Annual Gathering for Pastry Arts Exchange
Celebrating its 12th edition, Asia Pastry Forum has established itself as a premier platform for pastry arts training, drawing participants from over 40 countries.
Past Years Asia Pastry Forum
From mastering intricate techniques to exploring cutting-edge trends, attendees can expect a comprehensive program designed to foster creativity and skill development. Through hands-on workshops, captivating demonstrations, and insightful panel discussions, participants will delve into the art and science of pastry-making, uncovering new possibilities and refining their craft.
1-18 Nov 2024
Hands-On Workshops & Demo Classes
Pastry Workshops
Participate in hands-on pastry workshops conducted by renowned chefs and industry experts. Elevate your skills and creativity in the art of pastry making.
Demo Class
Enroll in exclusive masterclasses focused on advanced pastry techniques and innovative dessert creations. Learn from the best in the industry.
Networking
Connect with pastry professionals and enthusiasts from around the globe. Engage in networking events designed to foster collaboration and knowledge sharing.
HRD Corp Claimable
Great news! Our hands-on workshops are now eligible for HRD Corp claims, which is fantastic news for Malaysian participants. Feel free to reach out if you have any questions about this.
DATE | MASTERCHEF | TOPIC (WORKSHOP / DEMO CLASS) |
|---|---|---|
1–3 Nov | Tan Wei Loon |
Competition Style Sugar Display |
1–3 Nov | Pierre-Henri Roullard | Modern French Pastry and Cake |
1–3 Nov | Jean-Francois Arnaud | Entremet, Petit Four, Travel Cake (Demo Classes) |
4–6 Nov | Lawrence Cheong | Competition Style Chocolate Display |
4–6 Nov | Yusuke Aoki | Japanese Flavour French Pastries |
4–6 Nov | Wang Qing | Boutique Laminated Pastries |
4–6 Nov | Gabriel Le Quang | Advanced Entremet and Petit Gateau |
7 Nov | Gabriel Le Quang | Sugar Display (One-day Demo Class) |
7–9 Nov | Emmanuele Forcone | Modern French Pastry |
7–9 Nov | Vincent Guerlais | Selection of Festivity Montage |
7–9 Nov | Aurelien Trottier | Classic French Pastry and Cake |
7–9 Nov | Arnaud Larher | Travel Cake and Tea Cake |
10–12 Nov | Jerome Chaucesse | Fine Dining Plated Dessert |
10–12 Nov | Christophe Morel | Chocolate, Praline and Confection |
10–12 Nov | Emmanuele Forcone | Sugar Display |
10–12 Nov | Yoo Si Yeon | Professional Gelato Making for Shops |
11–13 Nov | Alain Chartier | Ice Cream, Sorbet and Cake |
13–15 Nov | Joaquin Soriano | Boutique French Pastries |
13–15 Nov | Ya Xiong Wen | Laminated Pastries and Viennoiserie |
13–15 Nov | Thaddaeus Pio Vellu, Mun Pui Teng | Designer Fondant Cake |
16–18 Nov | Martin Lippo | Molecular Gastronomy in Pastry |
16–18 Nov | Sebastien Chevallier | Artisanal Sourdough Bread |
16–18 Nov | Thaddaeus Pio Vellu, Charles Lim | Artisanal Chocolate Sculpting |
16–18 Nov | Lim Chin Kheng | Japanese French Pastries |
Global Impact
FROM 2012 TILL TODAY
40+
Countries Participating
100+
Renowned Chefs and Experts
200+
Pastry Workshops Conducted
12+
Years of Excellence
