Australian Patisserie Academy

The Australian Patisserie Academy (APA) in Sydney opened its doors last month to train and mould the budding cook, absolute beginner and seasoned chef into a Patisserie Master.

Chef Herve Boutin, the only holder of a Meilleurs Ouvriers de France title in Australia, was integral in establishing the Australian Patisserie Academy, a school offering short courses in chocolate, sugar, pastry, bread and cake decorating for beginners to professionals where he will lead the chocolate courses. Herve has taught a number of notable chefs in his time including Adriano Zumbo.

Course categories are broken down into targeted classes to accommodate a range of expertise and ensure each student gets the most out of each class.

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