Each Apprentice Trip activity will be held on every first Wednesday of the month and open to a minimum of four (4) guests / participants to a maximum of 15.

COMPONENTS & MECHANICS
Every month, a Chef will be assigned to supervise the Apprentice Trip Programme wherein he will conduct a tour / visit to the herb garden, facilitate the cooking demonstration and prepare a three-course set menu. Fairmont Singapore’s Director of Kitchens, Chef Otto Weibel will lead and supervise the hotel’s finest chefs, who will be involved in this project. They comprise Executive Sous Chef Michael Muller - French / Continental; Executive Pastry Chef Kenny Kong - Pastry & Confectionaries; Master Chef Sebastian Goh - Chinese Cuisine; Chef de Cuisine Domenico Piras - Italian Cuisine; Executive Sous Chef Nathan Brown, Fairmont Singapore’s designated ‘Herb Gardener’.

10:45AM - VISIT TO HERB GARDEN
Fairmont Singapore’s guests comprising in-house, corporate, meetings / conference and local community for a fee, will be taken to an exclusive tour of the Herb Garden (level 5 of the hotel) to harvest and pick pre-selected herbs under the supervision and guidance of an experienced chef. This session serves as a vital opportunity to educate guests on Fairmont’s pioneering Green partnership programmes and initiatives as well as to reinforce the hotel’s commitment towards providing healthy cuisine and encouraging a healthy lifestyle.

11:00AM - HANDS-ON AND INTERACTIVE COOKING DEMONSTRATION
After the Herb Garden tour, guests will be brought by the Chef to a designated kitchen at Fairmont Singapore (Prego, Plaza Market Café or Szechuan Court) for a hands-on cooking demonstration of a special dish using the fresh herbs that had been harvested. This is an experiential ‘Turning Moments into Memories’ interaction for guests. The experience to prepare a dish with an award-winning chef in a five-star hotel setting is culinary-wise, meant to impart a moment.  

12:00NN - THREE-COURSE SET LUNCH AT SELECTED RESTAURANT
Following the hands-on cooking demonstration, guests / participants will enjoy a three-course Set Lunch menu, specially prepared by the Chef at either Prego, Plaza Market Café or Szechuan Court (pre-selected) using fresh herbs harvested from the garden. There is also an option for our bartender from Prego or INK Club Bar to create a special drink using herbs from the garden.

Cost: $85++ per person

* To ensure that this Apprentice Trip Programme will leave lasting impressions and outstanding memories, a certificate and a special token will be presented to guests / participants

For more information or reservations, please call 1-800-441-1414 or visit www.fairmont.com.