Enderun Colleges - Sneak Peek of the Pastry Arts Certificate Course

From just at home chef --- to a real gourmet chef!

I'm not a Chef by the way. It's just my name but after undergoing a short pastry art making demonstration under the training of internationally known expert chefs, I felt like a real chef! It was just for 3 hours and it was a great experience! Imagine undergoing REAL training under them!? Awesome!

A live pastry demonstration was held last October 1, 2011 as we had the opportunity to watch Pastry Chef Franck Geuffroy in demonstrating the techniques relating to chocolates and sugar which is a part of a pastry chef’s repertoire of skills.

“Pastries” is considered a complex word as it includes chocolates, cakes, cookies, ice creams and confections. Being a pastry chef not only includes learning how to bake, it’s more of creating a masterpiece that is both pleasing to the eye and satisfying the mouth. As sweets are eaten at the end of a meal, this is often the concluding point of a person, making desserts important as they serve as cravings for more.

A pastry chef is a compound term as it needs the characteristics of an artist when combining colors, a scientist who is able to balance the different ingredients to produce a delicious pastry, an architect who could balance the tall swirls on top of a sweet treat, and a patient athlete who is able to withstand hours of delicate work.

Chef Geuffroy’s inspiration came from the abundance of local fruits in the Philippines which is better than that of his country France. He especially loved the flavor of calamansi, mangoes, pineapple and coconut paste which our country is known for.

Chef Geuffroy has worked for more than seven years as a cook in various restaurants when he decided to do a more intensive training in pastry. He discovered his love in creating extraordinary pieces with simple ingredients and here he was able to show his artistic side. He has worked as pastry chef for many top restaurants and now supervises the Pastry Department of Alain Ducasse Formation.

There was also a dessert buffet of traditional pastries from all over France that was prepared.

L’art de la Patisserie is a 3-month Pastry Arts Certificate launched by Enderun College which will begin this November 2011. This course is ideal to those who wanted to increase their knowledge in pastry and bread-making especially to those who is considering a career in professional pastry. Through the techniques that will be taught, students will be given a chance to discover their passion in becoming a true pastry chef.

www.enderunextension.com
1100 Campus Avenue, McKinley Hill, Fort Bonifacio, Taguig City
(632) 856 5000 (Look for Eveth Ella)

For more information, please contact:
Lou Molina
External Relations Manager
Mobile: +63908 8720643
Email: lou.molina@enderuncolleges.com

Mark Tan
External Relations Manager
Mobile: +63917 5933398

Cheftonio
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