Recently I attended a cooking class and it is not the kind you get at community centre mind you, it was a members’ only cooking class held by Huber’s Butchery. Confused yet? Well don’t be. Hosted by Ernst Huber himself, it was a fun and interactive way to learn cooking and at the same time, gain some tips on skills such as how to dice an onion the professional way and not forgetting to taste the sumptuous lunch prepared for by Huber and Thomas Kreissel, General Manager of retail for Huber’s Butchery.

Held in the high tech kitchen at the Gaggenau Showroom by BSH Home Appliances, one of the perks of being a member of Huber’s Butchery is these cooking classes. As the class commerce, Huber walked us through the entire process of how to roast a whole piece of veal correctly so that the juices remain in the core of the meat, and also tips on how to achieve it. Funny and humble are how I would describe the founder of Huber’s Butchery. Accompanied by Kreissel, who demonstrated the dauphinoise potatoes, it was a spectacular dish of potato cooked in cream and cheese. The lesson was interactive with both men willingly answering any questions that you might have.

Getting hungry yet? No fret, here comes the air dried ingredients imported from Switzerland and only sliced upon purchase. Accompanied with pearl onions, pickles and bread, I had the air dried beef, ham and bacon that had the just right saltiness even without the sides. Air drying is a method similar to the Chinese preserved lam chiong. They are not cooked, only seasoned with salt and herbs and are then smoked for first two weeks before being hanged and dried for another three to four months in a controlled environment. You can get this wonderful air dried ingredients at Huber’s Butchery but take note, Huber said these ingredients are best consumed on the day of purchase.

Such cooking classes are great especially in a food-oriented place like Singapore. So what makes it so special for these Huber’s to organise such events? Such incentives are a great way to increase membership and also a form of involvement to retain customer base. Customers feel a sense of importance when offered such privileges and so are more likely to keep their memberships for a longer period of time. This had proven to work as this is Huber’s second cooking class with the first one held in June. So if you want to learn how to cook dishes like roast veal or lamb loin, join the Huber’s Butchery membership now to enjoy the privileges!