Book by 25 Sep to Enjoy 10% Early Bird Discount
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.
You will be learning the following:
Japanese Fig Tarte
Chef’s signature filo tart base with seasonal and selected Japanese figs
Filo pastry and honey butter
Almond cream
Pastry custard cream
Fig jam with red wine
Vanilla ganache
La France Japanese Pear and Yuzu Mousse Cake
La France Pear from Yamagata prefecture, Japan and yuzu
Almond sponge
Pear mousse
Yuzu pear compote and jelly
Pear glaze
Yuzu ganache
72% Chocolate Souffle Cake
One of Chef Makoto’s signature item
Very light and fluffy texture of chocolate souffle cake with caramelized macadamia nuts
Chocolate sponge
Chocolate souffle
Hazelnut praline
Caramelized macadamia
Shaved chocolate
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.
