Advanced Techniques in Laminated Dough

About The Course 

Chef Peter Yuen will share his secrets for creating breakfast pastries and his special technique that will enable you to become efficient and effective in your preparation of laminated dough. In this hands-on course, Chef Yuen will take you through an assortment of American & Asian baked goods and classic French pastries that will add variety to your current Viennoiserie repertoire.

About Chef Peter Yuen 

Chef Peter Yuen is an award winning pastry chef who began his career working part time at his family’s bakery. He later trained in Hong Kong in the art of Classical Baking as an apprentice to several legendary Chinese master bakers. In 2000, he graduated from The French Pastry School, a world-renowned pastry school located in Chicago. Afterward, he worked as a pastry chef at the French Mill Bakery and he was later recruited to work at the Four Seasons Chicago. In time, with a growing interest in bread making, Chef Yuen became Head Baker of the Sofitel Chicago Water Tower.

Eventually, he opened his own up-scale bakery named La Patisserie P in 2004. Chef Yuen currently travels as an International Baking/Pastry Consultant. He was a member of the Bread Bakers Guild Team USA 2008 that competed in the Coupe du Monde de la Boulangerie, at which time Chef Yuen placed first in the Viennoiserie category; he has been a member of Ambassadeurs du Pain since 2009; he was invited to compete as the USA representative at the Viennoiserie category in the first Masters de la Boulangerie in 2010, which he placed second; and voted by his peers as one of the Top Ten Best Bread Bakers in America in 2011.

Currently, he is the official Viennoiserie trainer for the German National Baking Academy. And having taught at French Pastry School in Chicago, Bellouet Conseil in Paris, the Culinary Institute of America in Hyde Park, New York, and among numerous pastry & baking institutions in 28 countries all over the world.