Anchor Food Professionals host premium modern mooncake workshop
4 August 2016 2 Min Read
In early July 2016, Anchor Food Professional hosted a three day Premium Modern Mooncake workshop with 81 key customers from bakery and hotels in Ho Chi Minh City and Ha Noi Capital.
The Mid-Autumn Festival means a lot to Vietnamese and is a popular time of the year with families and friends gathering to celebrate with Mooncakes.
In early July 2016, Anchor Food Professionals hosted a Premium Modern Mooncake workshop to prepare customers for the Full Moon Festival. 81 key customers from bakery and hotels in Ho Chi Minh City and Ha Noi Capital gathered to learn about how to mix modern trends with the traditional recipe, developing exciting new creations.
The workshop was conducted by Chef KENNY KONG - President of the Singapore Pastry Alliance & Chef GARY LIM - Vice President of the Singapore Pastry Alliance with support from local advisory Chef Bertrand Sommereux and Lam Nguyen.
During this three day event, eight traditional baked and chilled Mooncake recipes with a trendy twist were created using Anchor Cream Cheese filling.
Chef Gary provided techniques and insights on how to get the most out of Anchor Cream Cheese, the ideal ingredient for Mooncakes due to its firm texture, preventing holes whilst keeping the filling moist and flavourful. Tips such as using Anchor butter to make clarified butter, which enhances the flavour of dough, were also shared with most customers taking on the challenge of trying the recipes themselves after learning techniques from Chef Garry.