Introducing Chef Calvin Pipping, to the Lonsdale Cooking School.
We posed 5 questions to Calvin, here is what he had to say:
When did you know you wanted to be a chef?
Growing up in Singapore, my grandmother would take me to the "wet market" everyday to pick up ingredients for the day's meal. The wet markets were basically the farmers selling their own produce and fisherman selling their daily catch. It was "farm to table" before it ever became a concept and was my earliest food memory that stuck with me, for life.
You are stranded on a deserted island, what five foods would you want with you?
Sushi, Cantonese BBQ, Hainanese chicken rice, Spaghetti Bottarga, any variety of French pastries
What is your best food memory?
Enjoying food with friends and family, no matter how elegant or casual the meal
What's the secret to good pasta?
Good quality pasta, cooked to al dente in salted boiling water, dressed with the appropriate amount of sauce
Funniest kitchen incident?
Not tasting EVERYTHING! I hosted a dinner at a guest's house, was handed 'sugar' which I added to the whip cream, to finish a chocolate tart. Turned out it was salt! It was as if everyone took a bite of the tart, at the same moment, and time stood still with everyone spitting it into their napkins.
Join Chef Calvin for Rustic Italian classes (and we will be sure to label the sugar!):
Saturday, June 4th 11am-2pm
Saturday, July 9th 11am-2pm
Kid's Class Friday, July 22nd 10am - 1pm