The 12th of September 2019, from 1pm to 4pm Chef Scott Astley is going to join our event “Mastering the Art”.

In this hands on and interactive workshop, Scott will demonstrate the art of tempering chocolate, and the different methods used in industry, in chocolate production, as well as, how to prepare the chocolate figurine mould before casting .

Furthermore, Scott will demonstrate how to fill the chocolate mould correctly and introduce the Technics involved in, how to spray chocolate colours onto the figurine.

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

About Chef Scott Astley – TAFE NSW – Australian Patisserie Academy Lecturer

Scott commenced his training in the industry at the age of 15; training in high class patisseries, the passion for the trade, his trade, is unquestionable. Scott loves all things to do with patisserie, especially chocolate. He has competed for Australia numerous times (Gelato world cup) as well as taking junior teams to The Junior World Pastry Cup in Rimini Italy.

Domestically he has been involved as a team captain for the Bake Skills competition for 10 years. His teaching career expands over 16 years, which he feels is just starting.

Scott has trained with many great pastry chefs including; Stephane Leroux, Stephane Glacier, Amaury guichon, Janice Wong and Philppe Marand.