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About CREATIVE CULINAIRE
A culinary school based in Singapore offering courses on cooking and baking to locals and overseas students. School has its own cooking and baking facilities for classes. Principal and chief instructor is Chef Judy Koh. Other qualified chefs are brought in regularly to conduct classes.
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OUR CHEFS
Judy Koh developed a passion for cooking and baking since she was a teenager. She collected recipes and read widely on anything pertaining to food. In 1992, towards the end of her PSC teaching scholarship, she began her culinary journey. She took up many courses and was trained by many outstanding local and foreign chefs. She worked as an Assistant Cook to Chef Jolly Wee in Otani hotel and in a confectionery company.
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courses offered
The lessons include THEORY & PRACTICAL, a chance for you to learn and practise in class. Highlights :
- Learn the fundamental principles in baking good cakes.
- Understand the different types of flour used in baking cakes and how that affects the texture.
- Explore different mixing methods.
- Know how to control the heat of the oven.
School Elective and Enrichment Program
These modules are specially designed to develop student's passion, interest and curiosity that allow them to explore the possiblilty of developing a career in the F&B industry. Our main methodology includes educational and discovery in terms of "Hands-on, Minds-on and Hearts-on".
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JUDY's BOOK
Chef Judy Koh is a culinary consultant and principal of Creative Culinaire, a cooking and baking school at 17 Eng Hoon Street. She has traveled widely and studied under various masters in cakes and pastries, cooking and various cusines. She has written her first cookbook 'Recipes from the Heart'.
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World's Tallest Chocolate Sculpture
Congratulations to Chefs Geert of Maison Gerard, Judy of Creative Culinaire the School / Caffe Pralet and Gael of Barry Callebaut! The Chocolate Sculpture has not only entered into the Singapore Book of Records but also the World Guinness Book of Records! The sculpture stood at 7.27 m tall and used at least 10 tonnes of Couverture chocolate sponsored by Barry Callebaut!
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Copyright (C) 2005 Creative Culinaire. All rights reserved.
