This 2-day hands-on course for professionals, Patisserie World cup gold medalist, En-Ming Hsu will lecture on “Foundation for Great Desserts” by linking the understanding of ingredients with the creative process. She will illustrate how taste, texture, temperature and presentation are playing a crucial role in the composition of desserts, patisserie, and décor. The demonstrations will strongly focus on  basic and correct preparation methods for doughs, batters, crèmes, mousses, and sauces as well as The hands-on production will cover in detail the components of a Chocolate Caramel Cake, a  Strawberry Vanilla Napoleon, and a chocolate confection. For the final she will demonstrate chocolate and sugar décor to give the creations the final touch for the VIP guest.

This carefully developed course which epitomizes En-Ming’s skill, style and organizational talent will enlighten all pastry chefs and chefs in this discipline. Additionally there will be a discussion on planning, efficiency and the budget for the pastry chef.

The professional will not only walk away with recipes that work with local ingredients and equipment but will look at their own recipes and methodology  in a new light and will be able to rethink their current program based  on the taught material. This course is designed to increase the value of the pastry professional for their establishment.

Course will include:
The course includes over 20 years of art and pastry experience of an internationally respected  champion and judge as well as detailed recipes, ingredients, special tools for the workshop, equipment for the workshop, a station for each participant, a GASTRONOMICA 2006 limited edition apron and a chefs hat ,Certificate of attendance confirming dedication to your profession,  lunch and refreshments each day.

Students must bring:
Chefs jacket, pen and pad, small tools (e.g. tool bag or box w / whisk, spatula, French knife,..)

For further information contact Jacqui McGeehan 082 770 6620