Brochure "Professional pastry certificate"

HTC in Asia Sdn. Bhd. (Co. No. 634020-A),
8th Floor - Annexed Block, Menara IMC,
No. 8, Jalan Sultan Ismail, 50250 Kuala Lumpur, Malaysia
Tel: 603 2026 9188, Fax: 603 2026 4188,
Email: [email protected]
Website: www.htcinasia.com
L’ART DE LA PÂTISSERIE
BY WORLD PASTRY CHAMPION
CHEF EN-MING HSU
The FCSIA (The French Culinary School in Asia) is thrilled to present
World Pastry Champion, (World Pastry Cup, Lyon, France, 2001),
Chef En-Ming Hsu from the United States for a six days hands-on
pastry courses.
Hsu is a Pastry Chef Instructor at the French Pastry School in Chicago, an innovative pastry vocational school founded by two M.O.F chefs in 1995 based on the traditional Master-‐Apprentice model. Hsu is one of the bright stars and has a reputation as a top-‐flight pastry instructor. Hsu is one of a very rare breed of female pastry chefs who have reached the top of the pastry world. Her list of achievements are numerous and impressive, including: • Team caption of the first U.S. pastry team to take the Gold Medal at the 2001 • Coupe du Monde de la Patisserie in Lyon, France • Hsu returned to the Coupe du Monde in 2003 to serve as President of the International Jury and in 2005 through 2009 as Jury President and Manager • for Team U.S.A. • “Best Pastry Chef In Chicago”, by Chicago magazine, 2003 • “Lifetime Achievement Award” by Paris Gourmet, 2008 •
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“Doctor of Culinary Arts” from Johnson and Wales University, 2009. Amoretti World “Pastry Chef of the Year”, 2010 “Dame de l’Année 2009”, Académie Culinaire de France “One of the Top 10 Pastry Chefs In America” by Chocolatier and Pastry Art & Design magazines, in 1998 and 2001 "Pastry Chef of the Year in America" 1997 “Rising Star Chef of 1999”, James Beard Foundation HTC in Asia Sdn. Bhd. (Co. No. 634020-A),
8th Floor - Annexed Block, Menara IMC, No. 8, Jalan Sultan Ismail, 50250 Kuala Lumpur, Malaysia
Tel: 603 2026 9188, Fax: 603 2026 4188, Email: [email protected] Website: www.htcinasia.com
Hsu, a graduate from the Culinary Institute of America (CIA), New York, credits her study of studio arts at Skidmore College, New York as influential in her design and presentation of the many desserts she creates. En-‐Ming Hsu will be in Kuala Lumpur from 29th September to 4th October 2014 to share her pastry techniques and principles, and classic and innovative pastry creations in her elegant, artistic, and trendy style. Call us now to secure your participation! COURSE INFORMATION
Workshop
Date
Duration
L’ART DE LA PÂTISSERIE
Platted Dessert for
Restaurants
Holiday Cakes
and Tarts
29-30 Sept 2014
9am – 5pm daily
1-2 Oct 2014
9 am – 5pm daily
Instructor
Snack Cakes
& Petits Fours
3 Oct 2014
9 am – 6 pm
Classic
American Cakes
4 Oct 2014
9 am – 6 pm
Chef En-Ming Hsu
Audience
Methodology
Group Size
Fee
Chefs of all levels, business owners, food enthusiasts and home cooks
Hands-on course
Maximum 15 participants per workshop
RM 900.00 per participant for one (1) day workshop
RM 1,800.00 per participant for two (2) days workshop
RM 2,700.00 per participant for three (3) days workshop
RM 3,500.00 per participant for four (4) days workshop
RM 4,300.00 per participant for five (5) days workshop
RM 5,000.00 per participant for six (6) days workshop
COURSE CONTENT
Platted Dessert for Restaurants (29-30 September 2014)
Modern and trendy presentations and elegant designs are the hallmarks of this course, which teaches simplified and cost-‐effective production methods while stressing the importance of the highest quality and freshest ingredients. You will learn ways to balance flavours, textures, temperatures and designs to create a memorable conclusion to any meal in your restaurant. Featured recipes:
• Lavender Honey Cake with Glazed Pears,
Fromage Blanc Sorbet
• Chocolate Kirsch Cake with Caraibe
Chocolate cream, Griotte Cherries
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Kahlua Ice cream with Ricotta Fritters,
Citrus Compote
• Blue cheese cakes, Honeyed Grape Sauté,
Hazelnut Crisps
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Rosemary –glazed Figs with Fresh Cheese
Mousse, Caramelized Flaky Pastry
• Strawberry Rhubarb Verrine: Yoghurt
Panna cotta with Strawberry Rhubarb
Compote, Spiced Kataifi and Yoghurt
Sorbet
HTC in Asia Sdn. Bhd. (Co. No. 634020-A),
8th Floor - Annexed Block, Menara IMC, No. 8, Jalan Sultan Ismail, 50250 Kuala Lumpur, Malaysia
Tel: 603 2026 9188, Fax: 603 2026 4188, Email: [email protected] Website: www.htcinasia.com
Holiday Cakes and Tarts ( 1-2 October 2014)
Holiday - inspired desserts for all occasions. Lecture material includes principles of mixing and
techniques, finishing ideas.
Featured recipes:
• Nesselrode Yule Log (traditional
presentation: vanilla roulade cake filled with
candied orange, chestnut and pecan filling,
finished with Italian butter cream)
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Black Forest Buche de Noel (contemporary
presentation: chocolate sponge, kirsch
mousse, chocolate cremeux, almond sablé,
chocolate cream)
o Bakewell tart (English-style almond tart with
raspberry jam filling)
o Chocolate Orange brownie cake (brownie
cake, orange compote, chocolate mousse,
chocolate glaze)
• Caramel Walnut Tart (walnut caramel,
chocolate ganache montée, almond sablé,)
Mincemeat Tart (golden mincemeat with pâte
à foncer)
Snack Cakes and Petits Fours (3 October 2014)
A variety of individual desserts, small pastries and cookies. Lecture material focuses on composition
and design.
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Hazelnut Crème Fraiche Cake
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Sarah Bernhardt (almond macaron, whipped
ganache, chocolate pâte a glacer)
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Chocolate Banana Gems
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Rugelach (Holiday cream cheese cookies
filled with dried fruits, nuts and
chocolate)
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Baton Marechal (almond meringue
cookies)
Classic American Cakes (4 October 2014)
A Collection of American favourite layer cakes and loaf cakes. Lecture material includes principles of
cake making and role of ingredients.
Featured recipes:
• Lane Cake (Southern U.S. white layer cake
with dried fruits and nuts filling, finished
with meringue icing)
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Sally Lunn (yeasted sweet “cake”)
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Butter Pecan Cake (Pecan bundt cake
with orange glaze)
Lemon Chiffon Cake with lemon Cream
HTC in Asia Sdn. Bhd. (Co. No. 634020-A),
8th Floor - Annexed Block, Menara IMC, No. 8, Jalan Sultan Ismail, 50250 Kuala Lumpur, Malaysia
Tel: 603 2026 9188, Fax: 603 2026 4188, Email: [email protected] Website: www.htcinasia.com
ABOUT THE TRAINER
Award Winner Pastry Chef En-Ming Hsu is a highly sought-after trainer in the
pastry world. As Pastry World Champion, she is often invited to serve as a jury
member of competitions including U.S. pastry Competition’s Pastry Chef of the
Year, National Pastry Team Championship and World Pastry Team
Championship. In 2009, she was “Special Advisor” for the inaugural
International Pâtisserie Grand Prix held in Tokyo.
Chef Hsu is an experienced trainer and consultant. She also teaches as a guest
chef at leading culinary institutions, including The French Pastry School in
Chicago where she is a faculty member. With her keen sense of art, design and
creativity, her work has been featured in several publications including Art
Culinaire, Food Arts, Gourmet, Chef’s Magazine, Pastry Art & Design,
Pastry’s best and Shelter magazines.
En-Ming is a member of Les Dames d’Escoffier and Académie Culinaire de
France.
OTHER INFORMATION
The French Culinary School In Asia
HTC IN ASIA SDN BHD (Co. No. 634020-A)
Venue
8th Floor Annexed Block, Menara IMC
No.8 Jalan Sultan Ismail, 50250 Kuala Lumpur
(Next to Concorde Hotel. Please take the car park lift to 8th floor.)
-‐ Professional Pastry Certificate
Course fee
-‐ Course manual and CDR with the standard recipes
includes
-‐ Lunch and tea break
Contact us for the enrolment form & trainer’s bio-data
Tel: +603 2026 9188 Fax: +603 2026 4188
Contact
Email: [email protected]
HTC in Asia Sdn. Bhd. (Co. No. 634020-A),
8th Floor - Annexed Block, Menara IMC, No. 8, Jalan Sultan Ismail, 50250 Kuala Lumpur, Malaysia
Tel: 603 2026 9188, Fax: 603 2026 4188, Email: [email protected] Website: www.htcinasia.com

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