As 2025 approaches, L’École Valrhona Dubai unveils a lineup of workshops poised to revolutionize pastry and chocolate craftsmanship. Catering to professionals eager to refine their skills, embrace culinary trends, or master cutting-edge techniques, these workshops promise inspiration and innovation.

L’École Valrhona Dubai, renowned for its expertise in sweet gastronomy, brings a blend of hands-on training and specialized courses led by globally acclaimed chefs. Each session is crafted to provide practical knowledge, empowering participants to elevate their craft.

Highlights of the 2025 Workshop Calendar:

• January 14–16: Brice Konan-Ferrand – Sculpture Initiation and Confectionery
• February 3–4: Philippe Rigollot, MOF & Pastry World Champion
• February 17–19: Frédéric Bau – Gourmandise Raisonnée
• March 17–19: Roger Fog & Andy Yueng – 4-Hand Chocolate Showpiece and Entremet
• April 22–24: Oriol Balaguer – The Art of Panettone
• May 5–7: Tom Coll – 5-Star Hotel Patisserie
• September 8–12: Paul Klein – Chocolate Sculpture Masterpiece
• November 4–6: Garuharu – Korean Take on French Éclair and Travel Cake

Beyond workshops, the academy offers comprehensive services:

• Technical Business Consulting: Personalized guidance from Valrhona pastry chefs tailored to client needs.
• Training Courses: Sessions spanning chocolate-making, vegan pastries, and holiday desserts.
• Conferences and Demonstrations: Featuring the latest in pastry technology and Valrhona product applications.

L’École Valrhona Dubai continues to shape the future of pastry arts, making 2025 a must-attend year for professionals seeking growth. With limited spots available, early registration is essential to secure a place in these transformative sessions.