Our Assistant Corporate Chef Ian Wong flew to Kuala Lumpur, Malaysia and conducted a workshop for SugarCraft Baking and Culinary Academy (SBCA) on 17 November 2016 in collaboration with our Malaysia Pâtissier distributor Q’zine Gallery Sdn Bhd .
During this session, Chef Ian gave an insightful lesson on chocolate and the origins of cocoa bean. He also shared different methods of chocolate tempering and applications. This was also a great opportunity to interact and share knowledge with future chefs whom may be brand advocates for Pâtissier.
A big thank you to Q’zine Gallery Sdn Bhd and Sugar Craft Culinary School for hosting us for this workshop.
Below are some highlights of the workshop:
