in action :
food styling :
Time 09:30AM to 01:30PM, RM 340 per person
One of my jobs
as a young pastry cook was making apple strudel, which entailed
stretching a ball of dough until it was so thin, you were supposed to be
able o read a newspaper through it. After years of neglect, I have
recently re-discovered the joys of this delicate pastry and look forward
to passing on some nifty tips to you. I have also added on a couple of
delicious savoury versions.
and feta filling)
Students working in pairs make a savoury and a sweet strudel. Kindly
indicate your choice at time of booking.