Fundamentals of Cake Making 1 / Pastry 1

Fundamentals of Cake  Making 1 -- RM 380


17th & 18th June; 10.30 a.m. to 5 p.m.

This class is confirmed for the 17th & 18th June.
 
In this class, you will learn the theoretical fundamentals of cake making such as function of ingredients, oven
preparation etc., You will learn how to make a total of 6 cakes, using a variety of mixing methods.

You will also learn to make some of the cakes from scratch to the full assembly of a decorated cake.

Cakes taught include : Classic Genoise, Marble Cake, Chocolate Chip Pound Cake, Moist Banana Cake with
Glaze, Black Forest Torte…………………etc

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Fundamentals of Pastry Making 1 -- RM 380

3rd & 4th July ;  10.30a.m. to 5 p.m.

This class is confirmed for th 3rd & 4th July (Weekend)

In this class, you will learn the theoretical fundamentals of pastry making such as function of ingredients,
oven preparation etc., You will learn how to make a total of 10 tarts, using a variety of different
kinds of sweet pastry dough and fillings.

Tarts taught include: Fruit Tartlets; Egg Tarts, Coconut Tarts, Banana Cream Pie, Blueberry Cream Cheese Tart, Peach Crumble, Classic American Apple Pie etc


Please feel free to email me at ainee@dchamps.com for registration and enquiries.

Thank you.

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Homechocs with Chef Amer

At last, after weeks of hundreds of emails, phone calls and co-ordination, the specially arranged class for the Homechoc Group took off.

I'm most proud and honoured to delcare that my friend, Master Chocolatier, Chef Amer delivered what he promised and much more. He shared his years of experience and knowledge with unbridled passion and his willingness to share was more than generous.

Alongside the knowledge delivered and techniques taught, the atmosphere was electric with jokes and jibes coming thick and fast from the Master Chef. I must say some of them hit bullseye. There was no room for the sensitive and narrow minded.

The group soaked in every word the CHEF spoke like a sponge -- eyes getting bigger, mouth gaping and finally "WOWWWWWWWWWWWWWWWW" and then the very familiar, "I didn't KNOW that" . And this is coming from a group of entrepreneurs who are producing and selling chocolates and some of them instructors themselves. Look at the photos below.... all look so tensed.... even the chef.... so much to learn (we say)... so much you want to squeeze from me (chef says)..

This brings home my personal Maxim ---' That no matter how great YOU THINK you are, no matter how much YOU THINK you know, you can always still learn from somebody; be it a beginner or the Master. The least you can learn is what NOT to do.'

My heartiest and grateful thanks to the chef -- Master Chocolatier Chef Amer Hamzah.
Also my appreciation to the group for their support.

Now enjoy the sights.

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HOW BAKING WORKS

I have decided to come up with a section / posting which I named ,”How Baking Works”. My intention is simply to share the little knowledge that I have gained over the years through training, work experience; reading and sharing with fellow bakers and pastry chefs. If for any reason should my sharing contains inaccuracy, it is not intentional. I don’t mean to teach the world but just to share. So I sincerely hope that it is taken in the right perspective and that it can be of some use to those who need it.


I also wish to dedicate this sharing to all my fellow bakers and pastry chefs, my trainers, my fellow ex colleagues, students and my friends.

Thanks for your time.

I will post this section on "HOW BAKING WORKS" page.

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Official Launching of Chef Amer's Chocolate Book

My hubby and I were very honoured at being invited to attend the official lunching of Chef Amer's 'Terokai Rahsia Choklat Bersama Chef Amer' on the 22nd May at Prince Hotel. It was launched by the YGBhg Puan Sri Noor Ainee (isteri pada TPM).

It was indeed a grand event and deserving of the author.... none other than our friend , Chef Amer. He also did a demo in his usual candid way, charming the crowd with his jokes as always. His wife, Puan Rokiah can only shake her head in amusement , observing her husband's antics on stage. On a serious note, he also mentioned his dream of opening a full-pledged academy. Our prayers are with you on that dream. InsyaALLAH.... he also hinted at some of the corporate heads at the function for possibe funding.... thats Amer....never letting go of opportunity.

More importantly, Amer has proven one thing from which all of us can learn from... THAT IS....  anak orang melayu BOLEH ceburi dunia orang asing and more importantly, mastered the skills and bring it back home and give it back to the people.... kata Malaysia boleh kan.... so........???

We were also thrilled and proud at being placed together with Amer's family. Dapatlah sikit cerita mengenai telatah Amer masa kechil dulu.... dan masa kini... tapi cerita itu terpaksa Ainee simpan lah .....

Once again , heartiest congratulations, my friend... You are an inspiration to us all..... Teruskan perjuangan kamu.... May Allah be with you always.

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Workshop Kek Lapis for Beginner

Instructor : Puan Juraiza (Nomie) Aziz

  Tarikh : 20hb Jun 2010
    Masa : 10 pagi hingga 6 petang
Tempat : D'Champs Food Concepts
               173-1, Jalan PUJ 3/3, Taman Puncak Jalil, Bandar Putra Permai,
               43300 Seri Kembangan.
   Fees : RM160.00/seorang


Untuk pendaftaran sila hubungi Puan Ainee di 0172005968 atau email ainee@dchamps.com
                                                         

               Kek Lapis Coklat                                                      Kek Lapis Evergreen 

            (Butter Cake Method)                                                (Sponge Cake Method)

            Kek Lapis Asam Manis                                     Kek Lapis Oreo
            (Sponge Cake Method)                                   (Butter Cake Method)

Peserta akan membuat sendiri kek lapis dengan pengawasan tenaga pengajar.

          1.  Kek Lapis Coklat
          2.  Kek Lapis Evergreen

                Instructor’s Profile


Beliau mula terbabit dalam bidang bakeri sejak tahun 2001 dengan membuat kek lapis.

Bermula dari kosong, pengetahuannya bertambah melalui kursus-kursus membuat kek, roti dan hiasan kek. Bagaimanapun pengalaman menimba pengetahuan berkenaan kek lapis agak unik kerana beliau mengalami kegagalan demi kegagalan hingga 10 kali hanya untuk membuat kek lapis biasa dan mengambil masa 3 tahun sebelum Berjaya menulis buku elektronik berkaitan Kek Lapis Sarawak.

Setelah beliau Berjaya mendapatkan teknik yang betul selepas menghadiri kelas demonstrasi membuat kek lapis rempah, beliau terus mengambil tempahan kek lapis bagi musim perayaan. Daripada situ beliau mula berminat dengan pembuatan kek gulung lapis Sarawak yang begitu unik dan halus berseni.

Bagaimanapun disebabkan tiada sesiapa yang boleh mengajar pembuatan kek ini di tempat tinggalnya, maka beliau mengambil masa lebih kurang 3 tahun untuk mendalami seni pembuatan kek gulung lapis Sarawak. Alhamdulillah, usaha selama itu Berjaya memberikan beliau ilham dan teknik bagi memudahkan pembuatan kek gulung lapis Sarawak.

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Chocolate Class by Celebrity Chef

Hi one and all,

Our homegrown celebrity chef, Chef Amer will be conducting a 2-day Hands-on workshop on the Basics of Making Handmade Chocolates. The details are as follow:-

Dates : 26th & 27th June 2010
Time  : 9 a.m. to 5 p.m.
Location : Taman Perdaganan Pandan, Johore Baru (exact address will be provided later)
Course Fees : RM 550

At the end of the course, students will learn :-

• The technique of tempering chocolate -- the 'why' and 'how'
• How to produce chocolate shells and praline fillings -- the processes leading to the production of handmade chocolate pralines
• How to produce chocolate clusters and truffles
• How to keep chocolates
• Packaging techniques

Anyone interested in attending this course, kindly email me at : ainee@dchamps.com

Thank you.

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Carnations For Sale

Hi, Im attaching pictures of gumpaste carnations for anyone who is interested in purchasing any of them.
It is a result of a lot of hard work but order was cancelled.... long story .. one which I do not wish to remember...

Anyway here it is.. RM 2.50 for one... any takers.... email me ok...

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