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Here’s another Le Cordon Bleu Chef, Jacques Fan from Taiwan, Masterclass French Cuisine & Patisserie Hands-on workshops which I’m looking forward to attend!.
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Come & join me in learning the following: .
🗓 10 March’18 (Sat) .
🕰 10am to 1.30pm
Workshop (1)
- Crab Bisque 螃蟹浓汤
- Coq Au Vin 红酒炖鸡
- Pain E’pices 法式香料蛋糕.
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🗓 10 March’18 (Sat).
🕰 3pm to 6.30pm
Workshop (2) .
- Tarte Tatin 法式苹果挞
- Cake Aux Figues et au Chocolat Noir 巧克力无花果蛋糕
- Pandan Mango Panna Cota 斑兰芒果奶酪.
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🏠 Venue: Learning ArtZ’s Baking & Culinary Studio, #04-04 The Grandstand.
• Fee: $230/pax for each workshop.
• To register or for enquiries, please email Sharon at info@learningartz.com or 📞 her @96882777 (Do register early to avoid disappointment!) ..
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Workshop will be conducted in Mandarin with English translation and English recipe. .
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#lecordonbleuchef #taiwanchef #frenchcuisine #patisserie #handsonclass #bakingclasssg #learningartz #sgbaking #sgbakingclasses #singaporebakingclasses #sgcookingclass #cookingworkshop #bakingworkshop#bakersofsingapore#bakesg#sgblogger

Another Hands-On workshop conducted by @chez_jacques from Taiwan. He will share many tips of cooking & baking French signature dishes during class! Contact @la_baking_culinary at 9688-2777 for more details! 🥂🥂🥂#bluejacketfloursg #sgcookingclass #sgbakingclass #handsonclass#taiwanchef #learningartz #lecordonbleu

Made these Mont Blanc & Strawberry Dacquoise under the guidance of French Patissier Jeffrey Wang during his hands-on Masterclass. Being a chestnut lover, I love the Mont Blanc especially! It tastes so much nicer and not as sweet as the one I tried at Melange Cafe in Taipei last week. (refer to earlier post)
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#handson #strawberrydacquoise #montblanc#frenchpastry#thegrandstand #learningartz #baking #masterclass#bakingclass #singaporeblogger #sgbakers #sgbaker#sgbakingclass #singaporebakingclasses #bakingworkshop#bakersofsingapore#bakesg#sgblogger

Exclusive to Learning ArtZ's Culinary Studio only!

Cindy Chung from Taiwan will be conducting her 1st hands-on baking workshop in Singapore to teach how to make Japanese Cute Animal Character Wagashi!

Date: Saturday, 3 February 2018

Time: 10 am to 2 pm

Venue: Learning ArtZ’s Baking & Culinary Studio, #04-04 The Grandstand

Fee: SGD 200/pax (Participants will learn how to make 6 adorable Animal Wagashi and bring home 10 pieces of them in a nice gift box.) Register / Enquire: Email Sharon at info@learningartz.com or 📞 her @ 9688 2777 (Do register early to avoid disappointment! Workshop will be conducted in both English and Mandarin)

Cindy Chung is the owner of Cindy’s Cake Studio and Baking Instructor in several  Baking Studios and Cafes in various parts of Taiwan. She is also a professional Natural and Handmade Soap Hand-made Soap Instructor and has been conducting several Soap and Candles workshops in Taiwan and China.  Due to her multi talents, Cindy is gifted and has the flair to design recipes and handiworks that are highly exquisite and appealing to many.

Exclusive to Learning ArtZ's Culinary Studio only!

Cindy Chung from Taiwan will be conducting her 1st hands-on baking workshop in Singapore to teach how to make Japanese Cute Animal Character Wagashi!

Date: Saturday, 3 February 2018

Time: 10 am to 2 pm

Venue: Learning ArtZ’s Baking & Culinary Studio, #04-04 The Grandstand

Fee: SGD 200/pax (Participants will learn how to make 6 adorable Animal Wagashi and bring home 10 pieces of them in a nice gift box.) Register / Enquire: Email Sharon at info@learningartz.com or 📞 her @ 9688 2777

Cindy Chung is the owner of Cindy’s Cake Studio and Baking Instructor in several  Baking Studios and Cafes in various parts of Taiwan. She is also a professional Natural and Handmade Soap Hand-made Soap Instructor and has been conducting several Soap and Candles workshops in Taiwan and China.  Due to her multi talents, Cindy is gifted and has the flair to design recipes and handiworks that are highly exquisite and appealing to many.

Exclusive to Learning ArtZ's Culinary Studio only!

Cindy Chung  from Taiwan will be conducting her 1st hands-on baking workshop in Singapore to teach how to make Japanese Cute Animal Character Wagashi!

Date: Saturday, 3 February 2018

Time: 10 am to 2 pm

Venue: Learning ArtZ’s Baking & Culinary Studio, #04-04 The Grandstand

Fee: SGD 200/pax (Participants will learn how to make 6 adorable Animal Wagashi and bring home 10 pieces of them in an exquisite gift box.) Register / Enquire: Email Sharon at info@learningartz.com or 📞 her @ 9688 2777

Cindy Chung is the owner of Cindy’s Cake Studio and Baking Instructor in several  Baking Studios and Cafes in various parts of Taiwan. She is also a professional Natural and Handmade Soap Hand-made Soap Instructor and has been conducting several Soap and Candles workshops in Taiwan and China.  Cindy is multi-talented and has the flair to design recipes and handiworks that are highly exquisite and appealing to many.

Le Cordon Bleu French Pâtissier Jeffrey Wang @flaflatutu.patisserie Taiwan will be conducting his 1st hands-on baking workshop in Singapore to teach how to make Strawberry Dacquoise (6") & Mont Blanc! * Help us share this post with people you think might be keen to attend. Small class size.
Date: Friday, 12 January 2018

Time: 6.30 pm to 9.30 pm

Venue: Learning ArtZ’s Baking & Culinary Studio, #04-04 The Grandstand

Fee: SGD 230/pax

Register / Enquire: Email Sharon at info@learningartz.com or 📞 her @ 9688 2777

Chef Jeffrey Wang graduated from Le Cordon Bleu Paris, specialising in French Pâtisserie.  Formerly the Executive Pastry Chef at SPOT, a famous American restaurant in Taipei, Jeffrey has worked alongside some of the most renowned pastry chefs in Taiwan and done several live demos in international shows. He has also worked in the US for a year and gone to Paris to pursue cutting-edge pâtisserie creativity at Ecole Gastronomique Bellouet Conseil De Paris.  Chef Jeffrey was the first runner-up, Mousse Division for Taiwan Gateaux’s Cake Contest 2015. With over a decade of pâtisserie experience, Jeffrey has started his own Pâtisserie, Fla Fla Tu Tu in Taipei City to pioneer new confections and re-invent the way traditional pastries and desserts are made.

Le Cordon Bleu French Pâtissier Jeffrey Wang @flaflatutu.patisserie Taiwan will be conducting his 1st hands-on baking workshop in Singapore to teach how to make Strawberry Dacquoise (6") & Mont Blanc!

Date: Friday, 12 January 2018

Time: 6.30 pm to 9.30 pm

Venue: Learning ArtZ’s Baking & Culinary Studio, #04-04 The Grandstand

Fee: SGD 230/pax

Register / Enquire: Email Sharon at info@learningartz.com or 📞 her @ 9688 2777. More workshop info can be found in Facebook - Baking & Culinary

Chef Jeffrey Wang graduated from Le Cordon Bleu Paris, specialising in French Pâtisserie.  Formerly the Executive Pastry Chef at SPOT, a famous American restaurant in Taipei, Jeffrey has worked alongside some of the most renowned pastry chefs in Taiwan and done several live demos in international shows. He has also worked in the US for a year and gone to Paris to pursue cutting-edge pâtisserie creativity at Ecole Gastronomique Bellouet Conseil De Paris.  Chef Jeffrey was the first runner-up, Mousse Division for Taiwan Gateaux’s Cake Contest 2015. With over a decade of pâtisserie experience, Jeffrey has started his own Pâtisserie, Fla Fla Tu Tu in Taipei City to pioneer new confections and re-invent the way traditional pastries and desserts are made.

* Help us spread the word to people who may keen to attend the only one hands-on workshop by French Patisser Jeffrey. Limited Seats. Small Class Size.

Le Cordon Bleu French Pâtissier Jeffrey Wang @flaflatutu.patisserie Taiwan will be conducting his 1st hands-on baking workshop in Singapore to teach how to make Strawberry Dacquoise (6") & Mont Blanc!

Date: Friday, 12 January 2018

Time: 6.30 pm to 9.30 pm

Venue: Learning ArtZ’s Baking & Culinary Studio, #04-04 The Grandstand

Fee: SGD 230/pax

Register / Enquire: Email Sharon at info@learningartz.com or 📞 her @ 9688 2777

Chef Jeffrey Wang graduated from Le Cordon Bleu Paris, specialising in French Pâtisserie.  Formerly the Executive Pastry Chef at SPOT, a famous American restaurant in Taipei, Jeffrey has worked alongside some of the most renowned pastry chefs in Taiwan and done several live demos in international shows. He has also worked in the US for a year and gone to Paris to pursue cutting-edge pâtisserie creativity at Ecole Gastronomique Bellouet Conseil De Paris.  Chef Jeffrey was the first runner-up, Mousse Division for Taiwan Gateaux’s Cake Contest 2015.  With over a decade of pâtisserie experience, Jeffrey has started his own Pâtisserie, Fla Fla Tu Tu in Taipei City to pioneer new confections and re-invent the way traditional pastries and desserts are made.

Le Cordon Bleu French Pâtissier Jeffrey Wang @flaflatutu.patisserie Taiwan will be conducting his 1st hands-on baking workshop in Singapore to teach how to make Strawberry Dacquoise (6") & Mont Blanc!

Date: Friday, 12 January 2018

Time: 6.30 pm to 9.30 pm

Venue: Learning ArtZ’s Baking & Culinary Studio, #04-04 The Grandstand

Fee: SGD 230/pax

Register / Enquire: Email Sharon at info@learningartz.com or 📞 her @ 9688 2777

Help us to share & spread the word to people who may be keen to attend. Limited seats, small class size!
Chef Jeffrey Wang graduated from Le Cordon Bleu Paris, specialising in French Pâtisserie.  Formerly the Executive Pastry Chef at SPOT, a famous American restaurant in Taipei, Jeffrey has worked alongside some of the most renowned pastry chefs in Taiwan and done several live demos in international shows.

Exclusive to Learning ArtZ's Culinary Studio only!

Cindy Chung Taiwan will be conducting her 1st hands-on baking workshop in Singapore to teach how to make Japanese Cute Animal Character Marshmallows!

Date: Saturday, 3 February 2018

Time: 3 pm to 6.30 pm

Venue: Learning ArtZ’s Baking & Culinary Studio, #04-04 The Grandstand

Fee: SGD 180/pax (Participants will bring home 12 pieces of their Cute Animal marshmallow creations)

Register / Enquire: Email Sharon at info@learningartz.com or 📞 her @ 9688 2777 (Do register early to avoid disappointment! Workshop will be conducted in both English and Mandarin)

Short walk from 6th Avenue MRT station - Downtown Line

All day free parking at The Grandstand

These Kawaii marshmallows will give you a chance to have a marshmallow cat or paw floating around in your coffee.

These cute marshmallows can be enjoyed on their own, or you can place them in your favorite hot beverage and watch them melt. The melted marshmallow "artworks" will enhance the taste of your hot chocolate, coffee or tea.
Cindy Chung is the owner of Cindy’s Cake Studio and Baking Instructor in several  Baking Studios and Cafes in various parts of Taiwan and China. She is also a professional Natural and Handmade Soap Hand-made Soap Instructor and has been conducting several Soap and Candles workshops in Taiwan and China.  Due to her multi talents, Cindy is gifted and has the flair to design recipes and handiworks that are highly exquisite and appealing to many.

Exclusive Workshops only to Learning ArtZ's Baking Studio!
Cindy Chung Taiwan will be conducting her 1st hands-on baking workshop in Singapore to teach how to make Japanese Cute Animal Character Wagashi! Kawaii!

Date: Saturday, 3 February 2018

Time: 10 am to 2 pm

Venue: Learning ArtZ’s Baking & Culinary Studio, #04-04 The Grandstand

Fee: SGD 200/pax (Participants will learn how to make 6 adorable Animal Wagashi and bring home 10 pieces of them in a nice gift box.) Register / Enquire: Email Sharon at info@learningartz.com or 📞 her @ 9688 2777 (Do register early to avoid disappointment! Workshop will be conducted in both English and Mandarin)

Short walk from 6th Avenue MRT station - Downtown Line

All day free parking at The Grandstand

Take lift 4 or 5 near Boost Juice/Giant at The Grandstand to get to Learning ArtZ Studio.

Cindy Chung is the owner of Cindy’s Cake Studio and Baking Instructor in several  Baking Studios and Cafes in various parts of Taiwan. She is also a professional Natural and Handmade Soap Hand-made Soap Instructor and has been conducting several Soap and Candles workshops in Taiwan and China.  Due to her multi talents, Cindy is gifted and has the flair to design recipes and handiworks that are highly exquisite and appealing to many.

Le Cordon Bleu French Pâtissier Jeffrey Wang @flaflatutu.patisserie Taiwan will be conducting his 1st hands-on baking workshop in Singapore to teach how to make Strawberry Dacquoise & Mont Blanc!

Date: Friday, 12 January 2018

Time: 6.30 pm to 9.30 pm

Venue: Learning ArtZ’s Baking & Culinary Studio, #04-04 The Grandstand

Fee: SGD 230/pax

Register / Enquire: Email Sharon at info@learningartz.com or 📞 her @ 9688 2777
Short walk from 6th Avenue MRT station - Downtown Line
All day free parking at The Grandstand

Le Cordon Bleu French Pâtissier Jeffrey Wang @flaflatutu.patisserie Taiwan will be conducting his 1st hands-on baking workshop in Singapore to teach how to make Strawberry Dacquoise & Mont Blanc!
Date: Friday, 12 January 2018
Time:  6.30 pm to 9.30 pm
Venue: Learning ArtZ’s Baking & Culinary Studio, #04-04 The Grandstand

Fee: SGD 230/pax

Register / Enquire: Email Sharon at info@learningartz.com or call her @ 9688 2777

FYI, our Retail Store also supplies Blue Jacket Flour, selected baking ingredients & artisan chocolate like Valrhona & Cacao Barry Chocolates, selected baking tools & Thai food ingredients for our customers. All our Premium Chocolates are kept in Wine Chiller / Cooler to preserve the quality of our chocolates.

Short walk from 6th Avenue MRT station - Downtown Line

All day free parking at The Grandstand

Take lift 4 or 5 near Boost Juice/Giant at The Grandstand to get to Learning ArtZ Studio.

CNY Prosperity Agar Agar Demo Workshop with Veteran Agar Agar Instructor Yeo Li Li
1. Rainbow Treasure Pot

2. Golden Fish and Ingots

3. Fruity Yu Sheng

Date: Monday, 15 January 2018

Time: 7 pm to 9.45 pm

Venue: Learning ArtZ’s Baking & Culinary Studio, #04-04 The Grandstand

Workshop Fees: SGD 68/pax
Register/Enquire: info@learningartz.com or contact Sharon @ 96882777. Workshop Info can also be found in Facebook page: Learning ArtZ - Baking & Culinary.
#LearningArtZ #LearningArtZbakes #LearningArtZcooks #instafood_sg #sgfoodporn #sgfoodies #cookingsg #sgcooking #sgculinary #sgcooks  #cnygoodies
#reuniondinner #cnyfood #cnyfoodie #sgchinesefood #chinesefoodsg #sgmakandiary #sgfoodbloggers #sgfoodblog #sgfoodblogger #sgfoodiary #sgfoodlover #yusheng #yushengsg  # treasurepot #agaragar
#agaragarcake #agaragarsg #chef_yeolili

CNY Prosperity Agar Agar Demo Workshop with Veteran Agar Agar Instructor Yeo Li Li
1. Rainbow Treasure Pot

2. Golden Fish and Ingots

3. Fruity Yu Sheng

Date: Monday, 15 January 2018

Time: 7 pm to 9.45 pm

Venue: Learning ArtZ’s Baking & Culinary Studio, #04-04 The Grandstand

Workshop Fees: SGD 68/pax

Class will be taught in both English & Mandarin.

Register/Enquire: info@learningartz.com or contact Sharon @ 96882777.
Workshop Info can also be found in Facebook page: Learning ArtZ - Baking & Culinary.
Our Retail space also supplies Blue Jacket Flour, selected baking ingredients & artisan chocolate like Valrhona & Cacao Barry Chocolates, selected baking tools & Thai food ingredients for our customers. All our Premium Chocolates are kept in Wine Chiller / Cooler to preserve the quality of our chocolates.
Short walk from 6th Avenue MRT station - Downtown Line. All day free parking at The Grandstand

Starting from now till 14 Feb 18, we will be selling and taking orders for Homemade cookies (not too sweet Melt-in-the-Mouth Kueh Bangkit, Melt-in-the Mouth Pineapple Tarts, Love Letters & Almond Cookies). All these cookies are made by home bakers in Singapore.

Thai Delights Culinary Demo Class with Native Thai Chef Hansongkhran Chutnapa (Shuna)

1. Thai Fish Maw Soup
2. Glass Noodles Prawns woth Spicy Seafood Dipping Sauce

Are you a Thai Food Lover? Do you wish to learn from a native Thai Culinary Chef Instructor how to create authentic Thai dishes at home? Teacher Shuna loves to impart valuable tips and techniques to her participants. No need to travel all the way to Thailand to learn Thai Cooking, come join us to learn how to make these 2 Thai dishes from scratch using fresh ingredients.

At the end of the workshop, you get to savour the delicious Thai dishes!

Date: Wednesday, 31 January 2018

Time: 7 pm to 9.30 pm

Venue: Learning ArtZ’s Baking & CulinaryStudio, #04-04 The Grandstand

Workshop Fees: SGD 118/pax
Register/Enquire: info@learningartz.com or contact Sharon @ 96882777. Workshop Info can also be found in Facebook page: Learning ArtZ - Baking & Culinary.
Our Retail Store also supplies Blue Jacket Flour, selected baking ingredients & artisan chocolate like Valrhona & Cacao Barry Chocolates, selected baking tools & Thai food ingredients for our customers. All our Premium Chocolates are kept in Wine Chiller / Cooler to preserve the quality of our chocolates.
Short walk from 6th Avenue MRT station - Downtown Line. All day free parking at The Grandstand

Starting from now till 14 Feb 18, we will be selling and taking orders for Homemade cookies (not too sweet Melt-in-the-Mouth Kueh Bangkit, Melt-in-the Mouth Pineapple Tarts, Love Letters & Almond Cookies). All these cookies are made by home bakers in Singapore.

CNY Festive Demo Workshop 2 with Veteran Chef Irene Yip

1. Sharkbone Cartilage & Fish Maw Soup

2. Baked Honey Glazed Char Siew Chicken

3. Fresh Fruit Yu Sheng with Special Homemade Sauce

Date: Sunday, 21 January 2018

Time: 1 pm to 4 pm

Venue: Learning ArtZ’s Baking & Culinary Studio, #04-04 The Grandstand

Workshop Fees: SGD 128/pax
Register/Enquire: info@learningartz.com or contact Sharon @ 96882777. Workshop Info can also be found in Facebook page: Learning ArtZ - Baking & Culinary.
Our Retail Store also supplies Blue Jacket Flour, selected baking ingredients & artisan chocolate like Valrhona & Cacao Barry Chocolates, selected baking tools & Thai food ingredients for our customers. All our Premium Chocolates are kept in Wine Chiller / Cooler to preserve the quality of our chocolates.
Short walk from 6th Avenue MRT station - Downtown Line. All day free parking at The Grandstand

Starting from now till 14 Feb 18, we will be selling and taking orders for Homemade cookies (not too sweet Melt-in-the-Mouth Kueh Bangkit, Melt-in-the Mouth Pineapple Tarts, Love Letters & Almond Cookies). All these cookies are made by home bakers in Singapore.

CNY Festive Demo Workshop 1 (Prosperity Peng Cai) with Veteran Chef Irene Yip

1. Prosperity Peng Cai 盆菜 (18 Premium Ingredients)
2. Crispy Roast Pork
3. How to prepare Superior Stock
Date: Saturday, 20 January 2018

Time: 1 pm to 4 pm

Venue: Learning ArtZ’s Baking & Culinary Studio, #04-04 The Grandstand

Workshop Fees: SGD 128/pax
Register/Enquire: info@learningartz.com or contact Sharon @ 96882777. Workshop Info can also be found in Facebook page: Learning ArtZ - Baking & Culinary.
Our Retail Store also supplies Blue Jacket Flour, selected baking ingredients & artisan chocolate like Valrhona & Cacao Barry Chocolates, selected baking tools & Thai food ingredients for our customers. All our Premium Chocolates are kept in Wine Chiller / Cooler to preserve the quality of our chocolates.
Short walk from 6th Avenue MRT station - Downtown Line. All day free parking at The Grandstand

Starting from now till 14 Feb 18, we will be selling and taking orders for Homemade cookies (not too sweet Melt-in-the-Mouth Kueh Bangkit, Melt-in-the Mouth Pineapple Tarts, Love Letters & Almond Cookies). All these cookies are made by home bakers in Singapore.

Highly sought after Pastry Instructor Crystal Kuek will be conducting classes at Learning ArtZ's Baking Studio at #04-04 The Grandstand in 2018.
Crystal Kuek's newly created menu - Thai Milk Tea Cake. Don't miss it!
At Learning ArtZ's Baking Studio on Sun 14 Jan 18 1 pm to 6 pm, Crystal will be conducting a Hands-on Baking Workshop, each participant can bring home a 7" Thai Milk Tea Cake created by yourself.
The cake is not too sweet with the nice flavor from the Thai tea leaves & Thai carnation milk.
Small class size in a spacious & cosy newly created Baking Studio.

Register/Enquire via info@learningartz.com or contact Sharon at +65-96882777.

FYI, our Retail Store also supplies Blue Jacket Flour, selected baking ingredients & artisan chocolate like Valrhona & Cacao Barry Chocolates, selected baking tools & Thai food ingredients for our customers. All our Premium Chocolates are kept in Wine Chiller / Cooler to preserve the quality of our chocolates.
Short walk from 6th Avenue MRT station - Downtown Line. All day free parking at The Grandstand

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