This one day, hands-on class is presented by Savour's guest chef for September 2010: Janice Wong. Learn to create a range of Easter eggs with modern designs and finishes.
Pastry Chef Janice Wong is the founder of 2am:dessertbar in Singapore. Janice's training started in Paris at Le Cordon Bleu and follows with an extensive list of work experience in New York and Chicago institutions such as WD-50, Room4dessert, Per Se, Alinea and L20, as well as Europe's top patissiers; Pierre Herme and Oriol Balaguer.
At her 2am:dessertbar, Chef Wong focuses on what she does best - desserts! Each of her creations is a multisensory experience, paying homage to art and fashion whilst showcasing texture and flavour combinations that venture far beyond traditional expectations.
Ultimately Chef Wong maintains a sophistication in design and technique influenced by her experience in top pastry kitchens of Paris, Barcelona and New York.
Janice's other classes at Savour will include a three day hands on class on professional desserts, a one day hands on class on chocolate desserts, a demonstration evening and five course dessert degustation dinner.
Available Classes - Janice Wong Easter Egg Concepts, Design and Innovation
September 2010
$350.00 AUD
Thu 16 Sep, 2010 1 day course
Class Times: 8:00 AM to 4:00 PM
This one day, hands-on class is presented by Savour's guest chef for September 2010: Janice Wong. Learn to create a range of Easter eggs with modern designs and finishes.
Pastry Chef Janice Wong is the founder of 2am:dessertbar in Singapore. Janice's training started in Paris at Le Cordon Bleu and follows with an extensive list of work experience in New York and Chicago institutions such as WD-50, Room4dessert, Per Se, Alinea and L20, as well as Europe's top patissiers; Pierre Herme and Oriol Balaguer.
At her 2am:dessertbar, Chef Wong focuses on what she does best - desserts! Each of her creations is a multisensory experience, paying homage to art and fashion whilst showcasing texture and flavour combinations that venture far beyond traditional expectations.
Ultimately Chef Wong maintains a sophistication in design and technique influenced by her experience in top pastry kitchens of Paris, Barcelona and New York.
Janice's other classes at Savour will include a three day hands on class on professional desserts, a one day hands on class on chocolate desserts, a demonstration evening and five course dessert degustation dinner.
Appropriate clothing and footwear should be worn at all time, with no open toe shoes to be worn in the kitchen.
Please do not make travel arrangements until your booking has been confirmed and fully paid.
We do not offer refunds for classes once your payment has been processed.
Savour reserves the right to alter or cancel a class without notice.
We cannot accommodate dietary requirements in all classes.
What do you need to bring?
We supply lunch, refreshments, apron, utensils and recipes, so you only have to bring your enthusiasm and taste buds.
How do you get to Savour?
It is easy to get to Savour using public transport.
Tram Stop - Catch a tram from Melbourne City (Elizabeth Street) #19 North Coburg Tram. Get off at tram stop #20 (this is at Barkly Square Shopping Centre, 115 Sydney Road, Brunswick). This tram trip is ~17 minutes from the city.
Jewell Train Station - Catch a train from Melbourne City Loop stations to Jewell Train Station (This station is at the end of Wilson Avenue. Literally 50 metres from the school). This is the Upfield Line and the train trip takes 15 minutes from the city.
If you are travelling to attend a Savour School course then there are several hotels nearby that can accommodate you. The location of the hotels can be viewed on a map on the contact us page.
Fill in the form below and your enquiry will be automatically forwarded on to the relevant hotels.
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Video & Audio Recording
Please note we do not allow the video or audio recording of our classes with video camera's, camera phones or portable audio recorders, you are however permitted to take photos in class.
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