For someone who loves to eat out as much as I do I always have a soft spot for trying out various dishes whether it be home cooked, slowly boiled, grilled or sauteed dishes that I really look forward to tasting every once in a while. I know what a good dish tastes like because it makes me happy and giddy like a kid once again I cannot help but smile whenever I taste something new, delectable and very appealing to my taste buds.
This also applies to sweets, pastries and chocolates alike. I guess it’s one of the things that I love the most discovering new finds, cheap thrills and affordable meals which is definitely worth my every cent.
Good thing! 🙂 There are school like The Academy of Pastry and Bakery Arts who can help hone our skills in the art of pastry and dessert making. Not only does it taste good on the inside which will surely leave you wanting more but it definitely looks great on the outside as well. I didn’t want to eat the sample pastries at first so as not to ruin it’s beauty but when I tasted one I felt like soaring up above in the clouds. 🙂 It really was a delectable treat to savor and devour 🙂
The Academy is headed by Chef Jean-Louis Arnaud, who has been granted an Un des Meilleurs Ouvrers de France (MOF) or “One of the Best Craftstmen of France” in 2000. He has worked in Michelin-starred restaurants and hotels and has won numerous awards in artistic pastry, chocolate showpieces, and sugar arts competitions. He is joined by Co-founder and managing director Chef Niklesh Sharma, also a multi-awarded chef who has worked for top hotel and resorts groups around the world. (Meaning only the best Chef’s teach in this school!) 🙂
Meanwhile Chef Jess Chiam Ko Seen (Also a multi- awarded Pastry Chef) is now an Executive Pastry Chef teaching full time in this renowned Institution and also happens to be the coach of the Malaysian team for pastry after over 16 years of working experience in some of Malaysia’s top hotels.
Chef Jess was the one who patiently tutored us in the art of dessert making last Saturday at the 4th Floor of the Metro Building in Makati and was extra careful in crafting each piece of pastry which clearly shows his mastery in his craft. He also slowly explained the steps one by one to us for us to understand despite his heavy accent. He is a true master at his craft and a very respected mentor to a number of world-class pastry chefs around the globe.
The pastry he made in the demonstration all used Selbourne chocolates, a leading compound chocolate brand in Asia that is part of the Barry Callebaut gourmet division. Barry Callebaut is a brand used by pastry chefs and other culinary professionals all over the globe.
Selbourne has that intense chocolate taste that you look for in quality chocolate plus it can also withstand high temperatures. It also doesn’t cost us that much time so it’s more convenient and such a time saver as compared to other brands.
Here are some of the pastries that Chef Jess made during his short lecture to us last Saturday October 17,2015 at the Metro House in Makati. 🙂
For more information about the Academy of Pastry & Bakery Arts Philippines, you may visit them at the 4th Floor Metro House Bldg., Gil Puyat Avenue, Makati City.
Contact Nos.: +63 917 203-9089 / +63 947 755-8979
Official Website: www.academyofpastryartsphilippines.com