Artistic Pastry Display Showpiece – Master of Modern Sugar Art
Details
Duration:
4 days
Entry Requirement:
Must possess basic knowledge & skills of pastry & baking
Certification of Practical Training:
Awarded by Cilantro, an approved education center by City & Guilds with recognition of quality culinary education by Worldchefs (WACS)
Why Choose La Patissier?
- HRDF claimable
- Class conducted by Award-winning Pastry Chefs
- 100% hands-on pastry making
- No assessment / exam
- Class size with no more than 15 students
- Mastering unique and modern approach toward pastry in short time
- Stay competitive and innovative ahead of others in the industry
- Top-notch facilities with advanced and comprehensive equipment
- Professional tools and ingredients will be provided
- Recipes copy to take home
Outline
Day 1: Knowledge and Technique for Sugar Preparation:
- Introduce the principle and technique of working with cook and isomalt sugar.
- Understand the important factor of ensuring result.
- Technique of casting and molding.
- Determine doneness for optimum sugar crystallization and sheen.
Day 2: Technique and Skill of Decorative Work in Sugar Pulling and Blowing.
- Sugar pulling in making flower, ribbon.
- Sugar blowing technique.
- Working on finishing of pastillage cut out pattern.
- Sugar satinizing.
Day 3: Technique and Skill Work for Structure Building:
- Understanding crystallization of sugar and environment humidity.
- Technique of unmolding cast sugar.
- Assemble work for main structure.
- Ensuring the base stability.
- Technique for obtaining sheen effect.
- Processing blown sugar.
Day 4: Assemble and Finishing Work:
- Final assembling and attaching of decorative sugar ornament.
- Assemble of main structure.
- Finishing and completing the showpiece with all the prepared decorative element.
- Set up and complete the piece to look alive, natural and “spontaneous.”
- Review and discussion.
Speaker/s
Chef Jess Chiam Ko Seen - Executive Pastry Chef
- Chairman of Pastry Alliance Malaysia.
- Awarded Pastry Chef of the year by Chefs Association of Malaysia.
- World Chefs certify Pastry Judge.
- Malaysia Pastry Team for Coupe du Monde de la Patisserie, Lyon France.
- Pastry Lecturer for India, Philippine and Malaysia since 2009.
- Malaysia Team Coach for Mondial des Arts Sucres Paris France.
- Malaysia Team Coach for Asian Pastry Cup, FHA Singapore.
- Malaysia Team Pastry Chef to IKA Culinaire Olympic, Germany
- Malaysia Team Pastry Chef to Luxemburg.
- Malaysia Team Pastry Chef to International Pastry Grand Prix Tokyo Japan.
- Pastry Technician & Consultant Pastry Pro Sdn Bhd 2009 to 2012.
- PME cake decoration training, UK.
- Executive Pastry Chef of Sunway Resort Hotel & SPA.
- Pastry Chef of Maya Hotel KL.
La Patissier is a professional pastry kitchen by Cilantro. This unique, extensive pastry master class are geared towards pastry and baking professionals who want to hone or enhance their skills, or provide training for their teams. Topics explore high levels of expertise in subjects such as sugar artistry, entremets and petit gateaux, chocolate showpieces and candies, and more. In addition to recipes and technique, students are taught to grasp the subtlety of ingredients and flavors and become ambassadors of an ever-evolving art. Our master classes are designed to maximize the sharing of knowledge and recipes from our chef experts in a short period of time, including hands-on experience. Learn from the master.
Why Choose La Patissier?
- HRDF claimable
- Class conducted by Award-winning Pastry Chefs
- 100% hands-on pastry making
- No assessment / exam
- Class size with no more than 16 students
- Mastering unique and modern approach toward pastry in short time
- Stay competitive and innovative ahead of others in the industry
- Top-notch facilities with advanced and comprehensive equipment ...
