Wednesday, August 25, 2010

Academy of Pastry Arts,

When Jade Wong of Mustard Tree Communications asked me if I would like to attend a demo at a new pastry/culinary school, I was thinking like, "duhh, does a kid like to go to Baskin Robbins?" OF COURSE!!! What with the promise of a demo by Olympic Pastry Chef, Matthias Schuebel, at the new Academy of Pastry Arts, I leapt at the oppportunity quicker than a Malaysian politician jumps political parties.

Even better, I was allowed to ask whomever I thought suitable, so of course, in the true spirit of cronyism, I called Thamby, Alison Victor, (who also brought along as a bonus, Lil Chef, Michael Elfwing), Pick Shan (Babe KL) and me. Well, I didn't have to call me.

The Academy of Pastry Arts is located in Wisma Thrifty, opposite the PJ Hilton, above the Giant and Courts Mammoth.

This gorgeous sight greeted us upon arrival.





We were given a briefing by the gorgeous Hanne landgraf, the Customer Relations Executive of AoPA, accompanied by the very animated and affable Lejeune Guillame, Director of Pastry Arts, Matthias Schuebel, Consultant, and Chef Tan.

The Work stations for students to embark on their pastry journey.

The chocolate station

The sugarwork station

Where the buns go into the ovens

Dough Roller....

Guillaume was demonstrating to us how to make Macarons. While its not the first time I've seen Macarons made, I have to say I have a strange fascination for the various methods people make them. Neither am I a macaron fan, when it comes to eating. I have to say, Guillaume made it look all too easy.

The participants trying their hand at piping the macarons. It really wasn't as easy as it looks. They come in all shapes and sizes, literally. There is something however, magical, about gravity, that kinda makes the batter spread out to a fairly even circle.

We broke up into two teams, and of course, since we had Michael Elfwing on OUR team, had it been a competition, we'd have won hands down. I simply love the expressions on Guillaume's face when he is engrossed in his work. His pouty lips, his cheeky grin, full of expression.

Guillaume demonstrates how a stiff peaked meringue can be held over Aly's head.

Completed chocolate macarons, decorated with edible gold leaf.

Piping the raspberry filling for the pink macs.

And then, it was makan time!!!!

What a spread, complete with Cava before noon. Or just about at noon.



Finally, when our macs cooled, we piped them, and look at the contrast!!!

Kudos to the Academy of Pastry Arts on their recent opening, and wishing them every success in their programs. A great option for aspiring young chefs. They also conduct more casual classes on a workshop basis for the amateurs, like us. Check out their website HERE. There are two upcoming specialty classes, SUGAR CLASS by CHEF Stephane Treand, 14th -17th Oct, and PLATED DESSERT, MODERN FRENCH PASTRY & CAKES, 15-17th Nov, by Chef Michel Willaume.

By the way, the pastries did not only look good, but tasted delicious too, as is to be expected from Chefs like Guillaume and Matthias.

Thanks so much to Jade for organising, and to Matthias, Guillaume, Hanne and Tan for your gracious hospitality.

Needless to say, us students had a great fun time.

Academy of Pastry Arts
Lot 2-A 2nd Floor Wisma Thrifty
19 Jalan Barat
46200 Petaling Jaya

Tel: 03-79603846


J said...

Wah. So class now FBB.
More n more in the presence of chefs/ ppl whose names I have no idea how to pronounce... lol.
(Matthias, Guillaume, Willaume??)
(Mmmmm, everything looks so delicious tho!! *drool*)

Lyrical Lemongrass said...

Very nice pics. The black background brings out their beauty. Thanks for inviting me to join the macarons session. Now I can make macarons too.

Spot said...

Perhaps some subtle feedback could be passed on to those in charge at the Academy.

If it wants to be taken seriously as a professional outfit, it might be a really good idea to get the text on their website extensively copy-edited and proof-read ASAP.


"You could be someone who wants to start a career in pastry field or could be an existing professionals like doctor, lawyer , engineer or Marketing Executive"

gfad said...

So ngam, I happened to see this place from some flyer before I left and was wondering what kind of credibility they have.

So how do you pronounce 'Guillaume'?

CUMI & CIKI said...

hahaha! so good the last shot! reminds me of the expression "melting in the heat" or "so hot my makeup melted" or "pretty in pink.. NOT!"


"Joe" who is constantly craving said...

ohh the 2nd picture dessert, looks like this signature dessert by some famous aust pastry chef, got me all drooling to finding where to get hold of a piece!

jade said...

thanks =) cepatnya! =) eh, no need mention my name can ah? -jade-

fatboybakes said...

jade, cannot la...must give credit where its due ma. thanks ya.

nips, yup, that 2nd cake is quite a famous cake...drat, i cant remember the name. and it was delicious.

fatboybakes said...

ciki, actually it was our hot hands that caused the filling cream to melt're not far wrong.

gad, gee yum...

fatboybakes said...

spot, long time no see. re the copy, i have conveyed your observation to the organisers. i guess they're new, and the European chefs themselves did the copy, hence it sounds translated from either french or german.

thamby, sarky sarky.

fatboybakes said...

J, hor, so class hor..

HairyBerry said...

it's only a matter of time before someone comes up with macaron kisses, like hershey kisses, since both flow from a nozzle and are subjected to gravity. FBB, be the first, yo! ;D

Frat said...

I seriously think you need to get your lens cleaned. I am pretty sure there is a smudge somewhere.

Love the new blog look... very contemporary... for a lack of a better word.

babe_kl said...

Thanks for the invite, I really had a whale of time! *rubbing tummy*

Nice change of blog background colour but you might need to resize your pics to fit the post and also those on the side bar.

Paranoid Android said...

I thought you dedicated a post to my Aunt Pasty..... Ooops! Aunt Pastry..... Oooops! Aunt Patsy. Urghhhh!

Allan Yap & Nigel A. Skelchy said...



fatboybakes said...

yup, nigel skelchy, they are a good looking'd think that being cute is a prerequisite for chefdom.

paranoid, haha, you know, the bizarre thing is, u crossed my mind when i typed the word pastry.

fatboybakes said...

babekl, yalar, sooo blardy mahfan, this resizing of pics thing. so hou fui change template. cant even revert to old one.

frat, why? you can see the smudge in the pics meh?

hairy berry, macaron kisses? hahah, there are such cakes la, i've seen in recipe books. me not mac fan leh.

Hanne said...

Was great fun having you at the Academy. Wanna see the new creations and recepies of the Chefs? Come and visit us on our Open Day, 4th September, 11am-5pm. See you?

fatboybakes said...

dear hanne, thanks for dropping by. unfortunately i have something on sept 4th...

Pastry Arts said...

Nice pastry dish. I love pastry. Pastry is very delicious dish. Great article of pastry design and presentation. Chef make full afford to make this dish. Really nice. Thanks for sharing.
Beverly Karshner

Victoria International said...

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