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Chef Makoto Arami
Executive Pastry Chef at Ami Patisserie
Ex Executive Pastry Chef at 1 Michelin-starred Beni Restaurant
Makoto was born into a family of pâtissiers in Shiga Prefecture, Japan, where his late father used to run a French patisserie that was also doling out Japanese wagashi (traditional Japanese sweets) in its early days. Exposed to pastries and sweets from a young age, Makoto confesses to having a sweet tooth and he has a particular fascination for baking- as well as eating – cream puffs, canelé, galette as well as chestnut-tinged Mont Blanc pastries.
Schooled in French confectionery and culinary arts at the Ecole Hôtelière Tsuji in Lyon, France, where he stayed on for a year post-graduation to hone his pastry-making skills, the 33-year-old cut his teeth at award-winning French restaurants in Tokyo including the two Michelin stars decorated Beige Alain Ducasse Tokyo and Restaurant Ryuzu before he joined Dominique Ansel Bakery Tokyo’s opening team as Pastry Sous Chef.
Conversant in both the Japanese and French languages, Makoto picked up a third language – English – when he landed in Singapore as the Executive Pastry Chef of the one Michelin-starred Beni Restaurant in 2017. His talent at seamlessly blending the best of French and Japanese nuances in his pastries caught the attention of a Marina Bay Sands-based celebrity restaurant and in 2019, he was hired as its Pastry Sous Chef.
Join Chef Makoto in his journey in showcasing French pastries crafted with seasonal ingredients and Japanese sensibility.
Menu:
Banana Passion Fruit Caramel Mouse Cake
This cake is absolutely stunning in term of taste and texture, not just the look. It has melt-in-the-mouth texture, very subtle and delicious banana and caramel flavour. This cake is currently sold at Ami patisserie. A cake with a well-balanced flavour and with just enough sweetness.
Calling all bakers, this is a class not to be missed! Learn from Chef Makoto Arami how to create this exquisite dessert, how to create a perfect combination of flavour with utilising the best ingredients.
Shizuoka Crown Melon, Cointreau Jelly and White Wine Granita
In this class, you will learn how to elevate the taste of seasonal Japanese melon and creating an impressive dessert.
Yamanashi Peach Compote, Mint Jelly and Peach Granita
A delicious, refreshing dessert that will be loved by all. Don’t miss to learn from Japanese Executive Pastry Chef, Makoto Arami of renowned Ami patisserie to create this delicious dessert!
Suitable for All Levels (Novice/Intermediate/Advanced)
Maximum of 20 participants
CHEF MAKOTO ARAMI
Note: Chef will demonstrate all recipes. Participants will sample all the items demonstrated items.
