APCA MALAYSIA - Pastry & Culinary schools

Saturday, June 3, 2017

What to Exoect in a Professional Pastry School

Always this question come to my mind .....

how do you understand what you need to work on as a students to become a pastry chef. How do we find out what we learn actually make a sense.

when we know all the time that, what we learn as pastry chefs need to served to general public in hotel , Pastry shops or restaurants , then where does our personal taste or preference come ?

Since most of us understand pastries now day through facebook and Instagram , I dont know if we actually do enough Research.

Any way , the New Pastry school Look Fantastic with Lots of space , Kitchen and Facilities. so lets enjoy what we are offering in this place to give you a better Idea

Its a dream come true , when you are satisty with the hard work and efforts of the team . 6 years down the line and a world class Pastry school in Shape
Most important is great line of Chefs team

Coffee shop serving hot and cold beverages in a very comfortable setting

Cafe Ladesco is out in house restaurant, where the freshly made food is served to students in buffet as well as to the order

15 Kitchen with a huge Walk away Gallery which can really accomodate more then 150 students

World class Belgium chocolate by callebaut which a great supporter and sponsor

and not to Forget Our own Apmphitheatre , I think if ots one of the unique feature for our Pastry school

Stay tuned for the More Information.........................why not complete it with something great. These are 2 of the chocolate creation by Chef Lawrence, In house Executive Pastry chef , who got Best Chocolate display in the world in World Pastry cup 2015 in France

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, 46100 Petaling Jaya,
Selangor Darul Ehsan,
Malaysia

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

web : www.academyofpastryartsmalaysia.com

Some Truth about Pastry Schools

ROAD TO PASTRY ..................2017

This is like a dream....... Pastry Chef of Malaysia

4 th Position in World Pastry cup 2015
2 nd in world Pastry cup 2016
6 th in World Pastry cup 2017
Chef Patissier of Asia 2017

It start giving a strong message to the Industry

Professional Pastry school are reaching to its glory the way it is in Europe. Pastry chefs from Industry have started coming back to schools to upgrade their skills.

Dont believe it ???
Look at this

Can you believe 16 world class Pastry chefs coming to a Pastry school and then you imagine Pastry chefs from more then 35 Countries coming to attend these Forums????

All what we need now is to seprate these Pastry schools from academic Pastry schools where students spend time in class room and campus rather in kitchens. also you need to seprate these professional Pastry school from cheap schools which they only satisfy their business needs rather then helping students and Industry. Cheaper fee, Pastry chefs, Program and Facility

A school where the teachers themself have not worked in hotels or restaurants , how could they ensure that students will be able to make it? School where the Pastry chefs themselve does not speak english, expect a students to enter an International world of Pastry making and face it?

Parents instead of helping kids and make then strong to face future, try to look out easy way with places close to house , Cheap, regiional Language.

End result is unskilled labour , Language barrier, lower salary , longer time to grow, demotivated younger generation and who win???? no one

Neither the student get benefit nor the Industry !!!

For More information -

Academy of Pastry Arts Malaysia
Lot- 16, Jalan 51A/223, 46100 Petaling Jaya, Selangor

Darul Ehsan, , Malaysia

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

web : www.academyofpastryartsmalaysia.com

Wednesday, May 28, 2014

ACADEMY OF PASTRY ARTS MALAYSIA

For More information -

Academy of Pastry Arts Malaysia
Lot- 16, Jalan 51A/223, 46100 Petaling Jaya,
Selangor Darul Ehsan,
Malaysia

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

web : www.academyofpastryartsmalaysia.com

Wednesday, January 11, 2012

Past News- What will the news of tomorrow be like?

The Star: 5th October 2011

Most Outstanding Pastry Chef 2011- young talent at Academy of Pastry Arts Malaysia

Tan Wei Loon is an award winning Pastry Chef who is assisting the team of Academy of Pastry Arts Malaysia. Trained under World Champions and Celebrity Chefs like Stephane Treand, Michel Willaume and Anil Rohira, Tan Wei Loon is one of the most promising Chefs in Malaysia.

He carries specialities in Modern French Pastry, Sugar Art, Airbrush techniques, Chocolate Displays and Praline making. At Academy of Pastry Arts Malaysia he shares his talent and creative ideas as a teacher. He is a great inspiration to his students and sets a perfect example for a hard-working attitude.

Besides his achievements in the past such as Gold Medals for Most Creative Cakes, Chef Tan Wei Loon has received the highest award at Malaysia Pastry Cup 2011 held in KLCC end of September.

The Region’s largest culinary competition was held in conjunction with Food & Hotel Show Malaysia 2011. Culinaire Malaysia has the object to identify individual chefs who excel in their field of culinary or pastry art that match world standards.

Accumulating highest points winning Gold Medal for Dress the Cake Category, Gold Medal for Pastry Bakery Showpiece and the award for Most Outstanding Sugar Showpiece and Chocolate Cake Challenge, Tan Wei Loon received the much thought after title of Most Outstanding Pastry Chef.

Only 25 years of age, with total 5 years of experience in the Hotel industry, Tan Wei Loon mentions he was confident that there would be a chance for him to win the title. 80% is hard-work, only 20% talent or luck. And Tan Wei Loon was working hard, besides his Assistant Teacher Job at Academy of Pastry Arts, he took every chance he got to practice after work. He says he is lucky to work with people who train him well. Even if someone is talented, only hard-work, best time management and patience can guarantee the rewards, says Tan Wei Loon.

One of his Master Pieces is the Sugar Showpiece “Sound of Sirens”. With only 4 years of experience in Sugar Art, it took Tan Wei Loon about 3 weeks to make this exceptional showpiece. This is the first time in his life he competes in the category Sugar Art and his talent is recognized and highly rewarded with the gold medal. Combining techniques such as Pastillage, Pull Sugar, Blow Sugar, Airbrush techniques, Casting Sugar and Modelling, he creates a stunning image of a Sirene and Octopus pulling the sailors ship into the deep waters. Tan Wei Loon always tells a story with his Art, Sirene and Octopus resembling the two sides of life and in each human being, the beauty and the danger.

What is next for Malaysia’s Most Outstanding Pastry Chef? Chef Tan Wei Loon is looking across the ocean, eying on Paris. The World Pastry Cup would be a new challenge for Malaysia’s young talent, which he is eager to take on.

In the meantime he will be practising as well as teaching at Academy of Pastry Arts Malaysia.