ASIA PASTRY FORUM 2023

ASIA PASTRY FORUM 2023

The biggest annual training forum in the world since 2012 in our campus in APCA Malaysia
Finally the list of 14 Chefs for the year 2023 is done. It took us a long time to finally come up with our Final 14 chef who will be conducting 16 different topics from 1 st Nov. till 18 th, Nov. 2023

List of Pastry Chef for ASIA PASTRY FORUM 2023 -
- Jean Francois Arnaud  - MOF
- Alain Chartier              - MOF
- Sebastien chevallier    - MOF
- Christophe Morel     - Master Chocolatier
- Joaquin Soriano       - Master Pastry Chef
- Vincent Guerlais       - Master Pastry Chef
- Emmanuel Farcone   - World Pastry Champion
- Aurelien Trottier       - Master Pastry Chef
- Tan Wei Loon           - World Pastry Champion
- Lawrence Bobo        - Master Pastry Chef
- @Martin Lippo            - Avante Garde Chef
- @Richard Hawke         - ADAPT - Gluten Free, Lactose free, Vegan
- @Chef Julien Perrinet  - Afternoon tea / Mignardises pastry
- @Kanjiro Mochijuki     - Japanese French Pastries and Classic

1- 18 th November 2023
The biggest & the finest Pastry workshop event is about to get Unveiled.
Introducing the first line up of Master chefs
HRDF Claimable for Malaysian companies

DISCOUNTS -
APCA alumni (Full time/ Part Time) - 25 % (on Full Fee)
APCA Chef online Subscribers - 5 % (on Package Fee)
Asia Pastry Forum Alumni - 10 % (on Package Fee)
Intensive / Short Class Alumni - 10 % (on Package Fee)

PACKAGES -

• 1 Workshop - USD 1000 / MYR 4560
• 2 Workshop - USD 1900 - Per workshop 950 / RM 8662
• 3 Workshop - USD 2800 - Per workshop 933 / MYR 12765
• 4 Workshop - USD 3600 - Per workshop 900 / MYR 16412
• 5 Workshop - USD 4400 - Per workshop 880 / MYR 20059
• 6 Workshop - USD 5200 - Per workshop 866 / 23706

Any additional workshop at USD 800/ class

1st to 3rd November 2023
• Competition style Sugar Display - Chef Wei Loon Tan
• Travel Cakes & Tea Cakes - MOF Jean-Francois Arnaud
• ADAPT: 100 % Vegan Pastries - Chef Richard Hawke

4th to 6th November 2023
• Competition style Chocolate Display - Chef Lawrence
• Chocolate, Praline and Confections - Chef Christophe Morel

7th to 9th November 2023
• Modern French Entremet & Petit Gateau - Chef Emmanuel Forcone
• Speciality French Pastry & Montage - Chef Vincent Guerlais
• Ice Cream, Sorbet and Ice Cream Cakes - MOF Alain Chartier
• Modern French Pastries & Cakes - Chef Aurelien Trottier

10 th to 12th November 2023
• Gourmet style Mini Pastries - Chef Emmanuel Forcone
• Gourmet Cakes & Pastries - Chef Joaquin Soriano

13th to 15th November 2023
• Molecular Gastronomy in Culinary - Chef Martin Lippo
• Afternoon tea / Mignardises pastry - Chef Julien Perrinet

16th to 18 th November 2023
• Molecular Gastronomy in Pastry - Chef Martin Lippo
• Artisanal Bread and Venoisserie - MOF Sebastien Chevallier
• Japanese French Pastries - Chef Kanjiro Mochizuki

Write us - director@apcamalaysia.com / info@asiapastryforum.com

Visit Website - https://asiapastryforum.com/
Whats app us - +60173594525

Professional Pastry school VS Academic Pastry school

Its always  difficult to explain students what exactly is a #progessionalpastryschool ...

well , the answer is very simple

There is no Pastry school in the world which make you a pastry chefs on day one. We all provide a Platform where students after learning from us start a career

Now what they learn and how they use it most important

but biggest part is what you learn in a school, does it actually is happening in the Industry? where the school dont change their program for couple of year due to their affiliation with different authorising body, does the same rule goes for Industry. I dont think so

Industry grows at a much faster pace


so how does the students are expected to cope with the continous upgradation in Pastry Industry but school dont upgrade??

Petaling Jaya, Subang Jaya have loads of pastry school but with what credibility???

Most of the University or bigger colleges offer 50 different Program where pastry or culinary is one of it. Pastry chef are acedemically or theoritically sound but hardly have any idea the direction in which industry is going

This is where a professional play an Important role www.academyofpastryartsmalaysia,com

The chefs are all from #Hotels, very well travelled and exposure is really world class. Chefs themselves participate in national and International competition which ensure they are very well versed with latest trend and techniques in the Industry

 Decision Making in #Kitchen is very Important and it can only be taught when students are trained as Apprentices

 When #pastrystudents are worked with very closely and techniques are explained by doing it with them

Choosing the best Professional #Pastry #school could be tricky but then in todays time, Its not Impossible. they May not offer loan or education aid also. if you actually look carefully they train you much much better way. you are atleast 80% much better skilled , more exposed. meet the best Pastry chefs of the country and world wide.

Also the reputation of these Professional Pastry schools are based on Pastry chefs and their achievement. So any credible Pastry school will ensure that what they teach is really world class.

Fee should not be the criteria to choose Pastry school. you cannot get a world class learning by Paying peanuts.

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

1 month International Pastry Program in Malaysia

I am back after good 4-5 years to write.

Not that I have nothing to write but then there is no use to write what we have done in last one year , how good we are and what make us so special.

We are what we are and its the present generation of Pastry chefs to decide if we are good or bad.

From 1 Pastry school we grew up in India and Philippines as well

1 month International Pastry Program

There are so many pastry students , Enthusiasts who want to come and study with us.
After lots of feedback , I decide to start this Program which is Just 1month. Students cam come and complete a series of 8 topics where each topic is 3 days.

Fantastic feedback and appreciation we recieved which was very satisfying

This year we realise that this Program should grow further so that international students can further upgrade their skill by coming back again for 1 month. As a result we start a new series with 8 more topics

Look at product and decide yourself if this what you are looking for

I am sure the products above give a very better idea about the Intensive Pastry Program

Then chef from Wandsen Pastry school came for 5 days cake designing Program. I never seen class with such a detail and perfection.

And then Not to Forget some thing in the Bread display which is again a skill which many of the Pastry and Bakery chefs does not know
Have a look

This is exactly we call artistic side of Pastry & Bakery

Stay Tuned ...!!!

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