The 10th of September 2019, from 1pm to 4pm Master Pastry Chef Mayumi Nagata is going to join our event “Mastering the Art”.

In this demonstration, Mayumi will begin to discuss about different method of meringue and histories of macaron, what makes a great macaron and how we can achieve to make a beautiful one at home. You’ll also see how to create different shapes and colour use.

Mayumi will also demonstrate a few different ganache fillings, decorate modern and attractive up to different use and finalise the product with correct technique and explain how to store.

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

About Pastry Chef Mayumi Nagata

Mayumi has been an pastry chef for 20 years, specialising in French pastry with a Japanese touch. Mayumi has worked in Japan, France and Singapore and here in Australia. She has lived and worked in France for several years with the most skilled of chefs and trained in 3 star restaurants, patisseries, and at the international pastry school Olivier BAJARD.

Mayumi loves what travelling has to offer for patisseries– it introduces her to many varieties and combinations of specialties in each pastries. Traveling has also given her the opportunity to meet a variety of different people and other chefs who have inspired her with new ideas and flavour combinations.

Mayumi has trained with many great pastry chefs including; Olivier Bajard, Gilles Marchal, Albert Adria, Oriol Balaguer, Stéphane Leroux, Sébastien Bouillet, Alain Guinet, Toshi Yoroizuka, Éric Kayser.
Today Mayumi is lecture for The Australian Patisserie Academy (Tafe NSW).