By UOW Malaysia 

The School of Hospitality and Tourism Culinary Arts (SHTCA) at UOW Malaysia hosted a three-day workshop from 21 to 23 August 2024, in collaboration with Sosa and Classic Fine Food. Guided by renowned Pastry Chef Leafy Ng from Sosa, a world leading manufacturer of high-quality ingredients for gastronomy, pastries and ice-cream, participants enjoyed an immersive experience in advanced pastry-making techniques. The event attracted more than 60 industry professionals from pastry shops, cafés, and restaurants across Malaysia, along with invited chef lecturers and students.

Chef Leafy Ng, renowned for his innovative approaches and mastery of pastry, shared his expertise throughout the workshop. Participants had the opportunity to learn from a true culinary master, gaining valuable insights into ingredient selection, technique, and the creation of exquisite desserts.

The workshop also showcased Sosa’s premium ingredients, highlighting their unique properties and advantages. Chef Ng demonstrated his approach to developing new and creative desserts, encouraging participants to experiment and push the boundaries of traditional pastry-making. The day included a demonstration of three distinct desserts: reversed Spherification, salted lime & magnum and bejewelled nectar, each highlighting different elements of Sosa ingredients and advanced techniques.