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APCA Indonesia Hosts Exclusive Masterclass with World-Class Chefs

As part of its commitment to delivering globally relevant culinary education, APCA Indonesia successfully held a special Masterclass program designed primarily for its students, ensuring they gain a competitive edge that is rarely found elsewhere. This exclusive initiative reflects APCA’s dedication to providing learning experiences that go beyond standard curriculum, offering direct access to world-class expertise.

Through this Masterclass, APCA students had the unique opportunity to learn directly from internationally renowned professional chefs, mastering up-to-date techniques aligned with current industry standards. While the program also welcomed external professionals, its core purpose remained focused on enriching the learning journey of APCA students with real-world insights, advanced skills, and global perspectives.

Each session was designed to be intensive and highly practical, allowing participants to not only understand technical execution but also explore the creative philosophy behind each creation across pastry, bakery, and modern culinary innovation.

The Masterclass series featured an impressive lineup of world-class chefs, including:

  • Manuel Bouillet – Modern Gelato Pastry
  • MOF Chef Jean-François Arnaud – Petite Gâteaux
  • Wang Qing – Modern Viennoiserie & Panettone
  • World Pastry Champion 2019, Ming Ai Loi – Signature French Pastry
  • Peng Fu Dong – Modern Classic Bread
  • Gary Alezra (Head Chef at Chef’s Table Bangkok, 2 Michelin Stars) – French Fusion Class

Participants showed strong enthusiasm throughout the program, especially during live demonstrations and interactive sessions. Beyond technical skills, they also gained valuable insights into professional standards, creativity, and global trends shaping today’s culinary landscape.

Through initiatives like this, APCA Indonesia reinforces its position as an institution that prioritizes student growth by delivering exclusive, high-value learning experiences, preparing them to stand out and compete confidently in the global culinary industry.

Gary Alezra