Chef Network Skill Social Series presents: Lamination Workshop with Asia Mahealani
Date: 18th of October 2026
Time: 9am-5pm
Capacity: 12 people
Cost: €125 per person
Location: Bia Innovator Campus, CLG | Mellows Campus | Athenry |, BIA INNOVATOR CAMPUS, Ballygarraun West, Co, Co. Galway, |H65 DD86
Discover the foundations of hand-laminated pastry in this fully hands-on Introduction to Lamination workshop. Together you'll explore classic feuilletage and brioche doughs, building an understanding of the techniques, science and craftsmanship behind beautifully layered pastries.
Led by Irish Pâtisserie Champion Asia Mahealani McDonagh, owner of Mahealani Pastries, whose background combines French training with over a decade of professional experience in Michelin-starred kitchens and pâtisseries in Ireland and Paris. After years working in Irish kitchens, Asia saw a real curiosity among chefs to deepen their pastry skills. She loves sharing the why behind the techniques and the practical insights that help bakers and chefs to troubleshoot & confidently bring their own creative pastry ideas to life.
Intro to Lamination: Learn the fundamentals of lamination by-hand by exploring feuilletage and brioche dough recipes. Build the essential skills & understandings behind this classic technique that has been inspiring modern trends.
The class has a maximum of 12 participants for an engaging, supportive learning environment.
Please sign into your Chef Network account below to book.
Date: 18th of October 2026
Time: 9am-5pm
Capacity: 12 people
Cost: €125 per person
Location: Bia Innovator Campus, CLG | Mellows Campus | Athenry |, BIA INNOVATOR CAMPUS, Ballygarraun West, Co, Co. Galway, |H65 DD86
Discover the foundations of hand-laminated pastry in this fully hands-on Introduction to Lamination workshop. Together you'll explore classic feuilletage and brioche doughs, building an understanding of the techniques, science and craftsmanship behind beautifully layered pastries.
Led by Irish Pâtisserie Champion Asia Mahealani McDonagh, owner of Mahealani Pastries, whose background combines French training with over a decade of professional experience in Michelin-starred kitchens and pâtisseries in Ireland and Paris. After years working in Irish kitchens, Asia saw a real curiosity among chefs to deepen their pastry skills. She loves sharing the why behind the techniques and the practical insights that help bakers and chefs to troubleshoot & confidently bring their own creative pastry ideas to life.
Intro to Lamination: Learn the fundamentals of lamination by-hand by exploring feuilletage and brioche dough recipes. Build the essential skills & understandings behind this classic technique that has been inspiring modern trends.
The class has a maximum of 12 participants for an engaging, supportive learning environment.
Please sign into your Chef Network account below to book.
