* 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 firstname.lastname@example.org 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.