Singapore Pastry Forum

Master class - 3 to 5 days workshop 

    Our 3 to 5 days Master classes are for Hotel Professionals, Pastry Shop owners, Pastry Instructors and Pastry enthusiasts. It will be a combination of Hands-on and demonstration. The participants will have an opportunity to create recipe under the supervision of the experts. The Master chefs will share the tricks of the trade, valuable tips, new technology and concepts that will allow them to expand their knowledge and skills.

    Our Master class are taught by distinguished visiting chefs from around the world including prominent international reputations like Jean Francois Arnaud M.O.F, Frédéric Hawecker M.O.F, Angelo Musa M.O.F, Sébastien Chevallier M.O.F, Arnaud Larher M.O.F, Stéphane Tréand M.O.F, Johan Martin, Christophe Morel and many others.

    Terms and Conditions

      Yearly calendar promoted.
      Packages are first come first serve basis.
      Fees paid are non-refundable.
    fees2020masterclass

    Benefit of the program

      MOFs, World Pastry Champion, Master chefs supervision
      Max. 14 students.
      Hands - on program.
      Choice from 12 different classes a year.
    masterclass2020sg

    Upcoming classes: 

    Wei Loon
    Tan

    Director of Pastry Studies & World Pastry Champion


    Ming Ai
    Loi

    World Pastry Champion


    Angelo Van
    Toorn

    Master Baker


    Kean
    Chuan

    2nd Position MDAS 2018 & Executive Pastry Chef


    Lim Chin
    Kheng

    Executive Pastry Chef


    Chef Ming
    Ming Ai Loi
    World Pastry Champion 2019
    You will be learning the following techniques in this workshop:
    • Tempering of Chocolates
    • Robot coupe chocolate
    • Making moulds by cardboard
    • Chocolate figurines
    • Chocolate flowers
    • Tempering of Cocoa Butter
    • Coloured Cocoa butter Air brush spray
    • Polishing techniques & waxing effect
    Loi Ming Ai is working as Executive Pastry Chef in Academy. He is World Pastry Champion 2019 and worked in Beijing for a fine dining restaurant as Pastry Chef. He is a trained Sugar and Chocolate artist chefs who conduct classes for full time and part-time pastry classes in Malaysia, India and Philippines.
    Chef Tan
    Wei Loon Tan
    (World Pastry Champion 2019)
    He will be conducting this 4 days workshop where he will work on 12 - 14 tried and tested recipes. This will also include his award winning chocolate cake in World Pastry Cup 2019, Lyon France. Please note that class maybe delayed a bit in the evening based on the speed of the participating chefs.
    Chef Tan Wei Loon is World Pastry Champion 2019 (Coupe du Monde de la Patisserie) Asian Pastry Champion 2018 and 2014, undisputedly one of the Best Pastry Chefs in Asia. He is APCA Malaysia Director of Pastry Studies. He has represented the Malaysian National Team in many International Pastry competitions. His special skills are Modern French Pastry, Sugar Art, Airbrush Techniques, Chocolate Displays and Chocolate and Praline making. He competed for Coupe Du Monde 2015 Sirha and ranked 4th in the World. He is the Coach of Malaysian National Team competing in World Pastry Cup 2017 Lyon. Chef Tan travels all over the world conducting workshops for Pastry schools and Pastry Professionals.
    Chef Angelo
    Angelo Van Toorn
    Chief Baker
    You will be learning the following techniques in this workshop:
    • Creating and maintaining a sourdough culture
    • Different type of Levain
    • Formulating and customising dough recipe as per the desired result and texture
    • Using sourdoughs without commercial yeast
    • Laminated doughs danish, croissant, brioche fuillete
    • Specialty enriched breads panettone, pandoro and stollen
    • Theory of fermentation
    • Creating good crumb structure in breads
    • Laminated doughs danish, croissant, brioche fuillete
    • European breads ex baguettes, whole grain sourdoughs, Ryes
    • Asian style breads melon pan, polo bun, asian style european bread
    • Competition style boutique Viennoiserie
    • How to mix dough by hand
    • And how to apply techniques and methods in real bakery productions to maintain consistant results
    Chef Angelo Van Toorn graduated from Johnson and Wales University where he obtained degrees in both Culinary Arts and Baking and Pastry Arts. He continued on to work for Michelin Star Chef Michael Mina for several years. After leaving the Mina Group, he began working for The Four Seasons Hotels and Resorts travelling across the states to improve and establish baking programs in several Four Seasons Hotel including Miami, Palm Beach, Chicago, Vail and Denver Colorado. He joined the Academy of Pastry Arts Malaysia in January 2015. He currently is a certified Baker by the Retail Bakers Association of America as well as a Long Term Member of the Bread Bakers Guild of America.
    MOF JFA 2019
    Jean Francois-Arnaud
    MOF Patissier
    Jean Francois Arnaud is an International consultant in Pastry & Bakery since 2006. He is based in Malaysia from where he travels all over Asia and Middle East to conduct training and workshops for professional pastry chefs. He is MOF 2000 which mean the best Craftsman of France. He has been associated with best Pastry chefs and publications of the world like Thuries Gastronomie Magazine for whom he created monthly recipes for 10 years, Bakery & Pastry Magazines Asia & North America.
    Chef Lim
    Lim Chin Kheng
    Executive Pastry Chef
    You will be learning the following techniques in this workshop:
    • How to make Castella Cakes
    • Calculations for specific gravity (SG) for sponge
    • How to bake and making the perfect sponge cakes and Japanese roll cakes and choux sponge
    • The knowledge Japanese ingredients pairing
    • Demi-secs products like travel cakes, matcha macaron, hojitcha cakes, matcha Dacquoise
    • Japanese Cheese cake
    • Explaination of type of Japanese French pastries and culture
    • How to cook Azuki filing , Yuzu cream , black sesame cream , matcha cream and miso caramel filling
    • The concept of Japanese French pastries decoration and colours
    • How to make classic fluffy Japanese cream puff
    • Explanation of Japanese flour and Japanese sugar
    Chef Lim Chin Kheng started at the Academy of Pastry Arts Malaysia in 2014. He is very dedicated to Pastries and has a strong working experience in One World Hotel, The Saujana Resorts and Hotel and also Melia Hotel Kuala Lumpur. He represented Malaysia during Asian Pastry Cup 2016 and received 2nd Position. He conducts full time workshops and Intensive class for students in Malaysia and Philippines.He represented Malaysia in World Pastry Cup 2017 in France, January 2017. Chef Lim specialise in French Pastries, Wedding Cakes, Travel Cakes, Plated Desserts and Chocolates.