Philippine Pastry Forum at the Academy of Pastry and Bakery ArtsPhilippines

Five of the world’s biggest names in the pastry and bakery arts industry are coming this November to teach award-winning techniques in making breads, chocolates and pralines, as well as the fine art of creating sugar and chocolate showpieces.

Dubbed as the Philippine Pastry Forum, the event will gather some of the leading names in the industry such as Master Chocolatier and Candy Maker Christophe Morel, Master Baker Peter Yuen, MOF Baker Sebastien Chevalier, Asian Pastry Champion for Sugar Display Tan Wei Loon and Asian Pastry Champion for Chocolate Display Otoman Tay Chee Siang.

Classes will be held from November 12-30 at the Academy Academy of Pastry and Bakery Arts Philippines in Gil Puyat, Makati. Each class will be held for three days, including hands-on trainings with the chefs. Below are the details of the classes and the prices for each.

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. He was declared fourth place at the Paris World Chocolate Masters in the same year.

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.

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.

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.

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.


For inquiries and reservation for the Philippine Pastry Forum workshops, you may contact the academy at 0917 203 9089, 0947 755 8979. You may also visit their website or Facebook page.

1 comment:

  1. It is a once in a lifetime opportunity not to attend the forum.


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