Courses for professionals

“Continuous education makes you a master in your field.”

We have managed to attract the best in their field to the heart of Europe. Our academy offers you the chance to see the best hands at work. The leaders in their field, who use their Masterclass to pass on their experience and teach you something of their craft, whether you’re interested in chocolate, pastry, or ice cream. Choose one of the courses listed below or register online.

Welcome to IPPA! The best pastry academy in the most beautiful city in Europe.

• we will focus on perfect mastery of technology   • you can ask questions

• professional translator   • small refreshment including drinks

Karim Bourgi

Executive Pastry Chef Karim Bourgi graduated at “Le Cordon Bleu’ in Paris as Pastry Chef and began his career in Beirut at ‘La Cigale’ followed by ‘Ladurée’on the Champs Elysée in Paris, and ‘Fauchon’in Dubai where he also developed a number of local concepts specialising in modern luxury patisserie. He was designated 3rd Best Pastry Chef at the 2014 competiton ‘Patissier dans le Monde’ in France and participated in the ‘Pastry World Cup’ in January 2017.

David Gorgoshidze

David Gorgoshidze is 32-year-old entrepreneur from Tbilisi, Georgia with bachelor’s degree in International Business from Grenoble Ecole de Management, France. In 2008 he opened his first pastry shop, now he operates a fully-fledged business with five branches. His headquarters which is 1,300 sqm, is the largest in the country and has a staff consisting of 60 individuals. From 2016 he established a pastry school “Marron”, where he provides practical courses and masterclasses for people looking to become professionals or are just interested in the field. His first steps in the field where at Georgian Culinary Academy, which triggered his interest to master the art of pastry. Since then he participated in many masterclasses with world renowned chefs as Guillaume Mabilleau, Johan Martin, Jordi Bordas, Hans Ovando, Karim Bourgi, Yann Couvreur, etc. to name just a few, to whom he is enormously grateful.  

Christophe Renou

Christophe with his wife Vanessa Renou, an expert in taste, opened the first MR & MRS RENOU store in the municipality of Carouge in the canton of Geneva in Switzerland. In December 2017, they took the opportunity to open a second store and tearoom in front of the manufactory in Plan-les-Ouates. Together, they opened the MR & MRS RENOU School. Christophe has began his career in the department of Maine-et-Loire, where he studied under his first teacher Stéphane Bourdillat. At the age of 17, Christophe discovered the world of professional competitions at the 2000 best contest for the best apprentice in France.

Gianluca Fusto

Prestigious Italian chocolatier and pastry consultant, known for his careful and minimalist style. He is one of the major figures of Italian patisserie, a very committed professional with training and with competitions and activities for youngsters, such as the Junior World Pastry Cup. In year 2008 he founded Gianluca Fusto Consulting. He publication two books - Percorsi: L’universo dolce di Gianluca Fusto (2013) and book Crostate in year 2015.

Gianluca Aresu

Master chocolatier Gianluca Aresu specializes in creating artistic chocolate. He was trained at the Etoile Institute, working with the best chefs and cooks in the world. Today, he is a consultant, manages a bakery, and runs chocolate courses at various schools. He participates in television shows and has authored many articles.

Emmanuel Ryon

Emmanuel Ryon is one of the most respected ice cream masters in the world, with 25 years of experience. He won the Meilleur Ouvrier de France title for ice cream and the Pastry World Championship in 1999. His working philosophy is well explained in his book, Apprenez l’Art de la Glace et des Sorbets (2002). He owns an ice cream shop, Une Glace à Paris. Beyond ice cream making, his versatility in other disciplines such as pastry and plated desserts is also well known, and a virtue that deepened during his time at Café Pouchkine and the creative development of desserts at the restaurants of the prestigious chef, Anne-Sophie Pic.

David Bonet

Trainer at Bellouet-CONSEIL gastronomic school in 2013 and former pastry chef for the King of Thailand and since 2009 Executive Pastry Chief at Hotel Martinez Cannes, France. From 2006 to 2007 Deputy Pastry Chef at The Savoy Hotel, London, England, and 2005 to 2006 Sous-Chef Pastry Chef at La Maison Trois Gros (Relais & Châteaux, Three Michelin Stars).

Diego Lozano

Great ambassador of Brazilian pastry He leads the ‘Escola de Confeitaria Diego Lozano. Nowadays, not only is he one of the most acclaimed chefs in Brazil, but all over Latin America. His solid training both in workshop pastry and in the world of restaurant desserts has led him to give classes and perform demonstrations in different countries. Winning the World Chocolate Masters in Brazil in the year 2007 is another highlight in his successful career. Lozano currently runs the ‘Escola de Confeitaria Diego Lozano’, located in Vila Mariana.

Amaury Guichon

One of the most influential talents of the international pastry scene. The young Amaury Guichon seeks to create surprise and originality in his work. The quality and technical perfection of his desserts and pieces have earned him the acclaim of hundreds of thousands of followers on social networks. In his career he has earned the title of Best Apprentice in France, in addition to running pastry shops as famous as Victor et Hugo (Paris), Lenotre (Cannes), and Jean Philippe Patisserie (Las Vegas). He is currently active as a private consultant.

Jordi Bordas

Jordi Bordas is a pastry chef who is revolutionizing the pastry field. After becoming the World Pastry Champion at Sirha – Lyon in 2011, Jordi Bordas started to investigate and develop new recipes. This intense work led him to present the B·Concept, his own method to create from scratch healthier, lighter and tastier recipes, at 2014 Barcelona Gastronomic Forum. In 2015, he opened a pastry school in Viladecans, a space devoted to R&D of new pastry products, as well as teaching pastry students and professionals. Thanks to his passion and his innovative view, he has developed together with Soft-Euro company the B·Pro software, designed to manage recipes and work spaces efficiently. Currently, Jordi is travelling around the world as the global ambassador of Felchlin, a company which produces chocolate, and Ravifruit, which produces fruit purees. In the courses and demonstrations that he gives, the participants learn how to use these high-quality ingredients through B·Concept method.

Frank Haasnoot

Frank Haasnoot is a Dutch pastry chef with 23 years of experience in chocolate and pastry making. In his career he has worked at companies such as La Tulipe Desserts in New York, Creme de la Creme and Dobla in Holland. He won the World Chocolate Masters in 2011. Frank has worked abroad at The Victorian in Kuwait, the Mandarin Oriental Hotel in Taiwan, and the Peninsula Hotel in Hong Kong. In mid-2017, Frank decided to relocate back to Europe and launch his freelance career.

Leonardo Di Carlo

Leonardo is a pioneer of scientific pastry making, the chef who has pulled pastry-making away from the idea of ​​traditional recipes. He has won several awards, including 3rd place at Lyon in the 2001 Coupe du Monde, with a brilliant first prize awarded by the press for the best chocolate cake. In 2002, he won first place at the European Cup and in 2004 achieved the coveted first place at Rimini World Championships.

Antonio Bachour

Antonio Bachour began his career in Puerto Rico, then moved to Miami to work as the executive pastry chef at Talula. He later worked at Devito South Beach, Scarpetta in Miami and New York City, then helped open the W South Beach. Shortly after this, he assumed all pastry responsibilities for Trump SoHo and its restaurants. He has published three cookbooks and continues to travel the globe, teaching at workshops and speaking at conferences. He is currently the executive pastry chef at St. Regis Bal Harbour Resort and the owner of Bachour Bakery + Bistro.

Jimmy Mornet

In 2013 he won the title of European champion in the pastry. In order to bring his products to perfection, Jimmy is inspired by the contrast of colors, flavors and textures. He brings modern elements into the classic French pastry, he prefers taste and aesthetics. He has a sense of detail, he’s trying to discover something new and always surprise. The product must be always perfect. He excels with his great technique and creativity.

David Vidal

David studied in Malta at the Institute of Tourism Studies and later was taught by some great teachers. He then set out to be a master chef. His first love was Mediterranean and Sicilian and cuisine. Cooking up amazing meals with fine olive oil and fresh basil was his tour de force. His education and job searches led to London, etc., where he honed his skills cooking in Hotels and Restaurants throughout Europe.  It was at one of these gigs he met his future wife a fellow chef from the very cold but beautiful Sweden. As it happens, in her home town is a famous hotel with a superb kitchen and it was there that they settled with David as the sous chef.

Johan Martin

Johan Martin started his career in Paris at Maison Debieux, after which, he worked alongside legendary Chef Stéphane Glacier, MOF Patissier as a pastry consultant. In 2006 he was an assistant for the victorious French world cup team in Phoenix, then, one year later was the runner-up for artistic sugar at the Coupe du Monde. In 2012 Martin published his first pastry book, "Top Dessert," and in 2013, he won the silver medal in the sugar showpiece and entremets category when competing for a spot on the French selection team. He's worked at a number of prestigious pastry and chocolate shops in France and to this day, teaches at Bellouet Conseil in Paris while continuing to travel the globe for workshops and demonstrations.