The 11th of September 2019, from 1pm to 4pm  Chef Markus Andrew is going to join our event “Mastering the Art”.

Markus will demonstrate how to make a variety of delicious gourmet doughnuts from scratch using a selection of patisserie fillings and decorations to make current trend of doughnuts.

Demonstration will involve making and shaping sweet yeast dough and garnishing the donuts.

This FREE event will be held at the ICC Sydney, during the 2019 Fine Food Australia Expo at Level 2 (Foyer).

About Markus Andrew – TAFE NSW – Australian Patisserie Academy Lecturer

Markus found his passion for baking at a young age. He finished his training from Le Cordon Bleu and has refined his classic French technique under various M.O.F and internationally well-known pastry chefs.

He worked for several award-winning hotels, world renowned French boutique patisserie and with one of Australia’s celebrated pâtissier.

Focusing on produce driven and using the right technique to optimize flavour and texture has become his centre philosophy for achieving classic pastry done well.

Markus experiences as a classically trained pastry chef combined with his passion to share knowledge established himself as an exceptional pâtissier and teacher.

During his live demo, Markus will use our multifunction Gelato Machine Staff Ice System RT51!