Yesterday I had the pleasure of meeting one of Malaysia's top pastry chef, Master Chef Jess Chiam Ko Seen at The Academy of Pastry and Bakery Arts Philippines. Chef Jess demonstrated how to create Christmas themed triple chocolate cookies, cupcakes with chocolate ganache and macaron with Selbourne.
|With Master Chef Jess Chiam Ko Seen|
Executive Pastry Chef of Academy of Pasty and Bakery Arts Philippines
|Chef Niklesh Sharma the Managing Director of Academy of Pasty and Bakery Arts Philippines|
welcomes everyone in the event and gives a brief introduction about the Academy.
Barry Callebaut representative
Selbourne is a leading compound chocolate brand in Asia and it is part of the Barry Callebaut gourmet division. It is a trusted brand by pastry chefs and other culinary professionals. Chef Jess prefers to use it because of its superb quality and the varying choices to fit a chef's specific needs. "The quality is so fine that it produces an excellent and instense chocolate taste. It can withstand high temperature like the High Heat Resistance Dark Compound and Semi Sweet Dark Compound, which is specifically manufactured for the South East Asia climate" said Kaisheng Tay.
|Selbourne: Great cocoa taste and superior product quality begin with the cocoa trees.|
|Morsels of Callebaut 811 and 823|
finest Belgian chocolate
Professional users such as chocolatiers, pastry chefs, bakeries, hotels, restaurants and caterers rely on Barry Callebaut’s premium chocolate products and on its convenient, ready-to-use and ready-to-sell products offered under a variety of gourmet brands
|Master Pastry Chef Jess is a very organized professional who believes in structured training.|
He is a great motivator and trainer to his students.
|"It took me a week to prepare the elements of the petit four. You will eat it in less than a minute. |
All I hope is that you will like it," said Chef Jess.
Its amazing to see how meticulous and passionately Master Chef Jess works after all these years he's been doing this. He has been in the industry for 18 years and bagged several championships and titles such as "Champion for Asia Pastry Cup 2014", "Best Pastry Chef of the Year Malaysia 2011-2012 & 2012 -2013", "Culinary Olympic (IKA) National team 2012 winner of Silver Medal", "Culinary World Cup (Luxembourg) National team 2006 Winner of Silver Medal", to name a few and this year, a team of pastry chefs that he led ranked 4th at the Coupe du Monde de la Patisserie.
|Yummy spread prepared by Master Pastry Chef Jess|
|Triple Chocolate Chip Cookies|
one of the best tasting macarons I've ever tasted
|Christmas Macarons <3|
|Cupcake with chocolate ganache|
Each element of design was intricately done by Chef Jess, chocolate design made with Selbourne
|Who wouldn't love to have this lovely macarons in their Christmas Buffet Spread?|
Now you can make your own using the premium compound chocolate Selbourne which is already available locally. Selbourne is very easy to use as you don't have to temper the chocolate anymore, you can just melt with a Double-Boiler or with a Microwave.
When I was toured inside the facility I suddenly missed working in the kitchen, I'am excited to try out Selbourne, I still don't know what to make out of it but it turns out pretty I'll share it with you. :)
Want to add or enhance your skill in baking, chocolate and pastry making, check out Academy of Pastry and Bakery Arts Philippines. The Academy is an insternational pastry school is based in Makati with professional chefs running the place. They also have visiting guest chefs from all over the world.
For more information about Academy of Pastry & Bakery Arts Philippines, log on to: www.academyofpastryartsphilippines.com or visit the academy at Metro House Bldg., 345 Sen. Gil Puyat Avenue, Makati City or call Te. 849-2395.