Cart 0
SAAC Trading

12-13Aug2023 Lievito madre in acqua & Panettone Specialised course by Taiwanese Master Chef Katsumi Wu & Chef Giovanna Chen

$1,380.00 $1,450.00

Lievito madre in acqua & Panettone Specialised course by Taiwanese Master Chef Katsumi Wu & Chef Giovanna Chen (Two days course)


Date : 12-13Aug2023 (Sat/Sun)
Time : 8:15am ~ 7:30pm
Class Type : Hands-on
Class Fee : S$1450 (S$1380 discount price only valid till 30Nov2022)


One is the well-known Taiwan master chef Katsumi Wu, and the other is chef Giovanna Chen, an expert on Italian Lievito madre in acqua (the first Taiwanese student by Chef Rolando Morandin-the Italian national treasure Christmas bread godfather).

In order to satisfy the baking enthusiasts who cannot go to Taiwan for this class, we will invite Master chef Katsumi Wu and Chef Giovanna Chen to bring this dual-teacher course to Singapore. Master chef Katsumi Wu and Chef Giovanna Chen will do in-depth research on the cultivation, continuation, preservation and important theory of the Lievito madre in acqua, and will also share the production process, recipe and sales method of this bread with the students.

The first exclusive dual-teacher course by Chef Katsumi Wu & Chef Giovanna Chen in Southeast Asia, not to be missed!

Course items and content will explore:

✅ In-depth theory of the Lievito Madre in acqua
✅ Continuation and preservation of the Lievito Madre in acqua 
✅ Can take away the starter of the Lievito Madre in acqua
✅ Lievito Madre in acqua Bread making and application
✅ Implementation of the Panettone
✅ Basic Theory of the Panettone
✅ Flavor Review of the Panettone
✅ The original Italian Christmas Panettone classic course

    🇮🇹 《水养式酵母与Panettone义大利水果面包专修班🇮🇹 
    水养式酵母是天然酵母的一种,是制作义大利国宝级Panettone的重要关键,台湾鲜少人对于水养式酵母的研究有学习的管道。

    2019年,吴克己师傅前往义大利花费40万元取经,亲自探索其中魅力,这也被称为世界上最难搞的面包,没有之一。

    这几年吴克己师傅在销售义大利水果面包Panettone上都有非常好的成效,原本只是一款米兰式的圣诞面包,目前都是固定每天贩售的特殊商品,也定期让香港的饕客订购这款面包,你说它是面包,口感却比蛋糕还有有风味口感还要湿润,就是来自于水养式酵母的重要关键。

    吴克己师傅这次商请研究义大利水养式酵母的专家Giovanna Chen回台献技,Chef Giovanna Chen定居义大利至今已18年, 是义大利国宝级圣诞面包教父 Rolando Morandin 收的第一位台湾学生,取得多项义大利面包的结业证书。

    从2014年开始在台湾推广水养式天然酵母的运用,致力推广将义大利的圣诞面包原汁原味带回台湾。而圣诞面包教父Rolando Morandin也是吴宝春师傅当年去拜师的大人物。

    为了满足不能去到台湾上课的烘焙爱好者,我们特别邀请吴克己师傅及Chef Giovanna Chen将这堂双师教学课程带来新加坡。由吴克己师傅与Chef Giovanna Chen一起针对于水养式酵母的培养、续养、保存与重要理论做深度的研究,也会将这款面包的制作、配方与销售方式跟同学们分享。

    东南亚第一个独家只有在SAAC TRADING开课。

    这课程中您可以学习到:
    ✅水养式酵母的深度理论
    ✅水养式酵母的续养与保存
    ✅可以带走一份百年历史的水养式酵母的酵头回家续养
    ✅水养式酵母的面包制作运用
    ✅Panettone 水果面包的实作
    ✅Panettone水果面包的基础理论
    ✅Panettone 水果面包的风味品评
    ✅原汁原味呈现义大利圣诞水果面包经典课程


    Chef Background : 
    Well-known Taiwan Baking Master Chef & Best-selling author Chef Katsumi, he is the founder of the Boulangerie-K and he own a bakery shop - Boulangerie Anthonys in Chungli City Taiwan, 

    https://www.facebook.com/BoulangerieAnthonys/?hc_ref=PAGES_TIMELINE&fref=nf

    https://www.facebook.com/pg/Boulangerie-K-968305639931111/photos/?ref=page_internal

    Chef Katsumi is one of the top baking teacher in Taiwan, HongKong, China and Singapore, he has been the Taiwan endorser of the Bosch Oven, Lescure Butter, Taiwan Uni-Flour. He has been worked as master chef in Taiwan famous bakery shop Taipei - Un Jour A Paris, Kaoshung - Shakespeare, Kaoshung Johan Paris before he own his bakery shop. Also a visiting Professor in National Kaohsiung University of Hospitality and Tourism.
    In 2016, Chef Katsumi were been interviewed by media, regarding he went to a typhoon affected tribes, to be a volunteer instructor and taught those natives how to use the nature ingredients for baking to restore their livelihoods.  

     

    吳克己/麵包職人 
     
    現職
    國立高雄餐旅烘焙管理系畢業,現經營桃園中壢「安德尼斯烘焙坊」。曾赴日本與法國進修專攻麵包技術,對麵包製作的投入程度可以「一生懸命」來形容的克己老師,希望每一位對烘焙有興趣的讀者都能從這本書中啟發出自己的麵包魂。
     
    著作
    《安德尼斯烘焙訪的祕密》、《Chef手感烘焙》、《職人手感吐司》、《Chef手感烘焙2》、《小家庭麵包:30天幸福日常提案》、《東京巷弄麵包》、《白神小玉酵母 輕鬆烤出柔軟麵包》

     

    Class Type : 
    Maximum of 12 participants.
    The class will be conducted in Mandarin, and the English recipes provided.
    Demonstration by Chef & participants followed by hands-on session

    *Do note that this course is not redeemable with SkillsFuture Credit.


    Venue :

    Creative Culinaire The School and Caffe Pralet

    17 Eng Hoon St, #01-03/04
    Eng Hoon Mansions
    Singapore 169767 


    Share this Product


    More from this collection