Name of School: Savour Chocolate & Patisserie School
Year of Foundation: 2002
Brief History: Savour Chocolate & Patisserie School, the first of its kind in the Asia Pacific region, is where professional chefs through to passionate foodies can expand their knowledge and skills.
Intensive courses specializing in different aspects of patisserie and chocolate making with a more practical character and a capacity for no more than 12 students. Kirsten Tibballs and her team prepare a very high level course program which even counts on the annual participation of three MOF that share their knowledge with the students at the Savour School.
Our internationally acclaimed, award winning chefs, Kirsten Tibballs, Paul Kennedy, Robyn Curnow with our special international guest chefs, will instruct you how to make modern and exquisite chocolates and pastries using the finest equipment and ingredients.
22 Wilson Avenue,
Brunswick, VIC, 3056
Description of Pastry Program: Over 40 classes dedicated to chocolate and patisserie, for professionals or beginners – it doesn’t matter what skill level you are!. Learn from our award winning chefs , we fly in the best international chefs from around the world every year to teach at Savour, with previous guest chefs being Christophe Adam, Paco Toroblanco and Sebastien Canonne. State-of-the-art facilities including our industrial kitchen with the latest equipment. New classes added every year. Our recipes are constantly evolving with the latest international trends and seasonal flavours. You can learn the skills and techniques to master cooking in your own kitchen. You will take home a selection of your creations made in class, along with the recipes.