Classes
The Academy is about W.H.I.P Patisserie fulfilling one of our top missions: Education.
From introductory-level cooking demos or fun tea degustations to Professional half-day vegan patisserie training, we aim to expand your minds to what is possible when it comes to vegan cooking, vegan desserts, and all their adaptations.
All our demos and training take place in our commercial kitchen, at our shop, 871 Beaufort Street, Inglewood, Western Australia.
Private Cooking Classes
Have a group of friends, staff, or colleagues you want to bring in? This is for you!
We now offer our classes for private parties, ideal for intimate bachelorette parties, birthdays, and baby showers as well as corporate parties to celebrate everyone’s hard work, or even gather everyone for a fun team-building event.
These events are limited to 8 participants to optimise everyone’s comfort in our limited space.
All our demos, classes, and degustation events take place in our commercial kitchen, and at our shop, 871 Beaufort Street, Inglewood, Western Australia.
Available on limited Sunday mornings. Enquire about our availabilities until the end December 2024.
Get ready, solo or with a group, no minimum guests required, with a starting fee of $500, up to 8 guests.
The class prices vary depending on the recipe chosen among the following:
- Make Fresh Plant-Based Meringue & Decorate Your Own Lemon Meringue Tart. $60 per person. 60 minutes.
- Chocolate Truffles Workshop: $70 per person. 60 to 90 minutes.
- Plant-Based “Veef” Bourguignon + Seitan Making: $90. 2.30hrs to 3hours.
For further information and assistance with booking your private cooking workshop, please email Laura at info@whippatisserie.com
Advanced & Professional Masterclasses
The Shortcut To Perfect Commercial Vegan Desserts
We know how hard it is to find the time to develop recipes when working in a commercial kitchen.
You feel stuck with your skills and knowledge when you see “Vegan” in the booking forms.
Learn from Cedric’s trials and errors straight away, without misleading recipes, half-complete steps-by-steps, wrong technical terms, and unrealistic processes and ingredients for a commercial kitchen.
Get the perfected recipes and techniques straight away, with the pro chef tips to reproduce the same at work!
Say goodbye to recipe fails, wasted time, and products, while learning the chemistry behind the techniques.
Coming from a high-end hospitality background, our Chef and co-founder Cedric Manile, knows very well the challenges and reality behind the pass.
From there, he knows how hard it is to find the time and resources to practice, test, and develop vegan products for a minority of clients, while the demand increases and with it, the demand for quality and creativity.
Sorbets and fruit salads are the basics that the vegan community is now dreading. In 2024, it is time to elevate the offer, and therefore the skills and knowledge of those like you, making it.
This is why, we are here to help you develop new recipes without the hurdles of recipe sourcing, failed attempts, and product waste.
So what is the Half-Day Intensive?
- For Pastry Chefs and Hospitality professionals willing to develop their skills and technical knowledge in vegan pastry adaptations.
- Learn from Cedric, a 15+ years experienced Pastry Chef who has dedicated the last 4+ years to Vegan gastronomic patisserie adaptations.
- Zagat London 30 under 30 (2012)
- Experience in Michelin and gastronomic restaurants across Europe and Australia.
- Experience and knowledge of native Australian botanicals use, with 2+ years working at Wildflower, Perth.