Check out Our latest newletters with Class Information
(Please scroll down to check)
Newsletter dated 14/Aug/08
Vietnamese Popular Dishes Workshop		 Newsletter dated 18/Aug/08
Indian Hyderabadi Biryani set meal Workshop 		Newsletter dated 29/Aug/08
Mooncake Making Workshop (final re-run)
Newsletter dated 29/Aug/08
CATherina Hosoi Seafood paradise		 Newsletter dated 1/Sept/08
Japanese Traditional Dishes Workshop		 Newsletter dated 1/Sept/08
Japanese Western Cooking Workshop
Newsletter dated 5/Sept/08
Indian Munching Snacks Workshop
 Newsletter dated 5/Sept/08
Special Deepa-Raya Festive Cooking Workshop
 
Newsletter dated 14/Aug/08 (updated 5/Sept)

Dear All,

 Hope this email finds you well & happy. Moving on from our recent THAI POPULAR DISHES workshop in August this Newsletter brings you Class Info on VIETNAMESE POPULAR DISHES workshop which I am organising in September. Remember the dates: EVENING session on 24/Sept/Wed 7pm and DAY session on 26/Sept/Thur 2.30pm. For those who have been waiting patiently for the Vietnamese Cooking workshop please mark your calendar and email me your BOOKING with your handphone nos or SMS 97337888 with your name. Remember to release payment upon BOOKING to get your registrations confirmed.

Circulate this Newsletter/Class Info to your friends about this coming VIETNAMESE POPULAR DISHES workshop for their awareness. Sign up together with your friends to enjoy the BUDDY's rate. Don't miss the earlybird rate. Remember the cut off date to enjoy Earlybird rate is by 15/Sept/Monday.

If you have missed our previous Newsletters/Class Info on Japanese-Western Dishes workshop, Traditional Baked Mooncake & Snow Skin Mooncake workshop, Japanese Traditional Dishes workshop, you can get details of the workshops by visiting our website: www.culinary.com.sg and scroll down to NEWSLETTERS/CLASS INFO to view. REGISTRATIONS for these workshops are now in progress. For those who have registered for these workshops I will keep you updated on the status of class by sms. Do visit our website often as I often add on fresh Class Info.

See you soon at CULINARY HOBBY CLASS, A Place to Learn & A Place to Share.


Regards,
CATherina Hosoi 細井明子
sms 97337888
dated 14/August/08
 
Vietnamese Dishes have become very popular in the food scene not only locally in Singapore but also in western countries! Usually lots of fresh veggies are included in a Vietnamese meal which is healthy. Some of the Vietnamese dishes have an influence from French cooking since Vietnam was under the French for quite some time. This workshop gives you a complete set meal with the 3 selected dishes below. All ingredients are available in Singapore.

CLASS SCHEDULE: (Please select either one session when you make your registration):
(A): EVENING *ONE TIME WORKSHOP: 24/September/2008/Wednesday from 7pm to 9.30pm.
OR
(B): DAY *ONE TIME WORKSHOP: 26/September/2008/Friday from 2.30pm to 5.15pm

MENU OF THE DAY: (Theme based on VIETNAMESE cuisine, 50% demo with 50% hands on in class)
1) CABBAGE PARCEL SOUP (Canh Bap Cai Cuon Thit):
Dainty Cabbage Parcels with fillings served in a tasty Chicken stock. Not only delicious but also very impressive when served to your guests.

2) GOI-CUON:(Fresh Vietnamese Spring Roll wrapped in Rice Paper): Most suitable to serve during hot summer days. These mini fresh Vietnamese Spring Rolls come with fillings made by various salad veggies together with Prawns & Vietnamese "Bun" which is rice noodle. Serve with a homemade dip.

3) VIETNAMESE LOTUS 4 TREASURES DESSERT IN COCONUT MILK: A sweet fragrant dessert with Lotus Seeds as one of the 4 Treasures ingredients. Rich in protein and cooling for the body, this dessert is most suitable for tropical weather. A favourite among the old and young in Vietnam. This is also a favourite dessert available in Vietnamese restaurants.


An introduction of Food Researcher Mrs CATherina Hosoi:
CATherina Hosoi, a well-known name in the culinary field, has always been passionate about food research and culinary work for nearly 30 years. Her cooking studio, CULINARY HOBBY CLASS, was first incorporated in 1985. Since then, she has been actively sharing her culinary knowledge in a widespread of cuisine including Japanese, Nonya, Chinese as well as Southeast Asian Dishes. Besides these, she also has a special interest on Western dishes. Also, some of her Western dishes with a Japanese twist has been popularly accepted by students who attended her workshop.

Over the years, CATherina has conducted various cooking programs on television and radio. Her recipes are also extremely well received by the media including major food titles. CATherina has certainly made a name for herself through her in-depth knowledge on different cuisines as well as her immense contribution in the food industry.

HOW DO WE CHARGE:
A). Register & pay by 15/Sept/2008/Mon and enjoy the EARLYBIRD rate of S$75/-.
B). To register & pay after 15/Sept/2008/Mon onwards the fee is S$85/-.
C). BUDDY DISCOUNT:
1). If you register & pay by 15/Sept/08/Mon with another 3 friends, i.e 4 of you, each pay this special rate of S$65/- .
2). If you register & pay after 15/Sept/08/Mon with another 3 friends, i.e. 4 of you, each pay this special rate of S$70/-.

For group of 8 persons and below, an extra S$5 per lesson on Ingredients Costs will be charged separately to each participant in class.


How to register for classes?
REGISTRATIONS with payment start immediately. You may either email in your BOOKING with your handphone nos OR sms to handphone nos: 97337888 with your full name.

How to make payment?
When you make your BOOKING please indicate your mode of payment by selecting from the following method of payment below:

A) If releasing payment through INTERNET BANKING TRANSFER:
Name of Account: CULINARY HOBBY CLASS
Account No: 119-310-852-6 (UOB BANK, New Bridge Road Branch).
Once you have done it, please either email me/ or sms 97337888 to inform us your transaction details so that we can follow up checking. Please note that if you are using a different bank from UOB, it will take 3 working days for clearance of money.

B) If posting out your cheque payment, please write cheque to: CULINARY HOBBY CLASS and have it posted to: 67 Spottiswoode Park Road, S088656. If you drop your mail in the post box before 5pm I will get it the next day. Please remember to write your name with handphone nos behind the cheque.

C) If you prefer CASH payment
1) You can either bank in CASH directly into any UOB BANK, our Account No: 119-310-852-6 (UOB BANK, New Bridge Road Branch), Name of Account: CULINARY HOBBY CLASS. After doing so please inform us either by sms or email so that we can to the follow up on checking & acknowledge receipt after the payment is cleared.
OR
2) If you prefer to insert your CASH payment into our Red Mail Box outside our premises: You can do this at your own convenient time and you don't have to see me personally to do this. Please remember to seal your payment enclosed in an envelope with your name and class date clearly stated on the envelope. After you have inserted the envelope into our Red Mail Box please sms to 97337888 to alert us to remove the envelope immediately from the Red Mail Box. We will acknowledge receipt after getting it by sending you an sms.


VENUE OF "CULINARY HOBBY CLASS":
67 Spottiswoode Park Road, S088656.

HOW TO REACH US:
To reach our studio, if you are using MRT, stop at OUTRAM and use the NORTH EAST Exit G (Police Station). When you are at the road level, just ask any policeman how to walk towards Kampung Bahru Road direction. Next to No: 1 Kampung Bahru Road, there is a side lane (Spottiswoode Park Road), just walk in, the 3rd yellow colour 3 storey conservation house is our studio. You can see a signboard with my name, CATHERINA HOSOI. If you are coming by car, turn in from Neil Road.

Remember: We target to start the course on (A): EVENING *ONE TIME WORKSHOP: 24/September/2008/Wednesday from 7pm to 9.30pm.OR (B): DAY *ONE TIME WORKSHOP: 26/September/2008/Friday from 2.30pm to 5.15pm  The earlier you make your BOOKING with payment the sooner we can confirm with you the commencement date. In the event that there is a delay to the commencement date, we will update you by sms/email. If the postponed date is not convenient for you to join you can use the paid fee to attend other topics or even request for a refund.
Can it be arranged if you wish to join the same topic but on your own specific date & time?
YES, we do cater for special one to one coaching, usually people who are venturing into food business,
OR you could form your own small group of of 4-6 persons based on this topic. Please contact us separately with your preferred time and date and we will quote you separately.

For CORPORATE TEAM BONDING/FELLOWSHIP GROUP BOOKINGS:
All workshops will be conducted at our studio, 'CULINARY HOBBY CLASS' at 67 Spottiswoode Park Road. We invite organisers from Corporate groups to contact us separately as we can "tailor-make" a suitable Menu based on your budget & requested topic.

Visit our website: www.culinary.com.sg
New CLASS INFO will be added on to our website always. Do keep track. To receive Complimentary Recipe/Newsletters/CLASS INFO, send us an email with your name & contact nos and you will be included on our Email Circulation List.


Newsletter dated 18/Aug/08 (updated 5/Sept)
Dear All,

For those who enjoy Indian Cuisine, this Newsletter brings you CLASS INFO on Chef Sharma's coming Hyderabadi Biryani Set Meal workshop on 22/September/Mon 7.15pm. Registrations start immediately. Don't forget the cut off date (15/Sept/Wed) to enjoy the Earlybird rate and Buddy's rate.

As you may realise we do not often have the same topic repeated that soon, please circle your diary and make yourself available to attend this interesting and authentic Indian workshop. Tell your friends about this by circulating this Newsletter/Class Info to them. Better still join with your friends together to enjoy the BUDDY'S rate.

If you have missed our previous Newsletters/Class Info on Japanese-Western Dishes workshop, Traditional Baked Mooncake & Snowskin Mooncake Workshop, Japanese Traditional Workshop & Vietnamese Popular Dishes workshop, you can get details of the workshops by visiting our website: www.culinary.com.sg and scroll down to Newsletters/Class Info to view. For those who have registered earlier we will keep you updated on the status of the classes by sms. Please sms 97337888 your URGENT BOOKING immediately.

Regards,
CATherina Hosoi 細井明子
sms 97337888
dated 18/Aug/08


DATE OF WORKSHOP: 22/September/2008, Monday from 7.15pm to 9.45pm, a demo session by Chef Sharma. Only Evening session is available as Chef cannot come during the day as he is working. Registrations with payment start immediately

OUTLINE OF WORKSHOP: (a DEMO session with step by step process shown in class, with easy to follow user friendly recipes)
Focusing on INDIAN HYDERABADI BIRYANI SET MEAL WORKSHOP with Chef Sharma (Sept 2008)

Hyderabadi Cuisine is a princely legacy of the Nizams, is a blend of Mughlai and Persian cuisines. Hyderabadi Biryani is Hyderabad's most famous meat-and-rice dish. An authentic meal of Hyderabad invariably includes a Mutton Biryani.
MENU OF THE DAY:

1. HYDRABADI BIRYANI: Hyderabadi Biryani is a famous meat-and-rice dish of Hyderabad, India. It is a traditional celebration meal made using goat meat and rice and is the staple of a die-hard Hyderabadi. The Hyderabadi Biryani is so named as it is created in the city of Hyderabad, India. The blending of Mughlai and Telangana cuisines in the kitchens of the Nizam (ruler of the historic Hyderabad State), resulted in the creation of Hyderabadi Biryani. biryani is prepared with raw meat, which is marinated in curd and then cooked along with the rice by sealing the handi (vessel) with a layer of dough, and is cooked on dum - steaming over coal, or the baking process. A biryani is accompanied with Dahi chutney (curd & onions); Mirchi ka salan - a chili curry.

2. MURGH DO PIAZA: What makes the Hyderabadi Cuisine special is the use of special ingredients, carefully chosen & cooked to the right degree. The addition of a certain Herb, Spice, Condiment, or an amalgam of these add an unique taste and texture to the dish. The herbs and spieces used and the method of preparation givens the dish its name. "Murgh do Piaza" gets its name fromt he onions that are added twice to the dish in two variations.
The Masalas or the rich blend of herbs, spices & condiments give the dishes a base, or what is popularly known as "gravy". Someof these blends are a well-kept secret that pass only down the family line or from the Ustad (Teacher) to his Shagird (Pupil). The head cooks or the "Khansas" were an asset to the household, and were treated with due respect.

3. DAHI CHUTNEY: Dahi chutney is a mixture of strained yogurt, mint and onions. It is used as a side dish of Hyderabadi biryani.

4. MIRCH KA SALAN: Mirchi ka salan is a popular chili and peanut curry of Hyderabad. It is served as a side dish of Hyderabadi biryani.

5. Minty Yogurt: A side dish to go with the Hyderabadi Bieryani and Murgh Do Piaza.

HOW DO WE CHARGE:
A). Register & pay by 15/Sept/2008/Mon and enjoy the EARLYBIRD rate of S$75.
B). To register & pay after 15/Sept/2008/Mon onwards the fee is S$85.
C). BUDDY DISCOUNT:
1). If you register & pay by 15/Sept/08/Mon with another 3 friends, i.e 4 of you, each pay this special rate of S$65.
2). If you register & pay after 15/Sept/08/Mon with another 3 friends, i.e. 4 of you, each pay this special rate of S$70.
For group of 8 persons and below, an extra S$5 per lesson on Ingredients Costs will be charged separately to each participant in class.

BONUS THAT COMES WITH THIS WORKSHOP:
1) Bring home 1 Complimentary Recipe to try out at home. All developed by Food Researcher, Mrs CATherina Hosoi.
2) Door Gift.

An introduction of Chef Sharma:
As the saying goes, " Never Trust A Skinny Cook"! Well, our Chef Sharma is heavy weight in size! No doubt his passion is Cooking, Cooking & Cooking! Though born in Singapore, he had been trained and worked in India and has a good knowledge on Indian Regional Food. With knowledge of setting up restaurants and his experience working with hotels and now running a dormitory kitchen for 6,000 workers @ Jurong catering to Indian, Bangla, Thai, Myanmar, Filipino & Chinese food. Chef Sharma has been active also as a culinary instructor since 1989 and also on cooking programs in Vasantam and Food Fare organized by the Singapore Tourist Promotion Board and People's Association. He has also been involved in setting up a restaurant in Beijing China (Local Food) and in India.


How to register for classes? 
REGISTRATIONS with payment start immediately. You may either email in your BOOKING with your handphone nos OR sms to handphone nos: 97337888 with your full name. 

How to make payment?
When you make your BOOKING please indicate your mode of payment by selecting from the following method of payment below:

A) If releasing payment through INTERNET BANKING TRANSFER:
Name of Account: CULINARY HOBBY CLASS
Account No: 119-310-852-6 (UOB BANK, New Bridge Road Branch).
Once you have done it, please either email me/ or sms 97337888 to inform us your transaction details so that we can follow up checking. Please note that if you are using a different bank from UOB, it will take 3 working days for clearance of money.

B) If posting out your cheque payment, please write cheque to: CULINARY HOBBY CLASS and have it posted to: 67 Spottiswoode Park Road, S088656. If you drop your mail in the post box before 5pm I will get it the next day. Please remember to write your name with handphone nos behind the cheque.

C) If you prefer CASH payment
1) You can either bank in CASH directly into any UOB BANK, our Account No: 119-310-852-6 (UOB BANK, New Bridge Road Branch), Name of Account: CULINARY HOBBY CLASS. After doing so please inform us either by sms or email so that we can to the follow up on checking & acknowledge receipt after the payment is cleared.
OR
2) If you prefer to insert your CASH payment into our Red Mail Box outside our premises: You can do this at your own convenient time and you don't have to see me personally to do this. Please remember to seal your payment enclosed in an envelope with your name and class date clearly stated on the envelope. After you have inserted the envelope into our Red Mail Box please sms to 97337888 to alert us to remove the envelope immediately from the Red Mail Box. We will acknowledge receipt after getting it by sending you an sms.


VENUE OF "CULINARY HOBBY CLASS":
67 Spottiswoode Park Road, S088656.

HOW TO REACH US:
To reach our studio, if you are using MRT, stop at OUTRAM and use the NORTH EAST Exit G (Police Station). When you are at the road level, just ask any policeman how to walk towards Kampung Bahru Road direction. Next to No: 1 Kampung Bahru Road, there is a side lane (Spottiswoode Park Road), just walk in, the 3rd yellow colour 3 storey conservation house is our studio. You can see a signboard with my name, CATHERINA HOSOI. If you are coming by car, turn in from Neil Road.

Remember: We target to start the course on 22/September/2008/Monday from 715pm. The earlier you make your BOOKING with payment the sooner we can confirm with you the commencement date. In the event that there is a delay to the commencement date, we will update you by sms/email. If the postponed date is not convenient for you to join you can use the paid fee to attend other topics or even request for a refund.

 Can it be arranged if you wish to join the same topic but on your own specific date & time?
YES, we do cater for special one to one coaching, usually people who are venturing into food business,
OR you could form your own small group of of 4-6 persons based on this topic. Please contact us separately with your preferred time and date and we will quote you separately.

For CORPORATE TEAM BONDING/FELLOWSHIP GROUP BOOKINGS:
All workshops will be conducted at our studio, 'CULINARY HOBBY CLASS' at 67 Spottiswoode Park Road. We invite organisers from Corporate groups to contact us separately as we can "tailor-make" a suitable Menu based on your budget & requested topic.

Visit our website: www.culinary.com.sg
New CLASS INFO will be added on to our website always. Do keep track. To receive Complimentary Recipe/Newsletters/CLASS INFO, send us an email with your name & contact nos and you will be included on our Email Circulation List.


Newsletter dated 29/Aug/08 (updated 5/Sept)
Dear All,

For those who missed our recent workshops in August on MOONCAKE MAKING, by special request I am organising a RE-RUN WORKSHOP on Traditional Baked Mooncake and Snow Skin Mooncakes in Variations on 8/September/Monday from 230 to 515 pm. Don't miss it again or you will have to wait till next year.

Circulate this Newsletter/Class Info to your friends for awareness. Email in your BOOKING immediately if you are interested OR SMS 97337888. Your advance payment confirms your registration. Don't miss the Earlybird rate & BUDDY's rate.

See you soon at CULINARY HOBBY CLASS and let's have a fun time making Mooncakes!

Regards,
CATherina Hosoi 細井明子
sms 97337888
dated 29/Aug/08
 

If you missed our recent workshops in August, don't miss this FINAL RE-RUN FOR YEAR 2008!
This year the Mooncake Festival falls on 14 September 2008 Sunday. This workshop covers the making of Traditional Baked Mooncake with Egg Yolk and Snow Skin Mooncakes in variations. Select from our EVENING session or DAY session in August. Hands on Participation opportunity is given in class. Join the fun in learning and master the skill of making then move on to make your own mooncakes as gifts from your home to your friends and relatives or even venture out into taking in orders during this festive period. If you are interested please email in your BOOKING early as we need a minimum of 8 persons to form a group.

Now here is the legend you may like to read. There are several versions of legends on Mooncake Festival. Some of us remember "Chang-Er" , the most beautiful woman of Chinese mythology who stole the elixir of life that her husband had obtained with great difficulty from the Royal Mother. After Chang-Er ate all the herbs she flew up to the moon and remains there alone. Another version on Mooncake Festival tells us that during the Yuan dynasty (1280 to 1368A.D.), China was ruled by the Mongolian people. Leaders from the preceding Sung Dynasty (960- 1280A.D.) were unhappy and planned rebellions against the Mongolians by packing into each mooncake a messge with the outline of the attack. On the night of the Moon Festival, the rebels succeeded and overthrew the government, and what followed was the establishment of the Ming dynasty (1368-1644A.d.) Now on Mooncake Festival, it is family reunion time, with children lighting up paper lanterns or carrying plastic lanterns with music operated by batteries, and adults enjoying Mooncakes under the bright round moon.

It is fun making your own Traditional Baked Mooncakes & Snow Skin (non-baked) Mooncakes yourself. Your family and friends will be proud of you when you present to them homemade Mooncakes.

CLASS SCHEDULE: (FINAL RE-RUN FOR YEAR 2008):
Workshop on 8/September/08, Monday from 2.30 to 5.15pm


MENU OF THE DAY: (based on 20% demo 80% hands on participation)
Focusing on Traditional Baked Mooncake with Yolk & Snow Skin Mooncakes in Variations:

1). TRADITIONAL BAKED MOONCAKES: These traditional baked mooncakes come with a very thin layer of Mooncake skin. In class CATherina will teach you how to calculate in order to fill up the mooncake mould with the right amount of skin and fillings. The Fillings come in two layers with a Salted Egg Yolk sealed within. Students are encouraged to have hands on in class.

2). SNOW SKIN MOONCAKES: two versions on the snow skins. You will learn how to make Green Tea Snow Skin and another one is Rainbow Snow Skin which is very attractive. These mooncakes are non-baked and different fillings can be put inside. Nowadays there are so many different flavours of Fillings easily available in Baking Ingredients Suppliers shops. Students are encouraged to have hand on in class.


An introduction of Food Researcher Mrs CATherina Hosoi:
CATherina Hosoi, a well-known name in the culinary field, has always been passionate about food research and culinary work for nearly 30 years. Her cooking studio, CULINARY HOBBY CLASS, was first incorporated in 1985. Since then, she has been actively sharing her culinary knowledge in a widespread of cuisine including Japanese, Nonya, Chinese as well as Southeast Asian Dishes. Besides these, she also has a special interest on Western dishes. Also, some of her Western dishes with a Japanese twist has been popularly accepted by students who attended her workshop.

Over the years, CATherina has conducted various cooking programs on television and radio. Her recipes are also extremely well received by the media including major food titles. CATherina has certainly made a name for herself through her in-depth knowledge on different cuisines as well as her immense contribution in the food industry.

HOW DO WE CHARGE:
A). Register & pay by 3/Sept/08/Wed and enjoy the EARLYBIRD rate of S$85/-.
B). To register & pay after 3/Sept/08/Wed onwards the fee is S$95/-.
C). BUDDY DISCOUNT:
1). If you register & pay by 3/Sept/08/Wed with another 3 friends, i.e 4 of you, each pay this special rate of S$75/- .
2). If you register & pay after 3/Sept/08/Wed with another 3 friends, i.e. 4 of you, each pay this special rate of S$80/-.

For group of 8 persons and below, an extra S$5 per lesson on Ingredients Costs will be charged separately to each participant in class.

BONUS THAT COMES WITH THIS WORKSHOP:
1) Bring home 1 Complimentary Recipe to try out at home. All developed by Food Researcher, Mrs CATherina Hosoi.
2) Door Gift.

Traditional Baked Mooncake with Yolk & Snow Skin Mooncakes in Variations
 
How to register for classes?
REGISTRATIONS with payment start immediately. You may either email in your BOOKING with your handphone nos OR sms to handphone nos: 97337888 with your full name.

How to make payment?
When you make your BOOKING please indicate your mode of payment by selecting from the following method of payment below:

A) If releasing payment through INTERNET BANKING TRANSFER:
Name of Account: CULINARY HOBBY CLASS
Account No: 119-310-852-6 (UOB BANK, New Bridge Road Branch).
Once you have done it, please either email me/ or sms 97337888 to inform us your transaction details so that we can follow up checking. Please note that if you are using a different bank from UOB, it will take 3 working days for clearance of money.


B) If posting out your cheque payment, please write cheque to: CULINARY HOBBY CLASS and have it posted to: 67 Spottiswoode Park Road, S088656. If you drop your mail in the post box before 5pm I will get it the next day. Please remember to write your name with handphone nos behind the cheque.

C) If you prefer CASH payment
1) You can either bank in CASH directly into any UOB BANK, our Account No: 119-310-852-6 (UOB BANK, New Bridge Road Branch), Name of Account: CULINARY HOBBY CLASS. After doing so please inform us either by sms or email so that we can to the follow up on checking & acknowledge receipt after the payment is cleared.
OR
2) If you prefer to insert your CASH payment into our Red Mail Box outside our premises: You can do this at your own convenient time and you don't have to see me personally to do this. Please remember to seal your payment enclosed in an envelope with your name and class date clearly stated on the envelope. After you have inserted the envelope into our Red Mail Box please sms to 97337888 to alert us to remove the envelope immediately from the Red Mail Box. We will acknowledge receipt after getting it by sending you an sms.


VENUE OF "CULINARY HOBBY CLASS":
67 Spottiswoode Park Road, S088656.

HOW TO REACH US:
To reach our studio, if you are using MRT, stop at OUTRAM and use the NORTH EAST Exit G (Police Station). When you are at the road level, just ask any policeman how to walk towards Kampung Bahru Road direction. Next to No: 1 Kampung Bahru Road, there is a side lane (Spottiswoode Park Road), just walk in, the 3rd yellow colour 3 storey conservation house is our studio. You can see a signboard with my name, CATHERINA HOSOI. If you are coming by car, turn in from Neil Road.

Remember: We target to start the workshop on 8/September/2008/Monday from 2.30 to 5.15pm. The earlier you make your BOOKING with payment the sooner we can confirm with you the commencement date. In the event that there is a delay to the commencement date, we will update you by sms/email. If the postponed date is not convenient for you to join you can use the paid fee to attend other topics or even request for a refund.

Can it be arranged if you wish to join the same topic but on your own specific date & time?
YES, we do cater for special one to one coaching, usually people who are venturing into food business,
OR you could form your own small group of of 4-6 persons based on this topic. Please contact us separately with your preferred time and date and we will quote you separately.

For CORPORATE TEAM BONDING/FELLOWSHIP GROUP BOOKINGS:
All workshops will be conducted at our studio, 'CULINARY HOBBY CLASS' at 67 Spottiswoode Park Road. We invite organisers from Corporate groups to contact us separately as we can "tailor-make" a suitable Menu based on your budget & requested topic.

Visit our website: www.culinary.com.sg
New CLASS INFO will be added on to our website always. Do keep track. To receive Complimentary Recipe/Newsletters/CLASS INFO, send us an email with your name & contact nos and you will be included on our Email Circulation List.


Newsletter dated 29/Aug/08
Dear All,

For Seafood Lovers, I am organising a workshop on CATHERINA HOSOI'S SEAFOOD PARADISE in September. You can select to attend either EVENING SESSION on 10/Sept/Wed 7pm or DAY SESSION on 17/Sept/Wed 2.30pm. Registrations start right away.

Just email me your BOOKING with handphone nos or SMS me at 97337888. Your advance payment confirms your registrations. Don't miss this very interesting workshop. CATherina is sharing with you her very Signature dishes which after learning you will receive compliments from your family members and friends.

Circulate thisNewsletters/Class Info to your friends. Better still sign up together and enjoy a Yummy Seafood meal after cooking. Don't miss the earlybird rate and Buddy's rate.


Regards,
CATherina Hosoi 細井明子
sms 97337888
dated 29/Aug/08
 


For those who love Seafood, don't miss this workshop which CATherina Hosoi will share with you her Signature Dish, SINGAPORE CHILLIE CRAB and her popular ROJAK CALAMARI. These days it becomes very costly to have SINGAPORE CHILLIE CRAB in the restaurants. Learn this and you can cook this dish for your loved ones often . Get tired of cooking Calamari (Sotong) always the same style you prepared? Learn this interesting ROJAK CALAMARI which will impress your family members and guests.

CLASS SCHEDULE: (Please select either one session when you make your registration):
(A): WORKSHOP on 10/September/2008/Wednesday NIGHT SESSION from 7pm to 9.30pm
OR
(B): WORKSHOP on 17/September/2008/Wednesday DAY SESSION from 2.30pm to 5pm.

MENU FOR THE DAY:
1) Singapore East Coast Famous Chillie Crab:
Not only Singaporeans but all tourists who come to Singapore all heard of our Singapore's Famous Chillie Crab. Since early 70s The East Coast had been famous for seafood and it's Chillie Crab! Well, over the years new restaurant had sprouted and some original restaurants even set up branches in different parts of Singapore. Come and enjoy your Chilli Crab cooked by CATherina.
2) Rojak Calamari:
Yes, you did not read wrongly. This dish is a combination of Fruitty Rojak with deep-fried Calamari (Sotong, lah, "Sotong", don't be blurred! Hee, hee!). Finger licking GOOD!
3) HoneyDew & Chin-Chow Agar Agar Dessert:
Cooling & delicious, a good dessert after a meal of seafood!


An introduction of Food Researcher Mrs CATherina Hosoi:
CATherina Hosoi, a well-known name in the culinary field, has always been passionate about food research and culinary work for nearly 30 years. Her cooking studio, CULINARY HOBBY CLASS, was first incorporated in 1985. Since then, she has been actively sharing her culinary knowledge in a widespread of cuisine including Japanese, Nonya, Chinese as well as Southeast Asian Dishes. Besides these, she also has a special interest on Western dishes. Also, some of her Western dishes with a Japanese twist has been popularly accepted by students who attended her workshop.

Over the years, CATherina has conducted various cooking programs on television and radio. Her recipes are also extremely well received by the media including major food titles. CATherina has certainly made a name for herself through her in-depth knowledge on different cuisines as well as her immense contribution in the food industry.

HOW DO WE CHARGE:
A). Register & pay by 3/Sept/08/Wed and enjoy the EARLYBIRD rate of S$85/-.
B). To register & pay after 3/Sept/08/Wed onwards the fee is S$95/-.
C). BUDDY DISCOUNT:
1). If you register & pay by 3/Sept/08/Wed with another 3 friends, i.e 4 of you, each pay this special rate of S$75/- .
2). If you register & pay after 3/Sept/08/Wed with another 3 friends, i.e. 4 of you, each pay this special rate of S$80/-.

For group of 8 persons and below, an extra S$5 per lesson on Ingredients Costs will be charged separately to each participant in class.

BONUS THAT COMES WITH THIS WORKSHOP:
Bring home 1 Complimentary Recipe to try out at home. All developed by Food Researcher, Mrs CATherina Hosoi.
                                                                


How to register for classes?
REGISTRATIONS with payment start immediately. You may either email in your BOOKING with your handphone nos OR sms to handphone nos: 97337888 with your full name.

How to make payment?
When you make your BOOKING please indicate your mode of payment by selecting from the following method of payment below:

A) If releasing payment through INTERNET BANKING TRANSFER:
Name of Account: CULINARY HOBBY CLASS
Account No: 119-310-852-6 (UOB BANK, New Bridge Road Branch).
Once you have done it, please either email me/ or sms 97337888 to inform us your transaction details so that we can follow up checking. Please note that if you are using a different bank from UOB, it will take 3 working days for clearance of money.

B) If posting out your cheque payment, please write cheque to: CULINARY HOBBY CLASS and have it posted to: 67 Spottiswoode Park Road, S088656. If you drop your mail in the post box before 5pm I will get it the next day. Please remember to write your name with handphone nos behind the cheque.

C) If you prefer CASH payment
1) You can either bank in CASH directly into any UOB BANK, our Account No: 119-310-852-6 (UOB BANK, New Bridge Road Branch), Name of Account: CULINARY HOBBY CLASS. After doing so please inform us either by sms or email so that we can to the follow up on checking & acknowledge receipt after the payment is cleared.
OR
2) If you prefer to insert your CASH payment into our Red Mail Box outside our premises: You can do this at your own convenient time and you don't have to see me personally to do this. Please remember to seal your payment enclosed in an envelope with your name and class date clearly stated on the envelope. After you have inserted the envelope into our Red Mail Box please sms to 97337888 to alert us to remove the envelope immediately from the Red Mail Box. We will acknowledge receipt after getting it by sending you an sms.


VENUE OF "CULINARY HOBBY CLASS":
67 Spottiswoode Park Road, S088656.

HOW TO REACH US:
To reach our studio, if you are using MRT, stop at OUTRAM and use the NORTH EAST Exit G (Police Station). When you are at the road level, just ask any policeman how to walk towards Kampung Bahru Road direction. Next to No: 1 Kampung Bahru Road, there is a side lane (Spottiswoode Park Road), just walk in, the 3rd yellow colour 3 storey conservation house is our studio. You can see a signboard with my name, CATHERINA HOSOI. If you are coming by car, turn in from Neil Road.

Remember: We target to start the WORKSHOP NIGHT SESSION on 10/September/2008/Wednesday from 7pm to 9.30pm OR WORKSHOP DAY SESSION on 17/September/2008/Wednesday from 2.30pm to 5pm. The earlier you make your BOOKING with payment the sooner we can confirm with you the commencement date. In the event that there is a delay to the commencement date, we will update you by sms/email. If the postponed date is not convenient for you to join you can use the paid fee to attend other topics or even request for a refund.

Can it be arranged if you wish to join the same topic but on your own specific date & time?
YES, we do cater for special one to one coaching, usually people who are venturing into food business,
OR you could form your own small group of of 4-6 persons based on this topic. Please contact us separately with your preferred time and date and we will quote you separately.

For CORPORATE TEAM BONDING/FELLOWSHIP GROUP BOOKINGS:
All workshops will be conducted at our studio, 'CULINARY HOBBY CLASS' at 67 Spottiswoode Park Road. We invite organisers from Corporate groups to contact us separately as we can "tailor-make" a suitable Menu based on your budget & requested topic.

Visit our website: www.culinary.com.sg
New CLASS INFO will be added on to our website always. Do keep track. To receive Complimentary Recipe/Newsletters/CLASS INFO, send us an email with your name & contact nos and you will be included on our Email Circulation List.


Newsletter dated 1/Sept/08
Dear All,

For those who missed our recent August Evening session on Japanese Traditional Dishes Workshop, here is another chance for you to learn the delicious authentic Japanese Cooking in September. Select from our Weekday afternoon session on 4/Sept/Thursday OR attend the Weekend morning session on 13/Sept/Saturday from 10.30am. Please check the details from the CLASS INFO below.

Circulate this Newsletter with CLASS INFO to your friends for awareness. It's a rare chance for you to pick up these authentic recipes which guaranteed you with GOOD TASTE!

Don't miss it again or you will have to wait till the next round which is in Year 2009! Check the Earlybird cut off date and BUDDY's rate from the CLASS INFO below.

Regards,
CATherina Hosoi 細井明子
sms 97337888
dated 1/Sept/08

For those who love Japanese food this is a rare opportunity for you to learn Japanese Traditional Dishes, especially these dishes are not often found in our local Japanese restaurants' menu. Students who have completed learning the commonly found Japanese dishes are encouraged to attend this workshop. A good chance to add on to your Japanese Recipes collection. All ingredients are available in Japanese supermarkets locally like Meidiya at Liang Court or Isetan supermarket at Shaw Centre. The three selected dishes form a good healthy & delicious Japanese Traditional Meal for your loved ones.

 CLASS SCHEDULE: (Please select either one session when you make your registration):
(A): WEEKDAY *ONE TIME WORKSHOP: 4/September2008/Thursday from 2.30pm to 5.15pm (This session has been confirmed on schedule. For URGENT BOOKING pls sms 97337888 immediately.)
OR
(B): SATURDAY *ONE TIME WORKSHOP: 13/September 2008/Saturday from 10.30am to 1.15pm (Registrations start immediately).


MENU FOR THE DAY:
(1) PAN-FRIED YAKI-TOFU WITH PICKLED VEGGIES IN AMASU NANBAN SAUCE (YAKI-DOFU NO AMASU NANBAN):
Using Yaki-Tofu (grilled Tofu, available in Japanese supermarkets), these pan fried Tofu is cooked with pickled veggies in homemade Amasu Nanban Sauce which is sweet & sour in flavour. A good dish to serve during hot summer time.

(2) MINI YAMS SIMMERED WITH DRIED SCALLOPS (SATOIMO TO KAIBASHIRA NO NIMONO):
Japan is famous for their first quality dried scallops. Learn how the Japanese chefs preparing this traditional NIMONO dish with mini yams and Konbu (sea kelp) in Japanese seasonings. (NIMONO means slow simmered cooked dish). The final touch of adding Lemon Peel to the dish enhances the fragrance & flavour.

(3) DONBURI RICE WITH FLAVOURED CARROT CHICKEN SOBORO (NINJIN SURI SURI SOBORO DON):
DONBURI is another Japanese food chapter by itself! It is not an unusual scene to have different DONBURI with different kinds of toppings. Donburis are popularly favoured by working people especially during lunch time because they get to choose the different toppings each day! This time students get to learn how to make Carrot Chicken Soboro topping. Rich in Beta Carotene & Protein, a good dish for the family and children especially will look forward to this Donburi.

An introduction of Food Researcher Mrs CATherina Hosoi:
CATherina Hosoi, a well-known name in the culinary field, has always been passionate about food research and culinary work for nearly 30 years. Her cooking studio, CULINARY HOBBY CLASS, was first incorporated in 1985. Since then, she has been actively sharing her culinary knowledge in a widespread of cuisine including Japanese, Nonya, Chinese as well as Southeast Asian Dishes. Besides these, she also has a special interest on Western dishes. Also, some of her Western dishes with a Japanese twist has been popularly accepted by students who attended her workshop.

Over the years, CATherina has conducted various cooking programs on television and radio. Her recipes are also extremely well received by the media including major food titles. CATherina has certainly made a name for herself through her in-depth knowledge on different cuisines as well as her immense contribution in the food industry.

HOW DO WE CHARGE:
1): For Weekday 4/Sept/Thurs 2.30pm to 5.15pm workshop:
A). To register & pay from 1/Sept/Mon onwards the fee is S$80/-.
B). BUDDY DISCOUNT:
If you register & pay from 1/Sept/08 Mon with another 3 friends, i.e. 4 of you, each pay this special rate of S$65/-.

(2): For Weekend 13/Sept/Sat 10.30am to 1.15pm workshop:
(A). To register & pay before 8/Sept/08 Mon the fee is S$70/-
(B). To register & pay from 8/Sept/08 Mon the fee is S$80/-.
(C). BUDDY DISCOUNT:
(1). If you register & pay before 8/Sept/08 Mon with another 3 friends, i.e. 4 of you, each pay this special rate of S$60/-.
(2). If you register & pay from 8/Sept/08 Mon with another 3 friends, i.e. 4 of you, each pay this special rate of S$65/-.
For group of 8 persons and below, an extra S$5 per lesson on Ingredients Costs will be charged separately to each participant in class.

BONUS THAT COMES WITH THIS WORKSHOP:
Bring home 1 Complimentary Recipe from our JAPANESE TRADITIONAL DISHES series to try out at home.
All developed by Food Researcher, Mrs CATherina Hosoi.


How to register for classes?
REGISTRATIONS with payment start immediately. You may either email in your BOOKING with your handphone nos OR sms to handphone nos: 97337888 with your full name.

How to make payment?
When you make your BOOKING please indicate your mode of payment by selecting from the following method of payment below:

A) If releasing payment through INTERNET BANKING TRANSFER:
Name of Account: CULINARY HOBBY CLASS
Account No: 119-310-852-6 (UOB BANK, New Bridge Road Branch).
Once you have done it, please either email me/ or sms 97337888 to inform us your transaction details so that we can follow up checking. Please note that if you are using a different bank from UOB, it will take 3 working days for clearance of money.

B) If posting out your cheque payment, please write cheque to: CULINARY HOBBY CLASS and have it posted to: 67 Spottiswoode Park Road, S088656. If you drop your mail in the post box before 5pm I will get it the next day. Please remember to write your name with handphone nos behind the cheque.

C) If you prefer CASH payment
1) You can either bank in CASH directly into any UOB BANK, our Account No: 119-310-852-6 (UOB BANK, New Bridge Road Branch), Name of Account: CULINARY HOBBY CLASS. After doing so please inform us either by sms or email so that we can to the follow up on checking & acknowledge receipt after the payment is cleared.
OR
2) If you prefer to insert your CASH payment into our Red Mail Box outside our premises: You can do this at your own convenient time and you don't have to see me personally to do this. Please remember to seal your payment enclosed in an envelope with your name and class date clearly stated on the envelope. After you have inserted the envelope into our Red Mail Box please sms to 97337888 to alert us to remove the envelope immediately from the Red Mail Box. We will acknowledge receipt after getting it by sending you an sms.


VENUE OF "CULINARY HOBBY CLASS":
67 Spottiswoode Park Road, S088656.

HOW TO REACH US:
To reach our studio, if you are using MRT, stop at OUTRAM and use the NORTH EAST Exit G (Police Station). When you are at the road level, just ask any policeman how to walk towards Kampung Bahru Road direction. Next to No: 1 Kampung Bahru Road, there is a side lane (Spottiswoode Park Road), just walk in, the 3rd yellow colour 3 storey conservation house is our studio. You can see a signboard with my name, CATHERINA HOSOI. If you are coming by car, turn in from Neil Road.

Remember: We target to start the (A): WEEKDAY *ONE TIME WORKSHOP: 4/Sept/2008/Thurssday from 2.30pm to 5.15pm OR (B): WEEKEND*ONE TIME WORKSHOP: 13/September/2008/Saturday from 1030am-115pm. The earlier you make your BOOKING with payment the sooner we can confirm with you the commencement date. In the event that there is a delay to the commencement date, we will update you by sms/email. If the postponed date is not convenient for you to join you can use the paid fee to attend other topics or even request for a refund.

Can it be arranged if you wish to join the same topic but on your own specific date & time?
YES, we do cater for special one to one coaching, usually people who are venturing into food business,
OR you could form your own small group of of 4-6 persons based on this topic. Please contact us separately with your preferred time and date and we will quote you separately.

For CORPORATE TEAM BONDING/FELLOWSHIP GROUP BOOKINGS:
All workshops will be conducted at our studio, 'CULINARY HOBBY CLASS' at 67 Spottiswoode Park Road. We invite organisers from Corporate groups to contact us separately as we can "tailor-make" a suitable Menu based on your budget & requested topic.

Visit our website: www.culinary.com.sg
New CLASS INFO will be added on to our website always. Do keep track. To receive Complimentary Recipe/Newsletters/CLASS INFO, send us an email with your name & contact nos and you will be included on our Email Circulation List.


Newsletter dated 1/Sept/08
Dear All,

For those who love Western food but sometimes hesitate to prepare at home often because you are afraid of the high calories - NOW, you don't have to worry BECAUSE I have selected some dishes which are of Western influence but cooked with a Japanese twist. These dishes are under our series known as Japanese-Western meals. You get them in Japanese Cafes which hit the hearts of the young. These days you see more of such cafes in the F & B scene.

Don't miss out on what are new! Learn and collect the interesting recipes and cook for your loved ones. All ingredients are easily available in wet markets and supermarkets.

Registrations start immediately. See below details from the CLASS INFO. Tell your friends about this and come join the workshop together to enjoy the BUDDY'S rate and if you register early, you get to enjoy our Earlybird rate too.

Regards,
CATherina Hosoi 細井明子
sms 97337888
dated 1/Sept/08
 

Japanese-Western style Cafes have been sprouting in our F & B scene. Japanese chefs have cleverly combined Western meals with the addition of Japanese ingredients and dishes are presented with a lower calorie count, definitely more health conscious for all of us. The dishes selected for this workshop will definitely be favoured by your family and friends. Don't miss! For those who learned our recent Japanese-Western Hamburgers do find time to come back and add on to your collection of dishes from our Japanese-Western Cooking series.

CLASS SCHEDULE: (Please select either one session when you make your registration):
(A): EVENING *ONE TIME WORKSHOP: 11/Sept/2008/Thursday from 7pm to 9.30pm.
OR
(B): DAY *ONE TIME WORKSHOP: 19/Sept/2008/Friday from 2.30pm to 5.15pm

MENU FOR THE DAY:
(1) EGGPLANT & SALMON GRILLED WITH NEGI-MISO SAUCE:
Learn to make your own Negi-Miso Sauce. This is a healthy and delicious dish with main ingredients from Eggplant & rich in Omega-3 Salmon. This grilled dish can be served with toast or rice. Can be a light lunch meal by iteself.

(2) JAPANESE CUCUMBER & FUJI APPLE SALAD IN YOGURT SAUCE:
A refreshing salad, crunchy, refreshing and rich in vitamins. This yogurt based salad compliments the other 2 dishes as a complete set meal.

(3) CHICKEN CREAM STEW SERVED WITH BAGUETTE:
A comfort food always favoured by the young and the old. This is a calorie-down version with no dilute to the taste. Best served with Baguette and can be served alone as a meal by itself. This recipe is definitely a great help to busy housewives. The dish can be cooked ahead and even serve the next day.

An introduction of Food Researcher Mrs CATherina Hosoi:
CATherina Hosoi, a well-known name in the culinary field, has always been passionate about food research and culinary work for nearly 30 years. Her cooking studio, CULINARY HOBBY CLASS, was first incorporated in 1985. Since then, she has been actively sharing her culinary knowledge in a widespread of cuisine including Japanese, Nonya, Chinese as well as Southeast Asian Dishes. Besides these, she also has a special interest on Western dishes. Also, some of her Western dishes with a Japanese twist has been popularly accepted by students who attended her workshop.

Over the years, CATherina has conducted various cooking programs on television and radio. Her recipes are also extremely well received by the media including major food titles. CATherina has certainly made a name for herself through her in-depth knowledge on different cuisines as well as her immense contribution in the food industry.

HOW DO WE CHARGE:
A). Register & pay before 8/September /2008/Monday and enjoy the EARLYBIRD rate of S$70/-.
B). To register & pay from 8/September/2008/Monday onwards the fee is S$80/-.
C). BUDDY DISCOUNT:
1). If you register & pay before 8/Sept/08/Mon with another 3 friends, i.e 4 of you, each pay this special rate of S$60/- .
2). If you register & pay from 8/Sept/08/Mon with another 3 friends, i.e. 4 of you, each pay this special rate of S$65/-.
For group of 8 persons and below, an extra S$5 per lesson on Ingredients Costs will be charged separately to each participant in class.

BONUS THAT COMES WITH THIS WORKSHOP:
1) Bring home 1 Complimentary Recipe to try out at home. All developed by Food Researcher, Mrs CATherina Hosoi.
2) Door Gift.

                                                               
EGGPLANT & SALMON GRILLED WITH NEGI-MISO SAUCE      CHICKEN CREAM STEW SERVED WITH BAGUETTE         


JAPANESE CUCUMBER & FUJI APPLE SALAD IN YOGURT SAUCE

How to register for classes?
REGISTRATIONS with payment start immediately. You may either email in your BOOKING with your handphone nos OR sms to handphone nos: 97337888 with your full name.

How to make payment?
When you make your BOOKING please indicate your mode of payment by selecting from the following method of payment below:

A) If releasing payment through INTERNET BANKING TRANSFER:
Name of Account: CULINARY HOBBY CLASS
Account No: 119-310-852-6 (UOB BANK, New Bridge Road Branch).
Once you have done it, please either email me/ or sms 97337888 to inform us your transaction details so that we can follow up checking. Please note that if you are using a different bank from UOB, it will take 3 working days for clearance of money.

B) If posting out your cheque payment, please write cheque to: CULINARY HOBBY CLASS and have it posted to: 67 Spottiswoode Park Road, S088656. If you drop your mail in the post box before 5pm I will get it the next day. Please remember to write your name with handphone nos behind the cheque.

C) If you prefer CASH payment
1) You can either bank in CASH directly into any UOB BANK, our Account No: 119-310-852-6 (UOB BANK, New Bridge Road Branch), Name of Account: CULINARY HOBBY CLASS. After doing so please inform us either by sms or email so that we can to the follow up on checking & acknowledge receipt after the payment is cleared.
OR
2) If you prefer to insert your CASH payment into our Red Mail Box outside our premises: You can do this at your own convenient time and you don't have to see me personally to do this. Please remember to seal your payment enclosed in an envelope with your name and class date clearly stated on the envelope. After you have inserted the envelope into our Red Mail Box please sms to 97337888 to alert us to remove the envelope immediately from the Red Mail Box. We will acknowledge receipt after getting it by sending you an sms.


VENUE OF "CULINARY HOBBY CLASS":
67 Spottiswoode Park Road, S088656.

HOW TO REACH US:
To reach our studio, if you are using MRT, stop at OUTRAM and use the NORTH EAST Exit G (Police Station). When you are at the road level, just ask any policeman how to walk towards Kampung Bahru Road direction. Next to No: 1 Kampung Bahru Road, there is a side lane (Spottiswoode Park Road), just walk in, the 3rd yellow colour 3 storey conservation house is our studio. You can see a signboard with my name, CATHERINA HOSOI. If you are coming by car, turn in from Neil Road.

Remember: We target to start the (A): EVENING *ONE TIME WORKSHOP: 11/September2008/Thursday from 7pm to 9.30pm.OR (B): DAY *ONE TIME WORKSHOP: 19/Sept/Friday from 2.30pm to 5.15pm.  The earlier you make your BOOKING with payment the sooner we can confirm with you the commencement date. In the event that there is a delay to the commencement date, we will update you by sms/email. If the postponed date is not convenient for you to join you can use the paid fee to attend other topics or even request for a refund.

Can it be arranged if you wish to join the same topic but on your own specific date & time?
YES, we do cater for special one to one coaching, usually people who are venturing into food business,
OR you could form your own small group of of 4-6 persons based on this topic. Please contact us separately with your preferred time and date and we will quote you separately.

For CORPORATE TEAM BONDING/FELLOWSHIP GROUP BOOKINGS:
All workshops will be conducted at our studio, 'CULINARY HOBBY CLASS' at 67 Spottiswoode Park Road. We invite organisers from Corporate groups to contact us separately as we can "tailor-make" a suitable Menu based on your budget & requested topic.

Visit our website: www.culinary.com.sg
New CLASS INFO will be added on to our website always. Do keep track. To receive Complimentary Recipe/Newsletters/CLASS INFO, send us an email with your name & contact nos and you will be included on our Email Circulation List.




Newsletter dated 05/Sept/08
Hari Raya Puasa and Deepavali are coming soon. This Newsletter brings you the announcement that we are planning to start a workshop by Madam RANU on the making of Indian MUNCHING SNACKS on 27/September/2008/Saturday from 2.30pm to 5.15pm. Registrations start immediately. This is a good opportunity for you to learn the very popular Muruku, Omapodi and Pakora.

Do circulate this Newsletter/Class Info to your friends for awareness. Come with friends to attend this workshop and enjoy the BUDDY's rate. Start registering immediately to enjoy your Earlybird rate.

Other announcement:(If you have not registered please sms 97337888 for URGENT BOOKING)
1) Last Re-Run on the making of Traditional Baked Mooncake and Snow Skin Mooncakes in variations is confirmed on 8/Sept/Monday from 2.30pm to 5.15pm.

2) CATherina's Signature Chillie Crab/Rojak Calamari & Dessert workshop is confirmed on 10/Sept/Wed 7pm. The DAY session on 17/Sept/Wed from 2.30pm is accepting registrations NOW.

3) CATherina Hosoi's last Re-Run on Japanese Traditional Dishes Mini Yam simmered with Dried Scallop, Yummy Donburi with flavoured Chicken Soboro and Yaki Tofu with pickled Veggies in Amasu Nanban Sauce. If you have missed attending our last two sessions, you still have this last chance to attend on 13/Sept/Sat 10.30am. Accepting registrations NOW.

4) CATherina's Japanese Western Dishes Workshop focusing on Western Dishes with a Japanese Twist, popularly available in Japanese Cafes. EVENING 7pm on 11/Sept/Thurs and DAY 2.30pm on 19/Sept/Friday. Accepting registrations NOW.

5) CATherina's Vietnamese Popular Dishes Workshop. EVENING 7pm on 24/Sept/Wed and DAY 2.30pm on 26/Sept/Friday. Accepting registrations NOW.

6) Chef Sharma's Indian Hyderabadi Biryani Set Meal Workshop. EVENING 7.15pm on 22/Sept/Monday. Accepting registrations NOW.

For full details of the various workshops please visit our website: www.culinary.com.sg and scroll down to Newsletters/Class Info.

Regards,
CATherina Hosoi 細井明子
sms 97337888
dated 5/Sept/08
 

CLASS SCHEDULE: (Only 1 session, join this workshop and learn popular 'MUNCHING SNACKS' to serve during the coming Hari Raya Puasa and Deepavali festivals:
Saturday DAY Session on 27/Sept/2008/Saturday from 2.30pm to 5.15pm

MENU OF THE DAY:
Focusing on INDIAN POPULAR 'MUNCHING SNACKS' WORKSHOP (Sept 2008)DEMO session under our Vegetarian Specialist, Madam RANU: (Step by step process shown in class with recipes)

1) MURUKU: This is a very popular snack, always loved by young or old in the family. Not only popular among Indians but also popular among Chinese and Malays. See how Madam Ranu turns out circular MURUKU in class. These fragrant and crunchy savoury snack will definitely be a hit.
2) MURUKU BHAJIYA :- fritters using muruku flour with vegetables , a great snack for all times.
3) CHEESE & CHUTNEY BREAD PAKODA: bread spread with chutney and cheese and dip in home made chick peas batter, great snack.
4) CHILLIE PAKODA: North Indian Restaurant style Chillie battered dip pakoda.
5) OMAPODI: Again, this is another popular snack often served during festive period. A combination of pressed rice known as Cheewra in Indian with nuts, raisins and various spices added. You can make and keep them in a glass bottle for several weeks. When you watch tv, munch these OMAPODI, but don't blame me if you put on weight. hee, hee!
6) GREEN CHUTNEY: A very healthy Chutney which you can make often at home. Green because of Corriander and Mint. A healthy dip for the snacks you learn during this workshop.

An introduction of Madam RANU:
RANU Sharma who is from India, Orrisa which is in south-eastern part of India, got married to our Indian Chef Sharma and has for the past 20 years settled in Singapore. She started her love of cooking from her grandfather and mother when she was just 8 years old, she has great passion for vegetarian food as she belongs to a Brahmin family and by religion is vegetarian.
She has great knowledge in Indian Regional cooking such as Punjabi, Gujarati, Maharastrian, UP, South Indian and Kashmir Cuisine. She has developed her own recipes using local ingredients like Tofu, Serai, Pandan and so on in her cooking.

She also teaches local food, western and middle-east food with vegetarian touch. Has done corporate video for Community Club and have done cooking demos in food exhibitions. She will teach traditional dishes done in the traditional way. 

Madam RANU has been teaching Indian cooking for more than 6 years.

HOW DO WE CHARGE:
A). Register & pay by 20/Sept/08/Sat and enjoy the EARLYBIRD rate of S$70
B). To register & pay after 20/Sept/08/Sat onwards the fee is S$80

C). BUDDY DISCOUNT:
1). If you register & pay by 20/Sept/08/Sat with another 3 friends, i.e 4 of you, each pay this special rate of S$60.
2). If you register & pay after 20 /Sept/08/Sat with another 3 friends, i.e. 4 of you, each pay this special rate of S$65.

For group of 8 persons and below, an extra S$5 per lesson on Ingredients Costs will be charged separately to each participant in class.

BONUS THAT COMES WITH THIS WORKSHOP:
1) Bring home 1 Complimentary Recipe to try out at home. All developed by Food Researcher, Mrs CATherina Hosoi.
2) Door Gift.

How to register for classes? 
REGISTRATIONS with payment start immediately. You may either email in your BOOKING with your handphone nos OR sms to handphone nos: 97337888 with your full name. 

How to make payment?
When you make your BOOKING please indicate your mode of payment by selecting from the following method of payment below:

A) If releasing payment through INTERNET BANKING TRANSFER:
Name of Account: CULINARY HOBBY CLASS
Account No: 119-310-852-6 (UOB BANK, New Bridge Road Branch).
Once you have done it, please either email me/ or sms 97337888 to inform us your transaction details so that we can follow up checking. Please note that if you are using a different bank from UOB, it will take 3 working days for clearance of money.

B) If posting out your cheque payment, please write cheque to: CULINARY HOBBY CLASS and have it posted to: 67 Spottiswoode Park Road, S088656. If you drop your mail in the post box before 5pm I will get it the next day. Please remember to write your name with handphone nos behind the cheque.

C) If you prefer CASH payment
1) You can either bank in CASH directly into any UOB BANK, our Account No: 119-310-852-6 (UOB BANK, New Bridge Road Branch), Name of Account: CULINARY HOBBY CLASS. After doing so please inform us either by sms or email so that we can to the follow up on checking & acknowledge receipt after the payment is cleared.
OR
2) If you prefer to insert your CASH payment into our Red Mail Box outside our premises: You can do this at your own convenient time and you don't have to see me personally to do this. Please remember to seal your payment enclosed in an envelope with your name and class date clearly stated on the envelope. After you have inserted the envelope into our Red Mail Box please sms to 97337888 to alert us to remove the envelope immediately from the Red Mail Box. We will acknowledge receipt after getting it by sending you an sms.


VENUE OF "CULINARY HOBBY CLASS":
67 Spottiswoode Park Road, S088656.

HOW TO REACH US:
To reach our studio, if you are using MRT, stop at OUTRAM and use the NORTH EAST Exit G (Police Station). When you are at the road level, just ask any policeman how to walk towards Kampung Bahru Road direction. Next to No: 1 Kampung Bahru Road, there is a side lane (Spottiswoode Park Road), just walk in, the 3rd yellow colour 3 storey conservation house is our studio. You can see a signboard with my name, CATHERINA HOSOI. If you are coming by car, turn in from Neil Road.

Remember: We target to start the class on 27/Sept/08/Sat 230pm. The earlier you make your BOOKING with payment the sooner we can confirm with you the commencement date. In the event that there is a delay to the commencement date, we will update you by sms/email. If the postponed date is not convenient for you to join you can use the paid fee to attend other topics or even request for a refund.

Can it be arranged if you wish to join the same topic but on your own specific date & time?
YES, we do cater for special one to one coaching, usually people who are venturing into food business,
OR you could form your own small group of of 4-6 persons based on this topic. Please contact us separately with your preferred time and date and we will quote you separately.

For CORPORATE TEAM BONDING/FELLOWSHIP GROUP BOOKINGS:
All workshops will be conducted at our studio, 'CULINARY HOBBY CLASS' at 67 Spottiswoode Park Road. We invite organisers from Corporate groups to contact us separately as we can "tailor-make" a suitable Menu based on your budget & requested topic.

Visit our website: www.culinary.com.sg
New CLASS INFO will be added on to our website always. Do keep track. To receive Complimentary Recipe/Newsletters/CLASS INFO, send us an email with your name & contact nos and you will be included on our Email Circulation List.
 
Newsletter dated  5/Sept/08

Dear All,
In October Hari Raya Puasa and Deepavali are coming. This is the time to learn some special celebration dishes to be served during the festive season. This Newsletter brings you the detailed Class Info on our Special Deepa-Raya Festive Cooking. I have planned a DAY session and a NIGHT session for you to select. To prevent disappointment please sign up ASAP. Circulate this Newsletter/Class Info with your friends for awareness.

Registrations start immediately. Let's enjoy a good celebration meal after learning the dishes.

Regards,
CATherina Hosoi 細井明子
sms 97337888
dated 05/Sept/08


Hari Raya falls on 1 Oct/Wed this year and Deepavali falls on 27/October/Monday. To celebrate the coming Deepa-Raya festive occassion we have specially selected some Hot & Spicy dishes from our Signature Dishes Series for you to learn at this *ONE TIME SESSION workshop. Don't miss this good opportunity to learn dishes which your family members & friends would enjoy. For those who are already in food business, if you wish to include more good dishes on your menu for your customers, don't miss this.

CLASS SCHEDULE: (Please select either one session when you make your registration):
This is a demo workshop, students get to observe how the dishes are prepared step by step by following a detailed recipes, all developed by CATherina Hosoi.
(A): EVENING*ONE TIME WORKSHOP: 18/September2008/Thursday from 7pm to 9.30pm
OR
(B): DAY *ONE TIME WORKSHOP: 25/September 2008/Thursday from 2.30pm to 5pm