After 2011 when the World Pastry Forum crash down due to some reason , we took this initiative to start Asia Pastry forum in Malaysia.
Idea was very simple.
Lets organise classes where many chefs can come together and conduct workshops and chefs from closer countries can actually learn different skill at the same time. The forum which started with 6 chefs in 2012 reach 17 world class pastry chefs in year 2017.
And if you look at the prices , we can guarantee that you cannot get this price of these classes at any part of the world
And today we see pastry chef from more then 36 countries travelling to Malaysia every year and learn. Many of them come on yearly basis so they always look at different workshops or new chef.
This is very very special as we could not accomodate all the chefs and from 18 days we have to extend the forum for 24 days. also because we really want to include a 6 days workshop on cake designing and bread display
MOF Chef Jean Francois Arnaud , the legendry chef based in Asia does not need an Introduction and undoubtedely the most focussed chef we have seen. He will be working on Buffet desserts in Hotels where he work on different varieties and combinations
In his second year , Chef Kanjiro – Executive Pastry chef from Imperial Hotel Tokyo will be sharing his unique style combining french and Japanese techniques making lighter version of Pastries. He will be showcasing the products he serve in his pastry shop as well as in his hotel
First time we Invite chef Angelo Musa,MOF and world Pastry champion, who will be showing why Plaza Atenee serve the best High Tea pastries in the world.
Chef Emmanuele Farcone , world Pastry champion 2015 is one the best Sugar artist in the world and this can be seen when you see him conducting workshop. Can be assured of a great showpiece in sugar for sure
Peter is known for his unique style of Laminated dough workshop. Very informative class and definitely one of the very exciting one also. you will understand the science behind ensure that the comobination , look , texture is very unique
MOF Chef Stephane Glacier is always about simplicity , taste and textures. Indepth knowledge and great way of presenting his creations. Travel cake is again a great opportunity for chefs who wish to start their own pastry shop , on line or home delivery. Without a say that hotels pastry chefs can equally get benefit from this
Martin is very different . The way he think , the way he look at his dishes are different. Advance technique for pastry chefs who want to reach a step above the tradetional and classis. Great workshop for pastry chefs who want to learn something unique for a special event or function or if they wish to add some twist in their restaurant menu
We saw Chef Han Lei , Wangsen pastry school, personally and realised that this technique of bread making should be brought in front of the world. Hardly any one teach bread display in todays world and Forum is all about the skill which are not so famous and bring them into open
Martin does not restrict himself in pastry and more on Ingredients and technique he can workout. will showcase espuma, Nitro, Vaccum , sous vide in this workshop in advance techqnique cusines
Lastly the Packages –
Hotel Accomodation help is provided close to academy according fro budget level to 5 star Hotel
Visa have to be organised by the students themselves