ASIA PASTRY FORUM - Biggest Pastry workshop Event on the Planet

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

MOF Chef Stephane Treand will be surprising you in his unique style of creating chocolate display. Very Intersting to see him working as with a great eye for detail.

He try to create display with things around him and still ensure that the flow , colour and combination of different techniques are there

Chef Johan Martin, Bellouet Counsil, France. Certianly one of the most famous chef in current generation with great presentation skill .He will be presenting his range of Petit Gateau for Pastry shops

In his second workshop , Chef Johan Martin will be working mostly on Entremet for Pastry shops. He and his entremets are delight to watch

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

Master Chocolatier Jean Marie Auboine workshop on Panning chocolate is a delight. We always put money on this workshop for Chefs who want to start their own business. you can be sure of an amazing learning in this workshop

Chef Amaury Guichon have a great unique style in creating those buotique style pastries and we really want pastry chefs to experience this way to design those beutifull creations

Master Chocolatier Christophe Morel is definitely very well travelled chocolate chef who conduct workshops all over the world. His taste in creating chocolate, Praline and candy making is very unique. he will work on fudges, naugat and marshmellow as well

MOF Baker Sebastien chevallier, Last workshop in Philippines was a visual delight and we really wanted him to come back for Asia Pastry forum to share some new creation on French breads , sour dough and venoisserie. Great learning you can ve assured of

The way chef Frederic understand the plated desserts , their combinations and creating of recipe is eye opener. Last time we saw him working on apps to calculate % of different components in the recipe

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

MOF Chef Roland is really a megician as fard as ice cream and sorbet is concerned. Very detailed study and his way of explaining his concept of his workshop is great. we personally does not understand the science behind till chef Roalnd took personal classes for our chefs

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

Chef Gu biqing, Wangsen Pastry school, China, I dont think many people work out cake like she think and plan. 2 different cakes in 6 days should a great value for money. There will be translator avialble for this workshop as chef speak chinese but guaranteed out of the box kind of learning for this cake designing workshop

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

For More information -
Academy of Pastry Arts Malaysia
Lot- ​16,  Jalan 51A/223,​ 46​1​00 Petaling  Jaya, 
Selangor ​Darul Ehsan​,
Malaysia   

T: +603 7960 3846   E: info@academyofpastryartsmalaysia.com 

web :  www.academyofpastryartsmalaysia.com