Beyond the Traditional Classroom: A Pastry Workshop (A Cross Collaboration between the School of Hospitality and Service Management and Sunway Le Cordon Bleu)

pastry workshop

This workshop provided an opportunity for the students to experience culinary techniques and creativity with an important partner of the School.

The pastry workshop was conducted by Chef Sarju Ranavaya, Head Pastry Chef cum Pastry Chef Instructor at Le Cordon Bleu Sunway who demonstrated the preparations of Chocolate Caramel Finger. Chef Sarju started off the workshop with an introduction about chocolates – its production, taste, texture, and proper ways of storage and preparation. To prepare the Chocolate Caramel Finger, Chef Sarju prepared chocolate streusel, chocolate crunch, chocolate sponge, salted caramel, chocolate cream, gourmand glacage, decoration, and chocolate whipped ganache. During the workshop, Chef Sarju also discussed about the “perception of sweetness”. For example, fructose sugars contain the highest level of sweet but with lower glycemic index. The students also joined in to decorate the caramel finger with gourmand glacage and garnished with chocolate whipped ganache as a finishing touch.

This has been a fun yet fruitful learning experience for the students of the SHSM. Special thanks to Ms Ming Ho (General Manager of Sunway Le Cordon Bleu), Chef Stephane Frelone (Technical Director Cum Cuisine Chef Instructor and Academic Manager), and Chef Sarju Ranavaya for making this event a successful one.