With humility and genuine curiosity, Chef JimmyCheangembarked on a journey in 2009 to explore a renowned aspect of American cuisine – American Barbeque. Amazed by how different it was fromthe Singaporeandirect heat grilling method, Jimmy traveled to the United States and trainedundertwomulti-awardwinningand renownedpitmasters. He especially enjoys the process of preparing the meat for barbeque – he uses a technique that injects the marinade into the meat andappliesa special dry rub before placing them intoasmoker with fruitwood setona low temperaturefor along duration. As he dived further into the art form, it led him to explorevarious cuisines and their different aspects such asCharcuterie, French, Japanese, Chinese, andmany others.ChefJimmy is a qualified Kansas City Barbeque judge and he hopes that withEsseplorehe will be able to share his food with fellow Singaporeansand showthem thedelicious world of AmericanBarbeque.
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