Jennifer was honoured to be able to host one of Epicure Magazine's masterclasses for the November issue. Wearing her latest design from Mizbeth , she whipped up a cassata cake and pork and fennel tortellini to the hungry audience. It was a wonderful opportunity to share her Sicilian travels through food. Watch the Video
Photo Credits: E.T Studio
Jennifer was the featured chef in Sri Lankan airlines Serendip magazine. She talks about her wonderful experience in Colombo as part of the Colombo Supper Club and about what inspires her about food, culture and her career journey.
Read the article HERE
In Sri Lanka's Living Magazine, Jennifer is the featured chef of the gourmet guru section. She talks about how she found her way into the industry, her future plans of writing more about food and launching her chef wear collection.
Jennifer travelled off to Taiwan for DBS Treasures again - this time to the beautiful Kaohsiung. As part of Asian Food Channel and DBS Treasures, Jennifer was honoured to present and cook her cuisine to 100 guests. Thank you to the wonderful staff at The Grand Hi Lai Hotel, Asian Food Channel and DBS Treasures.
Watch the video HERE.
As part of Asia's first launch of Speciality Fine Food, Chef Jennifer, amongst other notable local chefs that showcased her cuisine in a 30 minute demonstration. "Latin American Street Food - A Living History". Describing the historical roots of Latin American street food and how important staple crops in the region are just as significant today as they were over 5,000 years ago. Speciality Fine Food Asia 2017 - Guest Chefs
Jennifer and partner in crime Christian Hartmann travelled to Sri Lanka to put on a Latin American cocktail and dinner party as part of Colombo Supper Club. The venue was at the amazing Hotel Jetwing Colombo 7.
Read the article HERE.
Jennifer, was selected to be featured in a promotional video for Aalst, a Singaporean based chocolate company alongside Chef Steven Zoisl and Chef Stephen Ong. In this video Jennifer talks about her motivation for cooking, a little about her travels and her continuous love affair with chocolate.
Watch the video HERE
Jennifer Lee was featured as on of 4 women featured in the March issue of Cleo. She talks about working in a male dominated industry and shares some advice on how to make it in the kitchen. Simple. "Work just as hard as the men and always give 100%"
Jennifer had the wonderful opportunity of inventing a Latin American dessert using Japanese rice and rice products. Jennifer was one of five chefs to showcase Japanese rice and the versatility of this wonderful grain in a demonstration held in Singapore. Her chocolate tamale with horchata anglaise was featured in Asia's Epicure, life's refinements.
The kitchen team at Vasco, took part in a fundraiser for a local theatre company called Pangdemonium. "Pangdemonium is a proudly Singaporean theatre company with a mission to tell stories on the stage which are challenging, inspiring, relevant, accessible, and above all, of the highest artistic, entertainment and productions values, in a league with the very best of theatre internationally."
It was such an honour to be included amongst some amazing chefs that are top of their field in some really cool establishments. Here's a little short from the Singapore cast.... Seasons of looooveee!!
Jennifer had the honour of cooking for some 100 DBS clients in Taiwan at the W Hotel, Taipei. With a 6 course menu including canapes and petit fours, it represented her blended interpretation of Latin American food. Thanks to DBS Treasures, W Hotel, Taipei and Asian Food Channel.
See the promotional video
Jennifer competed in Neon Pigeon's Fight Club where two chefs battle it out in the kitchen. The competitor, Vivian Pei, a notable food writer, stylist and consultant sharpened her knives to compete against Jennifer. One hour. Two Chefs. Three secret ingredients.
Check out the story here
Jennifer entered Mediacorp's search for the next culinary talent. The brief was "to create an Asian inspired dish that best represents you as a chef". She crossed cultures with Vietnamese and Cantonese to come up with a hearty bun cha wanton soup. Watch it here
Credit goes to dgtportraits