Epicure Malaysia 2011 Day 2 & 3 Cooking Classes

If you didnt know yet, this event is free admission for all with complimentary parking. A great event many missed out this year due to the low publicity. And thats why im blogging here to let more know about this wonderful event :) You might be missing CCC's Epicure Malaysia 2011 Exhibition post and Epicure Malaysia 2011 Day 1 Workshops.

I entered a class which i never regret, a really friendly, sociable chef who studied Accounting and work part time in the kitchen during schoolday, came out to the working world as an accountant for 6 months and realize he was doing shits in the office and followed his truly discovered passion, cooking professionally and i think he never regreted looking back.

Introducing Chef Daniel Sheen, Chef de Cuisine of The Olive from Resort World Genting.

I respect chefs who share all their secret, and yes Chef Daniel shares all his knowledge and even brings the example of the cooking process to the crowd to see right in front of their eyes to see, feel, touch and taste. Great stuff!

Hot Chocolate Fondant Cake served with Vanilla Anglaise and Black Cherry Raisin Compote. Simple, Elegant, Flavourful!

Keep it up chef, you make everyone happy, including your commis(assistant) you brought along that day. And thank you for the line "sky's the limit", i think homecooks really need to apart to that theory and be less focused on their cookbooks.
Besides Chef Daniel, there were Macarons and Apple Pie making by Chef Karam from Taylors University College the next day.

Apparently Chef Karam has been doing macarons since 1982 and was trained in Laduree. How true is this? From what i know, the macarons trend never started even 20 years ago and did Laduree served that then? We should question ourselves now...

A very very similiar recipe from NotSoHumblePie with only 15gm of sugar difference. Laduree's recipe!? NotSoHumblePie developing an almost similiar recipe from Laduree?!

Tarte Aux Pommes Apple Pie

The classes which i took some sneak peak.

Nathalie from Nathalie's Gourmet Studio.

Fabrice Danniel,Executive Master Chef at Le Cordon Bleu Dusit

One of the Chefs from Sugarflours

Yanagida Tetsuya, Japanese Executive Chef from Tatsu, Intercontinental KL

Chef Michael Wong, The Emperor, Grand Dorsett Subang

Besides cooking classes, i also entered a wine class by Mr. Thomas Ling. A really detailed explanation which could be interesting at the same time but a little too dry.

And to digest off the foods i ate, i went for one of their lifestyle workshops, Salsa it was!

Pat Calzadilla from Ritmo Latino Dance School

It was my first time dancing salsa and i must admit it was quite interesting, probably you can woo the girls with this too! heh!

Next post of Epicure Malaysia will be with appearance from Chef Wan, Stay Tuned!