Cooking and baking are easier when you’ve got the right equipment, and a chef to guide you. This was just what some of our society friends experienced at a couple of masterclasses Gaggenau recently held over two days. In the first session, Chef Joseph Yeo of Sprmrkt showed our friends Karen Ong-Tan, Cheryl Cheong and more, the right way to prepare salt-baked fish and make flourless cake. At the second event, guests such as Frances Low and Audrey Mico were thrilled to have the opportunity to learn from chef Stephan Zoisl of Chef's Table by Stephan Zoisl. He took them through a simple recipe for cod fish, cooked sous vide and served with grilled capsicum and saffron sauce.
