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

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.

Iga Sarzyńska

Master of confectionery and author of a book about decorating baked goods entitled “My Four Seasons”. Founder of and designer at the Art Workshop Sarzyński in Kazimierz Dolny, and juror for confectionery competitions. She graduated from the Faculty of Food Technology at the University of Agriculture in Lublin. She perfected her confectionery crafts at, inter alia, the Baking Arts Academy in San Francisco, the Bonny Gordon School in Toronto, and the Peggy Porschen Academy in London. Her work has been repeatedly published in the British magazines “Wedding Cakes” and “Cakes & Sugarcraft”. She has won many awards and distinctions, including Industry Personality of 2016 and Entrepreneur Woman of the Year 2015.

Vladyslav Ryasnyy

Vladyslav born in September 1998 in Ukraine, he has been living in Prague for three years. He graduated from the secondary school of gastronomy in Braník, Prague. He was awarded the Young Craftsman Award from the Senate, winning the Callebaut Cup in 2015. He is a member of the Junior National Team of the Association of Chefs and Confectioners. In 2018 he placed 1st place in the Gastro Junior finals in Brno, the best junior confectioner in the Czech Republic was awarded the Czech hand 2018 – confectioner. All his free time is devoted to desserts and the creation of new recipes.

Jérôme Chaucesse

Jérôme Chaucesse’s pastry immediately stands out thanks to its lavish and perfect elegance. He has worked side by side with the most renowned French chefs, including Gerard Boyer in Reims, Marc Meneau in Saint-Père-sous-Vézelay and Michel Guerard in Eugénie-les-Bains. He is very often invited to judge at pastry competitions.

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

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.

Gian Luca Fusto

Sorry, this entry is only available in Czech.

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

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.

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.

Jordi Bordas

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.