3 to 4 days workshop, Master Class 

    Our 3 to 4 days Master classes are for Hotel Professionals, Pastry Shop Owners, Pastry Instructors and Pastry Enthusiasts. It will be a combination of hands-on and demonstration. The participants will have an opportunity to create recipe under the supervision of the experts. The Master chefs will share the tricks of the trade, valuable tips, new technology and concepts that will allow them to expand their knowledge and skills.

    Modern French Pastries - 1st to 3rd April 2025

    About the Chef

    Chef Tan Wei Loon - A World Pastry Champion 2019 (Coupe du Monde de la Patisserie) and Asian Pastry Champion 2018 and 2014, is undeniably one of the best pastry chefs in Asia. As the Director of Pastry Studies at APCA Malaysia, he has represented the Malaysian National Team in multiple International Pastry competitions.

    He is highly skilled in modern French pastry, sugar art, airbrush techniques, chocolate displays, and praline making. Aside from competing in Coupe du Monde de la Patisserie 2015 and ranked 4th globally, he also coached the Malaysian National Team in Coupe du Monde de la Patisserie 2017 in Lyon.

    With the intent of quality over quantity, he started Enchante Patisserie in 2019, introducing the finest desserts to the market. By infusing European pastry techniques into the local tastebuds, he has successfully brought up the quality benchmark of the local dessert scene.

    French Pastries and Travel Cakes - 6th to 8th May 2025

    About the Chef

    Chef Pierre Henri, crowned MOF in 2023, stands as a distinguished figure in the world of pastry and sugar artistry, honed through extensive collaborations with renowned chefs globally. His illustrious career spans conducting workshops across several countries, specializing in French pastries, cakes, sugar art, ice creams, and chocolate design.

    Beyond his accolades, Chef Henri serves as a respected jury member for prestigious pastry competitions and mentors national teams.

    Laminated Pastries & Viennoiserie - 25th to 27th June 2025

    About the Chef

    Chef Ya Xiong Wen currently serves as a judge at the 46th World Skills Competition, representing China with distinction. His journey in culinary excellence began with notable achievements such as winning the Fujian Province Championship and securing third place nationally in the "National Food Carving Competition" in 2009.

    In 2017, Wen achieved significant acclaim by becoming the Best Sugar Pulling Craftsmanship Champion and Best Chocolate Craftsmanship Champion at the "CPC China Dessert Championship Finals." He was also a finalist in the 7th "World Chocolate Masters China Finals." His international accolades continued in 2018 when he earned the International Bronze Medal at the "FHA Individual Challenge" held in Singapore.

    Further cementing his reputation, Wen triumphed again in 2019, claiming the title of Best Sugar Art Craftsmanship Champion at the "CPC China Dessert Championship" during the "WPC Pastry World Cup" China Finals. That same year, he was selected by the National Dessert Team to represent China in the 2020 World Olympic Games.

    Currently, Ya Xiong Wen conducts masterclasses and provides consultancy services worldwide, collaborating with prestigious establishments such as Bellouet Conseil Paris, William Angliss Institute Australia, Le Cordon Bleu UK, Alain Ducasse Institute France, Ritz Hotel, Escoffier Institute, and APCA schools of Pastry and Culinary. Specializing in training for the launch of new bakery ventures, Wen brings extensive expertise and innovation to the global culinary community.

    Modern Cakes & Petit Gateau - 15th to 17th July 2025

    About the Chef

    Jean Francois Arnaud, an esteemed international consultant in Pastry & Bakery since 2006, is headquartered in Malaysia, leveraging his expertise across Asia and the Middle East. Renowned as MOF 2000, the highest accolade in French craftsmanship, he has collaborated with distinguished pastry chefs and global publications such as Thuries Gastronomie Magazine, where he curated monthly recipes for a decade.

    With a career spanning back to 1977, he has held executive pastry chef positions in Michelin-starred restaurants and hotels, accumulating numerous awards in artistic pastry, chocolate showpieces, and sugar arts. His tenure as Technical Director of Ecole Nationale Superieure de la Patisserie in Yssingeaux, France, underscores his role in shaping the future of pastry education at one of France's premier culinary institutions.

    Chocolate, Praline and Candy Making - August 19 to 21, 2025

    About the Chef

    • 2000- trophée Pascal Caffet (1rst Price)
    • 2001-Nantes serbotel, 2nd (qualification grand prix international de chocolaterie Sibenaler)
    • 2002- 1st artistic price grand prix international de chocolaterie Sibenearsaler and other regional compétitions in chocolat like Annecy, Marignane, Dijon….
    • 2007-finalist MOF chocolatier
    • 2011-finalist Mof chocolatier et laureate
    In 2002, whith his brother Guillaume, he takes over a centenarian Pastry-Chocolate shop in Chateaurenard, a city in the heart of Provence.

    Frédéric also works as a consultant for the Chocolaterie de l’Opéra also situated in Chateaurenard, a Partner since his beginnings in 2002.

    With them, he presents many démonstrations across the word (Middle Est, Asie, Europe…). Expert in the preparation of the ganaches and technology, he acts as a consultant for firms for the development of new products or the improvement of existing receipes.

    Frédéric also teaches in Professional schools in France and through the world.
    Register now!