Singapore

Pastry Creation By Alexis Bouillet
3 Day hands-on training course, 6th-8th March 2019
A beautiful 3-days training course with Alexis Bouillet, the winner of Pastry World Skills Competition in 2011. Strong of a background in some of the best establishments in France and Asia, Chef Alexis' philosophy is to create French Pastry with Asian twist. He has successfully lead the attendees into practicing advanced techniques covering decorative piping, ingredients technology, chocolate decorations, perfect finish entremets.
Textures by Gael Majchrzak x Louis-Francois
15-16 April 2019
Gael Majchrzak, a Master Patissier by trade, is Artistic Director at Sweet Fashion House, Hong Kong’s premium dessert brand, created to bring art to the everyday with boldly designed desserts that fuse innovative flavours with the finest ingredients. With over 25 years’ experience in the industry, Gael brings an abundance of creative spirit and a keen eye for detail to everything he creates. In this workshop for TheTasteLab Singapore and Louis Francois, Chef Gael went through various implementations and generic recipes with a view to discovering, comparing and tasting various textures. The aim was to understand and choose the right ingredients or texturing agents. The main takeovers covered the mechanisms of water, the families of sugars, gelling agents, thickeners, emulsifiers and culinary aids.
Chocolate Essentials By Jose L. Del Amo
2 Day hands-on workshop, 18th - 19th June 2019
Held by Chef Jose L. Del Amo, resident Chef at TheTasteLab Singapore, Chocolate Essential is ideal for anyone looking to understand more about the technology behind chocolate as well as in general pastry techniques. The course focuses on sponge and doughs, creamy texture, mousses, glazes, ice cream and crystallisation.
Gregory Doyen Afternoon Tea x Weiss Chocolate
Prep Afternoon Tea - 2018
TheTasteLab Singapore opened their doors to Chef Gregory Doyen for the preparation of a unique afternoon tea by Weiss chocolate at the St Regis Singapore.  
Plated Dessert By Frederic Moreau x Ponthier
2 Day hands-on training course, 17th-18th July 2019
Having gained great experience in France, the U.S, Japan and China, Frederic Moreau held a two-day hands-on in TheTasteLab Singapore for the launch of Ponthier. He focused on Plated dessert ideas for both fine dining and banqueting. The main takeovers included the use of “Pure Emotion”, a natural way to add colour to pastry applications, Ice cream and sorbets technology as well as ideas and inspiration for Christmas menu.
Professional Gelato Class By Luca Musolesi x Bravo Asia
2 Day Training Course, 26th and 27th November 2019
Luca Musolesi started making gelato at the age of 12 moved by the curiosity for experimenting with food. Later on, he studied physics at the university, a combination of creativity and science that are fundamental in his approach to gelato. In 2018 Luca opened a gelato shop and training centre in Southern China to make his expertise easily available in Asia. Brought to THeTasteLab Singapore by Bravo Asia, Chef Luca taught us recipes and techniques to create a wide range of gelato through the technology of ingredients and laboratory and equipment set up. A strong focus on Vegan gelato, how to balance recipes as well as churning & serving gelato.
Confectionery & Chocolate By Gael Majchrzak x Louis Francois
2 Days Training Course, 22nd - 23rd Oct 2019
In this workshop for TheTasteLab Singapore and Louis Francois, Chef Gael went through chocolate and confectionery recipies such as nougat from Montelimar, salted butter candies, fudges, fruit jelly "Haribo", marshamallows, chocolate bonbons (framed & molded), macarons, fruit jams, spreads and pates de fruits.
Pastry Creation by Jeffery Koo
Pastry Creation training course, 2018