Anita Mui


Anita Mui, a petite lady & always ready to smile. Recently  she went to Hong Kong & Taiwan to further & widen her culinary knowledge & skills. Her new culinary hands-on series will include the latest cakes, dim sum, desserts & candies from Hong Kong & Taiwan. So take not of her classes.

AUNTIE HO TAO

BAKER JEAN

Barry Yeo

BARRY E.M. YEO

Barry has been a professional chef for more than 20 years with prestigious hotels such as the Hilton Hotel, Orchard Hotel and Tanglin Club.

Gentle, soft-spoken and infinitely patient, he has honed a solid practical knowledge of baking through years of experience.  Barry answers every clamouring question (with tips and suggestions thrown in) with ease and a sagely smile while multi-tasking.  His eagerness to impart his knowledge has undoubtedly, strengthen his rapport with his students.


Japanese Layered Crepe Cake

Let Barry show you how to create this latest fad-food.  Light cream and fruits are sandwiched between each fragile crepe layer.  He will even suggest ways and variations that you can create for your own signature crepe cake.  It is easier than you think.

He may even guide you along to make the sophisticated crepe suzette (ooh, a great fanfare ending at a sit-down dinner) or mouth-watering banana caramel crepe with ice-cream for a kiddy party or to just indulge in front of the telly….. Mmmm, the kids will ask for extras.


Coconut Cake, Asian-Style

YOU DON’T NEED AN OVEN.  It is steamed so that the cake is oh-so-moist with the wafting fragrance of butter and coconut.  It melts in your mouth.  No one would even guess that it is not baked – INGENIOUS.

Chocolate Noisettes

Surely at some stage, we complain that our chocolate cake tends to be drier or worse, burnt at the edges.  Barry has another way of baking this hazelnut confection - with a wooden mould (???!!!) which ensures that the entire cake is moist, topped with a shiny mirror ganache.  YUUUMY!  Want to know more?  Come, share with us.

CAMY VENTURE PTE LTD

Chef Chan

CHEF CHENG

Chef Enoch Teo

Chef Jazz

CHEF KEN TAN

CHEF KEONG

          
CHEF LAM

Chef Marco

CHEF MAX LIM

   

CHEF MENG

CHEF NAOMI(NGA THI DOAN)

Chef Patrick Kew

Chef Samuel

Chef Sharma

        

Chef Simon Wong

 
CHEF SUI

Chef Thomas

Chef Wee

CHEF WOO

CYNTHIA PONG

DR. IZZAT HUSAIN

JOYCE GOH

KIRTI DAYANI

KOH PHYLLIS & TEAM

LUCIANA

Madam Lew

喜爱素食的朋友请注意,刘老师来咯!
刘老师将在妙厨便利站推广一系列的素食烹饪课程。身为首创开班烹饪素食的刘老师三十多年来不但曾拥有自己创办的烹饪学院,她也将自己的一生极力发掘及研究素食烹饪的奥秘。多年来刘老师培养出无数的素料专业者,让他们在素食界闯出一番天下。声名远播的她曾聘邀於美国小麦工会担任顾问一职。
若想目睹刘老师的风范及烹饪技巧,那就别错过一系列的素食烹饪班。
Madam Ng Bei Hun

Madam Ong

MARIE & PHYLLIS

MARIE TSENG

MAY YEOH

Mrs Foo

MRS LIM

Mrs. Rosalina

Pastry Chef Jazz

Phyllis, Marie, Cheryl

Ranu Sharma

REGINA CHENG

RICKY TEH

Rosalind Auyong

Rosalind Auyong have been in the food and cake decorating business since migrating to US in 1983. She learn her trade from World Famous Cake Artists. Mr.SCOTT C.WOOLLEY author and owner of Cakesbydesigns, Betty Van Norstrum, Ron Ben Israel, New York's most famous cake designer, Judy Bradshaw, Herland from Argentina and also the famous South African Cake Decoration teacher Eleanor Reilander.
Sugar Flowers are her most favorite subject in cake decorations. It brings out the life of nature into cakes. As a result it help started her career in Cake Decorations. Here are some of the classes. Please register early.
SUNNY YAU

My name is Sunny Yaw, baking is profession due to my passion.
I had been baking since I was at the age of 18 and in 2007,
I decided to follow my passion and started my first own venture of sweet desserts through online.
My baking techniques are most based from French with flair of Japanese influence.
From baking a butter cake to difficult mousse cakes and not forgetting creating beautiful fondant wedding cake,
Mostly I baked cake through personal order and also big events such as Volkswagen, Toyota, Aston Martin, Nippon Paint,
Gap Kids and many more to name. My own specialty also include creating tiers of wedding cakes.
Beside that I also conduct baking classes which include students flying from abroad.
My involvement in publication also can be seen on the Famous Cuisine magazine and
I also been featured in most local major newspaper on my baking.


VICTOR

WILLIAM

Yeo Li Li



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