A new edition of the Asia Pastry Forum was held at the Academy of Pastry Arts Malaysia from November 1 to 24, attended by approximately 200 professionals and 120 students from the USA, Europe, North Africa, Middle East, China, Asia Pacific, and Australia.
Since its creation in 2012, this event annually gathers some of the most international pastry chefs, chocolatiers, master bakers, and avant-garde chefs. And this year they have done it again. In its spectacular program, we found 19 speakers, 23 workshops, and 11 new topics.
Jean-François Arnaud, Angelo Musa (so good #14), and Arnaud Larher (so good #7) taught workshops on French pastries and cakes. Stéphane Tréand, Frédéric Hawecker, and chocolatier Christophe Morel worked on bean to bear, pralines, candy making, and chocolate display & sculpting. Sébastien Chevallier did workshops on artisan breads and viennoiserie. Master chefs like Johan Martin, Frederic Moreau, Joakim Prat, and Joaquin Soriano taught modern French pastries and refining plated desserts. The Chinese chef Han Lei, of Wangsen School, was there to carry out his style of bread display and Martin Lippo shared advanced techniques on both the pastry and culinary side, focusing on new technologies like liquid nitrogen, siphons, sous vide, texturizers, and many more.
The program was completed with Gregory Doyen (Boutique high tea), Sébastien Bouillet (Feet, Cakes and Nibbles), Vincent Guerlais (Signature selection), Emmanuele Forcone (Sugar display), Kanjiro Mochizuki (Japanese French Pastries and Classic), and Tony Rodríguez ( Vegan and eggless desserts).