French Chocolate Petit Fours Workshop by Taiwan Instructor Fred Lee

Our Taiwan guest instructor,  Fred Lee (Facebook/Instagram: & IG: is returning to teach in Singapore once again at ArtZ Baking & Culinary studio.  

Workshop Content:

1. Rum & Raisins (Demo)
2. Chocolate Dacquoise (Hands-on)
3. Caramelised Almond (Demo)
4. Chocolate Mousse(Demo)
5. Caramelised Almond with Nama chocolate  Sandwich Cake assembly (Hands-on)
6. Nutty Orange Peel Crisp Bars (Demo)
7. Nutty Orange Peel Crisp Bar decoration (Hands-on)
8. Product packaging and pricing
9. Hazelnut Dacquoise (Hands-on)   
10. Tangerine Pie decoration (Hands-on)                                                                                                                   

巧克力法式小点心课程 –  台湾李昊炜导师                                                 

课 程 内 容:

1. 兰姆酒渍葡萄(示范+互动)
2. 巧克力达克瓦兹(实作)
3. 杏仁果糖(示范+互动)
4. 巧克力慕斯(示范+互动)
5. 杏仁果糖生巧克力夹心饼组装(实作)
6. 坚果柳条脆皮棒(示范+互动)
7. 坚果柳条脆皮棒表面装饰(实作)
8. 产品包装与价兰格制定说明
9. 榛果达克瓦兹(实作)
10. 咖滋柑橘派表面装饰(实作)

• 示范制作
• 实作
• 课堂会提供课程需用的材料和工具
• 适合初学者

 Level: Beginners and Up

Workshops will be conducted in Mandarin with English translation (when necessary).

🗓️  August 2023 (TBC)

⏰ 2.15 pm – 6.15 pm / till finish

▶ Private Workshop Option (On Request / Advance Notice): 10 pax (subject to Studio & Instructor’s availability)

Usual Workshop Fees: $280 / pax

Early Bird Sign-Up Promo: SGD 250 / pax 

(Included 2 Special Bonus Online Workshops by Taiwan Chef Fred – students to select from a selection of online classes)

Minimum Age: 13 years & Above

Register / Enquire through Sharon HP: 9688 2777 (Whatsapp).

🏠 Studio Venue: ArtZ Baking & Culinary Studio

bit.ly/ArtZBakingCulinaryGoogleMap

Address: Blk 466 Crawford Lane #02-16 Singapore 190466

(4-min Walk from Lavender MRT Exit A, behind ICA)

**Please read our Terms and Conditions before you proceed to register for the class.

Chef Bio – Fred Lee

Taiwan Pastry Chef Instructor Fred Lee has an engineering background and has delved into baking for the last 18 years, as his childhood dream was to be a Pastry Chef.

His strengths lie in French Exquisite Pastries, Chocolate Desserts, Mirror Glaze Cakes and Airbrushed Cakes.

Due to his engineering background, his pastries design and teaching style are bold and creative, yet possessing a highly approachable, patient and professional style.

Chef Fred founded Choco Drug in 2016, and begun his baking teaching with various schools in Taiwan, Singapore and Malaysia.

March 2018 Rated by Liberty Times as the Mirror Glaze Artist with the highest degree of freedom.

Current:

桃园 Choco Drug 李昊炜 主厨 Taoyuan Choco Drug Head Chef Fred Lee

台湾各教室西点讲师 Pastry Instructor, various baking schools in Taiwan

海外相关授课经验 Overseas Teaching Engagements in Singapore & Malaysia

Registration Process

1. Kindly confirm with Sharon via WhatsApp at +65-9688 2777 if there are still available seats for the workshop before proceeding with the online registration.
2. Complete the registration online by clicking “Add to Cart”, followed by “View Cart”, then “Proceed to Checkout”. Complete your particulars & add remarks in the section “Order Notes (optional)” eg Workshop Date / Time (if more than 1 option is available), Account Holder Name (if different from the name you registered for the class) and your Friend’s name & hp number if you are signing up for others.
3. Please make Payment via Paynow / Paylah / Bank Transfer etc. with remarks during transfer your Name (if your account holder name is different from the name you registered for the class), Order number & Class Date.
4. Important Step: Whatsapp Sharon at +6596882777 with a screenshot of payment receipt & Online Order # and advise participant’s mobile number (if you are making payment on behalf of others).
5. Once payment & payment receipt has been sent, your booking is confirmed and we will reserve a seat(s) for you.
6. Two days before the workshop, we will send out reminder WhatsApp messages, address, map, directions & a list of things to take note of to all paid participants.