Welcome to Ecole De Patisserie

Ecole de Patisserie (School of Pastry) was established in January 2009. We offer an intensive yet exciting hands-on course allowing students to master the techniques of classic patisserie at the same time being introduced to all aspects of the kitchen. The objective of this course is to enable students to understand the developments of baking, food productions and techniques involved in pastry making. Through practice and repetition, students will begin to master and refine their techniques which will allow them to focus on the skills and arts of decoration and presentation. Students will be taught an array of classic and contemporary French desserts, advanced techniques in chocolate and sugarwork by EDP’s team of experienced chefs. At the end of the course, students will go through a period of 3 months industrial training where they will have the opportunity to apply the skills and knowledge acquired at EDP to the work environment of a hotel, restaurant or cake shop.

Chef Kenny Lim

founder of Ecole de Patisserie who is also the owner of Choffles Wedding Cake Studio has 20 years of experience in pastry making, studied and trained in Paris and formerly a lecturer in Sunway College. Worked as a Pastry Chef in many hotels in Malaysia and Singapore for over 12 years before starting up a business of his own - Choffles Wedding Cake Studio located in Damansara Perdana and recently opened up another outlet at Metro Sunway managed by his brother Andrew Lim.

Chef Patrick Song

with over 30 years of experience has also worked as a Pastry Chef in various 5 star hotels in Malaysia and Singapore including Renaissance Hotel, Kuala Lumpur and Nikko Hotel, Kuala Lumpur being his most recent before joining Ecole de Patisserie. He is also an award winning chef having won a couple of competitions. He specializes in chocolate and sugarwork.

Chef Yen Kee

being the youngest in the team, graduated from an internationally renowned culinary school, Le Cordon Bleu Sydney Culinary Arts Institute with a Grand Diploma in Cuisine and Patisserie. Having worked and trained in Sydney for a couple of years, he returned home to work in a couple of hotels, restaurants and also a former employee of Choffles Wedding Cake Studio.