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Peter Yuen – Advanced Techniques for Laminated Dough
January 15, 2019 @ 8:00 am - January 16, 2019 @ 4:00 pm
Chef Peter Yuen will share his secrets for creating breakfast pastries and his special technique that will enable you to become efficient and effective in your preparation of laminated dough. In this two-day, hands-on course, Chef Yuen will take you through an assortment of Asian baked goods and classic French pastries that will add variety to your current Viennoiserie repertoire.
We will be making:
The Perfect Parisian Croissant
Pain au Chocolat
Fruit of Paradise
This is a two-day course.
Day One: Tuesday, January 15th 8am – 4pm
Day Two: Wednesday, January 16 8am – 4pm
Chef PETER YUEN is an award-winning pastry chef who began his career working part-time at his family’s bakery. He later trained in Honk Kong in the art of Classical Baking as an apprentice to several legendary Chinese master bakers. In 2000 he graduation from The French Pastry School, a world-renowned pastry school located in Chicago. Afterward, he worked as a pastry chef at the French Mill Bakery and was later recruited to work at the Four Seasons Chicago. In time, with a growing interest in bread making, Chef Yuen became Head Baker of the Sofitel Chicago Water Tower. Eventually, he opened his own up-scale bakery named La Patisserie P in 2004.
Chef Yuen currently travels as an International Baking/Pastry Consultant. He was a member of the Bread Bakers Guild Team USA 2008 that compete in the Coupe du Monde de la Boulangerie, at which time Chef Yuen placed first in the Viennoiserie category; he has been a member of the Ambassadeurs du Pain since 2009; he was invited to compete as the USA representative in the Viennoiserie category at the first Masters de la Boulangerie in 2010, which he placed second; and voted by his peers as one of the Top Ten Best Bread Bakers in American in 2011. Currently, he is the official Viennoiserie trainer for the German National Baking Academy. And having taught at French Pastry School in Chicago, Bellouet Counseil in Paris, the CIA in Hyde Park, NY among numerous pastry and baking institutions in 28 countries around the world.