Martin Lippo, Frank Haasnoot (WCM 2011) and the MOF Jean-François Arnaud were the three pastry chefs invited by the Academy of Pastry Arts Malaysia to teach a workshop set in the World Gourmet Summit in Singapore last April 18. Attendees were able to experience the savoir faire of these three professionals in the kitchen, learn some of their pastry techniques, and see their talent in other events organized by the Academy.

Lippo participated in the preparation of the gala dinner and the opening of the Summit. An experience he described as “very interesting, because when a large number of creative and professional people are concentrated in one place, one always learns a lot. Also, Malaysia is very active in patisserie and they have opened my eyes to a new world of ingredients, techniques, and traditions when it comes to cuisine”. During the WGS, the chef also presented new ideas to the attendees and demonstrated the liquid nitrogen technique.

Haasnoot developed a series of artistic chocolate figures with students of the Academy of Malaysia. For his part Arnaud, alongside the Malaysian team for the Pastry World Cup, was in charge of recreating the sugar pieces made during the last edition of this competition. These pieces were inspired by some of the most beloved Disney characters such as Sleeping Beauty and Beauty and the Beast. A total of 22 pieces were exhibited at the ceremony for the Awards of Excellence.

Three professionals who added a sweet spot to this annual gastronomic event, which turns Singapore into the culinary destination for lovers of fine wine and fine cuisine from around the world from 6 April to 3 May; showcasing cuisine mainly from Asia, Australia, the Middle East and Europe and for those who do not want to miss the opportunity to attend workshops held by first-class chefs.