Wednesday, November 11, 2015

Learn From Five Pastry Master Chefs as they hold Masterclasses at the Academy of Pastry & Bakery Arts


It's no secret that I'm very supportive of the Academy of Pastry & Bakery Arts Philippines and their hands-on approach to pastry education. I've been to their Grand Opening Ceremony last August where Managing Director Chef Niklesh and Chef Jean-Louis Arnaud explained why the Academy was formed and what makes this school different from any other pastry school out there. I've also attended one of their classes that I still have yet to review where I was able to learn a lot about chocolate-making. Then, Master Chef Jess Chaim Ko Seen graced us with his presence by conducting a Christmas Pastry demonstration using Selbourne chocolates. 

The Academy has been growing quite fast and they have had a number of students who are taking classes in the Academy to hone their pastry skills so far. This time, just 4 months after opening their Philippine school, they are bringing in 5 world-renowned Master Chefs to hold masterclass sessions this November 12 to 30, 2015. 


 The Master Chefs will be sharing award-winning techniques on making breads, chocolates and pralines, as well as the fine art of creating sugar and chocolate showpieces. This is dubbed as the Philippine Pastry Forum where each class will be held for 3 days.

 Here's a brief overview of each master class and each Pastry Master Chef.

Chocolate, Praline & Candy Making by Chef Christophe Morel

November 12-14, 2015 

 Chef Morel is a Meillieur Ouvrier de France (MOF) finalist. MOF is the title given to the finest chefs in France. He is also the winner of the First Prize for Chocolate Coupe du Monde de la Patisserie in Lyon, France in 2005 and was declared fourth place at the Paris World Chocolate Masters in the same year. 

 There's also a funny story about Chef Christophe Morel. Other than the amazing fact that he has his own chocolate factory, he also made a Christmas tree that I heard was around 10 feet high. Amazing guy, isn't he?

 You can find additional information on the Master Chef here. 

Vienoiserrie Workshop by Master Baker Chef Peter Yuen

November 17-19, 2015 

 Chef Yuen has been traveling the world as an International Baking and Pastry Consultant. He is part of the Board of Directors of the American Bread Ambassadors. The Hong Kong born Master Baker is a second generation pastry chef, who trained in the art of classical baking. He was an apprenticed for several legendary master bakers and a graduate of the French Pastry School in Chicago in 2000. In 2008, he was a member of Bread Bakers Guild Team USA 2008 that competed in Coupe du Monde le la Boulangerie and placed first in the Vienoiserrie category. He placed second in the 2010 Masters de la Boulangerie. 

 You can find additional information on the Chef here.

Artisan Bread Making by Chef Sebastien Chevallier

November 20-22, 2015

 Chef Chevallier is a wizard when it comes to bread making. "He can turn the most basic ingredients into a piece of art." He travels all over the world training classes for Professional Pastry Chefs, bakers, pastry school, and bakery shop. He was awarded the Meilleur Ouvrier de France en Boulangerie in 2001 and is the 2010 Champio d'Europe de Boulangerie. 

 You can find additional information on the Chef here.

Art of Sugar Display by Chef Tan Wei Loon

November 23-26, 2015 

 Chef Loon is known as the Best Pastry Chef in Malaysia. He has represented the country tin numerous International Pastry Competitions. His expertise includes: Modern French Pastry, Sugar Art, Airbrush Techniques, Chocolate Displays, and Chocolate & Praline Making. He also has scores of awards that include Most Outstanding Pastry Cup Award by Food & Hotel Malaysia (FHM), 2011; fifth place in the World Mondial des Sucre, Paris, 2012; ranked number 14 in the World and Gold Medal in FHM, 2013; Asia Pastry Champion winner in 2014; and 4th place in the World Pastry Cup, Lyon and Coupe du Monde 2015. 

 You can find additional information on the Chef here.

Workshop on Chocolate Display by Chef Otoman Tay Chee Siang

November 27-30, 2015

 Chef Siang is an award-winning chef with a long list of achievements- he won Gold Medal in FHM's Dress-the-Cake, and another Gold Medal in Chocolate Showpiece and Dessert Challenge both in 2011; Most Outstanding Chocolate Showpiece by the 2012 Asia Pastry Cup; Silver Medal in Cold Display and Bronze Medal in Hot Cooking during the Medalist IKA Culinary Olympic in Erfurt, Germany; he won Gold Medal for Cold Display in Salon Mondials Du Culinaire 2013 in Switzerland; Most Outstanding Pastry Chef for 2012 and 2013 in Malaysia; won the Best Plated Dessert Award during the Asia Pastry Cup in 2014; and in 2015, he is the Team Captain of Team Malaysia in the World Pastry Cup that ranked 4th in the World among 21 competing countries. 

 You can find additional information on the Chef here.

Personally, I might be going to one of these 5 workshops so I will be very happy to provide my assessment on whether the Php 40,000 Masterclass fee is indeed worth it. 

I can't wait to see how chocolate sculptures, such this amazing piece of art right here, are made. 


For more information and inquiries, check out the details below. 
Academy of Pastry & Bakery Arts Philippines  
4th Floor Metro House Bldg.,Gil Puyat Avenue, Makati City


Cheers, 
Chef Jay
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2 comments:

  1. BigwasNovember 13, 2015 at 11:12 PM

    P40,000 for a masterclass fee, Hmmm. I dont think its worth it but not a bad idea for those who have extra funds. Knowledge and Skills are a good investment anyway.

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    Replies
    1. Chef JayNovember 17, 2015 at 7:36 AM

      I don't think it is worth it if you're a home cook, but if it a bargain if you're in the culinary world and you want to ramp up your knowledge from visiting Master Chers. That's better than needing to fly out to learn these skills in other countries. It's also great for those who want to put up pastry businesses that sell premium pastry!

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