The French Culinary School in Asia has started!!
Founded by chef Jean Michel Fraisse, the first series of workshops were held earlier this year and they included:
The History & Making of Foie Gras - from the farm to your plate
5 Star Plated Desserts at Home
The 1st steps in the World of Wines
About the Instructors
Jean Michel Fraisse was born in the French region of Toulouse. He graduated with a Master in Hospitality, Tourism and Catering. After years of experience in Europe, he travelled around Southeast Asia region taking positions as Chef de Cuisine to Technical Advisor and to Director. He is also a culinary trainer in both Cuisine and Pastry works and also consulting and writing research papers on the
Hospitality and Tourism field. He was also on the panel of judges for the Black Box Competition in Malaysia and Culinaire Malaysia. Chef Jean Michel strongly feels for education and training and would like to share his expertise. So, he started the "The French Culinary School in Asia".
Bruno Cassasus born in the southwest region of France. He graduated with a Master in Hospitality, Tourism and Catering, also awarded the Master of Engineer for Hospitality, Tourism and Catering. Graduated top of his class and comes from a family of hotel & restaurant owners. He is well - travelled, most recently posted to Vietnam to research a Tourism paper. In Scotland, he gained experience as a sommelier in one of a Michelin star restaurant. In his home country he worked as the Restaurant & Banquet Manager and sommelier. He currently specialize in research and development for the food &
catering industry, doing R & D for a large International company in Malaysia. He is now a member of "The French Culinary School in Asia"
For further information, contact
VICKI KUI, HP: 012 290 2135
LAM C.L., HP: 012 227 0389
Office Tel : 03 2026 9188
Office Fax: 03 2026 4188
HTC in Asia Sdn. Bhd. (Co. No. 634020-A)
FRENCH CULINARY SCHOOL IN ASIA
Level 8 - Annexed Block, Menara IMC,
No. 8, Jalan Sultan Ismail,
Kuala Lumpur
Founded by chef Jean Michel Fraisse, the first series of workshops were held earlier this year and they included:
The History & Making of Foie Gras - from the farm to your plate
5 Star Plated Desserts at Home
The 1st steps in the World of Wines
About the Instructors
Jean Michel Fraisse was born in the French region of Toulouse. He graduated with a Master in Hospitality, Tourism and Catering. After years of experience in Europe, he travelled around Southeast Asia region taking positions as Chef de Cuisine to Technical Advisor and to Director. He is also a culinary trainer in both Cuisine and Pastry works and also consulting and writing research papers on the
Hospitality and Tourism field. He was also on the panel of judges for the Black Box Competition in Malaysia and Culinaire Malaysia. Chef Jean Michel strongly feels for education and training and would like to share his expertise. So, he started the "The French Culinary School in Asia".
Bruno Cassasus born in the southwest region of France. He graduated with a Master in Hospitality, Tourism and Catering, also awarded the Master of Engineer for Hospitality, Tourism and Catering. Graduated top of his class and comes from a family of hotel & restaurant owners. He is well - travelled, most recently posted to Vietnam to research a Tourism paper. In Scotland, he gained experience as a sommelier in one of a Michelin star restaurant. In his home country he worked as the Restaurant & Banquet Manager and sommelier. He currently specialize in research and development for the food &
catering industry, doing R & D for a large International company in Malaysia. He is now a member of "The French Culinary School in Asia"
For further information, contact
VICKI KUI, HP: 012 290 2135
LAM C.L., HP: 012 227 0389
Office Tel : 03 2026 9188
Office Fax: 03 2026 4188
HTC in Asia Sdn. Bhd. (Co. No. 634020-A)
FRENCH CULINARY SCHOOL IN ASIA
Level 8 - Annexed Block, Menara IMC,
No. 8, Jalan Sultan Ismail,
Kuala Lumpur
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