CIB is a school that believes that if you do not change, you cannot evolve, and that is precisely what they have been doing with their method since they opened their doors in 2018: teaching people to evolve.
The School was founded in 2016 by Chocolatier Melissa Coppel with the commitment to host only the best professionals in the world, to keep the class offerings evolving constantly.
In 2015, the Italian company Silikomart launched Hangar 78, a modern training facility. It is presented as a center for experimentation and research on new forms of pastry.
Brief History: In 1971, Gaston Lenôtre created the first French gastronomy school with the aim of transmitting his savoir-faire to his collaborators so as to perpetuate it as an inheritance. Currently, this center receives more than 3,000 students from France
Brief History: After more than 25 years of experience in the field of pastry and more than 20 years traveling around the world teaching in companies and international schools, Leonardo Di Carlo inaugurated Pastry Concept in 2015, a training center
Name of School: Horeca Culinary School
Brief History: Horeca Culinary School is a modern culinary school based in Bucharest (Romania), founded by Cristina van der Schaaf and has a five-story building with more than 950 square meters of space dedicated
Name of School: CAST Alimenti
Brief History: CAST Alimenti (Centro Arte, Scienza e Tecnologia dell’Alimento) was founded in 1997, offering specific courses for chefs, pastry chefs, restaurant pastry chefs, bakers, ice cream makers, chocolatiers, pizza makers, and bartenders, aimed at
Name of School: Ferrandi Paris
Brief History: One of the great temples of pâtisserie training was created in 1920 on the initiative of the Chamber of Commerce and Industry of Paris Ile-de-France, Ferrandi Paris offers a training program until Bac
One of the most important pastry centers in Asia, settled in Malaysia, India, Philippines, Indonsia and Singapore, and responsible for the Asia Pastry Forum annual event
Brief History: The Ecole Bellouet Conseil was created in June 1989 at 48 rue de Sèvres Paris 7ème. In 1998, it moved to its current address, at 304-306 rue Lecourbe in the 15th arrondissement of Paris.
In 2006, Jean-Michel Perruchon
Name of School: Hofmann Culinary School
Brief History: After her apprenticeship in the best schools and kitchens in Europe, the late Mey Hofmann felt the need to share the experiences acquired. That’s where her renowned cooking school emerged in 1983
Name of School: Escuela de Pastelería del Gremio de Barcelona (EPGB)
Brief History: The centennial Escuela de Pastelería del Gremio de Barcelona decided to create a pastry school in 1975 that aims to impart the best education to future pastry
Name of School: Escuela Torreblanca
Brief History: After more than 40 years of experience in pastry making, giving courses all over the world, and advising hotels and restaurants in this discipline, Paco Torreblanca, one of the world’s greatest pastry chefs
Name of School: SEP School for European Pastry
Brief History: SEP offers City & Guilds Level 3 certified pastry school. Under the tutelage of Vikas Bagul (India’s Pastry Chef of the Year in 2016) and Anil Rohira (Corporate Pastry Chef –
Name of School: iCook
Brief History: Small cooking and pastry school directed by Luca Montersino and Francesca Maggio. iCook makes culinary innovation available to everyone – amateurs and professionals- in a family environment.
Location: Via Balbo, 6. 10023 Chieri (Turin)
Official and exclusive organizer in Romania of master classes by great chefs such as Nina Tarasova and Dinara Kasko.
Name of School: T DESSERT International Pastry Academy (TIPA)
Brief History: International pastry school that focuses on teaching boutique dessert with professional skills and artistic design. It defines itself as a platform for all dessert enthusiasts and for people in
A faculty composed of renowned chefs, five thematic areas, and a flexible delivery characterize this school located on the TAFE NSW Ryde Campus.
An Israeli school for culinary excellence situated in the Tel Aviv harbor, specialize in training chefs, pastry chefs and bakers with modern and up to date knowledge and techniques.
An international school focused on nitrogen techniques for applying to pastry, cooking and cocktail fields.
An international school of cuisine in Barcelona, directed by Martín Lippo, that offers education in Sous-vide cooking and new techniques & culinary technologies.
With French roots, L’École Valrhona Brooklyn combines the knowledge and approach of an American team with the Valrhona spirit.
Ducasse Education offers international professional programs for beginners, Entrepreneurs and practicing chefs seeking excellence in Culinary or Pastry Arts.
The guardian of French culinary technique.
Our School responds to the enormous and growing interest in Ukraine and other countries for good French-style pastries.
Ecole Nationale Supérieure de Pâtisserie, a place for innovation.
Kirsten Tibballs is one of Australia’s most respected and talented chocolate and pastry chefs, and runs the Savour Chocolate and Patisserie School.
The Culinary Institute of America has been setting the standard for excellence in professional culinary education for more than six decades.
The Gastronomicom Institute is an International Culinary Academy offering intensive courses in Gastronomy, French Pastries, Sommelier and Fine Dining Services.
Based on French pastry techniques and an individual hands-on format.
Cork Institute of Technology provides a wide variety of courses for those seeking professional development options. All of these courses lead to approved awards and many have professional accreditation.
The Divertimenti Cookery School is the place to learn about food and the culinary arts. We offer a range of classes for novice and experienced cooks.
Focused only in HAUTE PATISSERIE, is the first pastry school in Brazil.
The French Pastry School offers world-class pastry instruction geared to the aspirations of our students. Our unique commitment to you is continuous attention to the development of your career, from the beginning of your time with us until long after you leave.
We offer practical and theoretical courses for chocolate artisans, pastry chefs, confectioners, bakers and caterers.
Richemont acts as an international Centre of Excellence for the bakery/confectionery industry and consists of two legally independent entities.
Come and be inspired by italian cooking at its best – a breathtaking location in tuscany, friendly cookery tuition by renowned chefs & the freshest local ingredients.
Welcome to Tante Marie Culinary Academy where you will find a superb range of professional cookery courses to suit all abilities. If you are looking for cookery schools London is known for state of the art facilities and our chef school is no exception.