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My Pastry School Experience

Updated: Apr 18

I finally went to a Pastry School, the famed Academy Of Pastry Arts Malaysia!

After 9 years of full time having covered almost everything cake related, from selling cakes, blogging, distributing free online tutorials, charity sales, participated in one competition, sponsoring a cake, interviewed for one local magazine, got my cake picture on a bilboard,...working with wedding planners, collaborating on a cake with a bakery, organising a roadshow with SugarFlours, supplying dummies to hotels, refurbishing dummies, ...teaching the Wilton Method under International Centre of Cake Artistry Sdn Bhd, demonstrations, competition duty, won the WMI of the Year 2009,...provide services for a local retailer Wah Seng (1986) Sdn Bhd such as starting and managing FB page, schedulling classes and getting in new instructors, attending classes, recommending products to carry, promoting products,...and so...I finally went to a pastry school.

Experience the 24 days Intensive Programme of the Pastry School. Covering 8 modules, from Entremet to Chocolate and Confectionary to Asian Breads, each module is 3 days long. I can't choose a favourite module, but I have a favourite product, the St. Honore (a pastry named for the French patron saint of bakers and pastry chefs, St. Honore or Honoratus, Bishop of Amiens - Wikipedia).

St Honore pastry

St. Honore by Chef Kean Chuan. reminds me of Eye of Sauron.

The isomalt gives a good crunch to the taste.

Bread Module at Academy of Pastry and Culinary Arts Malaysia

With classmates from Phillipines, India and Singapore with Chef Edison for our last module, Asian Breads.

Another Chef who taught us Entremet and Verrines module was Chef Chong Ko Wai, no picture taken because I was busy coping in the first two modules. Anyway, he's famous enough. More product pictures in my FB album.

The outcome of what I learnt from the course is now I know roughly how the desserts are made and won't be such a noob when I see them on Instagram. And also learnt what I can and cannot do, and what I want and don't want to do. The first few days needed some getting use to as all other students are in their Advance level while I just slot in, further more we started with Entremet module, which for me was the most difficult because it's as French as French can be with all the mousse, jaconde, different types of cream, coulis and compote, etc. Industrial tools and equipments are different, as well as some uncommon ingredients. Seeing and experiencing how the Chefs work in a kitchen, I'll be refining the quality of my products.

And so, finally I can add a City & Guilds certificate in my resume.

To choose a course, you can check their website Academy of Pastry Arts Malaysia on the variety of programmes offered, and call them for assistance to find one suitable for your needs.

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