Pastry Chef En-Ming Hsu resides in the Las Vegas, Nevada area. A native of Richmond, Virginia, it was her work experience at a Connecticut catering company that led her to pursue a career as a pastry chef. En-Ming studied at the Culinary Institute of America in Hyde Park, New York, and then began her journey through some of America’s best hotels and restaurants
In 1994, En-Ming joined The Ritz-Carlton Chicago Hotel and served as Executive Pastry Chef from 1997 to 2004. Prior to that, En-Ming worked in the kitchens of the renowned Lespinasse restaurant in New York's exclusive St. Regis Hotel and Patisserie Café Didier in Washington DC.
Hsu credits her study of studio arts at Skidmore College in Saratoga Springs, New York, as influential in her design and presentation of the many desserts she creates. Drawing on her artistic education, En-Ming mastered chocolate and sugar showpiece work. Additional creations by Hsu include a wide variety of classic European and American pastries, frozen desserts and specialty candies. En-Ming also enjoys exploring the local farmer’s markets to find inspirations for her desserts.
The results of her efforts are award winning.
In 2009, En-Ming received the Honorary Degree of Doctor of Culinary Arts from Johnson and Wales University, Charlotte Campus. She was also recognized by Académie Culinaire de France as Dame de l’Année 2009.
Other awards include “Lifetime Achievement Award” in 2008 by Paris Gourmet, “Distinguished Visiting Pastry Chef” in 2007 and 2008 by Johnson and Wales University, “Best Pastry Chef In Chicago” in 2003 by Chicago magazine, “Best Pastry Chef in Chicago” at the Jean Banchet Chef’s Gala in 2002 and 2004, and “One of the Top 10 Pastry Chefs In America” in 1998 and 2001 by Chocolatier and Pastry Art & Design Magazines. She was a “Rising Star Chef of 1999” for the James Beard Foundation. In 1997, she was named "Pastry Chef of the Year in America," for capturing the gold medal at the Eighth Annual U.S. Pastry Competition held in New York City.
En-Ming’s work has been featured in Art Culinaire, Food Arts, Gourmet, Chef’s Magazine, Pastry Art and Design, Pastry’s Best, and Shelter Magazines. Her recipes are also published in A Neoclassic view of Plated Desserts, A Modernist View of Plated Desserts, and Exceptional Excursions.En-Ming is a member of Les Dames d’Escoffier and Académie Culinaire de France
En-Ming will be teaching her class on :
american style cookies , jams and preserves and travel cakes .
just to name a few : soft oatmeal spices cookies ,salted peanut sandies , lemon lime cooler cookies , coconut sables .
chestnut spreads ,coconut jam ,triple fruit marmelade , peach and passion fruit jam , red plum preserve ,apricot jam .
holiday fruit cake ,shaker carolina cake , apple butter cake , lemon pound cake , sour cream stressel .
DATES : 25th, 26th,27th OCTOBER 2013
Price 28,500 THAI BAHT
COMING UP IN NOVEMBER 2013
WORLD SUGAR MASTER EDWALD NOTTER
DATES : NOVEMBER 11,12,13th 2013
full hands on class on pulled sugar , pastillage and poured sugar
price : 30,500 THAI BAHT
All our courses are open to general public . Our courses are based on short two days or three days program , all necessary equipment and imported ingredients are provided to students , we also offer free parking in the grounds of our training centre
The goal of our school is to share the 30 years of working experience in the French pastry business in Asia with our students . Eric Perez’s has spent more than 10 years in China promoting French style pastry first in The Ritz-Carlton in Shanghai , then moving on to La Maison, one of the first high end French pastry shop in the heart of Shanghai’s downtown area of Xintiandi .
From there Eric ventured out to form Visage pastry shop , two shops in Shanghai and several shops in Bangkok , taking his French pastry art to a level which has been appraised by many colleges and most of all the general public who frequent the shops daily. It is in Bangkok where Eric decided to open Macaron Pastry Training Centre , a wish he has had for many years , he wanted a way to share his vast pastry knowledge and the pastry centre was the answer , to both young and old, professional and enthusiast his experience will be handed down to the next generation of pastry Chefs and food aficionados .
For further details please e-mail us at firstname.lastname@example.org
594 Soi Sukhumvit 63 (Ekamai)