Pastry Fusion: The Pan-Cultural Techniques of Chef Peter Yuen

Pastry Fusion: The Pan-Cultural Techniques of Chef Peter Yuen
From blog.ice.edu, by Institute of Culinary Education

 

By Kathryn Gordon—Co-Chair, the Center for Advanced Pastry Studies

 

Chef Peter Yuen is a master of flaky pastry. Combining the best of classic French pastries and Asian baked goods, his bakery LaPatisserie P in Chicago is famous for Chef Yuen’s special lamination method, as well as treats ranging from croissants to pork buns. He has trained under master bakers in both America and Hong Kong, and placed first in the “Viennoiserie” category at the 2008 Coupe du Monde de la Boulangerie. In anticipation of his exclusive two day viennoiserie workshop at ICE on July 12-13, we caught up with Chef Yuen to learn more about his unique pastry philosophy.

chef peter yuen flaky pastry

What will you be covering in your CAPS class?
I will be sharing my knowledge of laminated dough with students—from theory to techniques and terminologies. Additionally, to highlight the unique approach that Asian chefs bring to savory flavors, I will select some of my all-time favorite items to showcase in the class.