailUrl&#34; width=&#34;750&#34; height=&#34;410&#34; decoding=&#34;async&#34; src=&#34;/rw-placeholder/750/410/image.svg&#34; data-src=&#34;https://www.mariefranceasia.com/wp-content/uploads/sites/7/2014/08/Fantasia-by-Escriba-750x410.jpg&#34; class=&#34;lazy-load attachment-rw_large size-rw_large zoom-it wp-post-image&#34; alt=&#34;&#34; /&#62;&#60;noscript&#62;&#60;img loading=&#34;lazy&#34; decoding=&#34;async&#34; width=&#34;750&#34; height=&#34;410&#34; src=&#34;https://www.mariefranceasia.com/wp-content/uploads/sites/7/2014/08/Fantasia-by-Escriba-750x410.jpg&#34; class=&#34;attachment-rw_large size-rw_large zoom-it wp-post-image&#34; alt=&#34;&#34; /&#62;&#60;/noscript&#62;   &#60;p&#62;The long-awaited &#60;a href=&#34;http://www.mariefranceasia.com/travel/now-or-never/fantasia-by-escriba-singapore-plays-host-to-worlds-first-confectionary-dream-world-8277.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34;&#62;&#60;em&#62;Fantasia &#60;/em&#62;&#60;/a&#62;by world-renowned pastry Chef Christian&#160;Escrib&#224; will&#160;finally be here &#8211; at the end of the month. If you, like many of us, have grown up envious of Hansel and Gretel&#8217;s adventures &#8211; minus the witch of course &#8211; and have only dreamt of a lifelike world, made entirely of carefully constructed&#160;confectionary creations, your fantasies will finally be fulfilled. Exhibition-goers can expect a truly decadent affair, featuring marvelous life-sized animals made entirely from sugar and &#60;a href=&#34;http://www.mariefranceasia.com/health/on-my-plate/the-5-virtues-of-chocolate-23392.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown#post-23392&#34;&#62;chocolate&#60;/a&#62;, a 10-metre-long dessert wall, high-heeled shoes, lips, hotdogs &#38;amp; fries made with sugar and marzipan, chocolate shots amongst many other things. In addition to this, &#60;em&#62;Fantasia by&#160;&#60;/em&#62;Escrib&#224; is also attempting to set a new record with their Callebaut Falls, which is 8-metres high. As if that weren&#8217;t enough to make a sweet-lover grow weak in the knees, &#60;em&#62;Fantasia by&#160;&#60;/em&#62;Escrib&#224; will also have four regular showcases of lavish theatrical performances by &#60;strong&#62;Comediants&#60;/strong&#62;, one of the most famous theatre groups in Europe. There will also be great savoury pastry items at the exhibition.&#60;/p&#62; &#60;p&#62;Curious to know&#160;what inspired the man behind this extravaganza and challenges he faced - we asked&#160;chef Christian&#160;Escrib&#224;&#160;to delve a little deeper into the world of &#60;em&#62;Fantasia&#60;/em&#62; and his lifelong love with pastry and confectionery.&#60;/p&#62;  &#60;h2&#62; &#60;span&#62;&#60;strong&#62;1) What inspired this journey?&#60;/strong&#62;&#60;/span&#62; &#60;/h2&#62; &#60;p&#62;This journey started when we created Escrib&#225; Asia. Until now, Escrib&#225; has only operated in Barcelona, Spain. We are starting to work in Asia and we want &#60;a href=&#34;http://www.mariefranceasia.com/fashion/from-us-to-you/singapore-national-day-best-singapore-35457.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown#post-35457&#34;&#62;Singapore&#60;/a&#62; to be the centre of Escrib&#225; for the region.&#60;/p&#62; &#60;h2&#62; &#60;span&#62;&#60;strong&#62;2) How is it like working with your partner Chef Patricia Schmidt, who shares your passions?&#60;/strong&#62;&#60;/span&#62; &#60;/h2&#62; &#60;p&#62;Since I&#8217;ve met Patricia, my life has changed and improved a lot both personally and professionally. Why is it so easy to work with Patricia? To begin with, she is totally different from me and she contributes in different ways, and secondly she is a very hard worker, just like myself, thus I don&#180;t have anybody that stops me. On the contrary, to have somebody on your side like Patricia is always fantastic for a creative person like myself.&#60;/p&#62; &#60;h2&#62; &#60;span&#62;&#60;strong&#62;3) You have received such prominence for your work, in such a short time, has it been overwhelming for you?&#60;/strong&#62;&#60;/span&#62; &#60;/h2&#62; &#60;p&#62;Recognition is always good and it gives you a lot of motivation to keep on working, creating and improving. I&#039;m very grateful for any recognition. However, responsibility grows with recognition.&#60;/p&#62; &#60;h2&#62; &#60;span&#62;&#60;strong&#62;4) Who was your biggest influence? Your grandfather or your father?&#60;/strong&#62;&#60;/span&#62; &#60;/h2&#62; &#60;p&#62;My biggest influence would have to be my father. I have been trying to build upon my father&#180;s philosophy regarding the pastry/patisserie industry.&#60;/p&#62; &#60;h2&#62; &#60;span&#62;&#60;strong&#62;5) Why did you pick Singapore to showcase Fantasia?&#60;/strong&#62;&#60;/span&#62; &#60;/h2&#62; &#60;p&#62;Patricia and I visited Singapore for our honeymoon and fell in love with it &#8211; we couldn&#8217;t imagine a better location to hold this one-of-a-kind event.&#60;/p&#62; &#60;h2&#62; &#60;span&#62;&#60;strong&#62;6) Have you faced any significant limitations to having your works showcased? Has it been a difficult process?&#60;/strong&#62;&#60;/span&#62; &#60;/h2&#62; &#60;p&#62;The fact that Fantasia is a first show of its kind, makes it very singular. Therefore there is a challenge in every corner. It is like going to the jungle for the first time without a guide and a machete. We are like &#8220;explorers&#8221; but explorers of the confectionary business. We are creating something that hasn&#039;t been done before in the confectionary business history.&#60;/p&#62; &#60;h2&#62; &#60;span&#62;&#60;strong&#62;7) Tell us a little bit about the entire process &#8211; from the theatrical aspect to the sweet preparation aspect?&#60;/strong&#62;&#60;/span&#62; &#60;/h2&#62; &#60;p&#62;When I had the idea for this big project, it was very important for&#160;me that our visitors were able to interact. Not only will they find masterpieces, life-size chocolate animals and lots of other activities, but the fact that there will be interaction between the characters and visitors where they are going to have a fantastic time. It&#039;s an event created for all the members of the family to enjoy.&#60;/p&#62; &#60;h2&#62; &#60;span&#62;&#60;strong&#62;8) Are you partial towards Elephants, since you have some rather prominent elephant installations? If so, why?&#60;/strong&#62;&#60;/span&#62; &#60;/h2&#62; &#60;p&#62;I do like elephants but we basically picked the elephant for a reason. We&#180;ve already done the &#8220;El Bulli dog&#8221; for Ferr&#225;n Adri&#225; (an enlarged version) and our next challenge was a 4 meters chocolate bear custom made for &#8220;Tous&#8221; (Spanish brand). However, we wanted a new challenge and the elephant seemed to be the right choice. We did some research and the largest elephant was about 4.5 meters tall, hence we decided that we were going to create an even larger one. Fantasia&#8217;s elephant is about 5 meters tall.&#60;/p&#62; &#60;h2&#62; &#60;span&#62;&#60;strong&#62;9) Do you have any words of inspiration for aspiring pastry chefs?&#60;/strong&#62;&#60;/span&#62; &#60;/h2&#62; &#60;p&#62;My first advice is to be PATIENT. It took me 20 years; I started when I was 15 and now, I&#039;ve been in the business for 37 years. The first 8 to 10 years, I dedicated my time to training and learning - It&#039;s like a career. Once you are done with your training then you are ready to create. Training and patience is vital and the rest is practice.&#60;/p&#62; &#60;h2&#62; &#60;span&#62;&#60;strong&#62;10) What are some of your future plans?&#60;/strong&#62;&#60;/span&#62; &#60;/h2&#62; &#60;p&#62;We do have a lot of projects, but right now they are only projects. Our very next goal is to focus on Fantasia. We want it to work very well, and our focus is on this project. Once Fantasia is over, we are going to take a few weeks off and start working on future projects. We&#039;ll let you know about them soon.&#60;/p&#62; &#60;p&#62;&#60;em&#62; &#60;em&#62;Fantasia by Escri&#60;/em&#62;&#60;em&#62;b&#60;/em&#62;&#224;&#60;em style=&#34;color: #333333&#34;&#62;&#160;will run from &#160;22&#160;to 24&#160;August&#160;2014 at Marina Bay Sands (Halls D &#38;amp;&#160;E). For more details about ticketing and other information please visit&#160;&#60;/em&#62;&#60;a style=&#34;color: #ff1d5d !important&#34; href=&#34;http://www.fantasiaescriba.com/?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34;&#62;&#60;em&#62;http://www.fantasiaescriba.com,&#60;/em&#62;&#60;/a&#62;&#60;/em&#62;&#60;/p&#62;  &#60;p&#62;&#60;em&#62;Diya-Maya Tsering Bhalla&#60;/em&#62;&#60;/p&#62;  &#60;meta name=&#34;original-source&#34; content=&#34;https://www.mariefranceasia.com/hk/food-hk/dishing-out-hk/qa-chef-christian-escriba-fantasia-escriba-344389.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.mariefranceasia.com/hk/food-hk/dishing-out-hk/qa-chef-christian-escriba-fantasia-escriba-344389.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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		<title><![CDATA[Q&A with 3-Michelin starred chef Bruno Menard]]></title>
		<link>https://www.mariefranceasia.com/hk/food-hk/dishing-out-hk/chef-interview-hk/qa-with-3-michelin-starred-chef-bruno-menard-346235.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
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		<pubDate>Thu, 31 Oct 2013 04:33:16 +0000</pubDate>
		<dc:creator><![CDATA[MF editorial team]]></dc:creator>
						<category><![CDATA[Chef interview]]></category>
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		Based in Singapore, we get up-close and personal with the French chef as he dishes out on living in Asia, becoming a chef and some valuable advice for the holiday season.<media:description><![CDATA[]]></media:description>												
								<content:encoded><![CDATA[&#60;p style=&#34;text-align: center&#34;&#62;&#60;a href=&#34;http://www.mariefranceasia.com/wp-content/uploads/sites/7/2013/10/BrunoMenard@Geraldine-MOSTACHFI-21.jpg?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34;&#62;&#60;span style=&#34;display: block;&#34; class=&#34;wrap-img&#34; id=&#34;wrap-img-4692&#34;&#62;&#60;img loading=&#34;lazy&#34; decoding=&#34;async&#34; itemprop=&#34;thumbnailUrl&#34; class=&#34;aligncenter wp-image-4692 img-responsive &#34; src=&#34;http://www.mariefranceasia.com/wp-content/uploads/sites/7/2013/10/BrunoMenard@Geraldine-MOSTACHFI-21.jpg&#34; alt=&#34;BrunoMenard@Geraldine MOSTACHFI 2&#34; width=&#34;576&#34; height=&#34;576&#34; /&#62;&#60;/span&#62;&#60;/a&#62;&#60;/p&#62; &#60;p&#62;Having been raised in a family with a deep culinary pedigree - both Chef Bruno Menard&#8217;s grandfathers were chefs and his father a highly accomplished chocolatier &#8211; it is no surprise that he ended up as a chef. And not just any chef!&#60;/p&#62; &#60;p&#62;Today, Chef Bruno Menard, born in Tours, France, is the only 3-Michelin starred chef, who is permanently based in Asia (Singapore). Together with Olivier Bendel, CEO and founder of &#60;a href=&#34;http://deliciae.sg/?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34;&#62;Deliciae Hospitality&#60;/a&#62; Management, they have rolled out 2 concepts, &#60;a href=&#34;http://andmade.sg/?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34;&#62;&#38;amp;MADE&#60;/a&#62; and &#60;a href=&#34;http://lacantine.sg/?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34;&#62;La Cantine&#60;/a&#62;&#160;(photo below). A new addition to Singapore&#8217;s dining landscape, both experiences are not to be missed.&#60;/p&#62; &#60;p&#62;We had the pleasure of meeting Chef Menard lately, to ask him a few questions about his life in Asia, favourite eats in Singapore and most importantly a few uselful tips ahead of the holiday season.&#60;/p&#62; &#60;p&#62;Here&#039;s what he had to say.&#60;/p&#62;  &#60;p&#62;&#60;strong&#62;Marie France Asia: How many years have you been in this industry?&#60;/strong&#62;&#60;/p&#62; &#60;p&#62;&#60;strong&#62;Chef Bruno Menard:&#60;/strong&#62; I have been unofficially in the business all my life - that makes 51 years. I started by working for my father in his chocolatier shop since I was 16, thus, I have been officially in the business for 35 years.&#60;/p&#62;  &#60;p&#62;&#60;strong&#62;MF Asia: How is Singapore treating you?&#60;/strong&#62;&#60;/p&#62; &#60;p&#62;&#60;strong&#62;B M:&#60;/strong&#62; Singapore has been treating me very well. I love the feeling of being in Asia, especially Singapore, as it is an English-speaking country. Communication is mutual understanding.&#60;/p&#62;  &#60;p&#62;&#60;strong&#62;MF Asia: When did you become a chef?&#60;/strong&#62;&#60;/p&#62; &#60;p&#62;&#60;strong&#62;B M:&#60;/strong&#62; I have always wanted to be a chef all my life and I became a chef at 25. I don&#8217;t know when I will stop.&#60;/p&#62; &#60;p style=&#34;text-align: center&#34;&#62;&#160;&#60;a href=&#34;http://www.mariefranceasia.com/wp-content/uploads/sites/7/2013/10/Deliciae_LaCantine.jpg?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34;&#62;&#60;span style=&#34;display: block;&#34; class=&#34;wrap-img&#34; id=&#34;wrap-img-4693&#34;&#62;&#60;img loading=&#34;lazy&#34; decoding=&#34;async&#34; class=&#34;aligncenter wp-image-4693 img-responsive &#34; src=&#34;http://www.mariefranceasia.com/wp-content/uploads/sites/7/2013/10/Deliciae_LaCantine.jpg&#34; alt=&#34;Deliciae_LaCantine&#34; width=&#34;614&#34; height=&#34;376&#34; /&#62;&#60;/span&#62;&#60;/a&#62;&#60;/p&#62; &#60;p&#62;&#60;strong&#62;MF Asia: What is your preferred cuisine?&#60;/strong&#62;&#60;/p&#62; &#60;p&#62;&#60;strong&#62;B M:&#60;/strong&#62; My preferred cuisine is French, because it is my education, but I love all cuisines, as I love to travel, discover and taste.&#60;/p&#62;  &#60;p&#62;&#60;strong&#62;MF Asia: Where is your favourite hangout in Singapore?&#60;/strong&#62;&#60;/p&#62; &#60;p&#62;&#60;strong&#62;B M:&#60;/strong&#62; My favourite hangout is &#60;a href=&#34;http://www.lebistrotdusommelier.com/?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34;&#62;Le Bistrot du Sommelier&#60;/a&#62;, as it has a friendly and relaxed ambience. It also has a combination of good wine and food.&#60;/p&#62;  &#60;p&#62;&#60;strong&#62;MF Asia: What is that one advice that you will give to aspiring chefs and restaurateurs?&#60;/strong&#62;&#60;/p&#62; &#60;p&#62;&#60;strong&#62;B M:&#60;/strong&#62; You must have the passion. However, passion alone is nothing without a vision. You need a vision of what you want to achieve in the next 5, 10 or even 20 years. Passion will help you reach your goal, so never give up, as sometimes it make take your entire life.&#60;/p&#62; &#60;p&#62;Most importantly, don&#8217;t cook for yourself, cook for your customers. Enjoy what you are doing to please customers. This way, you will create loyal and repeated customers.&#60;/p&#62;  &#60;p&#62;&#60;strong&#62;MF Asia: Is it important for a wife or a girlfriend to know how to cook?&#60;/strong&#62;&#60;/p&#62; &#60;p&#62;&#60;strong&#62;B M:&#60;/strong&#62; It is important if the man doesn&#8217;t know how to cook. However, unlike in France, eating out in Singapore is relatively affordable, thus it is not that important after all.&#60;/p&#62;  &#60;p&#62;&#60;strong&#62;MF Asia: As the festive season is just round the corner, what advice would you give for cooking and hosting parties?&#60;/strong&#62;&#60;/p&#62; &#60;p&#62;&#60;strong&#62;B M:&#60;/strong&#62; Make it simple. Do not experiment on your friends, experiments are for family, not for friends. Don&#8217;t try to be fanciful, as you don&#8217;t want to be the slave of the party, you want to be the Queen.&#60;/p&#62;  &#60;p&#62;&#60;a href=&#34;http://www.mariefranceasia.com/chef-bruno-menards-pavlova-recipe/?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34;&#62;&#60;strong&#62;* Check Chef Bruno&#039;s Pavlova recipe.&#60;/strong&#62;&#60;/a&#62;&#60;/p&#62; &#60;p&#62;&#60;a href=&#34;http://menardbruno.com/?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34; rel=&#34;noopener noreferrer&#34;&#62;Click here&#60;/a&#62; to visit his website.&#60;/p&#62; &#60;p&#62;&#60;em&#62;Simbian Chua&#60;/em&#62;&#60;/p&#62;  &#60;meta name=&#34;original-source&#34; content=&#34;https://www.mariefranceasia.com/hk/food-hk/dishing-out-hk/chef-interview-hk/qa-with-3-michelin-starred-chef-bruno-menard-346235.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.mariefranceasia.com/hk/food-hk/dishing-out-hk/chef-interview-hk/qa-with-3-michelin-starred-chef-bruno-menard-346235.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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