- Class Session: 4-day (Tues to Fri)
- Extras curriculum: +1x free demonstration 3 to 3.5h (Sat 5th)
- Class type: Masterclass
- Lunch: Included Tuesday to Friday
- Total hours: 30 hours +3 hours free demo
- Delivery Language: English with Thai translation
- Age: อายุตั้งแต่ 18 ปีขึ้นไป
- Accomplishment: Lenôtre certificate
- Student per class: Maximum 14
MASTERCLASS CONTENT:
- 4 x days in our pastry laboratory (12 x recipes) in alternance between the 2 chefs.
- This Masterclass delivers techniques based on Otto Tay’s entremet creations and frozen dessert creations by Loy Ming Ai.
- 1 x FREE demonstration on saturday the 5th in our auditorium , 2 extras recipes, techniques and a tasting sequence.
OVERVIEW:
Creations by Otto Tay : Entremets – Petits Gâteaux
- Jewel Strawberry
- Kirin ( Giraffe )
- Thai Cheese
- Miel ( Honey)
- Roll Apple Yuzu
- Truffle ( Choux )
- Chocolate Rhum Cinamon ( for the Demo on saturday morning)
Creations by Loy Ming Ay : Frozen Desserts
- Bailey’s
- Blueberry Dream
- Manjari
- Apple Yuzu
- Pamplemousse (grapefruit)
- Sésame Noir (black sesame)
- Le papillon (the Butterfly) / ( for the Demo on saturday morning)
LEARNING OUTCOME:
- Mastering Advanced Pastry Techniques
- Creativity in Pastry
- Learn pastries adapted to Asian market
- Understanding Flavour Balance
- Professionalism and Attention to Details
ADVANTAGE OF JOINING THIS MASTERCLASS
Both chef are also qualified teachers in pastry school and also coaching for the Malaysian pastry team. They will open your vision on their minset adapted to asian customer’s pastry taste in terms of flavour mix and textures.
1. Diverse Expertise and Techniques
- Each chef brings their own unique set of skills, knowledge, and experience to the table. One might specialize in French pastries, while the other could be an expert in contemporary or fusion pastry techniques. This diversity allows participants to learn a wide range of techniques and styles, making the class more comprehensive and enriching. Take advantage of the opportunity to combine learning between entremets and ice dessert arts.
2. Increased Learning Opportunities
- With two chefs, participants have more access to instruction, guidance, and feedback.
3. Varied Teaching Styles
- Every chef has a different teaching style, which can be beneficial for students who might resonate with one approach over another.
4. Time Efficiency
- This class helps to maximize the class time, allowing students to experience a broader array of methods in a short period.
WHO IS THIS CLASS FOR?
This Masterclass is suitable for pastry amateurs owning already some good skills in the art of Pastry to Professional.
Disclaimer:A masterclass is typically a lecture-style session led by an expert, where students observe demonstrations and gain insights into advanced techniques. During the Masterclass the chef will involve students in different preparation. This class is not an hands-on class. Hands on class focuses on active participation, allowing students to practice and apply the techniques themselves under guidance.
