It's not enough that one pastry Master Chef, MOF Chef Jean-Francois Arnaud comes to the Philippines to mentor aspiring Filipino pastry chefs. The Academy of Pastry and Bakery arts plans to bring 4 more, who will each host their own Masterclass on pastry this upcoming April - May 2016!
The Academy has a mission to bring world-class chefs to the Philippines so that Filipinos can learn the art of pastry and bakery from some of the best in the industry, and they're going full-steam ahead despite just opening at the latter half of 2015. The demand has been better than expected, so they're bringing in the big names in international pastry.
All of these chefs have been awarded the Meilleurs Ouvriers de France (MOF), which is a unique and prestigious title title bestowed bestowed on only the best craftsmen of France. The distinction is only awarded every four years, and it's so difficult to get the award that none of the 9 finalists in the MOF Chocolatier 2015 got awarded the MOF despite years of preparation.
For a bit of background on the Academy of Pastry and Bakery Arts, check here. Each Masterclass is worth Php 45,000 but that's already quite affordable seeing that you wouldn't need to spend money to fly out of the country to learn from the best. It's all hands-on!
Here are the programs, dates, and a bit of background on each Master Chef...
Modern Fresh Pastries and Travel Cakes
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| MOF Jean-Francois Arnaud |
Chef Jean-Francois Arnaud is an international consultant in pastry arts. Raised by a family of chefs, he started his professional career in 1977 and has since worked as the Executive Pastry Chef in Michelin Starred restaurants and hotels around the world.
He was awarded the title, "Un des Meilleurs Ouvriers de France," in pastry and confectionery on September 2000, which makes him one of the best pastry chefs in France, and arguably, the world. He now devotes himself to training and mentoring younger, aspiring pastry chefs and offers consultancy services.
"I wish to continue and share my passion for this work in all its simplicity... the technical knowledge and the knowledge of ingredients are keys to success, but without love, without the feeling to give and to give all, without personal investment, artisanal pastry would never be a luxury product that we all envy so." - MOF Chef Jean-Francois Arnaud.
French Pastries, Cakes, and Tarts and Torte
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| MOF Stephane Glacier |
Chef Stephane Glacier owns a pastry school in Paris, France and is also a technical consultant to many French culinary schools, incluing Lenotre in Paris. He also received the distinction of MOF in 2000. He was the coach to the 2006 French team at the World Pastry Team Championship, where they received the gold medal.
He now travels the world sharing his technical knowledge and is a freelance consultant. He has also written several books on pastry.
Sugar and Chocolate Display
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| MOF Stephane Treand |
Chef Stephane Treand currently works as the Executive Chef Consultant for Occitanial, a pastry chef in Tokyo. He also has a silicon molds line for sugar and chocolate artistic work. After being awarded the distinction of MOF in 2004, he has worked as the Executive Pastry Chef of The Four Season Hotel & Resort in Newport Beanch, CA and St. Regis Monarch Breach Resort in Dana Point , CA.
He is also a fierce competitor in pastry competitions. In 2005, he won the Food Network's "Sugar Daredevils challenge." In 2016, he won gold at the National Pastry Team Championship in Nashville, TN. The year after, he won the title World Pastry Championship.
Artisan Bread and Viennoiseries
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| MOF Sebastien Chevallier |
Event Date: May 6-9 2016
Chef Sebastien Chevallier is a Master Baker that travels the world to share his knowledge of artisan bread and viennoiseries in pastry schools and bakery shops. He is known to turn the most basic ingredients into a work of art. He was awarded the distinction of MOF in 2001.
Last year, he also held a class on artisan breads here in the Philippines. The reviews were terrific and so was the pastry! You can check out more of his artisan breads here.
Chocolates and Candy Making
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| MOF Frederic Hawecker |
Chef Frederic Hawecker has a chocolate shop and patisserie in Chateaurenard in France. He currently conducts classes and consults all over the world. In 2011, he was awarded the distinction of MOF in chocolates.
Academy of Pastry & Bakery Arts Philippines
4th Floor Metro House Bldg.,Gil Puyat Avenue, Makati City
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Chef Jay
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