Bake like a pro


  • Community
  • Tuesday, 12 Oct 2010

The Academy of Pastry Arts Malaysia is offering a host of certificate programmes and short courses conducted by an in-house French chef and visiting guest chefs from all over the world.

The academy is located within Wisma Thrifty, opposite the Hilton Petaling Jaya.

An impressive 8,000 sq ft of space has been set aside for the chocolate room, bakery room, pastry kitchen, pastry room, wedding cake room, chef’s lounge and classrooms.

The academy’s main focus is to train students through the Certificate programmes.

“This intensive pastry art and bakery course is designed to deliver ‘ready-to-perform’ pastry art professionals to work within the hotel and pastry-related industry,” said the academy’s director of Pastry Studies Chef Guillaume Lejeune.

Students and participants will be personally trained and coached by pastry and bakery champions, ensuring hands-on teaching, practice and repeated exposure to the best pastry techniques, pastry tools and ingredients.

“We are also targeting existing professionals and pastry enthusiasts through our short-term courses. The response has been very encouraging,” added Lejeune.

The short-term courses include: Cheesecake; Chocolate for Beginners; Chocolates and Praline; The Art of French Pastry; and Tea Cakes, Cookies and Bar. Apart from Lejeune, the other notable pastry chefs teaching at the academy are:

Chocolate for Beginners;

Chocolates and Praline;

The Art of French Pastry; and

Master Pastry Chef Matthias Schuebel: Pastry Olympic Gold Medalist Chef with a Master’s Degree in Pastry & Confectionery; Chef Keith Hurdman: winner of Double Gold Medalist World Chocolate Award, London (2007) Chef Michel Willaume: Pastry World Champion 2001 which he represented Team USA in Coupe du Monde de la Patisserie in Lyon, France; Chef Stéphane Tréand: Meilleur Ouvrier de France (Best Craftsman in France), The Ten Best Pastry Chefs in the USA by the Pastry Art & Design Magazine (2007/2008); and Jean-Marie Auboine: pastry instructor, 2010 World Pastry Forum.

Chef Keith Hurdman: winner of Double Gold Medalist World Chocolate Award, London (2007)

Chef Michel Willaume: Pastry World Champion 2001 which he represented Team USA in Coupe du Monde de la Patisserie in Lyon, France;

Chef Stéphane Tréand: Meilleur Ouvrier de France (Best Craftsman in France), The Ten Best Pastry Chefs in the USA by the Pastry Art & Design Magazine (2007/2008); and

Lejeune said the academy had their pricing competitive to the industry fees.

“Our course fees range from RM150 (half-day) to RM500 (two days).

“Our special workshops are priced at RM2,000 (four days).

“In terms of the three months certificate in Pastry & Bakery, that begins at RM10,600,” added Lejeune.

Special Sugar Art workshops will be conducted by world-class Sugar Art champion, Stéphane Tréand, from Oct 14 to17.

Another pastry world champion, Chef Michel Willaume, will be conducting a special workshop on Plated Desserts, Modern French Pastry and Cakes from Nov 15 to 17.

For more information about the Academy of Pastry Arts Malaysia, call 03-7960 3846 or visit www.academyofpastryartsmalaysia.com.

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