MEET MASTER CHEF ALFRED SAHYOUN
A Culinary Maestro Crafting Extraordinary Dining Experiences
Master Chef Alfred is also well known for being a distinguished trainer in his field. He is currently an instructor at the Culinary Arts Organization®™
He is known for the superior quality of professional training and cooking demonstrations he delivers at substantial annual events like the
"Culinary Food Festival",
in addition to open training sessions attended by professionals and even home bakers.
Alfred
Sahyoun
Services
We provide a general description of the items below and introduce the services of the
Sustainability Educations
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The Sustainable Chocolate
Cocoa Production and Processing Technology
One of the largest food commodities exported from developing countries to the rest of the world, cocoa has gained increasing attention on the global market raising many questions about its quality, sustainability, and traceability.
The Sustainable Pastry Beyond Ingredient Transparency
This ensures that the flour granules are adequately coated with fat and less likely to develop gluten. On the other hand, overmixing results in long gluten strands that toughen the pastry. In other types of pastry such as Danish pastry and croissants, the characteristic flaky texture is achieved by repeatedly rolling out a dough similar to that for yeast bread, spreading it with butter, and folding it to produce many thin layers.
The Sustainable Bakery Beyond Ingredient Transparency
Bread can be served at many temperatures once baked, it can subsequently be toasted. It is most commonly eaten with the hands, either by itself or as a carrier for other foods. Bread can be spread with butter, and dipped into liquids such as gravy, olive oil, or soup, it can be topped with various sweet and savory spreads or used to make sandwiches containing meats, cheeses, vegetables, and condiments.
Services
We provide a general description of the items below and introduce the services of the
Sustainability Educations
The Sustainable Chef in Culinary Arts, Restaurants, and Hospitality
An intensive culinary program that is based on classic international cuisine that incorporates all the basic and advanced skills and knowledge needed for professional food production.