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  certificate from the course • small refreshment including drinks

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.

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.

Vladislav Panchenko

Vladislav Panchenko, is 23 years old and is a confectioner from Kazakhstan with more than 7 years experience, currently lives and works in Moscow. After three years of working in famous restaurants in Kazakhstan, he decided to go to France for one of the world's best confectionery schools - Ecole Nationale Supérieure de Pâtisserie (ENSP). He successfully completed the course "Modern French Confectionery" under the guidance of famous chef Richard Hawke. Subsequently, he trained with World Champion 2009 Confectioner Marc Riviere. At the same time, he studied French in order to read Pastry Books in the original and communicate with the Great Cooks in the same language and learn all the nuances of the difficult craft. After returning home, he worked for a year and a half as a confectioner. He then moved to Moscow and served as a chef in the center of the CHOCOLATE ACADEMY in Moscow, currently there are 20 academies around the world that employ more than 40 chefs, worked at the academy for 2.5 years, and left the company in June 2018. Now he is developing new cakes, chocolates and modern desserts.

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.

Joakim Prat

Joakim’s story is impressive. He was born and raised near Biarritz, in the Basque country  in South West of France. He fell in love with the pastry world at the age of 15 and was by the age of 29 already Head Pastry Chef of 9 michelin stars. Before starting his Maitre Choux project, he was head pastry chef at the 2 Michelin starred restaurant The Greenhouse in London. His first working position in London was at the 2 Michelin-starred L’Atelier de Joel Robuchon where he has been executive pastry chef for two years. Before that he was working in Spain as Head Pastry chef in the 3 Michelin starred restaurant Can Fabes, as well as 1 Michelin starred Sauc and 1 Michelin starred Hofmann restaurant in Barcelona. Besides that we need to mention that Joakim won the gold medal for UK Best Dessert of the Year 2014 and was awarded as UK Rising Talent at UK Pastry Open World Cup 2013, both in London. Quite an impressive resume for such a young guy!  

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.  

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.