At Classic Fine Foods, we are dedicated to supporting the development and training of chefs through a range of training courses and masterclasses, sometimes facilitated in collaboration with our trusted partners. Fostering a culture of learning and innovation in the culinary community.
Classic Fine Foods Singapore held a Viennoiserie masterclass with the talented Lorenzo Librino at TheTasteLab, it was an unforgettable experience! Under Lorenzo’s expert guidance, we explored the intricate world of pastry-making, discovering the secrets behind his signature 10 creations. From classic favorites to innovative twists, the masterclass showcased the endless possibilities within the world of pastries starting from the 2 basic ingredients, butter and flour.
Each bite was a testament to Lorenzo’s skill and dedication to his craft. We owe a special thanks to our partners who provided the exceptional ingredients that elevated every creation; Laiterie Cooperative De Pamplie (Butter sheet), Les Moulins d’Antoine (Flour), Eurovanille (Tahiti Tahitensis Vanilla pods), Weiss (Chocolate sticks), Kerex (Muscovado sugar), Ponthier (Raspberry puree), 5DO (Blue lobster tail), Latteria Soresina (Pecorino Romano and Parmigiano Reggiano) and Stanbroke (Sanchoku Wagyu beef cheek).
From delicate croissants to savory pies, every pastry was a masterpiece in its own way. The display was a feast for the eyes and a treat for the palate. We extend our gratitude to Lorenzo for sharing his knowledge and passion with us, as well as to all who joined us for this unique event.
Classic Fine Foods Singapore were honored to host the renowned Meilleur Ouvrier de France, Ice Cream Craftsman and World Pastry Champion, Emmanuel Ryon, for an unforgettable 5-day master class.
Throughout the week, participants immersed themselves in the world of frozen desserts, absorbing Emmanuel’s wealth of knowledge, learning techniques, and sharing their passion. It was an authentic culinary journey that left all attendees inspired!
The grand finale was a friendly competition where all the participants showcased their skills in creating Asian-inspired ice cream and Christmas- themed frozen desserts. We express our heartfelt gratitude to chefs Marco Alfero, Yong Ming Choong, and Chien Lin Tai for serving as judges for this exciting competition. We extend a massive thank you to Service A La Francaise (S.A.F.) for their significant contribution in elevating the standard of French craftsmanship in Singapore, making techniques and knowledge accessible to all who are eager to learn.
At this exclusive event, held by Classic Fine Foods Vietnam, we showcased our premium Wagyu from our esteemed brand partner, Stockyard. Since 1958, they have been passionately uniting people over exceptional cuts of beef. Their dedication to breeding, raising, and feeding premium grain-fed Wagyu and Angus cattle at their Jondaryan, Australia property is unparalleled.
During this workshop, our experienced chefs shared their expertise on mastering the art of cutting and preparing Wagyu secondary cuts, ensuring culinary excellence in cooking these premium meats. Participants also had the opportunity to explore creative and delicious dishes featuring our Stockyard beef.
The Valrhona’s Gateaux de Voyage Hands-on workshop was held at Classic Fine Foods Malaysia, led by the Pastry Chef Trainer at Valrhona Tokyo, Pastry Chef Vincent Gil.
Pastry chefs from hotels, cafes, ice cream bar, and patisseries were invited to the workshop to experience a one-on-one learning session with Chef Vincent on 10 type of Travel Cake recipes using Valrhona Chocolates, which the recipe was specially created by Chef Vincent for this workshop.
At the workshop, Chef Vincent not only shared his pastry knowledge, expertise and techniques, but also his insights on the next pastry/dessert trend with the attendees.
Classic Fine Foods Indonesia recently hosted an exceptional pastry celebration featuring renowned Executive Pastry Chef Mattia Casabianca from the acclaimed 3 Michelin Star restaurant, Ristorante Uliassi, Italy. Chef Mattia led two Pastry Masterclasses in Bali and Jakarta.
These events allowed us creative freedom to showcase our diverse pastry products, with Chef Mattia sharing his insights into pastry techniques & textures with our customers and creating the most delicious party desserts. The Masterclass highlighted the quality and versatility of our pastry products and provided networking opportunities whilst strengthening our relationships with chefs and pastry experts.
Renowned Pastry Chef Francois Daubinet recently shared his culinary expertise in an exclusive 3-day class at TheTasteLab in London, hosted by Classic Fine Foods UK and Valrhona UK.
With the invaluable assistance of Chef Wallace Li and Classic Fine Foods in- house Chef Denis Drame. Participants delved into the intricate secrets of pastry making, uncovering the artistry behind each delicious creation.
TheTasteLab London held a masterclass with Cyrille Van Der Stuyft to learn the techniques of croissant dough, brioche dough, folding and shaping techniques using the premium products from our partner, Isigny Ste Mère.
Over the span of two days, a group of 10 students learnt to make a variety of sweet and savoury Viennoiseries. From the classics like Croissants and Pain Au Chocolat to more complex creations like Chocolate Babka and Galette Des Rois.
Classic Fine Foods Malaysia collaborated with Andros to host a Mixology Masterclass in Penang, inviting both current and prospective customers from Cafés, Restaurants, and Hotels.
The event aimed to enhance brand exposure, educate attendees, and showcase the versatility of Andros products. Thao Nguyen, the Brand Ambassador of Andros Asia, led the session, demonstrating various mocktail recipes and sharing insights into the 2023 mocktail trends, all crafted with Andros’s products.
