We all love classic tarts but often think they are too hard to achieve. In this class, we will show you how with a few basic techniques you can wow your guests with delicious, no-fail desserts. MENU: Tarte Citron Meringue Made with lemon curd & meringue to finish. Tarte Trois Chocolats Make this classic French mousse filling using 3 different kinds of chocolate. Decorate with milk chocolate & white chocolate Chantilly. Tarte aux Fruits Using your homemade pastry create this tart with Almond cream, mixed berry coulis & almond crumble topped with fresh fruits to finish.
In most cases we will be able to cater for food allergies. However as our number one priority is our students’ safety, we recommend you contact us on email@example.com to discuss your specific dietary.
Specialising in French pastry with an essence of her Japanese origin, Pastry Chef Mayumi creates pastries and desserts with love and truly enjoys sharing her passion with people. Mayumi is well travelled and has lived in several countries to train her palate and skills, working in Japan, France and Singapore with many passionate chefs. She was inspired by Olivier Bajard, a world pastry champion in France and worked with Olivier at his pastry school Ecole International de patisserie Olivier Bajard.
In Australia, Mayumi has worked at Lake House (2 hats restaurant) in Victoria, Kazuki’s (1 hat restaurant) in Melbourne, The Bather’s Pavilion (1 hat restaurant) and currently teaches Pastry at Le Cordon Bleu and owns a pastry business “Mimi’s Pastry” making order cakes and event catering. She’s also at the Tramsheds grower market most Sundays.
Mayumi’s motto is “Pastries for smiles”. Sourcing goods from mostly local farmers, suppliers and her choice of ingredients from Europe and Japan. Always looking for something good for our body, environmentally friendly ingredients are important to Mayumi in making her sweet creations. That is also one reason, she only does order or custom cakes as such there is no wastage and her customers get freshly made pastries. It takes time and a lot of effort but this is important for her.
She also supports the charity organisation “Two Good” to donate her cakes regularly to share the love to women who have experienced domestic violence.
Do I get to eat the food I make?
Yes, and you are welcome to bring take away boxes if you want to bring home the leftovers.
Do you cater for people who have allergies?
In most cases we can, however as our number one priority is our students’ safety, we will advise you what precaution we will need to take. Please let us know your allergy once you reach the check-out page.
Can I drink during the class?
Yes, you can, we are fully licensed. You can purchase your drinks from us on the day. Please keep in mind that we will be using sharp tools and exposed to hot surfaces, and we reserve the right to refuse entry or ask students to leave the school if the staffs feel the person(s) is/are intoxicated or may cause harm to themselves or anyone else attending the scheduled class or event.
What is the minimum age to attend a class?
Our adult classes are reserved for people above the age of 16. We permit children of 12 years old to 15 years old to attend our adult class so long as each child will be accompanied and cooking with a responsible adult. Please kindly inform us in the note section (no. of children & ages) when making the booking.
Upon your arrival to VIVE Cooking School venue
During the cooking class session
What is expected from our students
To combat the spread of the virus and to keep everyone safe, we can’t do it all alone, and we need your help. This is why we ask our students for the following: