by world pastry champion chef en-ming hsu · award winner pastry chef en-ming hsu is a highly...

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

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

• “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


L’ART DE LA PÂTISSERIE BY WORLD PASTRY CHAMPION

CHEF EN-MING HSU


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

L’ART DE LA PÂTISSERIE Workshop Platted Dessert for

Restaurants Holiday Cakes

and Tarts

Snack Cakes & Petits Fours

Classic American Cakes

Date 29-30 Sept 2014 1-2 Oct 2014 3 Oct 2014 4 Oct 2014 Duration 9am – 5pm daily 9 am – 5pm daily 9 am – 6 pm 9 am – 6 pm Instructor Chef En-Ming Hsu

Audience Chefs of all levels, business owners, food enthusiasts and home cooks Methodology Hands-on course Group Size Maximum 15 participants per workshop

Fee

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

• Kahlua Ice cream with Ricotta Fritters, Citrus Compote

• Rosemary –glazed Figs with Fresh Cheese Mousse, Caramelized Flaky Pastry

• Chocolate Kirsch Cake with Caraibe Chocolate cream, Griotte Cherries

• Blue cheese cakes, Honeyed Grape Sauté,

Hazelnut Crisps • Strawberry Rhubarb Verrine: Yoghurt

Panna cotta with Strawberry Rhubarb Compote, Spiced Kataifi and Yoghurt Sorbet


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)

• Black Forest Buche de Noel (contemporary presentation: chocolate sponge, kirsch mousse, chocolate cremeux, almond sablé, chocolate cream)

• Mincemeat Tart (golden mincemeat with pâte à foncer)

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,)

Snack Cakes and Petits Fours (3 October 2014) A variety of individual desserts, small pastries and cookies. Lecture material focuses on composition and design. • Hazelnut Crème Fraiche Cake

• Sarah Bernhardt (almond macaron, whipped

ganache, chocolate pâte a glacer)

• Chocolate Banana Gems

• Rugelach (Holiday cream cheese cookies filled with dried fruits, nuts and chocolate)

• 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)

• Lemon Chiffon Cake with lemon Cream

• Sally Lunn (yeasted sweet “cake”) • Butter Pecan Cake (Pecan bundt cake

with orange glaze)


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

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

-‐ Professional Pastry Certificate -‐ Course manual and CDR with the standard recipes -‐ Lunch and tea break

Contact Contact us for the enrolment form & trainer’s bio-data Tel: +603 2026 9188 Fax: +603 2026 4188 Email: [email protected]

by world pastry champion chef en-ming hsu · award winner pastry chef en-ming hsu is a highly...

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