TBD !!!STAY TUNED!!! 14-15 JUNE 2025 - Iconic Taipei Sweet by Taiwan Chef Allen Hsing-Wei Chen(陳星緯師傅)
Iconic Taipei Sweet by Taiwan Chef Hsing-Wei Chen(陳星緯師傅)
Date : 14-15 JUNE 2025 (SAT/SUN)
Time : 9:00am - 5:30pm
Course Method : Interactive demonstration & hands-on class
Class Menu :
Chef's Background :
After eight years in France, chef Allen Chen returned home at the end of 2019, not only winning the France Tours chocolate competition and other awards. He is also the sous-chef of MOF Yann BRYS (the inventor of the Tourbillon), and the two of them co-created the dessert store Patisserie Tourbillon.
His training and vision, as well as his plans after returning to Taiwan, have not only influenced the French dessert industry in Taiwan, but also served as a model for the next generation of dessert chefs.
Chef Allen Chen is the second generation of Chuan Tung Bakery (since 1982) in Tianmu Taipei. He once thought about the future between cooking and baking, and finally found the motivation to enjoy baking.
Chef Allen Chen is not complacent with any halo, he understands that the most stable path is the future of dessert. The fastest way to reach your goals is to move forward one step at a time.
在法国待了八年之后,chef Allen Chen于2019年底回国,不仅获得了France Tours巧克力大赛等奖项。他还是MOF Yann BRYS(陀飞轮的发明者)的副主厨,两人共同创建了甜品店Patisserie Tourbillon。他的训练和远见,以及回台后的计划,不仅影响了台湾的法式甜点业,也成为下一代甜点厨师的楷模。
Chef Allen Chen 是台北天母全統西京面包(1982 年创立)的第二代传人。他曾经思考过烹饪和烘焙之间的未来,最终找到了享受烘焙的动力。Chef Allen Chen 不因任何光环而沾沾自喜,他明白甜品的未来才是最稳定的道路。一步一个脚印向前走,才是最快达到目标的方法。
Work Experience:
- Current: Head Chef and Operator at Quan Tong Pastry
- Pastry Team Leader at Mandarin Oriental, Paris
- Sous Chef at the century-old Parisian pastry shop Dalloyau
- Sous Chef at Tourbillon by Yann Brys (2011 M.O.F.) in France
- Worked at Arnaud Larher (2007 M.O.F.), Paris
- Taipei W Hotel
- Taipei Asia Pacific Convention Center
- Graduated from Bellouet Conseil, France, in 2015
- Graduated from ENSP (École Nationale Supérieure de Pâtisserie), France, in 2014
- Graduated from Kaiping Culinary School’s Baking and Pastry Program in 2009
Competitions:
- 2015: Champion of the Romorantin Pastry Competition
- 2016: Champion of the Tours Chocolate Master Competition, France
- 2016: Fourth place in the Vannes Chocolate Master French National Selection
- 2018: Represented Taiwan at the Mondial des Arts Sucrés (World Pastry Cup) in Paris
Class Type :
Maximum of 16 participants.
The class will be conducted in Mandarin, and the English recipes provided.
Demonstration by Chef & participants followed by hands-on session
Venue : Blk 213 Henderson Road, #03-07, Singapore 159553