We’re excited to announce a stellar lineup of culinary courses at TheTasteLab in 2025 for the first half of the year! With world-renowned chefs, hands-on learning, and a focus on innovative techniques, these courses are designed to inspire and elevate your craft. Whether you’re a professional chef or an advanced pastry enthusiast, there’s something here for everyone. Let’s take a look at what’s cooking in the first half of the year.
1. Viennoiserie and Panettone Masterclass with Massimo Pica
Dates: 17th to 19th February
Highlights: Experience the authentic art of Italian holiday baking with Massimo Pica in this exclusive masterclass focused on panettone and pandoro. Dive deep into the traditional techniques that make these festive favorites so special.
What You’ll Learn:
• Sourdough management for panettone and pandoro
• Step-by-step processes for dough preparation, proofing, and baking
• Finishing techniques, including glazing and packaging for a perfect presentation
Perfect For: Professional bakers and pastry chefs eager to master authentic Italian festive breads and elevate their holiday offerings.
We’re excited to announce a stellar lineup of culinary courses at TheTasteLab in 2025 for the first half of the year! With world-renowned chefs, hands-on learning, and a focus on innovative techniques, these courses are designed to inspire and elevate your craft. Whether you’re a professional chef or an advanced pastry enthusiast, there’s something here for everyone. Let’s take a look at what’s cooking in the first half of the year.
2. Masterclass with Gabriel Le Quang
Dates: 24th to 26th Feb
Highlights: Join newly crowned Meilleur Ouvrier de France (MOF) in pastry, Gabriel Le Quang, for an exclusive hands-on pastry masterclass. Gabriel will share the secrets of precision and artistry in haute patisserie, using premium ingredients from PCB Creation and Ponthier.
What You’ll Learn:
• Refined pastry techniques and decorations
• Creative applications of premium fruit purées
• Insights into achieving MOF-level craftsmanship
Perfect For: Advanced and professional pastry chefs looking to take their skills to the next level.
3. Women’s Day Pastry Masterclass with Sandra Ornellas & Circle Wong
Dates: 3rd to 5th March
Highlights: Celebrate Women’s Day with an inspiring 3-day masterclass led by Sandra Ornellas and Circle Wong from L’École Valrhona. This special course will focus on creating two distinct afternoon tea pastry collections with Valrhona’s premium chocolate and ingredients.
What You’ll Learn:
• Techniques for crafting exquisite afternoon tea pastries
• The art of pairing flavors and textures with premium chocolate
• Collaborative pastry creation in a four-hands experience
Perfect For: Professional pastry chefs and those seeking inspiration from two of the industry’s leading female chefs.
4. Vegan & Gluten-Free Pastries with Richard Hawke
Dates: 18th & 19th March
Highlights: Join Richard Hawke for a comprehensive course on vegan and gluten-free pastry. Known for his innovative approach, Richard will teach you how to create elegant, plant-based desserts using Louis François technical ingredients.
What You’ll Learn:
• Techniques for vegan entremets, petit gateaux, and desserts
• Balancing flavor and texture in plant-based creations
• Practical tips for adapting traditional recipes
Perfect For: Chefs looking to expand their repertoire to include vegan and allergen-friendly pastries.
5. Sugar and Pastry Buffet Creations with Paul Ochipinti MOF
Dates: 28th to 30th April
Highlights: Elevate your buffet game with Paul Ochipinti, MOF and Vice World Pastry Champion. This workshop focuses on creating artistic sugar and pastry displays that blend traditional French techniques with modern innovation.
What You’ll Learn:
• Sugar sculpture techniques for show-stopping displays
• Advanced pastry artistry for buffet presentations
• Tips for designing visually stunning and delicious creations
Perfect For: Professional chefs and pastry artists interested in perfecting their buffet skills.
6. Viennoiserie Mastery with Cyrille Van Der Stuyf
Dates: 19th to 21st May
Highlights: Dive deep into the art of viennoiserie with Cyrille Van Der Stuyf, MOF. Learn the essential techniques for crafting flawless laminated pastries using Isigny Ste Mère butter.
What You’ll Learn:
• Croissant and brioche dough preparation
• Advanced folding and shaping techniques
• Secrets to achieving the perfect crumb and golden crust
Perfect For: Bakers and pastry chefs eager to refine their viennoiserie skills.
7. Piping & Textures with François Galtier
Dates: 2nd & 3rd June / 4th & 5th June
Highlights: François Galtier will guide you through advanced piping techniques and creative textures to add depth and beauty to your pastries, using premium products from Candia.
What You’ll Learn:
• Mastery of intricate piping designs
• Innovative approaches to texture and layering
• Techniques for creating visually stunning pastries
Perfect For: Professionals looking to enhance their decorative and finishing skills.
8. Garuharu-Style Pastries with Eunyong Yun
Dates: 23rd to 25th June
Highlights: Explore the innovative world of Garuharu-style pastries with Chef Eunyong Yun. Known for her artistry and creativity, Chef Yun will teach you how to craft modern, visually striking desserts.
What You’ll Learn:
• Signature techniques from Garuharu
• Creative philosophies behind unique pastry designs
• Hands-on experience in crafting cutting-edge desserts
Perfect For: Advanced pastry chefs seeking inspiration from a global innovator.
Ready to Elevate Your Culinary Skills?
With these incredible courses lined up, TheTasteLab is the place to refine your craft, learn from the best, and connect with fellow culinary professionals. Spaces are limited, so be sure to book your spot early on our newly revamped website.
Stay tuned for more updates and new course announcements, and follow us on social media for behind-the-scenes insights and chef interviews. We can’t wait to welcome you to TheTasteLab in 2025!
