Tue, 19 Jun | Allspice Institute Pte Ltd

Professional Development Masterclass Hands on Petit Gateaux - Chef Amaury Guichon

Internationally renowned social media superstar, Chef Amaury will share his unique creativity and talent in this Masterclass.
Registration is Closed
Professional Development Masterclass Hands on Petit Gateaux - Chef Amaury Guichon

Time & Location

19 Jun 2018, 9:00 am – 21 Jun 2018, 6:00 pm
Allspice Institute Pte Ltd, 162 Bukit Merah Central, Singapore 150162, #07-3545

About The Event

The ‘MASTERCLASS’ series by AllSpice Institute is created with the mission to support professional Chefs to bring their skills to the next level.

The programme showcases renowned Chefs who have gained unmatched mastery in specific Cuisines or concepts. We ensure that every ‘MASTERCLASS’ will be an event that you have never experienced before.

After hosting Chef Serdar Yener (Wedding Cakes & Isomalt Sculptures), Chef Nobuaki Fujinuma (Soba making), and Chef Nouel ‘NIFTY CHEF’ Omamalin (Asia's Heritage Desserts Reimagined), AllSpice Institute is excited to announce that we have ‘Chef Amaury Guichon' to share with you his passion and skills.

Learn the expert-level skills from the master himself in this limited-edition enrolment.

ABOUT CHEF AMAURY GUICHON

Pastry Chef / Pastry Instructor

Chef Amaury Guichon is a Chef Instructor in the L’Art de la Pâtisserie Program at The French Pastry School of Kennedy-King College at City Colleges of Chicago. Guichon has had a dynamic career, he studied at Lenôtre in Paris, where he won the “Best Apprentice of France” gold medal. He has traveled the world, he worked at the Jean Philippe Pâtisserieand was made renowned by his signature Chocolate Cigar. With over one million followers across Facebook, Instagram, and Twitter, Chef Amaury is the most followed Pastry Chef on social media in the world.

Chef Amaury Guichon, a native of Geneva, Switzerland, started his culinary training at an early age. In 2005, at 14 years old, Amaury moved to France to begin working in savory (BEP) at the Ecole Hoteliere Savoie Leman, where he trained for two years.

The savory sector did not satisfy his passion for the culinary arts. Therefore he moved back to Switzerland to pursue training in pastry. Amaury completed and quickly succeeded 2 years of pastry (CAP) at Wol sberg from 2007-2009. During those two years he was awarded 1st Place in the Apprentice Chocolate Showpiece Contest. Discovering his love for working with chocolate, he moved to Paris to complete and excel in the last portion of his pastry education (BTM), at Lenotre. During these two years he won the gold medal of “Best Apprentice of France” ill de France and nished second in the National Junior Croque en bouche contest.

In 2011 he returned to Cannes to accept his first leadership role at the Lenotre shop, where he instructed classes for amateurs and mentored five apprentices. He also won the prestigious pastry contest “Les Delices de la Mediteranee”. The following year Amaury moved back to Paris where he became the Executive Chef of Hugo & Victor for all three of their locations in Paris. In 2013 Chef Guichon appeared in the first professional pastry television show in Europe, where he placed third. At which time he moved to Monaco to become a Pastry Chef Consultant for the esteemed Fairmont Hotel. Eager to increase his skills to an even higher level, Chef Guichon took three months to travel France to work in chocolate, pastry, ice cream and showpiece making. Having done so, he coached Yvan Chevalier for the World Chocolate Master Contest. In 2014 he started his career in the United States as an Assistant Manager at the Jean Philippe Patisserie in Las Vegas. A year later he was promoted to the Assistant Executive Pastry Chef position. Chef Guichon decided to branch out on his own again in 2017, where he traveled the world teaching his Masterclasses, becoming the most followed Pastry Chef on Social Media in the world with over 1 million followers.

TERMS & CONDITIONS

  • Participants should have intermediate pastry skills;
  • Participant may bring their own Chef’s jacket or wear one provided by Allspice. Fully covered shoes must be worn during the Masterclass;
  • Prices are set and paid based on the offers valid at the date of payment. Allspice reserves the right to change the price offered from time to time without prior notice.
  • Participants will be notified of any content or schedule changes in advance.
      BOOKING YOUR SEAT

    Please note that there are only 20 seats available and seats will be reserved on a ‘first come - first serve’ basis. Follow the below steps to book your seat in this unique Masterclass:

    1. STEP 1: Click the 'BOOK MY SEAT' button and complete the form;
    2. STEP 2: Make the payment using your Credit Card or PayPal account (Note: you do not have to have a Paypal account in order to pay with your credit card);
    3. STEP 3: Once you have made the payment, you will receive your confirmation via email.
    Tickets
    Price
    Quantity
    Total
    • Petit Gateaux-19th to 21st Jun
      $2,500
      $2,500
      0
      $0
    Total$0

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