Demo + Comprehensive Recipe Pack +
Ice Cream Tasting

Non-Members: S$139 nett*
Members: S$125.10 nett

Delicious on its own, it can also be used as a base for many kinds of toppings in sundaes. Also, learn how to turn it into other simple flavours, such as matcha, almond, and so on. 1) Classic Real Vanilla Ice Cream
(Using a Cuisinart ice cream machine)
A French-style ice cream with a custard base, lavishly flavoured with real vanilla extract. Delicious on its own, it can also be used as a base for many kinds of toppings in sundaes,
or to make other flavours of ice cream. 2) Easy Tropical Sorbet
(No ice cream machine needed)
A simple and quick blender ice cream made with frozen fruit. A match made in heaven, this trio of flavours (Strawberry-Pineapple-Pink Guava) together taste like the best fruit punch ever! 3) Easy Banana Chocolate-Chip Ice Cream
(No ice cream machine needed)
A blender ice cream made with frozen banana slices, perfumed with a hint of nutmeg and studded with chocolate chips. This recipe will also demonstrate an easy technique for turning premium chocolate bars into home-made thin chocolate chips for ice cream and cookies. 4) Ice Cream 'Dadar'
(No ice cream machine needed)
A frozen version of kueh dadar! Thin crepes made from batter flavoured with fresh pandan leaf juice, rolled around coconut and gula melaka ice cream.

Plus TECHNIQUE TIPS for working with ice cream bases, achieving good texture, storing and ripening ice cream, ideas for add-ins, and more.

Demo + Recipe Pack +
Substantial Food Tasting

Non-Members: S$129 nett*
Members: S$116.10 nett

Demo + Some Food Tasting: 1) Julienne, Brunoise & Mirepoix
A 'julienne' (also called a "matchstick") is a
type of cut that makes a long thin strip, a good technique for garnishes. A 'brunoise' is a
small cube of about 3 mm or less on each side. Common items that are brunoised are leeks, turnips and carrots. The diced vegetables are blanched briefly in salty boiling water and then submerged in ice water for a few seconds to set the color. 'Mirepoix' is a combination of onions, carrots, and celery. Mirepoix, either raw, roasted or sautéed with butter, is the flavor base for a wide number of dishes, such as stocks, soups, stews and sauces. 2) Tomato Confit
Tomatoes that have been blanched, shocked in ice water, deseeded then sliced or diced. A common component used in French cuisine. 3) Chicken Stock & Veal Stock
Forms the basis of many French & Western dishes, particularly soups and sauces. Stock is made by simmering various ingredients in water, including a mirepoix (chopped carrots, celery, onions and leeks); aromatics or a bouquet garni (bundle of herbs) such as parsley, thyme and bay leaves, bundled & tied up in leek with butcher's string; meat (chicken or veal) for flavour; and/or bones for gelatin. 4) Vinaigrette & Mayonnaise
Learn the technique of creating a emulsion. A vinaigrette is a mixture (emulsion) of oil (olive or other oils) and vinegar (balsamic, raspberry, etc) flavoured with herbs and other ingredients. It can then used as a salad dressing, sauce or marinade. A mayonnaise is a stable emulsion of oil and an acidic liquird such as vinegar or lemon juice, with many options for embellishment with herbs. Egg yolk is the traditional emulsifier. Learn the correct proportions and ideas for flavours (mustard, honey, lemon, garlic, etc). 5) White Wine Cream Sauce &
Red Wine Sauce
A white wine based sauce using chicken stock and finished with cream; a red wine based sauce using the veal stock. 6) Roux, Mornay Sauce & Veloute Soup
'Roux' is a cooked mixture of flour and fat, traditionally clarified butter. It is the thickening agent of 3 of 'mother sauces' in classical French cooking: sauce mornay, sauce béchamel, sauce velouté and sauce espagnole. Butter or vegetable oils are commonly used fats. It is used as a thickener for gravy, other sauces, soups and stews.

Demo + Recipe Pack + A Substantial Box of Freshly Baked Treats to Take Home

Non-Members: S$129 nett*
Members: S$116.10 nett

1) Angel Cake
Sometimes referred to as 'Angel Food Cake',
it is so named because of its airy lightness is said to be the "food of the angels." It is a type
of 'foam' or 'chiffon cake' because it requires that the egg whites be whipped until they are stiff, and gently folded into the other ingredients. A healthy option since it has no butter. Baked in a chiffon pan. 2) Real Vanilla Cake with
'No Cook' 7-Minute Frosting
An easy and basic vanilla 'yellow cake' batter smoothered with fluffy white frosting. 3) 2-Layered Valrhona Dark Chocolate Cake with Dark Chocolate Frosting
A rich dark chocolatey cake baked in 2 pans: a 7 and 9 inch round Nordic Ware Leakproof pan. Technique to stack, frost and complete with simple decorations on a Wilton Turntable will be demonstrated. 4) Honey Bundt Cake
An afternoon tea cake, flavoured and sweetened with honey and cinnamon, baked
in Nordic Ware Beehive Pan, Nordic Ware Classic Bundt Pan or any plain cake pan.

Demo + Recipe Pack +
A Substantial Food Tasting

Non-Members: S$119 nett*
Members: S$107.10 nett

1) Financiers
Ingot-shaped mini butter cakes made with a beurre noisette (browned butter) and almond powder, using Japanese plain flour and Japanese bread flour - the secret to a refined texture. 2) Pumpkin Tart with
Home Made Hokkaido Red Bean Paste
with Whipped Cream
(Kabocha Tart) 3) Yuzu Parfait
(Frozen Cream Dessert)
Delicious little frozen cubes of yuzu syrup and cream. Yuzu, a Japanese citrus often used in desserts and pastry for its aromatic rind. 4) Homemade Hokkaido Red Bean Paste
(Hokkaido Tsubu An) 5) 2-types of Skewered Rice Dumpling
(Dango)
- Yomogi Japanese Mugwort Dumplings
with Hokkaido Red Bean Paste
(Yomogi Dango to Tsubu An)
- Grilled Plain Dumplings with
Sweet Soysauce (Mitarashi Dango)

Served with complimentary Iced Japanese Green Tea.

Demo + A Box to Take Home +
Cookbook Signing of 'Just Desserts'

Non-Members: S$119 nett*
Members: S$107.10 nett

1) Mini Raisin Bun
A soft crust bun perfect for breakfast or tea. 2) Dinner Roll Plain
A hard crust bun perfect for any meal. 3) Ciabatta
A moist Italian bread made with olive oil, which has a crisp crust, large air holes and is shaped into a small loaf. 4) Focaccia
A large flat Italian bread, sprinkled before baking with olive oil, salt, and herbs. 5) Sponge-Dough Method
A method whereby part of the ingredients ferments for a short amount of time, after
which the sponge is added to the main recipe.

Demo + Substantial Food Tasting +
Cookbook Signing

Non-Members: S$119 nett*
Members: S$107.10 nett

Demo + Food Tasting: 1) Chicken Casserole
(Coq au Vin)
A robust Burgendy red wine adds richness to this stew made with tender chicken, bacon, mushrooms, shallots, cognac and fresh herbs - a classic and easy one-pot dish! 2) Burgundy Beef
(Boeuf Bourguignon)
A stew prepared with beef braised in red wine, traditionally red Burgundy, and beef broth, flavoured with garlic, onions and a bouquet garni (bundle of fresh & dried herbs), with
pearl onions and mushrooms, slow cooked until tender. 3) Pork with Prunes
(Porc au Prune)
Lean & tender pork fillets stuffed or cooked with bacon, dried prunes, walnuts, shallots, sage, white wine and cream. 4) Rack of Lamb Provencal
(Carré d'agneau a la Provençale)
A rack of lamb smoothered with butter, dijon mustard and olive oil with a delicious crust made of garlic, lemon zest, rosemary, oregano and marjoram.

Demo + Substantial Food Tasting +
Cookbook Signing

Non-Members: S$99 nett*
Members: S$89.10 nett

Demo & Food Tasting:

1) Leek & Potato (Vichyssoise)
A summer favourite, this cold potato and leek soup was created by a French chef from Vichy at New York's Ritz-Carlton in the early 1900s. An easy light, creamy puree soup, served cold or hot. 2) Normandy Bean Soup
A hearty & rustic soup made with haricot beans, puy lentils, green split peas and fresh herbs cooked in chicken or vegetable stock. 3) Salad with Bacon & Croutons
Made with garlic, walnuts, streaky bacon, mesclun leaves dressed with a walnut oil, red wine vinegar and dijon mustard dressing. 4) Classic Piperade
The phrase 'a la Nicoise' refers to the dish being typically of Nice. The region's cuisine uses tomatoes, olives, garlic and achovies.

Demo + Recipe Pack +
A Substantial Food Tasting

Non-Members: S$119 nett*
Members: S$107.10 nett

1) Japanese Raw Brown Sugar Swiss Roll
(Kokutou Roll Cake)
A sponge cake made with brown sugar,
rolled & filled with flavoured cream. 2) Red Bean Chocolate Cake
(An Choco Cake)
Much like a classic French 'gateau au chocolat', the texture of this cake is moist and rich but especially because of the red bean paste. 3) Tricolor Japanese Roasted Green Tea Agar & Milk Shiratama Rice Dumpling with Houji Cha Honey Syrup
(Sansyoku Houjicha Kanten no Houji Cha Silop Zoe) 4) Ice Box Cookies
Crunchy butter cookies made with lots of vanilla coated with caramelised sugar, using Japanese plain flour - the secret to a refined texture. (Chef Aki's 'No 1 Favourite Cookie!')

Served with complimentary Iced Japanese Green Tea.

Demo + Hands-On + 2 Boxes of Truffles to Take Home (~$50 in retail value)

Non-Members: S$149 nett*
Members: S$134.10 nett, no Group Discounts.
Limited Spaces.

An Introduction to Truffle Making (Using Valrhona Chocolate only): 1) Chocolate Tasting of at least 7 Types (Various dark, milk & white)
Useful Table with Tasting Notes Provided. 2) Tempering
(Technique of melting & cooling on marble) 3) Preparation of Ganache
(Liquor-flavoured and non-alcoholic truffle filling) 4) Fashioning & Finishing of Truffles
Chocolate Lollipops; Medians (Disks of chocolate studded with dried fruit & nuts); Nut Clusters (Chopped nuts with dark chocolate); Classic Dark Chocolate Truffles Dusted with Valrhona Cocoa Powder; Dried Apricots; Valrhona White Chocolate Drizzle; Candied Orange Peel; Marzipan; Hazelnuts; and Pistachios. Materials (chocolate & nuts) & use of all equipment/tools (truffle kit) provided. Only the best French pastry products (butter, cream, chocolate) are used. Digital tempering thermometer on sale.
Please bring your own apron. 2 plastic boxes will be provided for your truffles.

Demo + Hands-On + 2 Boxes of Truffles to Take Home (~$50 in retail value)

Non-Members: S$149 nett*
Members: S$134.10 nett, no Group Discounts.
Limited Spaces.

An Introduction to Truffle Making (Using Valrhona Chocolate only): 1) Chocolate Tasting of at least 7 Types (Various dark, milk & white)
Useful Table with Tasting Notes Provided. 2) Tempering
(Technique of melting & cooling on marble) 3) Preparation of Ganache
(Liquor-flavoured and non-alcoholic truffle filling) 4) Fashioning & Finishing of Truffles
Chocolate Lollipops; Medians (Disks of chocolate studded with dried fruit & nuts); Nut Clusters (Chopped nuts with dark chocolate); Classic Dark Chocolate Truffles Dusted with Valrhona Cocoa Powder; Dried Apricots; Valrhona White Chocolate Drizzle; Candied Orange Peel; Marzipan; Hazelnuts; and Pistachios. Materials (chocolate & nuts) & use of all equipment/tools (truffle kit) provided. Only the best French pastry products (butter, cream, chocolate) are used. Digital tempering thermometer on sale.
Please bring your own apron. 2 plastic boxes will be provided for your truffles.

Demo + Hands-On + 2 Boxes of Truffles to Take Home (~$50 in retail value)

Non-Members: S$149 nett*
Members: S$134.10 nett, no Group Discounts
Limited Spaces.

An Introduction to Truffle Making (Using Valrhona Chocolate only): 1) Chocolate Tasting of at least 7 Types (Various dark, milk & white)
Useful Table with Tasting Notes Provided. 2) Tempering
(Technique of melting & cooling on marble) 3) Preparation of Ganache
(Liquor-flavoured and non-alcoholic truffle filling) 4) Fashioning & Finishing of Truffles
Chocolate Lollipops; Medians (Disks of chocolate studded with dried fruit & nuts); Nut Clusters (Chopped nuts with dark chocolate); Classic Dark Chocolate Truffles Dusted with Valrhona Cocoa Powder; Dried Apricots; Valrhona White Chocolate Drizzle; Candied Orange Peel; Marzipan; Hazelnuts; and Pistachios. Materials (chocolate & nuts) & use of all equipment/tools (truffle kit) provided. Only the best French pastry products (butter, cream, chocolate) are used. Digital tempering thermometer on sale.
Please bring your own apron. 2 plastic boxes will be provided for your truffles.