Experience working in a fine-dining kitchen with the cooking&chilling system with Top Chef Tommy

“Sour-vide cooking class with a professional Chef “

A day of cooking lessons using professional equipment from 5-star chefs organized by Sammic Vietnam

Within the framework of the event to share in-depth knowledge about cuisine and how to optimize the functionality of equipment in the chef’s kitchen, Sammic Vietnam has teamed up with chef Tommy (Trhong Qui – executive chef of S79 Skyline Dining) to share tips as well as applications of slow cooking and quick freezing systems in optimizing the functionality of your restaurant.

Chef Tommy “Top chef Vietnam”

Tommy Tran’s real name is Tran Trong Quy, born in 1993. At the age of 21, he went to Malaysia to learn how to cook. After three years of studying and working with top chefs from Malaysia, India, etc., Tommy Tran became the executive chef of the modern Casual Fine Dining Red Clementine restaurant in Malaysia at the age of 24. He is currently running the kitchen of S79 Skyline Dining restaurant in the tallest building in Saigon.

Back to Vietnam, he participated in the television competition to find a good chef on Top Chef Vietnam season 2 in 2019 and reached the top 4 contestants with the highest scores. Discovering traditional Vietnamese cuisine has always been his big dream. “I think that to do the best thing, it takes time for me to gradually mature. I am researching Vietnamese cuisine step by step. The more I learn, the more I realize that there are many new and great things.”

Tips on how to prepare dishes with maple Chef Tommy brings molecular gastronomy to the class through dishes such as slow-cooked fruit with herbs and Truffle mushrooms, or the specialness of the meat fibers of medium rare American beef steak, made in an extremely simple way without you having to be an experienced chef. Or create an appetizer inspired by traditional Malaysian dishes but with special ingredients from the sea such as octopus beard cooked in sourvide.

Appetizer: ” Roti Canai with Arms Octubus”

With special ingredients, white legs Octopus, star anise, cinnamon bark, and traditional Malaysian roti canai crust combine to create a dish with many textures, the tightly linked crust has a crispy texture and aroma when the sugar is caramelized at high temperature.

Combined with the main character are octopus legs that are slow-cooked for 6 hours at a stable temperature of 70 degrees Celsius after being vacuum-sealed with cinnamon and star anise, and finally coated with a layer of fish sauce. and grilled quickly with a torch to create the special texture of an octopus leg, the outer shell has a light and crispy smoky smell, the meat inside has the structure of a sweet Jelly Pudding and the faint aroma of anise and cinnamon.

Main dishes: ” Beef Steak with Banana sour-vide sauce”

According to Chef Tommy’s sharing, he is extremely He is obsessively interested in the different textures of food and how to choose the right time and temperature to bring a unique experience to diners when tasting the food he makes. 

Steak for many chefs, this is not too difficult but not necessarily easy to become an impressive dish on the menu. Here is a recipe worth keeping in your recipe collection:

– The beef does not have to be Wagyu beef, it is simply a piece of American or Australian beef with the tenderloin part selected. cut 4-5cm (2 inches) thick and vacuumed with finely ground pink salt, white pepper and thyme or rosemarry leaves. Vacuuming will put the meat in a vacuum environment and the meat fibers will expand, along with that the marinating effect will bring the flavors of the marinated ingredients deeper, along with saving half the time for traditional marinating and preserving after preliminary processing and much simpler. Then you sour-vide this meat at a temperature of 70 degrees Celsius for 8 hours. The results obtained after sauteing both sides of this beef for 20 seconds on each side will surprise you. 

– To create a highlight for this section Tommy has given you an extremely special sauce dish: Banana sourvide, the ingredient is whole banana sourvide at 60 degrees Celsius for more than 1 month. According to Tommy, because his sourvide machine was always running, he left this banana there and forgot about it. By the time he found it, more than a month had passed. Especially when he tasted it, he was very surprised because its aroma really resembled truffle.

Desert: “Champagne Pear”

After going through the main characters, no A memorable sweet dessert is indispensable to end a culinary party. Have you ever eaten a portion of pear but the vibrant taste exploded with rolling bubbles as if you were enjoying a glass of champagne with a sweet pear taste note in your mouth.

 Through the hands of the Chef The pears are filled with seeds, then marinated with red wine and vacuum-soured truffle mushrooms to sour-vide for 6 hours at a temperature of 80 degrees Celsius, creating extremely unique textures such as the sparkle of the thin flesh on the soft outside of the pear, the light crispy inside of fresh pear mussels and the coolness when the finished product is quickly frozen within 20 minutes. You can use it with marinated wine and pears and freeze it like red wine-flavored shaved ice or gelato ice cream, which is also very special.

TO EXPERIENCE ALL THE PRODUCTS USED BY CHEF TOMMY IN THE KITCHEN OF 5STAR RESTAURANT, PLEASE CONTACTSAIGON HORECA IMMEDIATELY

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