Philippine Pastry Forum - Master Class Series

Professional Workshop featuring 9 classes in advanced pastry making techniques taught by World Renowned Chefs, Executive Pastry Chefs, MOFs & World Pastry Champion. This will be a fantastic opportunity to ensure that you will get the best workshop suiting your own preference at affordable prices.

Upcoming Classes

Johan Martin - Boutique Viennoiserie & High Tea

Boutique Viennoiserie & High Tea
13th to 15th June 2019 (9:00 am to 5:00 pm)
Professional
Php 50,000
Johan Martin
International ambassador of artisanal viennoiserie and French pastry
He is the true ambassador of the best artisanal viennoiserie. Schools from all around the world ask him to come and show his already legendary elaborations. But Johan Martin does not renounce his most solid professional principles. Viennoiserie, or just as the French say, viennoiserie in particular and pastry in general require pause, patience and professionalism.

Johan Martin - Signature Selection of French Pastries

Signature Selection of French Pastries
17th to 19th June 2019 (9:00 am to 5:00 pm)
Professional
Php 50,000
Johan Martin
International ambassador of artisanal viennoiserie and French pastry
He is the true ambassador of the best artisanal viennoiserie. Schools from all around the world ask him to come and show his already legendary elaborations. But Johan Martin does not renounce his most solid professional principles. Viennoiserie, or just as the French say, viennoiserie in particular and pastry in general require pause, patience and professionalism.

Gregory Doyen - Boutique French Pastries

Boutique French Pastries
28th to 30th June 2019 (9:00 am to 5:00 pm)
Professional
Php 50,000
Gregory Doyen
Executive Pastry Chef
He takes his first steps in the trade at Lafay Cake Shop in Lyon, the city where he also obtained his professional diploma. He moves to Paris to become part of Guy Martin’s team at the three Michelin star Le Grand Vefour. His international adventure began at the Grand Lisboa in Macau as Sugar Decorator, and a year later he joined the luxury catering company, Potel et Chabot, as decorator. Since the summer of 2014, he has been working as a consultant for numerous brands in Russia and abroad for his own company, GD Sweet Concept. Gregory Doyen is currently Executive Pastry Chef at the most luxurious hotel in Taipei, the Mandarin Oriental, where he is in charge of the Madarin Cake Shop, breakfast, private events, afternoon tea as well as bakery. My creations are a combination of aesthetics and the right flavours. For me, pastry should create an impact on the guest upon the first impression. It has to be visually attractive at first. Then the flavours will slowly emerge to complete the whole experience.

Kanjiro Mochizuki - Japanese French Pastries & Classics

Japanese French Pastries & Classics
16th to 18th July 2019 (9:00 am to 5:00 pm)
Professional
Php 50,000
Kanjiro Mochizuki
Executive Pastry Chef
Chef Kanjiro Mochizuki is a world famous, Japanese Executive Pastry Chef and also teaches pastry techniques at noted culinary schools in Japan. Chef Mochizuki started his career in Japan after finishing high school and has spent stints in the US. At the World Pastry Team Championships in 2002, Chef Mochizuki won the award for Best Sugar Showpiece before serving as the Japanese team manager at the same competition in 2010; tough credentials for any Asian pastry chef to beat.

Sebastien Chevallier - Artisan Breads, Sour Dough & Viennoiserie

Artisan Breads, Sour Dough & Viennoiserie
19th to 22nd July 2019 (9:00 am to 5:00 pm)
Professional
Php 50,000
Sebastien Chevallier
MOF Baker
He watched his mother bake—who was a baker then—and fell in love with the art. Every knead filled his heart, and he was spurred, inspired by his mother to take on baking as a profession. At a tender age of 15, Chef Chevallier began his first entourage as an apprentice for a local bakery, Deschamp (named after the owner). There, he picked up the basics and left for another bakery two years later. Four years in the next bakery, Chef Chevalier knew he had to hone his skills further. He signed up for several National contests in France, and was awarded Vice Champion de France de Boulangerie in 2009, and took down second in his first European Championship as Vice Champion d’Europe de Boulangerie. This spurred him on to join more competitions when he finally won the European Championship in 2010, emerging as Champion d’Europe de Boulangerie. And in the short span of a year, he attained the title of MOF.

Joaquin Soriano - Nouvelle French Pastries

Nouvelle French Pastries
2nd to 4th August 2019 (9:00 am to 5:00 pm)
Professional
Php 50,000
Joaquin Soriano
Head Chef/Co founder - CJSJ
Chef Joaquin has many years of experience in the Michelin restaurant, accepting the training of the orthodox French West Point. The strength and infinite creativity of the company have been completely changed every two months since its establishment. It’s a long time to meet CJSJ.
Past Classes
Chocolate, Praline, Candy Making & Bean to Bar
Conducted by MOF Chef Frederic Hawecker
1st to 4th April 2019
Modern French Pastries
Conducted by Chef Eric Perez
29th to 31st March 2019
French Pastries & Cakes
Conducted by MOF Chef Jean Francois Arnaud
11th to 13th February 2019