From November 1 to 18, the Academy of Pastry Arts Malaysia will hold the Asia Pastry Forum for another year.

A total of 13 pastry chefs will be teaching professional hands-on workshops. Of these, seven already participated in the Asia Pastry Forum 2015, as in the case of MOFs Christophe Morel, Jean-François Arnaud and Pascal Brunstein, Sébastien Chevallier, the awarded executive pastry chef Pierrick Boyer, the pastry chef of The Peninsula Hotels Beijing Frederic Moreau and our regular contributor, Martin Lippo (so good #8, so good #10), an expert in molecular cuisine and pastry.

The six new faces in the next edition will be Kanjiro Mochizuki, Executive Pastry Chef at The Imperial Hotel in Japan, who will demonstrate japanese french pastries; Jean-Marie Auboine (so good #14), one of the Ten Best Pastry Chef in America 2012 and twice MOF  finalist, who will speak about chocolate panning; Marijn Coertjens, WCM Belgium 2015, will speak about chocolate display; the cake artist Penk Ching and her wedding cakes; Johan Martin, a brilliant professor of the Bellouet Conseil School in Paris, who will focus on entremets and cakes, and Emmanuele Forcone (featured in upcoming so good #16), a member of the Italian team that won the Coupe du Monde de la Pâtisserie 2015.