PEACHY JUBAN

is one of the most dynamic and sought after cake designers in the Philippines.  Her work, particularly her signature Lantern Cakes, are regularly featured in top magazines like Metro Weddings, Wedding Essentials, Wedding Belle and Martha Stewart Weddings Philippines.  For the past 17 years, she has been operating SHORTCRUST in Paranaque City.  Peachy has conducted several cake decorating workshops both here and abroad.  Presently, she is also a chef-instructor at the De La Salle-College of St. Benilde’s School of Hotel, Restaurant & Institution Management for whom she has coached teams of students who have consistently topped pastry competitions.  A Wilton USA certified instructor, Peachy handles the cake decorating workshops at the Gourdo’s World Market facility in Alabang.  As part of the Pastry Alliance of the Philippines, she herself has brought the country pride by winning a Bronze medal in the 2009 Live Cake Decorating category at Asia’s 1st Culinary Cup in Bangkok, Thailand, and most recently a Gold medal in the Wedding Cake category at the 2010 Food & Hotel Asia Culinary Challenge in Singapore.  Now mentoring young talents of the PAP, the 2011 HOFEX delegation brought home at least 5 gold medals.

Price :  23,500 Baht Date : coming in 2012

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Pastry Chef

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 2001, En-Ming served as Team Captain of the only U.S. pastry team to take the Gold Medal at the Coupe du Monde de la Patisserie in Lyon, France. This bi-annual competition highlights the skills and new gastronomic ideas of some of the world’s finest pastry chefs. Hsu returned to the Coupe du Monde in 2003 to serve as President of the International Jury and in 2005 through 2009 as Jury President and Manager for Team USA.

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

Eng ming will be teaching this class on jams and fruit preserves such as , to name a few : pine orange marmalade ,candied ginger ,plum wine jelly ,raspberry jelly ,whole grain mustard , mango chutney ,etc

 16th,17th,18th december 2011

Price  23,500 Baht

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Andres Lara



Restaurant dessert by ANDRES LARA

It is our great pleasure to welcome Andres felipe Lara to Macaron to share his knowledge and passion on restaurant dessert .

His strong skills in the art of plated dessert will make you discover the importance  on the combination of flavors ,textures and presentations
his well traveled skills from the best restaurants in the world makes Andres  one of the most creative and talented restaurant’s pastry chef in the region .
don’t miss out this unique opportunity . (see bio below )

Price 23,500 Baht

MARCH 23rd,24th,25th  2012

Andres Lara studied  pastry in Chicago at the French pastry school under sebastien cannone (MOF) and Jacquy pfeiffer .
In 2002 he enters the ritz carlton hotel company in florida and california
Decided to travel and to explore the world , Andres leaves the states and heads to Spain to spend his summer in the pastry shop of legendary Paco Torreblanca .

Back to Chicago he enters Vanille patisserie with world champion Dimitri Fayard then heads to visage patisserie in Shanghai (China) with Eric Perez .

Fascinated by Europe and the food culture there , Andres starts touring  
commencing  by Norway at the Bagatelle (2 star Michelin ) before having the great opportunity to enter at the most well renowned restaurant in the world El Bulli (Spain)
Almost a year later Andres  took on the opportunity to be hired as the pastry chef of the 3 stars Michelin restaurant Noma in Copenhagen (Denmark)

Always starving  to learn and to develop his pastry skills from the best ,he decides  to move to Barcelona at the Chocovic school under chocolate master and book author Ramon Morato.
Andres will move back to his hometown Chicago to head the pastry department of the Park Hyatt  ,but one year later missing the restaurant environment and its action Andres makes the move to Singapore to Iggy’s (ranked the 28th best restaurant in the world ) where he was given the responsibility  to run this beautiful open dessert bar blended  in a state of the art kitchen .
There , Andres can display  his well traveled skills on plated dessert , chocolate bonbons and pastries by offering a tasting  menu to his customers.



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Franck Heuze

 

Formerly Speciality baker for Daylesford Organic Farm in England. Franck Heuze has worked in many kitchens across Europe, including stints in companies both big and small.Today in his capacity as plant manager of Swiss-treat, he not only oversees the development of new products but also takes a personal role in mentoring young apprentices in the basics of bakery, strongly advocating the traditional principles of baking and emphasizing the importance of creating each loaf of bread and each bun from scratch. A man of great leadership, he has instilled in his apprentices the fundamentals of baking and human character .

 

Price 23,500 Baht

 

 

 

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Jerome Langillier (world pastry champion 2009)

JEROME LANGILLIER (world pastry champion 2009 )

2009 Eleventh Pastry World Cup
     Gold Medal (world pastry champion 2009)

2008 French selections for the Pastry World Cup                                                                                                                                                                                           Gold Medal for the following categories : desserts, chocolate and sugar showpiece

October 2005 Défi Barletta
     Member of the French Team winner, Second place for the chocolate candies trophy ,Third place for the artistic pulled sugar trophy

October 2004 Défi Barletta 
     Member of the French Team winner
     First place for the chocolate candies trophy

november 2003
     French selections for French Pastry World Cup 2005 Participation for the following categories: desserts, chocolate and sugar show piece

May 2003 Challenge des Mains d’Or
     Second place for the pulled sugar category

2003 Pastry French Cup
     Semi- finalist

 2003 Pastry Europan Cup of pulled sugar
     Third Place

    jerome langillier will be teaching modern entremet , petit gateaux and sugar work

• Price 23,500 Baht
  january 23rd ,24th ,25th  2012
  
  
  
  
  
  
  
  
  
  
  
  
  

 

For more details contact us at: Tel info: (66) 2-3927644 Lat: (66) 86-3422010
Please send us an email at: info@macaronbkk.com

594 Soi Sukhumvit 63 (Ekamai)
Sukhumvit Road, Klongton Nua, Wattana
Bangkok, 10110 Thailand

Office: Information: Mobile: E-mail:

(66) 02-711-4363 (66) 02-392-7644 (66) 086-342-2010 info@macaronbkk.com