EVEN if you're not a big fan of cooking classes, the newly made-over Raffles Culinary Academy might well change your mind. Especially if you like colours. The cheerfully sassy shocking pink walls will jolt your senses, even if the garlic doesn't.

You'd never have imagined what a happy colour pink could be, but when members of the media were carving scallops out of their shells and slicing morel mushrooms last week for our own lunch at the academy, the jazzy pink-and-black theme just made it all fun rather than tedious.

The 12-year-old cooking school has moved from the second floor of the Raffles Hotel to the third, and the makeover certainly reflects its new verve.

The new premises sees cooking islands which are moveable, a chef's table for 12 and a private dining room as well, which can accommodate up to 20 guests. And then there's the use of designer equipment such as Gaggenau ovens and Bosch cookers, not to mention state-of-the-art cooking utensils.

'The overhaul was to present patrons with the latest in technology, innovation and design,' says Robert Logan, general manager of Raffles Hotel.

'We've been seeing an increased interest for private group classes from corporate as well as individual guests; hence, we have especially redesigned the academy to accommodate this trend. The entire Academy now has the flexibility to accommodate a party of up to 60 guests. So it's something that can be used for private parties, corporate events and social soirees.'

Programming will also follow suit - as there can be hands-on cooking, cooking demonstrations, Chef's Table, children's lessons and also themed classes conducted at the academy. Programmes will be designed on a theme, perhaps based on various international cuisines or on particular specialities.

Mr Logan notes that chocolate making and pastries are especially popular around the holiday seasons like Christmas, New Year and Easter. Classes are conducted by visiting guest chefs who are often Michelin-starred or internationally acclaimed. These are always fully booked way in advance. 'For example, Chef Pascal Barbot's class (from the three Michelin star L'Astrance, Paris) on Nov 3 was booked out weeks ago,' he adds.

'Our audience is now more diverse, hence class styles and formats are much more varied and flexible. For the busy executive, we have a 60 or 90-minute cooking class and an option for a 'Smart Box' for take-away meals. There is an emphasis on chefs' techniques and ingredient knowledge, hence, recipes are carefully compiled for effortless re-construction at home.'

He adds that the academy was one of the first cooking schools to introduce etiquette classes for children in the 90s and, in the new programme, children's classes continue to be an important feature.

'What we want to do is to facilitate gastronomic learning in a setting akin to one's own kitchen. We have the resources of Raffles Hotel's culinarians and revolutionary technology right at the heart of the academy, thus encouraging greater interaction between chefs and enthusiasts, allowing instant application of preparation and cooking techniques,' Mr Logan concludes.

Here's a useful tip from the cooking class that members of the media took recently. Always try to sit at the Chef's Table. You get to see chefs like the personable Jean-Charles Dubois, chef de cuisine of Raffles Grill, in action, and what's more, he'll top up your serving without you having to ask for it. All we had to do was to say 'yes, please' to the extra shavings of black truffle over our baked scallops.

For more information on The Raffles Culinary Academy's cooking classes, please look up www.rafflesculinaryacademy.com, or call 6412 1256

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