Question: What do pastry chefs do after work?
I know that Chefs meet ups regularly to talk and eat. I knew about it when a Chef told me that they are having a meet soon and they are going to ask how certain things are done from their peers. Of course, we the not culinary trained or in the industry would not get to attend those meet ups.
What I did not know is that Pastry Chefs in Singapore also meet up! Not that often as they have just started an informal after-hours meet ups. Yes, it's held at night, after their work! The meet up might suddenly shrink if on the last minute, the pastry chefs have special order to attend to. I was quite blessed that I was invited to one of the meet ups! Jenny Tan, thanks for the invite!
The Pastry Chef favourite ingredient is sugar and their meet up is called SOIREE DU SUCRE (Sugar Evenings). It was SOIREE DU SUCRE Numero Deux that I went. Each meet up has a theme, and the theme for Sugar Evening Number 2 was Vegetable.
Based on the Vegetable theme, each pastry chef will create his/her version of dessert and bring it to the table to share with fellow pastry professionals. They will then inspire exchange of idea and I was so wow by them! Let the following photos wow you as well!
So pretty and so creative! I shall just let you admire the photos!
Made from Pumpkin Custard & Pumpkin Purée, Caramelised Millefeuille, Crème Chantilly, Curry Crumble & Chocolate branches.
Yes, Curry Crumble is something very interesting!
Love the attention to details, amongst the dried chocolate branches or roots, there's flowers and greens sprouting!
You want to dig into it, don't you?
Real tomato stem on top of Tomato Cream that has been covered with Red Glaze sitting on top of caramelised onion financier that has been covered with chocolate.
They will be explaining how they make it and we non trained folks can't really catch the 'French' terms they are using. Perhaps those who learn ballet knows more French than most of us!
Carrot tart with such a real looking carrot on top!
This was Carrot tart made with 2 layers of carrot sponge with orange marmalade and cream cheese mousse. On topped of the tart is carrot juice gelée and chopped pistachio.
These jewels, yes literally jewels are White Chocolate with Tomato Caramel.
Pop it in your mouth and it's 'Au' some!
This is so funny! This is Climax Cream of Tomato Soup.
Even the nutritional label is hilarious!
Inside the tin:
Thyme Mascarpone, Tomato Jelly, Tomato Confit, Olive Oil Sponge and Dehydrated Black Olives.
So creative isn't it?
Vanilla Panna Cotta with Carrot Coulis, Orange Terrine and Carrot Foam.
Every single dessert we tasted were delicious!
The Truffle Pie. A very delicious pie made from White Chocolate Raisins, Candied Thyme, White Truffles and Meringue Mushrooms.
It's a pie that I can eat non stop! Filled with the ingredients I love!
Also from Windowsills Pies, Fried Mantou with Shiso Leaves and Milk Jam.
Doesn't it look like Kong Bak Pau?
Some of you dessert fans would know by the look of this photo where it was held.
A whole table of desserts that we tasted one by one after each chef talked about it.
The chefs were mostly shy and hide when cameras pop out!
It was a late night out that was very enjoyable!
We all got home late and plonk to bed, guaranteed to have 'sweet dreams'!
Answer: They get together and taste each other's desserts.
I know that Chefs meet ups regularly to talk and eat. I knew about it when a Chef told me that they are having a meet soon and they are going to ask how certain things are done from their peers. Of course, we the not culinary trained or in the industry would not get to attend those meet ups.
What I did not know is that Pastry Chefs in Singapore also meet up! Not that often as they have just started an informal after-hours meet ups. Yes, it's held at night, after their work! The meet up might suddenly shrink if on the last minute, the pastry chefs have special order to attend to. I was quite blessed that I was invited to one of the meet ups! Jenny Tan, thanks for the invite!
The Pastry Chef favourite ingredient is sugar and their meet up is called SOIREE DU SUCRE (Sugar Evenings). It was SOIREE DU SUCRE Numero Deux that I went. Each meet up has a theme, and the theme for Sugar Evening Number 2 was Vegetable.
Based on the Vegetable theme, each pastry chef will create his/her version of dessert and bring it to the table to share with fellow pastry professionals. They will then inspire exchange of idea and I was so wow by them! Let the following photos wow you as well!
*****
Pumpkin Millefeuille by Chef Pang Kok Keong - Antoinette
So pretty and so creative! I shall just let you admire the photos!
Made from Pumpkin Custard & Pumpkin Purée, Caramelised Millefeuille, Crème Chantilly, Curry Crumble & Chocolate branches.
Yes, Curry Crumble is something very interesting!
Love the attention to details, amongst the dried chocolate branches or roots, there's flowers and greens sprouting!
You want to dig into it, don't you?
*****
Tomato by Chef Francis Wong - Regent Hotel
Real tomato stem on top of Tomato Cream that has been covered with Red Glaze sitting on top of caramelised onion financier that has been covered with chocolate.
They will be explaining how they make it and we non trained folks can't really catch the 'French' terms they are using. Perhaps those who learn ballet knows more French than most of us!
*****
Carrot Tart by Chef Alex - Regent Hotel
Carrot tart with such a real looking carrot on top!
This was Carrot tart made with 2 layers of carrot sponge with orange marmalade and cream cheese mousse. On topped of the tart is carrot juice gelée and chopped pistachio.
*****
Chocolate Jewels by Chef Tai - Au Chocolate.
These jewels, yes literally jewels are White Chocolate with Tomato Caramel.
Pop it in your mouth and it's 'Au' some!
*****
Climax Cream of Tomato Soup by Chef Pang Kok Keong - Antoinette
This is so funny! This is Climax Cream of Tomato Soup.
Even the nutritional label is hilarious!
Inside the tin:
Thyme Mascarpone, Tomato Jelly, Tomato Confit, Olive Oil Sponge and Dehydrated Black Olives.
So creative isn't it?
*****
Orange and Carrots by Chef Ben Goh - RWS
Vanilla Panna Cotta with Carrot Coulis, Orange Terrine and Carrot Foam.
Every single dessert we tasted were delicious!
*****
Truffle Pie by Chef Michael - Windowsill Pies
The Truffle Pie. A very delicious pie made from White Chocolate Raisins, Candied Thyme, White Truffles and Meringue Mushrooms.
It's a pie that I can eat non stop! Filled with the ingredients I love!
Also from Windowsills Pies, Fried Mantou with Shiso Leaves and Milk Jam.
Doesn't it look like Kong Bak Pau?
Some of you dessert fans would know by the look of this photo where it was held.
A whole table of desserts that we tasted one by one after each chef talked about it.
The chefs were mostly shy and hide when cameras pop out!
It was a late night out that was very enjoyable!
We all got home late and plonk to bed, guaranteed to have 'sweet dreams'!
Answer: They get together and taste each other's desserts.
2 comments:
What a beautiful spread of creation! would be great if they can sell these to the public.
Let's hope one day they will!
They are really creative aren't they?
Post a Comment