Featuring seven professional pastry and chocolate masterclasses in Dubai, the program brings together internationally acclaimed chefs for advanced training in pastry, confectionery and chocolate craftsmanship.
L’École Valrhona Dubai has unveiled its second-half 2026 professional training calendar, bringing six internationally acclaimed pastry chefs, chocolatiers and artisans for a series of immersive masterclasses. Designed for pastry chefs, chocolatiers, bakers and hospitality professionals, the program offers advanced pastry training and chocolate education through seven specialized workshops led by some of the industry’s most respected names.
Masterclass series
As hospitality operators across the Middle East continue to invest in premium dining experiences, pastry and chocolate have become powerful tools for creativity, differentiation and guest engagement. Reflecting this evolution, the upcoming program explores some of the industry’s most relevant topics of the moment, from plant-based confectionery and artisanal craftsmanship to globally inspired pastry concepts.
Plant-based confectionery
21–23 July 2026
Led by Executive Pastry Chef Brice Konan Ferrand, this workshop explores the growing world of plant-based pastry through chocolate bonbons, confectionery, marshmallows, snacking concepts and ingredient functionality. Participants will discover how alternative ingredients can unlock new creative possibilities while meeting evolving consumer expectations.
Mastering chocolate sculpture
8–12 September 2026
French artisan chocolatier Paul Klein shares the techniques behind chocolate modeling, sculpting and large-scale showpiece creation. Designed for professionals seeking to elevate their artistic skills, the workshop offers a deep dive into the world of chocolate craftsmanship.
Confectionery finest
8–12 September 2026
Also led by Paul Klein, this masterclass celebrates the art of traditional confectionery. From calissons and filled bonbons to rock candy and classic French specialties, participants will explore timeless techniques that continue to inspire contemporary pastry chefs.
When pastry travels
13–15 October 2026
Executive Pastry Chef Brice Konan Ferrand joins pastry expert Kirsty Tie for a globally inspired journey through travel cakes, entremets, snacking concepts and desserts influenced by flavors and cultures from around the world.
Korean take on French éclair
3–5 November 2026
Eunyoung, founder of Seoul’s acclaimed Garuharu pastry boutique, presents her distinctive interpretation of French pastry. Combining precision, elegance and creativity, the workshop features éclairs, choux creations, travel cakes and tarts inspired by Korean aesthetics and flavors.
Exploring Ikebana through sugar art
9–13 November 2026
Master Sugar Artist Stéphane Klein invites participants into the fascinating world of artistic sugar work. Inspired by the Japanese art of Ikebana, the workshop covers pulled sugar, blown sugar, assembly techniques and the creation of spectacular sugar showpieces.
Italian twist on travel cakes
10–11 November 2026
Renowned Italian pastry chef Gianluca Fusto concludes the calendar with a masterclass dedicated to modern pastry techniques, plated desserts and contemporary interpretations of travel cakes inspired by Italy’s rich culinary heritage.
More than masterclasses
All masterclasses will take place at L’École Valrhona Dubai in City Walk and are designed for pastry chefs, chocolatiers, bakers and hospitality professionals looking to elevate their skills and explore the latest industry trends.
Beyond technical skills, the program offers participants direct exposure to diverse creative philosophies, from French craftsmanship and Italian innovation to contemporary Korean pastry culture. It also reflects the growing demand for professional pastry training, chocolate masterclasses and specialized culinary education across the Middle East.
Bringing together expertise from France, Italy and South Korea, the 2026 calendar further reinforces L’École Valrhona Dubai’s position as a leading destination for pastry and chocolate education in the Middle East. More than a series of workshops, it is an opportunity for professionals to exchange ideas, sharpen their skills and explore the techniques shaping the future of pastry.
For registration and further information, contact ecolevalrhonadxb@valrhona.com or call +971 58 527 5241.
About L’École Valrhona Dubai
Opened in 2024, L’École Valrhona Dubai serves as the Middle East hub of Valrhona’s global network of pastry and chocolate schools. Located in City Walk, the facility offers professional pastry training, chocolate masterclasses, demonstrations and consulting services designed to support chefs, chocolatiers, bakers and hospitality professionals across the region.
Led by Executive Pastry Chef Brice Konan Ferrand, the school combines French craftsmanship with local influences, offering hands-on learning experiences across pastry, chocolate, confectionery, ice cream, viennoiserie and contemporary dessert techniques.
Highlight
Key topics shaping the program
- Plant-based pastry and confectionery
- Premium chocolate craftsmanship
- Artisanal confectionery
- Contemporary travel cakes
- Global flavor influences
- Sugar artistry and showpieces
- Innovation through tradition
