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AFC and E&O Kickstart the First-ever Asia-wide Reality Television Contest in Search for AFCʼs Next Celebrity Chef.

21 July 2011, MALAYSIA – Calling all food lovers and aspiring chefs! For the first time in Asia, the Asian Food Channel (AFC) is conducting a region-wide search for Asiaʼs next Celebrity Chef through AFCʼs firstever reality television series called the “E&O Search for AFCʼs Next Celebrity Chef”.

Joining AFC in this search for Asia’s best shining new chef talent is luxury lifestyle group Eastern & Oriental Berhad (E&O), with interests in property development, property investment, hospitality and lifestyle. Together, both organisations will leverage their resources to put contestants through a gamut of culinary challenges that will test even the most seasoned chef or passionate foodie.

With contestants from across Asia and auditions to be held in 5 countries – Hong Kong, Indonesia, Malaysia, the Philippines, and Singapore – the programme promises to capture the best of Asiaʼs diverse talent. All aspiring chefs, individuals with culinary training, or those simply with the passion for and knowledge of cooking are invited to sign up for auditions and take up the challenge to be crowned “AFCʼs Next Celebrity Chef”.

The winning chef will also be signed to an exclusive one-year contract as an AFC Celebrity Chef with AFC. In addition, the winner will be awarded the opportunity of a year-long employment contract with the E&O Group, taking on the mantle of Creative Director and Head of R&D for the E&O Gourmet Group.

Auditions will run from 3rd to 16th August 2011 in the five respective countries.

Contestants who are shortlisted from the auditions will be put through a series of intense cooking tests and trials, to identify who has the right ingredients to hold the title of E&O and AFCʼs Next Celebrity Chef!

The exciting eight-part series will unveil the top 12 finalists in its premiere episode. Each week, one or more participants will be eliminated from the running based on the decisions made by the esteemed panel of judges.

AFC and E&O have appointed AFC Celebrity Chef and star of TV series Tablescapes, Chef Bruce Lim and Mr. Michael Saxon as the judges on this show. Mr. Saxon, Director of Group Hospitality & Lifestyle of E&O Group, is not only a well-known hotelier, but also author of his famous professional memoir, Chefʼs Tales.

A host of international and distinguished celebrity chefs will also be invited to make surprise guest appearances in selected episode(s) throughout the series as guest celebrity chef judges.

Ms. Maria Brown, Co-founder and Managing Director of the Asian Food Channel, expressed her excitement at this AFC original production, “We are so proud and honoured to be able to create our own search for a celebrity in show in Asia. It has been something we have been planning for a long time and as Asia’s premier Food Channel we are delighted to be able to develop talent from across the region. Asia can now begin to have its own home-grown celebrity chefs that the region can take pride in.

“As this is AFCʼs first-ever fully produced and filmed reality television contest, we want the different backgrounds and personalities of the contestants and judges to add to the mix of culture and character dimensions to the series, which – as our loyal viewers will know – is what AFC has always been about!”

The entire series will be shot on location at E&Oʼs numerous hospitality and lifestyle properties such as the Eastern & Oriental Hotel and Lone Pine Hotel in Penang, the Martinique seafront villa and Straits Quay Retail Marina at E&Oʼs master planned township of Seri Tanjung Pinang, Penang, the St. Mary Residences in Kuala Lumpur as well as at some of the popular Delicious restaurants in Kuala Lumpur and Penang.

“AFC has always supported local Asian talent, through our many other original productions featuring legendary chefs such as Chef Wan and Chef Martin Yan. We feel this series is the perfect opportunity now to give our viewers not only high quality Asian content, but also for them to have the very real chance of a lifetime to be a Chef on our Channel,” added Ms. Brown.

E&O Groupʼs Deputy Managing Director Mr. Eric Chan commented, “E&O is all about luxury lifestyle experiences, and we are excited to bring this to life in a new and different way. This is Asia’s first homegrown reality show centred around talented chefs and great food, and we are proud to be working with AFC to make it happen.

“With their production expertise, and the range of challenges we can offer across our different properties and businesses, we are confident we can inspire aspiring chefs across the region to become AFCʼs next celebrity chef and be a part of the E&O team.”

This production follows the great success of True Passion – Martin Yan, which premiered on 13 July 2011, featuring Chef Martin Yan cooking his signature Asian dishes which he pairs in eight (8) episodes with his favourite wines. This show was shot on location at vineyards in Australia and at the AFC’s studio in Singapore.

This programme comes after several other AFC original productions such as Best Wan! with Chef Wan, and several other documentary programmes covering topics from the use of palm oil in cooking, to the well chronicled visits made to Asia by notable chefs such as Chef Daniel Boulud, Chef Anna Olson, and Chef Robert Rainford.

The E&O Search for AFCʼs Next Celebrity Chef series will be complemented with online updates and information, as AFC will be launching a microsite dedicated to the production of the series. Please visit http://www.asianfoodchannel.com/nextafcchef for more information.

The site will provide up-to-date information about contestants and carry weekly updates of the latest happenings as contestants go through challenging rounds (with some of them failing!) until we are left with the last chef standing.

For more information, visit www.agacookshop.co.uk or www.joulesclothing.com

Contacting the AGA Press Office:

Laura James 01263 711588 or 07788 108560 Email: laurajames@mabelgray.com
Jess Shanahan 01263 711588 or 07870 276375 Email: jessshanahan@mabelgray.com

Singapore, 31 May 2010 – The award-winning chefs behind Carousel, Singapore’s Best Buffet Restaurant, lead the way in launching a theatrical Avant-garde section, an intriguing addition to its seven exciting satellite open kitchens. This innovative move showcases the latest form of culinary art inspired by Ferran Adria, the world’s most influential chef.

The well-lit “live” studio laboratory is impossible to miss when one steps into the restaurant. Nifty culinary gadgets come to life in the hands of five chefs, helmed by Executive Culinary Chef, Abraham Tan, who are behind the creation and execution of another ingenious repertoire at Carousel.

The elaborate cooking methods incorporate scientific techniques to create exquisite gastronomic fare that pushes the limits of culinary art. A new sensory language of food unravels by creating extraordinary flavors and textures. The techniques involve restructuring the DNA of food to achieve characteristics that were once impossible to attain, yet retaining the original taste of the dish.

Sous-vide, a slow cooking process conducted at a consistent low temperature to retain protein, infuse flavors and obtain an exceptional tenderness of the product. Spherification, a phenomenal process turns liquid into caviar or ravioli, by forming an instant membrane. These are just some of the intricate cooking methods which guests can look forward to.

The bigger mean machines and smaller sophisticated apparatus are kept in the chefs’ private gastro-laboratory where research, experiments, and explosions of flavors take place.

Culinary Executive Chef, Abraham Tan, links the new form of cuisine back to the roots of gastronomic art. “We must first get the fundamentals right to be able to embark on this part of the journey. Despite changing the food presentation visually, food preparation involves skilled selection, handling and scientific processing of ingredients.”

Avant-garde cuisine may not be familiar to many. The introduction of this new culinary art at Carousel makes it more accessible, as the dining team shares on the insights upclose at the buffet counter.

General Manager, Patrick Fiat, said, “This is a continued journey from the success of Carousel by far, as we advance with the trends and evolvement of culinary art. Guests are invited to enjoy, discover, and grow with us as they are exposed to a distinct top-notch cuisine that was once thought to be expensive and exclusive to fine dining restaurants.”

Carousel has maintained its cutting edge in the dining scene with the philosophy of sharing the passion with serious food lovers. Once again, it raises the bar in Singapore and elevates taste to another level. Endless possibilities as far as the imagination takes!

Gleneagles has brought together talented chefs and purveyors of fine food
for a Culinary Fest weekend from Friday 5 – Sunday 7 March 2010.

Afternoon tea on Friday afternoon is elevated by marrying the flavours with
whisky, followed by a malts and whisky blending masterclass.

On Saturday morning guests can either attend a VIP tour of nearby Glenturret
Distillery, or Perthshire smokehouse and fishmongers, George Campbell &
Sons.

Or back at Gleneagles, watch the skills of award-winning Scottish butcher
Simon Howie and the innovative cooking of Executive Chef Alan Gibb come
together in a ‘Nose to Tail’ cooking demonstration and listen as Head Pastry
Chef Neil Mugg, reveals his secrets for creating indulgent treats with 18
carat gold and Valrohna chocolate.

Following a showcase lunch in Deseo, the afternoon tastings are hosted by
Pommery Champagne and Le Dome.

The highlight of the weekend is a spectacular banquet in the Ballroom
prepared by Alan Gibb and Michelin Star chef Nigel Howarth of Northcote
Manor in Lancashire, with fine wines presented by Veronique Drouhin, head
winemaker of Maison Joseph Drouhin.  The evening closes with Scottish
artisan cheeses and classic malt truffles and an opportunity to meet the
chefs, winemakers and suppliers.

Prices per Estate room based on two adults sharing, including overnight
accommodation, full Scottish breakfast, VAT and the culinary events are:

Friday 5 March: £219
Saturday 6 March: £599
Sunday 7 March: £219

For full information or reservations, please call 0800 704705, email
resort.sales@gleneagles.com or visit www.gleneagles.com.

• Kuala Lumpur’s latest Asian Euro Bistro, an upscale restaurant and Bar offering unique dining experiences in fashionable and stylish settings.
• Features glass walls with an extensive selection of choice wines and the Asian-Euro cuisine compliments the whole culinary journey.
• Menu offerings include choice prime quality steaks from the US and Australia, as well as the freshest seafood cooked the Asian way.
• Comfortable and cozy surroundings with quality service ensures a truly enjoyable time.
• Restaurant Capacity: 133 indoor and 16 outdoor. Total = 149
• Opening Hours: Restaurant 7am to 11pm (daily)
• Bar 11am to 1am (daily)

Location

Kanpei is located at the Main Lobby, MICASA ALL SUITES HOTEL, Jalan Tun Razak beside the US Embassy.

Access

Through the Main Lobby entrance.

Management Team

• Executive Chef: Mr. Kasdi Dahari
• Restaurant Manager: Mr. Simon Siow
• Chef de Cuisine: Mr. Ibrahim Zakir

For more information or inquiries for All Day Dining, Parties and Group Bookings; please call 03-2166 3603 or e-mail Ms Zalipah at info-kanpei@easternandoriental.com

Thank you and happy dining!