Bachour in Manila 2017
Consistent with the vision of The Gastronomie Group, we produced a successful series of Master Classes, September 2017, with master Pastry Chef Antonio Bachour who we personally invited to teach in the Philippines for the very first time.
In producing this event, it was our goal to promote, teach, and expand the knowledge of classical French techniques in pastry making in the Philippines. We focused on culinary students, professional chefs, seasoned bakers, restaurateurs, business owners, and respective key decision makers in the food industry who eagerly signed up and attended the classes.
Currently, the Philippines is lacking in providing experts in the food industry who will enhance the offering of classical French cuisine in the market. Being a country with majority of its influence in food stems from the Spanish and the Americans, now is the perfect time for Filipinos to begin enjoying and appreciating classical cuisine.
French patisserie or classical pastry making is the technique where all other baking techniques are patterned from, however, this is not the reality in the Philippines. Filipinos would need to attend formal schooling in culinary in order to learn this. The knowledge of French pastries are limited only to macarons, eclairs, baguettes and croissants. By bringing Chef Antonio Bachour in Manila, he shared his expertise in modern (French) patisserie in the form of Master Classes, and filled the long overdue gap of awareness and learning classical techniques to culinary students, seasoned bakers, and even professional chefs in the country. The international celebrity status of Chef Bachour garnered much buzz in the food industry, thus, elevated the knowledge and palate of the general Filipino market into a more sophisticated taste.
It is appropriate to note that Chef Antonio Bachour only endorses products and events that he personally believes in and he conducts a resonant influence in the food industry— his credibility is top ranked.
Chef Antonio Bachour in Manila!
Considered as one of the Best Pastry Chefs in the world today, named World Best Pastry Chef by The Best Chef Awards in 2022, Best Pastry Chef by Esquire in 2019, and one of the Top Ten Pastry Chefs in America by Dessert Professional Magazine, Chef Bachour was also awarded the ZEST Award in Baking & Pastry Innovator in 2014. The prestigious James Beard Foundation chose him as one of its semifinalists for Best Pastry Chef of 2016.
After years of waiting, Chef Bachour was able to share his mastery in baking and pastry in Manila and taught his expertise in pastry in the country on September 2017 for the very first time.
Chef Bachour showed his cutting edge techniques in pastry making; inspired from his professional background in classic French methods in patisserie, he puts his modern twists on petits gateaux, tarts, entremets, verrines, chocolates, plated desserts. A definite first in the Philippines!
Chef Bachour is highly in-demand for teaching workshops across the globe such as the United States, Russia, Israel, Colombia, Panama, Mexico, Thailand, Australia, Ukraine, Italy to name a few wherein his classes always get sold out.
Attendees acquired the rare chance to learn from a true master pastry chef and significantly improved their own skills — from professional chefs, culinary students, and seasoned bakers. Chef Antonio Bachour is a genius in his craft and an amazing teacher who loves sharing his passion to others. There are a lot of good pastry chefs in the world but not a lot has the desire and the patience to teach. People have admired his work from a far and followed him online, now the attendees learned from him personally.
He conducted two sessions of the 3-Day Hands-On Classes; one on Buffet Style Pastries and the other on Plated Desserts. For the busy person or a less experienced baker he held a Demo Workshop on Entremets, Tarts, Verrines, and more.
Venue: Greenfield District Showroom, Shaw Blvd corner Mayflower St, Mandaluyong City
3-Day Hands-On Classes:
4-6 September 2017 - Buffet Style Pastries (Petits Gateaux, Verrines, Tarts, Chocolates, and more)
7-9 September 2017 - Plated Desserts
Demo Workshop:
10 September 2017 - Entremets, Tarts, Verrines, Chocolates, and more
For his avid followers, The Gastronomie Group arranged the opportunity to meet him in person. Chef Bachour conducted a Meet & Greet where his fans were able to buy his latest book, Bachour Chocolate (2015), and signed it for them in person.
Meet & Greet Chef Bachour: 10 September 2017 at Greenfield District Showroom, Mandaluyong City
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