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.

    Technique and Technology of Gelato Making - 5th to 7th April 2027

    About the Chef

    Chef Yoo Si Yeon is a renowned gelatiere who combines European gelato traditions with Korean innovation. Trained in Milan and Italy’s premier gelato schools, she now lectures at Carpigiani Gelato University in Korea, where 60% of local gelato shops are run by her students. Chef Yoo has authored two influential books on gelato and enhances Korea’s dessert scene through collaborations with leading pastry chefs.

    In 2020, she established a HACCP-certified facility, supplying premium gelato to five-star hotels and fine dining restaurants. As head coach of the Korean National Gelato Team, Chef Yoo led the team to a runner-up finish at the 2024 Gelato World Cup. She focuses on vegan, low-sugar, and savory gelato, driving innovation and setting trends in the gelato industry.

    Plant-based Pastry - 15 to 17 September 2026

    About the Chef

    Originally from Sydney (Australia), Richard discovered the art of pastry with a classic French pastry chef in his first job. After finishing his apprenticeship, enthused by this encounter which inspired him, he obtained his visa for France with a dream of learning from the greatest.

    After several years of working in different structures in and around Lyon, France Richard secured his dream position at the renowned school of Alain Ducasse and Yves Thuries, l’Ecole Nationale Supérieure de la Pâtisserie.

    Richard has now spent over the last two years concentrating on better understanding new pastry techniques which is going to push the boundaries of our pastry knowledge.

    He defines his daily life in three words: research, travel and family. Time is now spent in his laboratory where he continually develops and refines an ever-increasing variety of creations, with family on hand to test and critique his current recipes. As well as the research process, he travels abroad for pastry masterclasses, allowing him to share and transmit his passion, passing his skills on to enthusiastic students.

    Register now!