Knowledge of the ingredients requirement and function of mixing.
Mix variety of different bases using the processes outline.
Determine doneness for all types mixing and baking.
Evaluate and examination for the process including test to measure the temperature and special gravity of the batter.

Day 2: The Different Varieties in Preparing and Use of Cream, Mousse and Meringue

Describe the function of ingredients and processes.
The importance and balancing of sugar density, brume in mousse and Bavarians.
Fruit and Chocolate Mousse, Mousseline Cream and Cremeux.
Pate a Bombe, fruit and chocolate glazing.
Assemble various cakes using assortment of base dough and filling.
Demonstrate the ability of proper handling and highlight what characterizes them.

Day 3: Assemble and Implement Advance Technique and Work with Chilled and Frozen Chocolate and Sugar

Making decorative medium and decorate.
Prepare sugar for decoration work.
Approach more advanced decorative work with sugar.
Glazing with fruit and chocolate.

Day 4: Assembling and Complete Finishing by Working with Chocolate, Sugar, Meringue and Tuile for Artistic & Decorative Medium

Preparation and innovative method of assembling technique.
Final touch up and garnishing.
Complete presentation of cake/ entremets.
Cutting and tasting.
Feedback and Q&A session.

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.

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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.

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