Page 18 - CSC Newsletter
P. 18
SOCIAL ACTIVITIES CIVIL SERVICE CLUB 16
FEAST YOUR
SENSES HANDS-ON
EMBARK ON A SENSORY ADVENTURE OF FOOD, DESSERTS BAKING WITH HARRY
AND DRINKS. FROM BAKING, DINNER PREPARATION,
FOOD DESSERT MAKING TO ENJOYING A FULL-SERVICED DINNER,
OR EVEN GROWING YOUR OWN VEGETABLES, OUR
WORKSHOPS AND PARTIES WILL HAVE YOUR CALENDAR
FILLED UP IN A JIFFY.
DESIGNER BAKING
CHOCOLATE-
MAKING WITH AMY
WORKSHOP
Amy Lee has been Pastry Chef Consultant Macaron Party
for several years. Chef Amy has vast Learn the savoir faire to prepare two types
Love chocolates? No cooking experience in pastry and confectionery of macarons through two different methods:
experience? Youre welcome! Join us work. She is also a certifed trainer for pastry,
in this workshop where youll learn baking and confectionary. Her specialised 1. Pistachio Macarons using Swiss meringue
how to make and take home designer workshops have been held for individuals method
chocolates such as Chilli Ganache, or professionals. Additionally, classes 2. Raspberry Macarons using Italian meringue
Dark Chocolate-coated Mini Cup are conducted regularly for groups and method flled with Rose favoured cream.
Cornfakes, Roasted Almond Rocher, as corporate bondings in Singapore.
well as foral chocolate art and edible Prepared with fruit powder, the raspberry
bowls. Also open to those who know Her experience includes working in 5-star macarons have accentuated favour from
how to cook! hotels and large productions. She has the flling
managed to hone her skills from European Date: Saturday, 26 Oct 2013
Date: Saturday, 2 Nov 2013 chefs. With her European trainings, she is Time: 2.00pm 4.30pm
Time: 10am 1pm able to impart the most authentic skills and Fee: Member $65, Public Offcer/Guest $70
knowledge to her students. Apart from just
Venue: Club CSC @ Tessensohn working in Singapore, she has also done Register by: 20 Oct 2013
Fees: Member $55, Public Offcer/ several opening projects for factories and Chestnut Tiramisu Cake
Guest $60 cafes in other countries. Italian dessert with a twist with your own
(Each participant will bring home chestnut paste
at least 10 pieces of their own The Art of Layered Dough Homemade lady fingers imbibed in
masterpieces) Chocolate Wassant espresso syrup
Contact: Samantha at 6391 5613 or Cinnamon Roll Date: Saturday, 9 Nov 2013
samanthachin@csc.sg Date: Saturday, 12 Oct 2013 Time: 9.30am 12pm
Register By: 25 Oct 2013 Time: 9.30am 12pm Fee: Member $50, Public Offcer/Guest $55
Fee: Member $50, Public Offcer/ Register by: 2 Nov 2013
Guest $55
Register by: 6 Oct 13 Roll It Up
Tiger Swiss Roll
Lapis Surabaya Chocolate Sponge Cake using emulsifed
Light & fuffy Lapis Surabaya method
Butter-rich Green Tea Lapis Surabaya Luscious Chocolate Chantilly
Date: Saturday, 26 Oct 2013 Date: Saturday, 23 Nov 2013
Time: 9.30am 12pm Time: 9.30am 12pm
Fee: Member $60, Public Offcer/ Fee: Member $50, Public Offcer/Guest $55
Guest $65 Register by: 16 Nov 2013
Register by: 20 Oct 2013
For the above courses:
Venue: Club CSC @ Tessensohn
Contact: Samantha at 6391 5613 or samanthachin@csc.sg
