&
SUCRACOR, FRANCE

ART OF PASTRY MASTER CLASSES

Jointly awarded by Sucracor (France)
& The French Culinary School In Asia (Malaysia)

WITH FRENCH MASTER PASTRY CHEF

JEAN-FRANÇOIS ARNAUD

Un des Meilleurs Ouvriers de France - M.O.F.

presents

ART OF PASTRY MASTER CLASSES

"COOKIES & CAKES FOR CHRISTMAS HOLIDAYS"

 19 - 20 September 2012

 

"FEAST OF MACARONS"

with Master Pastry Chef Jean-François Arnaud, MOF

21 September 2012

L’Art de la Pâtisserie Pastry Master Classes are designed to bring new techniques to the pastry industry in a hands-on setting. Classes are open to the pastry professional, culinary professional and food enthusiast and those who love baking. Our pastry classes are conducted by Master Pastry Chef Jean-François Arnaud, who will reveal to you the latest trends in pastry art and the finer points of baking and cake decoration to hone your skills to an international level.

 

 

 

 

Cookies & Cakes for Christmas Holidays

19-20 2012 (Wed-Thu)

RM 1,600 per participant for two (2) days workshop

 

Impress and entertain your guests this Christmas with Chef Jean-Francois's latest creations for Xmas cookies and log cakes.  Learn how to make classic gingerbread cookies with style, xmas stick, finest & gourmet whoopie, Christmas balls cakes, praline & orange rolled log and more.

 

Learn the right techniques in making cookies, log cakes and decoration skill, whether to wow your guests at this Christmas gathering or to impress your guests at your hotel's buffet counter or simply for Xmas gifting for your friends. You will pick up lots of ideas in this informative class

 

Featured recipes;

Cookies

- Ginger bread man

- Christmas stick

- Chocolate whoopies

- Red fruit whoopies

- Lemon sable

- Diamond sable

 

Cakes

- Vanilla & red fruit rainbow log

- Lemongrass Christmas wrist

- Praline & orange rolled log

- White chocolate & red fruit log

- Christmas balls chocolate &  cherries

 

Feast of Macarons

21 September 2012 (Fri)

RM 800 per participant for one (1) day workshop

Macarons are candies for grown-ups; a sophisticated sweets with a surprising contrast of a crisp upper crust and melting centres. They are the perfect sweets for fashionistas, coming in all the season's hottest shades and flavours.

Learn how to make this Parisian meringue delight from Master Pastry Chef Jean-François Arnaud, MOF Pâtisserie

Featured recipes;

- Lime & green tea macarons

- Jasmine white macarons

- Chocolate & Amarena cherries macarons

- Black sesame macarons

- Red berries macarons

- Pineapple macarons

 

PACKAGE COURSE FEE IF ENROLL FOR BOTH WORKSHOPS

RM 2,250 per participant for three (3) days workshop

 

 

Contact us for more details, enrolment form & trainer’s bio-data:

Tel: +60 (0)3 2026 9188 - Fax: +60 (0)3 2026 4188 - Email: professional@htcinasia.com

- ABOUT THE TRAINER -
 
Master Chef Jean-François Arnaud,

M.O.F. Pâtisserie 2000
Sucracor, France

Owner / Master Pastry Chef / Instructor

 

 

Coming from a family of pastry chefs, from one generation to another, Arnaud was awarded the title: “Un des Meilleurs Ouvriers de France en pâtisserie confiserie” in September 2000”, one of the Best Pastry Chef of France for Pastry and Confectionary. After ten years of service with Christian Lacoste in Toulouse in pastry catering & events, he joined Yves Thuries in Cordes-sur-ciel whereby he undertook the task of overlooking the operation of a unique sugar museum, doing permanent exposition of sugar artwork pieces in glass displays. During this period of time, he was responsible for pastry recipes contribution in the Thuriès Magazine monthly as well as a trainer for professional pastry workshops. Little by little, he evolved and started to conduct pastry programmes for the Pastry National School of Yssingeaux and for the French Culinary School In Asia, Kuala Lumpur (Malaysia).

Today, after having contributed to Thuriès group, Master Chef Arnaud devotes himself to training others, offering consultancy services through SUCRACOR and the creation of unique sugar art pieces as well as desserts for events.

In his own words “I wish to continue and share my passion for this work in all its simplicity, to communicate my knowledge and awareness when it comes to the usage of products in line with the commercial demand.

The technical knowledge and the knowledge of ingredients are the keys to success, but without Love, without the feeling to give and to give all, without personal investment, artisanal pastry would never be a luxury product that we all envy so.

Let our profession be only pleasure and joy, source of satisfactions, from the morning croissant to the unique sugar show piece, for our clients to adore it, isn’t it the spirit of our vocation?

 

Some of Chef Arnaud’s other accolades and accomplishments include:

 

1985  Individual winner of the “Challenge de la Chambre des Métiers”. He emerged winner in the Bordeaux Gastronomic Exhibition and in the Romorantin Gastronomic Exhibition in France.

 

1986  Clinched the first prize in the Occitanie Festival.

 

1987  Winner of the French Pastry Cup.

 

1988  Winner of the Marcel Duhamel Cup and 1st prize winner for at the Arpajon Gastronomic Exhibition.

 

2000  Awarded Meilleur Ouvrier de France (M.O.F.) – Pâtisserie, the most coveted title in France for pastry chefs.

 

2001  Established SUCRACOR, one of the leading pastry consultancy and training firm in France.

Consultant trainer for Ecole Nationale Supérieure de la Pâtisserie (ENSP) – French National Pastry Academy.

http://www.ecoledelapatisserie.com/

 

Consultant trainer for Institut de Formation France – The Centre of Professional Training.

http://www.infa-formation.com/

  

2003  Expert Consultant Pastry Chef and Trainer for HTC In Asia and the French Culinary School in Asia.

 

Learn side-by-side an award-winning French Master Pastry Chef!

 

- OTHER INFORMATION -

Venue

THE FRENCH CULINARY SCHOOL IN ASIA

HTC in Asia Sdn Bhd (Co. No. 634020-A)

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.)

Course fee includes

·         Certificat de Pâtisserie Professionnelle (Professional Pastry Certificate)

·         Course manual

·         CDR with the standard recipes and pictures of the training

Contact

Contact us for the enrolment form & trainer’s bio-data 

Tel: 03 2026 9188 - Fax: 03 2026 4188

Email: professional@htcinasia.com

HUMAN RESOURCES DEVELOPMENT BERHAD (HRDB):

Our programmes are 100% claimable under the “Skim Bantuan Latihan” (SBL) from the Human Resources Development Berhad. Please apply with the HRDB, with the following:

Form PSMB/T/1/09, Course Content and Presenter’s Bio-data

 * Your application, together with course fee must be forwarded to HTC in Asia Sdn. Bhd. at least 5 working days before course commencement. Kindly contact us for course content and trainer’s CV.

 
Full Brochure - Click here to download Enrolment form - Click here to download

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