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Chef Peter Yuen Bread & Pastry Masterclass

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27 April & 28 April 2019
9:30 am - 5:30 pm
$800
Date: 27/04/19, 12pm to 8pm & 28/04/19, 9.30am to 5.30pm In conjunction with Anchor Food Professionals and PAR Corporation, we are proud to have Chef Peter Yuen share his secrets of creating artisan pastries. His special techniques will enable you to be proficient and effective in preparation of laminated dough. In this course, Chef Yuen will take you through an assortment of Asian baked goods and French pastries.
Method of Instruction
Hands-on

Cuisine
Baking - Bread

Length of classes
2 Days

Tickets

2 Day Bread and Pastry Masterclass

Date: 27/04/19, 12pm to 8pm & 28/04/19, 9.30am to 5.30pm

In conjunction with Anchor Food Professionals and PAR Corporation, we are proud to have Chef Peter Yuen share his secrets of creating artisan pastries. His special techniques will enable you to be proficient and effective in preparation of laminated dough. In this course, Chef Yuen will take you through an assortment of Asian baked goods and French pastries.

 

What to expect:

  • Hands-on experience of 12 to 16 Bread and Laminated Dough Products
  • Pre-weighed Ingredients for the class and recipe for all items learnt
  • Take home finished products

 

About Chef Peter Yuen:

Chef Peter Yuen is an award winning pastry chef who began his career working part-time at his family’s bakery. He later trained for over a decade in Hong Kong in the art of Classical Baking as an apprentice to several legendary master bakers. In 2000, he graduated from The French Pastry School, a world-renowned pastry school located in Chicago. Afterward, he worked as a pastry chef at the French Mill Bakery and he was later recruited to work at the Four Seasons Chicago. In time, with a growing interest in bread making, Chef Yuen became Head Baker of the Sofitel Chicago Water Tower. Eventually, he and his wife opened their own up-scale bakery named La Patisserie P in 2004.

Chef Yuen currently travels as an International Baking/Pastry Consultant, and he is on the Board of Directors of American Bread Ambassadors.He was a member of the Bread Bakers Guild Team USA 2008 that competed in the Coupe du Monde de la Boulangerie, at which time Chef Yuen placed first in the Viennoiserie category; he has been a member of Ambassadeurs du Pain since 2009;he was a member of the USA Viennoiserie Masters de la Boulangerie 2010 team, which claimed second place; and voted by his peers as one of the Top Ten Best Bread Bakers in America in 2011.