European-trained master chef shows how to rise in the world of pastry

Want to learn authentic French haute cuisine or broaden your culinary horizons? Or want to learn how to make delicious dishes and cakes that will have your friends and family in raptures?

If the answer to either question is yes, you might want to join a class at the Fig Tree, a gourmet baking school in Beijing that promises to have you making pastries like a pro.

Based on the seventh floor of Chaowai SOHO, in the heart of the Central Business District, the 160-square-meter kitchen is owned by master chef Zhong Lin, who offers practical classes - in fluent English and Chinese - that are designed to be as much fun as they are instructional.

In 2008, after quitting a promising career in finance, Chinese-American Zhong studied at Le Cordon Bleu London Culinary Arts School. Returning to China in 2009, she opened the Fig Tree with the aim of sharing her passion for pastries and teaching amateurs how to bake authentic French tarts and cakes.

The chic and spacious two-floor studio, which Zhong designed, comprises a glass-walled bakery and cafe overlooking two large workstations, which are ideal for demonstrations and hands-on learning.

"Ideally, I try to keep the number of students in the classes between five and eight," she told METRO after a specialty pizza class.

She makes the food alongside students and encourages them to ask questions throughout. "It's important to let every one of them receive as much personal instruction as possible."

Ng Ka Wai, 25, who was among the small group learning how to make authentic-tasting pizzas, said she enjoyed the intimate setting.

"This is the second time my friend and I have attended one of these classes," said the public relations consultant from Hong Kong. "She (Zhong) is amiable, efficient, skillful and extremely patient. She explains to us why we use certain ingredients. For example, for making pizza, she reminds us not to use salt produced in China because it is too salty for the pizzas to taste right, but use table salt from the West."

Cooking is a favorite hobby among many white-collar workers in China, said Ng, adding: "If you're a good pastry cook, you will definitely impress your friends, especially when you arrive at a party with something that you whipped up in your own kitchen."

Students leave classes with their handiwork to enjoy later, along with recipe instructions, equipment and notes on preparation methods.

"Zhong gave us details of where to find all the ingredients in town," said Lino Ledezma, 22, a Mexican studying at the University of International Business and Economics. "She emphasizes that if you change even one ingredient a little bit you have to re-examine the whole recipe and make sure it meshes properly with everything else."

The school's reputation is already spreading by word of mouth. However, given the course subjects and relatively high prices, Zhong said most of her students at the moment are expats, although the number of Chinese students is increasing.

"Chinese women who have spent a lot of time abroad show enthusiasm as well," she added.

For those who have never been abroad, the Fig Tree could be the best place in Beijing to enjoy the arts of Western bakers.

China Daily

(China Daily 04/20/2011 page)