COLOURFUL WORLD OF DOUGHNUT WORKSHOP WITH CHEFBOUTIQUE.

DATE : 18/10/13 & 19/10/13 TIME : 12 NOON LOCATION : PM ME PLEASE THE CRAZE FOR SOFT, FLUFFY DOUGHNUT...NOW YOU DONT NEED TO QUEUE ANYMORE ...CAUSE YOU CAN MAKE THEM YOURSELF! - 3 DIFFERENT TYPES OF DOUGHNUT RECIPES WILL BE GIVEN. YOU WILL BE DOING 2 DIFFERENT RECIPES DURING LESSON TIME. - YOU WILL BE TAUGHT ON HOW TO USE DIFFERENT TYPES OF FLOUR TO GET THE EFFECT THAT YOU WANT. - LEARN THE CORRECT FRYING TEMPERATURE FOR DOUGHNUT. TOPPING/FILLING YOU WILL BE USING : CREAM CHEESE, ALMONDS, BLUEBERRY FILLING, GANACHE, OREO, CHOCOLATE RICE, WHITE CHOCOLATE, M & M CHOCOLATE AND MORE.... WORKSHOP FEE : S$87/- (FEE INCLUDES RECIPES, ALL INGREDIENTS, LIGHT MEAL/REFRESHMENT, UTENSILS MACHINES USED) IMPORTANT NOTE : PLEASE READ. PLS PROVIDE YOUR FULL NAME WHEN REGISTERING IN ORDER TO BE ELIGIBLE FOR THE 10TH LESSON FOR FREE. REQUIRED ITEMS : PEN, APRON, 2 PCS X 8 X 8 INCH TUPPERWARE TO BRING HOME YR PRODUCTS, ONE KITCHEN CLOTH. REGISTRATION WILL ONLY BE CONFIRMED UPON PAYMENT ON A FIRST COME FIRST SERVED BASIS. INTERESTED ? PLS TRASFER $87/- TO POSB SAVINGS ACCT. 189-34826-6, THEN PM ME THE DETAILS. COLORFUL WORLD OF DOUGHNUT WORKSHOP WITH CHEFBOUTIQUE. ANY ENQUIRIES - PM/WATSAPP/CALL ME AT 94269945.

CHINESE PASTRY WORKSHOP - BAK CHANG (BEEF), ANG KU KUEH & FRIED SESAME SEED BALLS

DATE : 27/9 (FRI) AND 28/9 (SAT) TIME : 12 NOON LOCATION : PM ME FOR LOCATION/ ADDRESS WHAT YOU WILL BE TAUGHT ON : - BAK CHANG - HOW TO MAKE THIS DELICIOUS DUMPLINGS FILLED WITH CHUNKS OF MEAT MARINATED IN PEPPERED AROMATIC SAUCE WITH CHESTNUT, MUSHROOM, ENCLOSED IN FRAGRANT GLUTINOUS RICE. - HOW TO MAKE A SOFT & FRAGRANT ANG KU KUEH AND HOW TO MAKE THE FILLING FROM SCRATCH. - HOW TO MAKE AND FRY THE GLUTINOUS RICE BALLS TO MAKE IT CRUNCHY ON THE OUTSIDE AND SOFT ON THE INSIDE. WORKSHOP FEE : S$97/- (FEE INCLUDES ALL INGREDIENTS, RECIPES, LIGHT MEAT/REFRESHMENT, UTENSILS/MACHINES/EQUIPMENT USED) IMPORTANT NOTE : - PLEASE PROVIDE FULL NAME, CONTACT NUMBER WHEN REGISTERING IN ORDER TO BE ELIGIBLE FOR THE 10TH LESSON FOR FREE. REQUIRED ITEMS TO BRING : - CONTAINERS TO BRING HOME YR PRODUCTS, APRON, PEN, CLEAN CLOTH FOR WIPING. - REGISTRATION/SLOT WILL ONLY BE CONFIRMED UPON PAYMENT ON A FIRST COME FIRST SERVED BASIS. - PAYMENT MUST BE MADE WITHIN 7 DAYS OF SLOT RESERVATION OTHERWISE THE SLOT WILL AUTOMATICALLY BE OPENED TO THE NEXT PERSON IN THE WAITING LIST. INTERESTED ? PLS TRANSFER $97/- TO POSB SAVINGS ACCT. NO. 189-34826-6 THEN SMS/PM ME THE DETAILS, YR NAME ETC. CHINESE PASTRY WORKSHOP WITH CHEFBOUTIQUE - BAK CHANG, FRIED SESAME SEED BALLS AND ANG KU KUEH. ANY FURTHER ENQUIRIES - PLEASE PM ME OR CALL AT 9426-9945.

BAKING WITH CHEFBOUTIQUE - CHICKEN PIE, CHEESE TART, MUSHROOM QUICHE AND APPLE CRUMBLE
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DATE : 20 SEPT (FRI) & 21 SEPT (SAT) TIME : 12 NOON LOCATION : PM ME FOR ADDRESS WHAT YOU WILL BE TAUGHT ON : - HOW TO MAKE A SAVOURY SHORT PASTRY DOUGH. - HOW TO MAKE A TRADITIONAL FAVORITE FRENCH MUSHROOM QUICHE. - TECHNIQUES IN MAKING AND LINING THE PASTRY CASE/PAN. - HOW TO MAKE A BASIC EGG CUSTARD AND MANY MORE... WORKSHOP FEE : S$87 ONLY PER PERSON. IMPORTANT NOTE - PLEASE READ CAREFULLY : 1) PLEASE PROVIDE FULL NAME AND CONTACT NUMBER WHEN REGISTERING - IF YOU WANT TO BE ELIGIBLE FOR THE 10TH LESSON FOR FREE. 2) PLEASE BRING CONTAINERS/BOXES - 8 X 8 INCH - 2 PCS( TO BRING HOME YOUR PRODUCTS) APRON, PEN, CLEAN CLOTH FOR WIPING. 3) REGISTRATION/SLOT WILL ONLY BE CONFIRMED UPON PAYMENT ON A FIRST COME FIRST SERVED BASIS. 4) PAYMENT IN FULL MUST BE MADE WITHIN 7 DAYS OF SLOT RESERVATION DATE. YOUR SLOT WILL AUTOMATICALLY BE OPENED TO THOSE ON THE WAITING LIST IF NO PAYMENT IS RECEIVED AFTER 7 DAYS. INTERESTED ? PLEASE TRANSFER S$87/- TO POSB SAVINGS 189-34826-6 THEN PM/SMS ME THE TRANSFER DETAILS, YR FULL NAME AND CONTACT NO. BAKING WITH CHEFBOUTIQUE - APPLE CRUMBLE, CHICKEN PIE, MUSHROOM QUICHE AND CHEESE TART. ANY FURTHER ENQUIRIES - PLEASE PM ME. THANK YOU.

LIST OF COOKIES AND CAKES FOR ORDERING

(Facebook @ Chefboutique/ MY BLOG @www.chefboutique.blogspot.com.

For any enquiries/to order, please pm on fb/call/sms me at : 9426-9945/6633-7079.

We provide FREE home delivery for minimum order of S$60/- during Ramadan month only.

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# FREE : A BOTTLE OF COOKIES/A BOX OF CAKE OF YOUR CHOICE WITH EVERY ORDER OF  S$350/-

1. Butterscotch Double Chocolate Cookies (70 pcs) S$17.00

2. Kuih Makmur (70 pcs) S$22.00

3. Pineapple Tarts (70 pcs) S$22.00

4. Tollhouse Chocolate Chips & Nuts Cookies (70 pcs) S$17.00

5. Hazelnut Rosette Cookies (70 pcs) S$17.00

6. Anika Rasa Cookies (70 pcs) S$17.00

7. Cheesy Cheese Cookies (70 pcs) S$17.00

8. Cashewnut Sujee (70 pcs) S$17.00

9. Chocolate Almond Cornflakes (70 pcs) S$17.00

10. Coconut/cornflakes Macaroon Cookies (70 pcs) S$17.00

11.  Chocolatey Milo Squares (70 pcs) S$17.00

12.  M & M Chocolate Cookies (70 pcs) S$17.00

VARIETIES  OF SOFT, MOIST AND DELICIOUS HOME-MADE CAKES TO CHOOSE FROM.

LIST OF CAKES FOR ORDERING :

1.  Lapis Durian/Lapis Cempedak Cake

7 x 7 in. S$35.00

10 x 7 in. S$45.00

2.  Lapis cream cheese/Cheddar Cake

7 x 7 in. S$35.00

10 x 7 in. S$45.00

3.  Lapis Mango Delight Cake

7 x 7 in. S$35.00

10 x 7 in. $45.00

4.  Lapis Asam Manis Cake

7 x 7 in. S$32.00

10 x 7 in. $42.00

5.  Lapis Prune Cake

7 x 7 in. S$32.00

10 x 7 in. $42.00

6.  Lapis Rempah (Original) Cake

7 x 7 in. S$32.00

10 x 7 in. $42.00

7.  Lapis Chocolate Cake

7 x 7 in. S$32.00

10 x 7 in. S$42.00

8.  Lapis Evergreen (Srikaya/Pandan) Cake

7 x 7 in. S$32.00

10 x 7 in. S$42.00

9. Lapis Coffee Princess Cake

7 x 7 in. S$32.00

10 x 7 in. S42.00

10.  Lapis Strawberry Ice-Cream/Oreo Cake

7 x 7 in. S$32.00

10 x 7 in. S$42.00

11. Lapis Rainbow Hazelnut Cake

7 x 7 in. S$35

10 x 7 in. S$45

12.  Horseshoe Roll (Nutella Roll)

4 rolls $25.00

13. Missisippi Tiger Cake

10 x 10 in. $25.00

14.  Moist Marble Cake

10 x 10 in. $22.00

15.  Marble Nutella Cake

10 x 7 in. S$30/-

16.  Cake Kukos ( Steamed Moist fruit cake)

9 x 9 in. $40.00

17.  Moist Fly African Coconut/Walnut Cake

11 x 11 in. $30.00

18.   Batik Roll Cake with buttercream / chocolate ganache /nutella filling

10 inch long - S$7/- each.

19. Domino Roll Cake  

10 inch long- S$12/- each.

Diploma group at BITC - with our instructor Mr Gan.

                                          An array of our decorative bread show pieces - teamwork effort.

CRAZY FOR CHEESE CAKES (1) WORKSHOP ON 10/5/13, 11/5/13, 18/5/13.

• DATE : 10/5 (FRI), 11/5 (SAT)-FULL, 18/5 TIME : 12 NOON LOCATION : PM ME FOR LOCATION WHAT YOU WILL BE MAKING & BRINGING HOME WITH YOU : 1) CREAMY NUTELLA CHEESE CAKE 2) PEACH CRUMBLE CHEESE CAKE 3) COLD SET LYCHEE CHEESE CAKE - LEARN TO MAKE A REFRESHING AND YUMMY CHILLED LYCHEE CHEESE CAKE. - NUTELLA - LUSCIOUS CHOCOLATE & HAZELNUT SPREAD COMBINED WITH CREAM CHEESE TO MAKE A GORGEOUS NUTELLA CHEESE CAKE. - LEARN ALL THE GOLDEN RULES ON SUCCESSFUL CHEESE CAKE MAKING. * WELL DESIGNED COURSE STRUCTURE WITH DETAILED EXPLANATION. * IF A STUDENT WERE TO ATTEND 9 LESSONS, HE/SHE WILL ENJOY THE 10TH LESSON FOR FREE. ## WORKSHOP FEE : S$87/- ( FEE INCLUDES ALL INGREDIENTS, RECIPES, LIGHT MEAL/REFRESHMENT, UTENSILS,MACHINES,EQUIPMENT USED. REQUIRED ITEMS TO BRING : APRON, CLEAN CLOTH, PEN, 2 PCS X 8 X 8 INCH PLASTIC/TUPPERWARE CONTAINERS. PLEASE TAKE NOTE : REGISTRATION/SLOT WILL ONLY BE CONFIRMED UPON PAYMENT ON A FIRST COME FIRST SERVED BASIS. INTERESTED? PLEASE TRANSFER AMOUNT TO POSB SAVINGS ACCT. 189-34826-6, THEN PM ME THE DETAILS, CLASS DATE AND YOUR NAME.

                                          French Loaves

                                           Cheese & Onion Loaf and German Stollen - below

LET THE AROMA OF FRESHLY BAKED BREAD PERVADE YOUR HOME. YOU WILL BE MAKING : 1) FRENCH LOAVES 2) GERMAN STOLLEN 3) CHEESE AND ONION BREAD LOAVES FREE RECIPE : HAMBURGER/HOTDOG BUN RECIPE. DATE : 3/5 (FRI) & 4/5 (SAT) TIME : 12 NOON LOCATION : PM ME FOR LOCATION - ADDRESS YOU WILL LEARN : - HOW TO DEVELOP, MOULD, PROOF AND BAKE DIFFERENT TYPES OF BREAD - UNDERSTAND DOUGH MIXING CONDITION - DIFFERENT WAYS OF CUTTING, SHAPING, MOULDING ETC. # COURSE FEE : S$87/- ONLY (IF A STUDENT WERE TO ATTEND 9 LESSONS, HE/SHE WILL ENJOY THE 10TH LESSON FOR FREE) # WORKSHOP FEE INCLUDES ALL INGREDIENTS, RECIPES, LIGHT MEAL, REFRESHMENT, UTENSILS, MACHINES, EQUIPMENTS USED. * REQUIRED ITEMS TO BRING WITH YOU : APRON, 2 CLEAN CLOTH,, PEN, 2PCS X 9 X 9 INCH PLASTIC CONTAINERS/TUPPERWARE. (PLASTIC CONTAINERS CAN BE BOUGHT AT SHENG SHIONG, PHOON HUAT, SKP). * PLEASE NOTE : PLEASE REGISTER EARLY - REGISTRATION WILL ONLY BE CONFIRMED UPON PAYMENT ON A FIRST COME FIRST SERVED BASIS. INTERESTED ? PLS TRANSFER $87/- TO POSB SAVINGS ACCOUNT 189-34826-6, THEN PM ME THE TRANSFER DETAILS, CLASS DATE/NAME. PLEASE PM/SMS ME @SABARIAH NGAH/9426-9945 FOR RESERVATION/SLOT.

                                          Petit Fours

                                          Gianduja Cornets

                                           Varieties of petit fours

                                          Mini marzipan fruits

                                         Toscaner

                                           Macaroon Boats

                                           Petit Fours - I am giving these away, any one interested, do contact me at hp:9426-9945.

BAKING AND DECORATING OF SLICE CAKES (1)

• DATE : 15/2/13 (FRI), 16/2/13 (SAT) TIME : 12 NOON. WHAT YOU WILL BE MAKING/DECORATING AND BRINGING HOME WITH YOU : 1) CHOCOLATE CREAM SLICE CAKE 2) REV VELVET SLICE CAKE 3) TIRAMISU SLICE CAKE 4) FREE RECIPE : BLUEBERRY SLICE CAKE WHAT YOU WILL LEARN : - HOW TO MAKE DIFFERENT VARIETIES/FLAVOURS OF SPONGE CAKE. - HOW TO MAKE CHOCOLATE CREAM WITH MELTED CHOCOLATE. - HOW TO MAKE CREAM CHEESE TOPPING/FILLING. - HOW TO MAKE COFFEE BEANS, CHOC DRIZZLE/SHAPES FOR DECORATION. # SMALL NO OF STUDENTS PER CLASS FOR QUALITY AND PERSONALISED TEACHING. # IF A STUDENT WERE TO ATTEND 9 LESSONS, SHE/HE WILL ENJOY THE 10TH LESSON FOR FREE. # WORKSHOP FEE INCLUDES : RECIPES, ALL INGREDIENTS, LIGHT MEAL/REFRESHMENT, UTENSILS/MACHINES/EQUIPMENTS USED. * WORKSHOP FEE : $87/- ONLY. * REGISTRATION WILL BE GUARANTEED UPON PAYMENT ON A FIRST COME FIRST SERVED BASIS. SLOT IS NOT CONFIRMED UNTIL FULL PAYMENT IS RECEIVED. * PLEASE BRING YOUR APRON, PEN, 3 PCS X 8 X 8 X INCH CONTAINERS. * INTERESTED : PLEASE TRANSFER AMOUNT TO POSB SAVINGS ACCT : 189-34826-6, THEN PM/SMS ME THE TRANSFER DETAILS. BAKING AND DECORATING OF SLICE CAKES (1) WITH CHEFBOUTIQUE. DO SMS/PM ME NOW AT 9426-9945/ 6633-7079, TO RESERVE YOUR SLOT.

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HANDS-ON ART & SCIENCE OF BREAD MAKING WORKSHOP

                                          varieties of sweet and savoury buns

                                          cinnamon, raisins, choc chips roll

 Pizza

LET THE WONDERFUL AROMA OF FRESHLY BAKED BUNS PERVADE YOUR HOME. DATE : 10/01/13 (THUR) , 12/01/13 (SAT), 19/01/13(SAT) TIME : 12 NOON LOCATION : PLS PM OR CALL ME AT 9426-9945 YOU WILL BE MAKING : 1) VARIETIES OF SWEET AND SAVOURY BREAD 2) CINNAMON, RAISINS AND CHOCOLATE CHIP ROLLS 3) PIZZA YOU WILL LEARN : - HOW TO CORRECTLY KNEAD YOUR DOUGH - WHAT IS PROOFING AND HOW NOT TO OVER-PROOF - HOW TO TEST IF YOUR DOUGH IS DONE - FUNCTIONS OF INGREDIENTS - YEAST, FLOUR, LIQUID ETC. - TECHNIQUES OF SHAPING, MOULDING, TWISTING ETC. # SMALL NUMBER OF STUDENTS PER CLASS TO ENSURE QUALITY AND PERSONALIZED TEACHING. # STUDENT WILL ENJOY THE 10TH LESSON FOR FREE # WORKSHOP FEE : S$87/- # WORKSHOP FEE INCLUDES : ALL INGREDIENTS, RECIPES, LIGHT MEAL/REFRESHMENT, UTENSILS/MACHINES USED. * PLS BRING YOUR APRON, 3 X 9 INCH CONTAINERS, 2 CLEAN CLOTH. INTERESTED ? PLS TRANSFER AMT TO POSB SAVINGS ACCT. NO. 189-34826-6 THEN SMS ME AT HP.9426-9945 WITH YOUR NAME AND TRANSFER DATE/REF NO. REGISTRATION WILL BE GUARANTEED ON A FIRST COME FIRST SERVED BASIS. SLOT IS NOT CONFIRMED UNTIL FULL PAYMENT IS RECEIVED. LET THE WONDERFUL AROMA OF FRESHLY BAKED BUNS PERVADE YOUR HOME. DATE : 10/01/13 (THUR) , 12/01/13 (SAT) TIME : 12 NOON LOCATION : PLS PM OR CALL ME AT 9426-9945

EXCITING 100% HANDS ON DOUGHNUT WORKSHOP

WHEN : 19 OCT (FRI) AND OR 20 OCT (SAT) AT 1.30PM

LOCATION : PLS SMS/CALL ME AT 9426-9945 FOR LOCATION.

1. THE CURRENT CRAZE ON SOFT, MOIST,FLUFFY DOUGHNUTS.....YOU DO NOT NEED TO WAIT IN QUEUE ANY  MORE...CAUSE YOU CAN NOW MAKE THEM YOURSELF!! WHEN : 19 OCT (FRI)AND OR 20 OCT (SAT) AT 1.30PM. WHAT YOU WILL BE LEARNING AND BRINGING HOME WITH YOU : - NOT ONE BUT 3 DIFFERENT DOUGHNUT RECIPES (ONE OF WHICH WILL BE MOCCA DOUGHNUT RECIPE). - GANACHE RECIPE WILL BE GIVEN. - CREAM CHEESE RECIPE WILL BE GIVEN. - HOW TO USE DIFFERENT FLOUR TO GET THE EFFECT THAT WE WANT. - HOW TO VARY YOUR DOUGHNUT WITH DIFFERENT SHAPES AND SIZES. - USING VARIETY OF FILLINGS/TOPPINGS LIKE CREAM CHEESE, ROASTED ALMONDS, STRAWBERRY/BLUEBERRY  FILLINGS, GANACHE, WHITE CHOCOLATE, CRUSHED OREO, CHOCOLATE RICE AND MORE. # SMALL NO OF STUDENTS PER CLASS TO ENSURE PERSONALIZED AND QUALITY TEACHING. # WELL DESIGNED COURSE STRUCTURE WITH DETAILED EXPLANATION. # IF A STUDENT WERE TO ATTEND 9 LESSONS, HE/SHE WILL ENJOY THE 10TH LESSON FOR FREE. * WORKSHOP FEE : S$77/- (IF YOU REGISTER AND PAY BEFORE THE ACTUAL DATE, S$87-ON ACTUAL DAY). * WORKSHOP FEE INCLUDES : ALL INGREDIENTS, RECIPES, LIGHT MEAL/REFRESHMENTS, UTENSILS/EQUIPMENT USED. * PLEASE BRING YOUR APRON, 3 BIG CONTAINERS, CLEAN CLOTH, PEN. * INTERESTED ? PLS TRANSFER AMOUNT TO POSB SAVINGS ACCT : 189-34826--6, THEN SMS ME AT 9426-9945  WITH YOUR NAME AND REF NO. * REGISTRATION IS GUARANTEED UPON PAYMENT ON A FIRST COME FIRST SERVED BASIS. -

                                         Spanish Vanilla Cake / Chocolate Gateaux

                                          Fresh cream cake

                                          Peppermint Gateaux

                                          Mocha Cream Torte

                                           Charlotte Royal

                                          Rich Cold Set Cheese Cake

                                             Marron Gateaux

                                          Noisette/Hazelnut Cake

100% HANDS ON BAKING WORKSHOP(REPEAT FOR THE 6TH AND LAST TIME, WORKSHOPS WILL ONLY RESUME IN NOVEMBER 2012. INVITATION TO " MASTERING ROLL CAKES WITH CHEFBOUTIQUE' LOCATION : PLS CALL/SMS AT 9426-9945/6633-7079. YOU CAN ALSO FIND ME ON FACEBOOK @CHEFBOUTIQUE. WHEN : FRI. 22/06/12 (1.00PM) & 23/06/12 (SAT-2PM) PEACOCK ROLL, BATIK ROLL, DOMINO VANILLA ICE-CREAM ROLL AND RAINBOW ROLL. WHAT YOU WILL BE MAKING AND BRINGING HOME WITH YOU : 1) PEACOCK ROLL 2) BATIK ROLL 3) RAINBOW ROLL 4) VANILLA ICE-CREAM DOMINO ROLL WHAT YOU WILL BE TAUGHT ON : 1) THE FUNDAMENTAL PRINCIPALS IN BAKING ROLL CAKES SUCCESSFULLY. 2) THE TECHNIQUE OF HANDLING ROLL CAKES TO PREVENT BREAKAGE, CRACKING. 3) HOW TO ACHIEVE SOFT, TENDER AND DELICIOUS ROLLS EVERY TIME. 4) WHY THE TEMPERATURE OF OVEN AND TIME ARE VERY CRUCIAL IN ACHIEVING THE CORRECT TEXTURE WHEN BAKING ROLL CAKES. # SMALL NO OF STUDENTS PER CLASS TO ENSURE QUALITY AND PERSONALISED TEACHING - MAX 12 STUDENTS ONLY. # WELL DESIGNED COURSE STRUCTURE WITH DETAILED EXPLANATION. # IF A STUDENT WERE TO ATTEND 9 LESSONS, HE/SHE WILL ENJOY THEE 10TH LESSON FOR FREE. * WORKSHOP FEE INCLUDES : ALL RECIPES, ALL INGREDIENTS, LIGHT MEAL AND REFRESHMENTS, UTENSILS, MACHINES AND EQUIPMENTS USED. # WORKSHOP FEE : S$97/- (IF YOU REGISTER AND PAY ON ACTUAL DAY). # EARLY BIRD DISCOUNT : S$87/- (IF YOU REGISTER AND PAY BEFORE 30/03/12). # BRING A FRIEND : S$77 EACH ONLY * PLEASE BRING YOUR APRON, 2 BIG CONTAINERS(8 X 8 INCH), 2 CLEAN CLOTH, PEN. * PLEASE REGISTER EARLY TO ENJOY THE EARLY BIRD DISCOUNT. * INTERESTED? PLEASE TRANSFER AMOUNT TO POSB SAVINGS ACCOUNT NO: 189-34826-6, THEN SMS ME AT 9426-9945 WITH YOUR 1) REF NO 2) NAME 3)TRANSFER DATE. * REGISTRATION WILL BE GUARANTEED UPON PAYMENT ON A FIRST COME FIRST SERVED BASIS. MASTERING ROLL CAKES ON 23/06/12 (SAT). REPEAT FOR THE 6TH AND LAST TIME BEFORE WORKSHOP CLOSES AND WILL ONLY RESUME IN NOVEMBER 2012. 100% HANDS ON BAKING WORKSHOP BY CHEFBOUTIQUE. PLEASE CALL/SMS SITI AT 9426-9945 FOR REGISTRATION/ENQUIRIES. THANK YOU.

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  MASTERING PUFF PASTRY WITH CHEFBOUTIQUE LOCATION : PLS CALL/SMS AT 9426-9945/6633-7079. YOU CAN ALSO FIND ME at facebook @chefboutique. WHEN : 01/06/12 (FRIDAY-1.00PM)  AND/OR  02/06/12 (SAT-1.30PM) WHAT YOU WILL BE MAKING AND BRINGING HOME WITH YOU : 1) CREAM HORN 2) VOL-AU-VENTS 3) FRUIT PINWHEEL 4) TUNA TURNOVER 5) APPLE STRUDEL WHAT YOU WILL BE TAUGHT ON : # THIS IS INDIVIDUAL LESSON- EACH STUDENT HAS TO DO THEMSELVES TO TRULY EXPERIENCE THE ART OF MAKING PUFF PASTRY. 1) LEARN THE SECRETS BEHIND THE LIGHT AND CRISPY PUFF PASTRY. 2) THE TECHNIQUE OF HANDLING AND ROLLING PUFF PASTRY. 3) LEARN ALL THE ART AND SCIENCE OF MAKING HIGH QUALITY PUFF PASTRY. 4) TYPES OF FLOUR/FAT USED AND THE DIFFERENCE IN TEXTURE AND TASTE. # SMALL NO OF STUDENTS PER CLASS TO ENSURE QUALITY AND PERSONALISED TEACHING - MAX 8- STUDENTS ONLY. # WELL DESIGNED COURSE STRUCTURE WITH DETAILED EXPLANATION. # IF A STUDENT WERE TO ATTEND 9 LESSONS, HE/SHE WILL ENJOY THE 10TH LESSON FOR FREE. * WORKSHOP FEE INCLUDES : ALL RECIPES, ALL INGREDIENTS, LIGHT MEAL AND REFRESHMENTS, UTENSILS, MACHINES AND EQUIPMENTS USED. # WORKSHOP FEE : S$87/- IF YOU REGISTER AND PAY BEF. ACTUAL DATE. # BRING A FRIEND : S$77/- EACH PERSON. # WORKSHOP FEE : S$97/- IF YOU REGISTER AND PAY ON ACTUAL DAY. * PLEASE BRING YOUR APRON, 3 BIG CONTAINERS(8 X 8 INCH), 2 CLEAN CLOTH, PEN. * PLEASE REGISTER EARLY TO ENJOY THE EARLY BIRD DISCOUNT. * INTERESTED? PLEASE TRANSFER AMOUNT TO POSB SAVINGS ACCOUNT NO: 189-34826-6, THEN SMS ME AT 9426-9945 WITH YOUR 1) REF NO 2) NAME 3)TRANSFER DATE. * REGISTRATION WILL BE GUARANTEED UPON PAYMENT ON A FIRST COME FIRST SERVED BASIS. INVITATION TO : MASTERING PUFF PASTRY WITH CHEFBOUTIQUE PLEASE CALL/SMS SITI AT 9426-9945/6633-7079 FOR REGISTRATION/ENQUIRIES. THANK YOU.

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• INVITATION TO : MASTERING LAPIS CAKES WITH CHEFBOUTIQUE LOCATION : PLS CALL/SMS AT 9426-9945/6633-7079. YOU CAN ALSO FIND ME ON FACEBOOK @ CHEFBOUTIQUE WHEN : 18/05/12 (FRIDAY-1.00PM) AND/OR 19/05/12 (SAT-2PM) WHAT YOU WILL BE MAKING AND BRINGING HOME WITH YOU : 1) LAPIS REMPAH (ORIGINAL LAPIS) CAKE 2) LAPIS DURIAN CAKE 3) LAPIS RAINBOW HAZELNUT CAKE 4) FREE RECIPE : MOIST DURIAN BUTTER CAKE WHAT YOU WILL BE TAUGHT ON : 1) THE FUNDAMENTAL PRINCIPALS IN BAKING LAPIS CAKES SUCCESSFULLY. 2) THE TECHNIQUE OF HANDLING AND BAKING LAPIS CAKES. 3) LEARN ALL THE TIPS ON HOW TO GRILL MOIST AND SOFT LAPIS. 4) WHY THE TEMPERATURE OF OVEN AND TIME ARE VERY CRUCIAL IN ACHIEVING THE CORRECT TEXTURE OF LAPIS CAKES. # SMALL NO OF STUDENTS PER CLASS TO ENSURE QUALITY AND PERSONALISED TEACHING - MAX 8-10 STUDENTS ONLY. # WELL DESIGNED COURSE STRUCTURE WITH DETAILED EXPLANATION. # IF A STUDENT WERE TO ATTEND 9 LESSONS, HE/SHE WILL ENJOY THEE 10TH LESSON FOR FREE. * WORKSHOP FEE INCLUDES : ALL RECIPES, ALL INGREDIENTS, LIGHT MEAL AND REFRESHMENTS, UTENSILS, MACHINES AND EQUIPMENTS USED. # WORKSHOP FEE : S$97/- IF YOU REGISTER AND PAY BEF. ACTUAL DATE. # BRING A FRIEND : S$90/- EACH PERSON. # WORKSHOP FEE : S$107/- IF YOU REGISTER AND PAY ON ACTUAL DAY. * PLEASE BRING YOUR APRON, 2 BIG CONTAINERS(8 X 8 INCH), 2 CLEAN CLOTH, PEN. * PLEASE REGISTER EARLY TO ENJOY THE EARLY BIRD DISCOUNT. * INTERESTED? PLEASE TRANSFER AMOUNT TO POSB SAVINGS ACCOUNT NO: 189-34826-6, THEN SMS ME AT 9426-9945 WITH YOUR 1) REF NO 2) NAME 3)TRANSFER DATE. * REGISTRATION WILL BE GUARANTEED UPON PAYMENT ON A FIRST COME FIRST SERVED BASIS. INVITATION TO : MASTERING LAPIS CAKES WITH CHEFBOUTIQUE PLEASE CALL/SMS SITI AT 9426-9945/6633-7079 FOR REGISTRATION/ENQUIRIES. THANK YOU.

Teck Whye Lane ?

Teck Whye Lane, Singapore, Singapore 680111

View Map · Get Directions

LAPIS RAINBOW HAZELNUT CAKE ( FULL OF FINELY GROUNDED HAZELNUT)

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