A full class gathered for Advanced Baking and Pastry organized by CEE Culinary Arts at a retail Hypermarket in Shuwaikh. The class kicked off on Friday with ten mentors and two master chefs supervising the fully occupied cooking stations, making sure the students followed instructions and mixed the ingredients accordingly.

CEE Kuwait Project Manager opened the class with the introduction of mentors, masterchefs and new students who recently joined the course. In his brief introduction, he expressed gratitude for the support of the projects, bid farewell to a mentor Chef Raizza Anne Velasquez who is bound to leave for USA this coming week. A birthday song was also rendered by students and mentors to birthday celebrants with mentor Chef Bea Carvajal.

“I am deeply saddened as I leave Kuwait and the second family I have always looked forward to seeing every Friday for classes. I just hope that more people will get to know the importance of continuous learning and acquiring knowledge regardless of age and status,” said Chef Velasquez.

The Pastry and Baking classes of CEE Network offers classes that teach basic techniques to more advanced and complicated skills in baking and pastry making. Two prominent and well-experienced master chefs lead the team of Masterchef Mario Asuncion, who acquired his skills in Scotland and Masterchef Cris Ricafort, who did his education in Paris. Among the Masterchefs who provide assistance are Masterchefs Lyndon Dagsindal, Ramil de la Cruz and Aubrey Delmoro.

Nine graduates, who completed the course and are highly competent bakers, have been chosen to oversee the classes and supervise the proper execution of procedures to ensure the policy of ‘One ingredient, One Procedure and One Product’. Trainers include Chefs Aiel Macalalad, Beatriz Carvajal, Maryam Jayme, Girlie Desuyo and with the addition of new mentors: Chefs Orlen Miranda, Romeo Longalong, Juliet Mabungcal and assistance from Chef Cecilia Glianne.

CEE Network also announced its forthcoming classes that include a four-month course of Caregiving headed by Kennedy Pobre and the very first one of its kind course ‘Commercial Baking’ that guides and teaches students the know-how of opening their own bakeries. For more details, interested individuals with a passion for baking and pastry, can call: 65019059. Batch 5 of Baking and Pastry will start in March and enrollment is ongoing.

Ricky Laxa
Staff Writer


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