A passion for foie gras
MANILA, Philippines - Chef Michael Ginor's 20-year career began with a passion for foie gras (fattened goose or duck liver), considered one of the world's luxurious food products.
Since then, he has filled his toque with numerous awards, from the Five Star Diamond Award from the American Academy of Hospitality Sciences to the Award of Excellence from the American Tasting Institute.
Ginor has also written a book ("Foie Gras: A Passion"), established 2 restaurants in New York (TLV and Lola) and hosted a television show ("Runaway Chef").
On top of these, the chef has pioneered Hudson Valley Foie Gras, said to be the most comprehensive producer of duck foie gras in the world.
"(Foie gras) has got a very lustrous history as a food product. It's very versatile, you can do many things with it. It's very tasty as many high-fat items are and it's often used for chefs' signature dishes because there are so many ways you can utilize it," he earlier told National Post.
Ginor shares his love for foie gras with culinary critics and food enthusiasts this year at the 15th World Gourmet Summit in Singapore, to be held until May 8.
He particularly hopes that Filipino participants in the event will return home with "something they have never seen before."
"I love to teach and I love to travel. I love people coming in and learning new ways of using a product or a new technique, and I'm excited to share my passion for foie gras and American culinary aesthetics," the chef said.
Ginor will have 2 sessions, one a Sabre d'Or Champagne dinner where he will whip up dishes that go well with champagne (such as tuna tartare with nori-cured foie gras and creme brulee of foie gras served with duck and mustard fruit); and a "master class" where he will demonstrate some of his signature recipes.
"I'm always excited to be part of this event because it's a kind of cross-cultural culinary experience. As much as we bring our own experience, whether it's foie gras or our own techniques to share with the local people and the visiting chefs, we also learn new products and new techniques from the local cuisine," he said.
Every year, top-notch chefs from around the world participate in the World Gourmet Summit, a 14-day event replete with workshops, master classes, cooking demonstrations and wine tasting sessions.
This year's summit kicked off last April 25 and will run until May 8.
Aside from Ginor, other renowned chefs in this year's World Gourmet Summit include Kevin Thornton, Paul Wilson, Serge Vieira, Norbert Niederkofler, David Muñoz, Antony Worrall Thompson, Yim Jung Sik, Janice Wong, Rosio Sanchez, Yuji Wakiya, Andrew Turner and Rachel Allen.
For more information, visit www.worldgourmetsummit.com.