This one day hands-on course will appeal to individuals who saw En-Ming Hsu at a demonstration at GASTRONOMICA 2005. This is the chance to learn Side – by – Side with En-Ming Hsu. This workshop will explore how the professional and “part time” professional share similar challenges when it comes to getting things done. En-Ming’s intense yet approachable style will guide you in this one-day course towards “how to think” about creating desserts at home. Not only will you learn the important basics of how to prepare dough’s, batters, creams, cakes and cookies, you will also learn how to organize your time and use at-home technology to increase the satisfaction one gets from creating desserts.

Hands-on production will include recipes such as Linzer dough, Financier, almond cream and pastry cream. Utilizing these basic recipes and methods, En-Ming will demonstrate how to create desserts by combining recipes and  methods with  your personal style. The class will conclude with the presentation of a variety of finished desserts based on the covered recipes. A tasting and discussion will conclude this unique experience.

Course will include:
GASTRONOMICA apron, chefs hat, Recipes and 20 years of art and pastry experience, ingredients and equipment, a Certificate of attendance, Lunch and refreshments.

Students must bring:
Chef’s jacket; a pairing knife, a palette knife and a French knife; Pen and notebook

For further information contact Jacqui McGeehan 082 770 6620