DAY 1 : OKURA PRESTIGE HOTEL – BANGKOK Frédéric Hawecker (« Meilleur Ouvrier de France 2011″) gave a wonderful demonstration in front of Pastry Chefs based in Bangkok at the Okura Prestige Hôtel. We thank the Chef Sebastiaan Hoogewerf for his warm welcome. For this event, Frédéric selected our dark couverture chocolates : Samana® 62% Carupano® 70% and milk couverture Tannea® 43%. He also used the white chocolate Concerto® 32%.
DAY 2 : CORDON BLEU DUSIT CULINARY SCHOOL – BANGKOK Following this first demonstration, Frederic was received by the prestigious pastry school « Cordon Bleu ». He demonstrated his passion for sharing his skill and expertise by explaining many different processes to delighted students. An excellent way of bringing the aromatic quality of our dark couverture chocolates to life : Jamaya® 73%, Mekonga® 70%, Carupano® 70% and Arcato® 66%
The first week of October, 3sixty food sponsored AHS during their 4-days Food & Beverage workshop. At the coffee break the F&B Team could have a taste of real Swiss chocolates; Premium biscuits from France and chocolate coated freeze dried fruits of the famous Gulliver brand.
On the final day 3sixty food sponsored the farewell cocktail with an organic dish made with Edamama Pasta, prepared by one of the highly skilled Chefs of U Sathorn Bangkok Hotel. The PONS, infused extra virgin olive oils from Spain gave this healthy dish a great finish.