Should Chefs also be owners? Bruce Kalman says “yes”
By Tok Yui Shuen
Tippling Club has been named Best International Restaurant Bar at the 2017 Spirited Awards® ceremony in New Orleans on Saturday, 22 July, during the 15th Annual Tales of the Cocktail. In August, the restaurant debuts a brand new masterclass series titled ‘Behind the Kitchen’, in a bid to indulge the city’s growing culinary ambitions. The series will mark its debut on Friday, 4 August 2017 at Tippling Club’s upstairs facility, BIN 38, with a culinary masterclass and three-course dinner dedicated to the undisputedly umami A4 Toriyama Wagyu. Conducted by head chef Ayo Adeyemi, participants will learn about the origins of the time-honoured Japanese beef; as well as get acquainted with chef-owner Ryan Clift’s interpretation of the ingredient and the philosophy behind his approach. Master the varying techniques—from classic butchery know-how to the use of modern gastronomy gadgets—that goes into transforming the dish into its rightful lustre. Participants will also be given a take-home booklet detailing the recipe and tips taught at the masterclass. Rounding off the masterclass is a three-course dinner prepared by chef Ayo and team.
