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Interactive Demo
Sweet and Savory Pastries of Malaysia
Instructor: En-Ming Hsu of Pastry Resource
Sharing my family’s heritage recipes for some of Malaysia’s favorite specialties. I’ll show the unique techniques used to create beautiful flaky pastry doughs and flatbreads along with traditional and non-traditional fillings. Recipes include Chicken Curry Puffs, Roti Canai with and without filling, Flaky Custard and Coconut Tarts, and Pineapple New Year Cookies.
All registrations include a live zoom link to participate and interact in real time as well as formulas and process notes emailed ahead of the class.
March 26, 2021 Friday, 2:00 PM - 4:00 PM (EST) Registration Deadline: March 25, 2021
Skill Level: Beginning to Professional
Pastry Chef En-Ming Hsu resides in the Las Vegas, Nevada area. A native of Richmond, Virginia, it was her work experience at a Connecticut catering company that led her to pursue a career as a pastry chef. En-Ming studied at the Culinary Institute of America in Hyde Park, New York, and then began her journey through some of America’s best hotels and restaurants. In 1994, En-Ming joined The Ritz-Carlton Chicago Hotel and served as Executive Pastry Chef from 1997 to 2004. Prior to that, En-Ming worked in the kitchens of the renowned Lespinasse restaurant in New York’s exclusive St. Regis Hotel and Patisserie Café Didier in Washington DC. Currently, as an independent pastry chef, En-Ming shares her knowledge worldwide by creating and presenting recipes for pastry product manufacturers and distributors. She also teaches as a guest chef at leading culinary institutions, including The French Pastry School in Chicago where she is a faculty member. As Pastry World Champion, En-Ming is often invited to serve as a jury member of competitions including U.S. Pastry Competition’s Pastry Chef of the Year, National Pastry Team Championship, and World Pastry Team Championship. In 2009, she was Special Advisor for the inaugural International Patisserie Grand Prix held in Tokyo. Hsu credits her study of studio arts at Skidmore College in Saratoga Springs, New York, as influential in her design and presentation of the many desserts she creates. Drawing on her artistic education, En-Ming mastered chocolate and sugar showpiece work. Additional creations by Hsu include a wide variety of classic European and American pastries, frozen desserts and specialty candies. En-Ming also enjoys exploring the local farmers’ markets to find inspirations for her desserts. The results of her efforts are award winning.
Pastry Chef En-Ming Hsu resides in the Las Vegas, Nevada area. A native of Richmond, Virginia, it was her work experience at a Connecticut catering company that led her to pursue a career as a pastry chef. En-Ming studied at the Culinary Institute of America in Hyde Park, New York, and then began her journey through some of America’s best hotels and restaurants.
In 1994, En-Ming joined The Ritz-Carlton Chicago Hotel and served as Executive Pastry Chef from 1997 to 2004. Prior to that, En-Ming worked in the kitchens of the renowned Lespinasse restaurant in New York’s exclusive St. Regis Hotel and Patisserie Café Didier in Washington DC. Currently, as an independent pastry chef, En-Ming shares her knowledge worldwide by creating and presenting recipes for pastry product manufacturers and distributors. She also teaches as a guest chef at leading culinary institutions, including The French Pastry School in Chicago where she is a faculty member. As Pastry World Champion, En-Ming is often invited to serve as a jury member of competitions including U.S. Pastry Competition’s Pastry Chef of the Year, National Pastry Team Championship, and World Pastry Team Championship. In 2009, she was Special Advisor for the inaugural International Patisserie Grand Prix held in Tokyo.
Hsu credits her study of studio arts at Skidmore College in Saratoga Springs, New York, as influential in her design and presentation of the many desserts she creates. Drawing on her artistic education, En-Ming mastered chocolate and sugar showpiece work. Additional creations by Hsu include a wide variety of classic European and American pastries, frozen desserts and specialty candies. En-Ming also enjoys exploring the local farmers’ markets to find inspirations for her desserts. The results of her efforts are award winning.
Suggested Member Price - $ 125
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