News

Demo-Class – KOMATSU SIZIROU

Time: 9th January 2018
Place: CHIO SHIN Baking Room
Chef: KOMATSU SIZIROU

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We sincerely thank KOMATSU SIZIROU Chef for demonstrating how to make Trio, Jade, Lait fraise, Boule de neige, Coquille and Pound chocolat noisette for us. We are also thankful for Mei Hua Li Chef’s simultaneous interpreting all day, even though she was sick at that time. It is also our pleasure to have Shi Lin Chen Chef, the one established ISM with KOMATSU SIZIROU Chef, to share his experience. When it comes to the ingredients, ISM always use the best ingredients with high quality. They believe that everyone is conscious of the quality, so they always source for the best ingredient in order to satisfy every customer’s appetite.

CHIO SHIN is also thankful for everyone’s coming and joining the demo-class. You are our motivation to keep holding high quality demo-class. Lastly, we sincerely thanks for our staff’s help to let our guests feel like home. It’s good to have all of you.

Our Notes：

🍰 The name of the dessert and the art of communication：

ISM only show the name of the dessert on the name cards without showing the ingredients. They do this is because, take Jade for example, the green color is originated form the pistachio pastry, so they named it” Jade”; however, it is difficult for customers to understand why it is green and why it is named Jade, so it is a good chance for customers to ask chef directly. Thus, ISM also have a chance to communicate with customers and listen to their needs. KOMATSU SIZIROU said,” Because of the different introduction of each dessert, they will have different popularity.”

🍰Seasoned liquor of the mousse ：

When it comes to making mousse, almost every chef will add some liquor to season it. In the demo-class, KOMATSU SIZIROU made use of 3-Tannan Kirsch, the liquor that imported by CHIO SHIN. If you do not want the mousse has the smell of liquor, you can add it before heating since the alcohol will volatilize. On the contrary, if you add the liquor after cooling, the smell of liquor will remain and thus give your mousse a fantastic aroma. The way that KOMATSU SIZIROU chef used this time is heating and cooling afterwards, so the mousse has light smell of cherry.

🍰 The combination of mousse and gelatin：

In Taiwan, chefs often make use of gelatin when making mousse. Mousse made form gelatin will melt when being put at room temperature, so it is better to finish it as soon as possible when it comes out from the refrigerator. It is not suitable for placing at room temperature for a long time. Mei Hua Li Chef’s said that this kind of dessert is easily melted, collapsed and deform, so it is better to finish it as soon as possible without waiting or taking pictures of it.

🍰 The soul of Dacquoise：

When KOMATSU SIZIROU worked in 16 District (The bakery in Japan) for training, one of the ingredients that their main chef, MISHIMA TAKAO, uses for making ISM’s main product – Dacquoise, is Sicilian Almond Powder, which CHIO SHIN have imported and also the secret that let the Dacquoise become delicious.