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Master Classes Pastry:Akashi Kyono

Tokyo
Content: Owner chef of pastry shop Acacier. After building up experience at the Keio Plaza Hotel and Pâtisserie Lécrin, he went to France in 2002 to polish his skills, working at Stohrer, Fabien Ledoux and other famous pastry shops. In 2003, he won the Arpajon gastronomic competition in the chocolate category. In 2007, he opened Pâtisserie Acacier (later renamed simply Acacier) in Urawa. In 2018, he established his new flagship store Acacier Kita-Urawa.

These classes are taught in lecture style

Date
March 23(Sat) 14:30-17:30(Japanese/English)

Level of Difficulty
Level 2: For students of Cuisine, Pastry, and Bakery at Le Cordon Bleu Japan or other schools.

Remarks
*For non-native English/Japanese speakers, we recommend at least basic English/Japanese comprehension skills.
* Furthermore, there will be no refunds provided in the event of absence and/or late arrival. Please note that class date cannot be changed. For further details, please refer to class terms & conditions.
* Please be reminded that this class may be cancelled if the number of the participants does not reach the required number.

Guidelines on the day of your class
・Reception: Open 30 minutes prior to class. Please check-in at least 10 minutes before class begins
・Things to bring: Materials for note taking.Camera are allowed ( No video and audio recording)

Tuition: ¥ 7,000

Duration: 3 Hours

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