The Peak Next Gen Grill Out: Not your typical under-the-sun barbecue

On 18 October, a masterclass in the art of grilling was held at the Kitchen Culture showroom for The Peak’s readers, rising entrepreneurs, and the next generation of business leaders.

There was no faffing about with charcoal and fire-starters though. An intimate evening, indoor grill session was held, with professionals in the F&B industry sharing the finer points of picking meats, preparation, and enjoying whisky.

(Related: Exploring alternative investments with The Peak & Next Gen Business Families)

Experts for the panel session included: Chef Allan Albert Teoh, cheesecake maestro and culinary consultant; Paesson Ong of awarded meat and seafood distributor Heinrich Food (which kindly provided the produce for the session); and spirits industry veteran Scott Fitzgerald.

Key takeaways from the discussion included using the right equipment in your kitchen – there was nary the smell of cooking even though lamb chops were being grilled at Kitchen Culture’s indoor setup; knowing your produce (Angus just is a breed of cattle as opposed to an appellation – so quality can differ between producers and countries.

(Related: The Peak Next Gen | Joseph Lor, the tattooed CEO of Tocco Toscano and Faire Leather Co executing his turnaround plan with grit and moxie)

Meanwhile, Westland whisky, a single-malt made in the Pacific Northwest, was the tipple of choice for the night. Although there were whisky pairing suggestions for the night’s dishes, brand ambassador Scott Fitzgerald had some words of wisdom: “people have different tastes – drink it however you want”.

While the food, drinks, and conversation flowed, guests were also treated to the sight of compelling table centerpieces from luxury Swiss watchmaker Longines, which timepieces were on display for the grill session.

(Related: The Peak Next Gen | Bonnie Wong, Chief operations officer of Creative Eateries)

This article is originally published on The Peak Singapore.

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