The Toque 12: Master Chefs

There is a lot of buzz surrounding the Marina Bay Sand's Epicurean Market in Singapore. Here, a confluence of tastes and creativity exist in a unique environment as top chefs from around the world share their dynamic knowledge and skill.

Executive Chef Sabrina Stillhart shares the secrets behind a few of Gordon Ramsay's enticing signature dishes at Bread Street Kitchen, Gordon chooses an intern for his restaurant in Singapore, and we taste some whisky with "Mr. Whisky."

One of the key attributes that makes the Epicurean Market at Marina Bay Sands so special is the concentration of fresh, curated produce from all around the world. Also, Chef David Thompson takes you behind the scenes in his kitchen.

Meet the genius behind Chef Nancy Silverton and witness her make one of her celebrated pizzas from scratch. Mario Batali provides sage advice for young chefs, and Wolfgang Puck and Greg Bess take you into their culinary world at Spago.

Chefs Tetsuya Wakuda, Justin Quek, and David Myers wine and dine us at their upper echelon restaurants, share their love of food, introduce us to a few special dishes, and even let us eves drop on one of their master class sessions.

The culinary energy at the Epicurean Market at Marina Bay Sands reaches a new level as we toast this beautifully orchestrated event. Discover the world on a plate and the motivation behind the 2,150 people who made it happen.