On Monday 3 June, the first event took place within the Kitchenbridge 2019 programme. Ilan Hall had just finished his time at Chef's Club Counter with a pop-up restaurant, and opened the doors to Chef's Club in New York.
Founded in 2012 by Belgian entrepreneur Stephane De Baets, Chef's Club is a group of restaurants that has some of the best chefs in the world in four iconic locations. After presenting nearly 200 chefs from around the world in their evening menu and visiting chef programme, from Zaiyu Hasegawa in Tokyo to Alain Ducasse, among others, Chefs Club presented a new format of Chef Residency in October 2017, where instead of 1-3 nights, the chefs spend 3 to 6 months in each restaurant, fully immersed in the space and the menu.
In New York, in addition to Chef's Club, they have Chef's Club Counter; a more casual format, where our host Ilan Hall has had his pop-up restaurant (Ramen Hood) between September 2018 and May 2019.
After shopping in a local Asian market, Enrique Fleischmann and Ilan Hall prepared a succulent menu based on product purchased that day and using Sammic equipment, such as the new XM-12 compact commercial immersion blender, the CKE-5 cutter, the SmartVide precision cooker and the SU vacuum packing machine.
All attendees had the opportunity to learn from the know-how of the two chefs, as well as discuss and exchange knowledge in an open discussion in the kitchen.
An enriching event to which everyone contributed and everyone learned.