Martin Chiffers International Executive Pastry Chef Consultant

CONFECTIONERY & BON BON
2024-06-24 09:00 - 2024-06-26 18:00 (Europe/London) | The Yorkshire Academy of Chocolate & Patisserie, 10 Falsgrave Road, Scarborough, North Yorkshire, YO12 5AT, United Kingdom
macarons
ADVANCED CONFECTIONERY
Date: 24th 25th 26th June 2024
Advanced Confectionery & Bon Bon
Learn the art of sweet confectionery from Fudges, Caramels, Marshmallow, Panning Techniques, Nougat Montelimar, Fruit Jellies, Calisson, Sugar Candy, Marzipan, Moulded & Cut Chocolate Bonbons.

Chocolate Bonbons & Confectionary Class Products

Fudges
(Cornish Vanilla Fudge, Dark Chocolate Fudge, Milk or White Chocolate Fudge, plus 4 Variations, Orange, Walnut, Strawberry, Rum & Rasin)
Caramels
(Passion Fruit Caramels, Chocolate Caramel, Coffee Caramel)
Marshmallow
(Pâté de guimauve menthe with egg whites, Pâté de guimauve à la framboise)
Panning Techniques
(Crunchy Macadamia, Orange Hazelnut, Inca Berry)
Nougat Montelimar
(Honey pistachio and almond)
Pâte de Fruits
(Strawberry Pate de Fruit, 16. Mango Lime Pate de Fruit)
Calisson
(Classic melon, orange and lemon Calisson)
Sugar Candy
(Raspberry Rose Jam filled folded Candy)
Macaron
(Handbags, Traditional, and Flowers)
Crystal Candied Marzipan Domes and Passion Fruit Ravioli
(Kalamansi Almond Hazelnut Crystal Domes, Crystal Candied Marzipan Passion Fruit Ravioli)
Salted Caramel Bonbon
(Moulded Bonbon)
Liquid Centre Pralines
(Liquid Centre crystal shell dipped chocolate)
Tropical BonBon
(Tropical fruit Ganache filled bonbon)
Cut Praline
(Mango Basil, Morello Cherry Jelly Cara Crunchy & Ganache)
Gummy Fruits
( Fruit Flavour and Shaped Gummies)

BREADAHEAD JEDDAH
2023-10-21 - 2023-11-01 | Bread Ahead, 6403 King Abdul Aziz Road, Jeddah, Al Zahra, 23424, Saudi Arabia
Bread Ahead
Bespoke development followed by and exclusive hands on speciality Masterclass by Martin Chiffers
TBC

New York City Food Tour
2023-09-29 - 2023-10-01 | NEW YORK, STATUE OF LIBERTY, NEW YORK, NY, 10004, United States
New York City Food Tour Martin Chiffers tours New York Pastry and Bakeries’ in Search the best New York has to offer
New York Statue of Liberty

CUNARD QM2
2023-09-22 - 2023-09-29 | Queen Mary 2, Carnival House,, Southampton, Hampshire, SO15 1ST, United Kingdom
CUNARD Festival of Food and Wine 2023
Cunard Queen Mary 2 NYC
Indulge in a truly unparalleled experience on our first ever Festival of Food & Wine, in association with The Times and The Sunday Times. Be inspired by experts from the culinary world, including Chef Michel Albert Roux, legendary two Michelin-starred Chef Patron at Le Gavroche, plus other eminent guests.
Champagne Afternoon Tea by Chef Martin Chiffers
Afternoon Tea is an iconic tradition on board Cunard’s Queens and for the Festival of Food & Wine, we bring you Afternoon Tea with a twist, courtesy of Chef Martin Chiffers – International Pastry Consultant and Team Captain and Chocolate Candidate for UK Pastry Team, who ranked fourth place at The World Pastry Cup (Coupe du Monde de la Pâtisserie 2023)
22-29 September 2023, Queen Mary 2
Be inspired by experts from the culinary world, such as Chef Michel Albert Roux, legendary two Michelin-starred Chef Patron at Le Gavroche, and The Sunday Times columnist and award-winning wine writer Will Lyons and Bermondsey Street Bees specialist Dale Gibson and honey sommelier Sarah Wyndham Lewis.
In addition to these famous faces, you’ll find our own talented chefs, sommeliers, and mixologists on hand to share their knowledge. Be privy to a fascinating glimpse behind the scenes and find out exactly what it takes to curate an exquisite Cunard menu.
CUNARD Festival of Food and Wine 2023

CHRISTMAS CHOC SHOWPIECE (pvt)
2023-08-07 00:00 - 2023-08-09 23:59 | The Yorkshire Academy of Chocolate & Patisserie, 10 Falsgrave Road, Scarborough, North Yorkshire, YO12 5AT, United Kingdom
chocolate nutcracker
CHRISTMAS THEMED CHOCOLATE SHOWPIECE – PRIVATE CLASS (USA)
Date: 7th 8th 9th Aug 2023
Student will be taken through the process of designing, planning and constructing a Christmas Themed Chocolate Showpiece.Techniques will cover the complete process from the idea drawing the scale design, planning and constructing with various finishing techniques for a theme that embellishes the magic of Christmas.
Chocolate Sculpture – 3 days

Showpiece design and construction
Planning and drawing your Sculpture to full scale
Materials and Tools
Casting and Forming
Using moulds
Modelling with cold emulsion
Carving and shaping
Colourings and making colours
Spraying and Painting
Flower Making
Assembling & Bonding
Finishing and Presentation

3D MOULD MAKING
2023-07-10 00:00 - 2023-07-12 23:59 | The Yorkshire Academy of Chocolate & Patisserie, 10 Falsgrave Road, Scarborough, North Yorkshire, YO12 5AT, United Kingdom
3D & MOULD MAKING FOR CHOCOLATE & DESSERTS
Date: 10th 11th 12th July 2023
3D & Mould Making for Chocolate & Desserts
Getting started with 3D or wants to see how you can use in your business? In the master class we get to understanding 3D Printing technology, how to get started the available resources and processes used to create bespoke forms to be made in to chocolate or desserts moulds with practical examples made during the class.
Students will learn there are lots of ways to make moulds, all of which use very different construction and application techniques depending on what you are molding and what your end objective is.
Awareness of these different methods will help you understand their relationship to each other.
Student will be taken through the process of planning preparing moulds especially for chocolate and desserts.
3D & Mould Making Master Class – 3 days
3D & Mould Making Techniques Covered

Getting Started with 3D Printing
Equipment selection and processes
3D Designing & Resources
Printing the Designs
Printing Materials
Finishing 3D Prints
Silicone & Resin Safe handling & general information
Handmade & machine thermoform moulds flowers + Leaves
Constructing a Simple Mould Box from Wood, Perspex, Vinyl or Foam Boards
Release agents when moulding
Working with Chromatic Alginate/ Aja Safe + Alginate Retarders
Body Double SILK Direct Skin Casting body parts
One piece silicone mouldings and slit moulds
Two Piece silicone Mouldings, Boxed with Keys
Using Modroc as Support
expanding foam support
Shim dividers for moulds
Plastic support shells with skin mould
Other support shells available

Mould items

3D Printed Moulds
Large Mould (with Support Shell)
Split moulds
Two Piece Moulds
Life Casting Body Parts (Each Hand one face)
Putty Moulds (Adhoc)
Thermoforming

CONFECTIONERY & BON BON
2023-05-22 - 2023-05-24 | The Yorkshire Academy of Chocolate & Patisserie, 10 Falsgrave Road, Scarborough, North Yorkshire, YO12 5AT, United Kingdom
macarons
ADVANCED CONFECTIONERY
Date: 22nd 24th May 2023
Advanced Confectionery & Bon BonLearn the art of sweet confectionery from Fudges, Caramels, Marshmallow, Panning Techniques, Nougat Montelimar, Fruit Jellies, Calisson, Sugar Candy, Marzipan, Moulded & Cut Chocolate Bonbons.
Chocolate Bonbons & Confectionary Class Products

Fudges (Cornish Vanilla Fudge, Dark Chocolate Fudge, Milk or White Chocolate Fudge, plus 4 Variations, Orange, Walnut, Strawberry, Rum & Rasin)
Caramels(Passion Fruit Caramels, Chocolate Caramel, Coffee Caramel)
Marshmallow(Pâté de guimauve menthe with egg whites, Pâté de guimauve à la framboise)
Panning Techniques(Crunchy Macadamia, Orange Hazelnut, Inca Berry)
Nougat Montelimar(Honey pistachio and almond)
Pâte de Fruits (Strawberry Pate de Fruit, 16. Mango Lime Pate de Fruit)
Calisson(Classic melon, orange and lemon Calisson)
Sugar Candy(Raspberry Rose Jam filled folded Candy)
Macaron(Handbags, Traditional, and Flowers)
Crystal Candied Marzipan Domes and Passion Fruit Ravioli(Kalamansi Almond Hazelnut Crystal Domes, Crystal Candied Marzipan Passion Fruit Ravioli)
Salted Caramel Bonbon(Moulded Bonbon)
Liquid Centre Pralines(Liquid Centre crystal shell dipped chocolate)
Tropical BonBon(Tropical fruit Ganache filled bonbon)
Cut Praline(Mango Basil, Morello Cherry Jelly Cara Crunchy & Ganache)
Gummy Fruits( Fruit Flavour and Shaped Gummies)

Bespoke Development
2023-05-09 - 2023-05-19 | Bread Ahead, 6403 King Abdul Aziz Road, Jeddah, Al Zahra, 23424, Saudi Arabia
Bespoke development followed by and exclusive hands on Japanese / Korean & French speciality Masterclass by Martin Chiffers
18th May 2023
10 am – 2pmMorning Class 4 HrsAsian Korean Japanese
After spending many years working in Korea & Japan, Martin will share his secrets of popular and favourite Korean and Japanese breads, buttery coconut sweet bread, the popular Korean Soboro and Mammoth, mouth watering Korean garlic cheese bread and super soft Japanese Hokkaido Milk Bread

Coconut Butter Bread
Soboro / Mammoth Bread, Peanut Streusel Bread
Hokkaido Milk Bead
Korean Garlic Cheese Bread

18th May 2023
4pm – 8pmAfternoon Class 4 HrsMartin will share some of his favourite timeless French classics.Beautiful Brioche Tarte Tropézienne gently soaked with Orange blossom and filled with vanilla cream diplomat, Craquline aux Chocolate brioche loaded with chocolate pieces, and the unforgettable Vanilla & Chocolate Canelé but elevated to another level with chocolate and various toppings

Brioche Tarte Tropézienne
Craquline aux Chocolate
Vanilla Canelé
Chocolate Canelé

CHOCOLATE BONBONS
2023-03-16 - 2023-03-17 | The Yorkshire Academy of Chocolate & Patisserie, 10 Falsgrave Road, Scarborough, North Yorkshire, YO12 5AT, United Kingdom
CHOCOLATE BONBONS & CONFECTIONARY
BONBON

Date: 16th 17th March 2023
Student will be taken through the process of creating molded and enrobed Chocolate bonbons and bars, finishing with various Spraying and handwork techniques including chocolate confectionary items as fudges, Caramels, Panning Techniques, Nougat Montelimar. Caramelized Nuts and Lollipops.

Chocolate Bonbons & Confectionary – 2 days

Salted Caramel
Mango Basil
Caramelised Honey Ginger, Gianduja Lime (cocoa pod)
Sous Bois
Raspberry Rose Crunchy Biscuit (Red Gold Dome)
Indonesian Pala Nutmeg Velvet Chocolate (Cut and Sprayed)
Galangal Muscavado
Passion Fruit Caramels
Chocolate Caramels
Chinese Litchi Tea Lollipops
Cornish Vanilla Fudge
Chocolate Fudge
Crunchy Macadamia (panning)
Hazelnut Orange (panning)
Decorative Dry Fruit Chocolate tablet Bars
Caramelised Pecans snacks
Red Date Malakoff Bars
Nougat Montelimar

CHOCOLATE PANNING
2023-03-13 00:00 - 2023-03-14 23:59 | Park Royal
Introduction to Confectionery Panning
Chocolate Panning
Learn about the fundamentals of panning chocolate & sugar creating your own unique products, from panning nuts, dry fruits, pate de fruit, fudges and other varieties of centre flavours and finishes.

Process of Chocolate Panning
Equipment
Centres & fillings
Pre-sealing
Engrossing
Sugar Panning
Polishing
Glazing
Packaging and Storage

13th 14th March 2023
BOOK HERE

CHOCOLATE PANNING
2023-03-13 00:00 - 2023-03-14 23:59 | The Yorkshire Academy of Chocolate & Patisserie, 10 Falsgrave Road, Scarborough, North Yorkshire, YO12 5AT, United Kingdom

Chocolate Christmas Showpiece Masterclass
2022-12-05 00:00 - 2022-12-07 23:59 | York Cookery School, York Eco Business Centre, Amy Johnson Way, York, Yorkshire, YO30 4AG, United Kingdom
3 Day Intermediate Christmas Chocolate Showpiece with Martin Chiffers
Student will be taken through the process of designing, planning and constructing a Christmas Themed Chocolate Showpiece.Techniques will cover the complete process from idea and design to display, Using elegant curves in the design with a theme that embellishes beauty.
Chocolate Nutcracker Showpiece
Chocolate Sculpture – 3 days 5th, 6th, 7th, December 2022

Showpiece design and construction
Planning and drawing your Sculpture to full scale
Materials and Tools
Casting and Forming
Using moulds
Modelling with cold emulsion
Carving and shaping
Colourings and making colours
Spraying and Painting
Flower Making
Assembling & Bonding
Finishing and Presentation

BOOK HERE

Chocolate Bonbons Masterclass
2022-09-22 - 2022-09-23 | York Cookery School, York Eco Business Centre, Amy Johnson Way, York, Yorkshire, YO30 4AG, United Kingdom
Chocolate Bonbons & Confectionary – 2 days 22nd 23rd September 2022
Chocolate Bonbons & Confectionary
Student will be taken through the process of creating moulded and enrobed Chocolate bonbons and bars, finishing with various Spraying and handwork techniques including chocolate confectionary items as fudges, Caramels, Panning Techniques, Nougat Montelimar. Caramelized Nuts and Lollipops.

Salted Caramel
Mango Basil
Caramelised Honey Ginger, Gianduja Lime (cocoa pod)
Sous Bois
Raspberry Rose Crunchy Biscuit (Red Gold Dome)
Indonesian Pala Nutmeg Velvet Chocolate (Cut and Sprayed)
Galangal Muscovado
Passion Fruit Caramels
Chocolate Caramels
Chinese Litchi Tea Lollipops
Cornish Vanilla Fudge
Chocolate Fudge
Crunchy Macadamia (panning)
Hazelnut Orange (panning)
Decorative Dry Fruit Chocolate tablet Bars
Caramelised Pecans snacks
Red Date Malakoff Bars
Nougat Montelimar

BOOK HERE

Chocolate Showpiece Masterclass
2022-09-19 - 2022-09-21 | York Cookery School, York Eco Business Centre, Amy Johnson Way, York, Yorkshire, YO30 4AG, United Kingdom
Chocolate Showpiece
Student will be taken through the process of designing, planning and constructing a Chocolate Showpiece.
Techniques will cover the complete process from idea and design to display, Using elegant curves in the design with a theme that embellishes beauty.

butterfly – Chocolate Showpiece

Chocolate Sculpture – 3 days 19th, 20th, 21st September 2022

Showpiece design and construction
Planning and drawing your Sculpture to full scale
Materials and Tools
Casting and Forming
Using moulds
Modelling with cold emulsion
Carving and shaping
Colourings and making colours
Spraying and Painting
Flower Making
Assembling & Bonding
Finishing and Presentation

BOOK HERE

IKEBANA CHOCOLATE SHOWPIECE
2022-09-05 08:00 - 2022-09-06 17:00 | THETASTELAB, 291 Abbey Rd, London, Park Royal, NW10 7SA, United Kingdom
Ikebana Chocolate Showpiece
Ikebana Chocolate Showpiece
Ikebana Chocolate Showpiece
The four principles of ikebana are a fresh approach, movement, balance and harmony. The three elements are line, color and mass. Cultivate an eye for appreciation and a hand for creation. A sense of balance is essential.Student will be taken through the process of designing, planning and constructing the ikebana Chocolate Showpiece.
Techniques will cover the complete process from idea and design to display, Using elegant curves in the design with a theme that embellishes beauty.

Showpiece design and construction
Planning and drawing your Sculpture to full scale
Materials and Tools
Casting and Forming
Using moulds
Modelling with cold emulsion
Carving and shaping
Colourings and making colours
Spraying and Painting
Flower Making
Assembling & Bonding
Finishing and Presentation

BOOK HERE

Mould Making Masterclass
2022-07-11 - 2022-07-12 | York Cookery School, York Eco Business Centre, Amy Johnson Way, York, Yorkshire, YO30 4AG, United Kingdom
Mould Making Masterclass
Mould Making Masterclass
There are lots of ways to make moulds, all of which use very different construction and application techniques depending on what you are moulding and what your end objective is.
Awareness of these different methods will help you understand their relationship to each other.
Student will be taken through the process of planning preparing moulds especially for chocolate and desserts.

Mould Making Techniques Covered

Safe handling and general information
Handmade and machine thermoform moulds flowers + Leaves
Constructing a Simple Mould Box from Wood, Perspex, Vinyl or Foam Boards
Release agents when moulding
Working with Chromatic Alginate/ Aja Safe + Alginate Retarders
Body Double SILK Direct Skin Casting body parts
One piece silicone mouldings and slit moulds
Two Piece silicone Mouldings, Boxed with Keys
Using Modroc as Support
expanding foam support
Shim dividers for moulds
Plastic support shells with skin mould
Other support shells available

Mould items

Large Base Mould (Support Shell)
Split moulds
Two Piece Moulds
Leaves (Box Moulds)
Small Leaf (Resin Cast & Thermoform)
Life Casting Body Parts (Each Hand one face)
Putty Moulds (Adhoc)

BOOK HERE

European Pastry Cup
2022-03-28 - 2022-03-29 | EUROPEAN PASTRY CUP, 1 PLACE DE LA PORTE DE VERSAILLES, Paris, LA PORTE DE VERSAILLES, 75015, France
European Pastry Cup 2022
European pastry cup
OFFICIAL ANNOUNCEMENT ⭐
Initially planned from January 22nd to 25th, 2022, Sirha Europain has taken into account the new health situation for this start of the year. In full compliance with the latest health regulations, we will get together on March 28th to 29th, to celebrate the “French Bakery”, and the European Pastry Cup.

Without forgetting the whole Coupe du Monde de la Pâtisserie (Pastry World Cup) family which will be present too.

We will keep you all posted through out social medias.
Thank you so much for your understanding!

#CMP #CMPatisserie #EuropeanPastryCup #Chefs #Pastry #pastryWorld #europain2022
EUROPEAN PASTRY CUP 2022 | Coupe du Monde de la Pâtisserie (cmpatisserie.com)

The European continental selection will take place during Sirha Europain in March
After an Italian victory at Sirha Lyon last September, a new cycle is beginning for the World Pastry Cup presided by Pierre Hermé.
The European continental selection will be held during Sirha Europain, on 28 and 29 March 2022 in Paris Porte de Versailles.
Its Honorary President, François Perret, recently awarded for his milk brioche, is none other than the Pastry Chef of the Ritz Paris and the Best Restaurant Pastry Chef in the World 2019.

On the menu for these two days: 6 teams will face each other around 5 events to be completed in 5 hours: Belgium and Spain, who are making their comeback in the competition, Denmark – with a 100% female team – as well as the United Kingdom, Russia and Sweden.

They will compete on two artistic pieces (one in sugar and one in chocolate), as well as on three tasting tests:
– an ice lolly (new event), integrated into the sugar art piece
– a frozen fruit dessert, integrated into the chocolate artistic piece
– and a restaurant dessert (mainly chocolate), judged by a jury of restaurant chefs and pastry chefs.

Please note: Italy, Japan and France having reached the podium in September during the 2021 final, the three countries are automatically qualified for the 2023 Pastry World Cup. To relive the great moments of this final, click here.

Be ready to live the competition online through social medias !

#EuropeanPastryCup #PastryWorldCup #CMPatisserie #Paris
#Parisfrance #France #EuropeanCompetition #PastryChefs #Chefs

Coupe du Monde Pâtisserie (@cmpatisserie)

InterSICOP Madrid
2022-02-19 10:00 - 2022-02-22 19:00 | InterSICOP, Recinto Ferial, Av. Partenón 5,, Madrid, 28042, Spain
InterSICOP 2022: much more than the face-to-face sectoral re-meeting
InterSICOP becomes the main commercial tool of reference for the Spanish bakery, pastry, ice cream, coffee and equipment industry.
A sectoral instrument at the service of the industry to boost its positioning, development, growth and visibility,and completely focused on the utility and return on investment of the participating companies.
The great meeting point for the entire guild of professionals in the Ibero-American field.
InterSICOP will have numerous commercial actions to position the Spanish sector as one of the leading suppliers of bakery, pastry, ice cream, coffee and equipment in the world.
Organized by IFEMA MADRID, InterSICOP will hold its face-to-face appointment from February 19 to 22, 2022 and will bring together the entire professional community of bakery, pastry, ice cream, coffee and equipment 365 days a year through the InterSICOP LIVE Connect platform; a digital platform that enhances and complements the face-to-face event with new functionalities, reinforcing each other.
Passes and tickets

Get your professional pass

Get your professional pass and download it to access the venue. If you give your consent, we will keep you informed about activities, content and services that may be of interest to you.
Tickets and invitations | INTERSICOP (ifema.es)

Be Chef Pastry School
2022-02-10 - 2022-02-18, 2021-12-04 - 2021-12-14 | Bee Chef Pastry School, Be Chef - Escuela de Pastelería Carrer d'En Domènec, 27 C, Barcelona, Sant Joan Despí, 08970, Spain
Knowledge exchange, coaching training
Be Chef Escuela de Pastelería
Spain Barcelona – Be Chef Pastry School
Knowledge exchange, coaching training, sharing & disseminating of Pastry and Chocolate knowledge, collaboration and R&D.

Chocolate Showpiece Masterclass
2022-01-03 - 2022-01-05 | York Cookery School, York Eco Business Centre, Amy Johnson Way, York, Yorkshire, YO30 4AG, United Kingdom
Chocolate Showpiece
Student will be taken through the process of designing, planning and constructing a Chocolate Showpiece.
Techniques will cover the complete process from idea and design to display, Using elegant curves in the design with a theme that embellishes beauty.
pavoni peacock

Chocolate Sculpture – 2 days 3rd, 4th, 5th January 2022

Showpiece design and construction
Planning and drawing your Sculpture to full scale
Materials and Tools
Casting and Forming
Using moulds
Modelling with cold emulsion
Carving and shaping
Colourings and making colours
Spraying and Painting
Flower Making
Assembling & Bonding
Finishing and Presentation

BOOK HERE {Now available due to a cancelation}

Toni Rodríguez Academy
2021-12-17 - 2021-12-21 | Toni Rodriguez Academy Barcelona, Carrer Indústria, Barcelona, Catalonia, 367 08027, Spain
Knowledge exchange, coaching training
Spain Barcelona – Toni Rodríguez Academy
Knowledge exchange, coaching training, sharing & disseminating of Pastry and Chocolate knowledge, collaboration and R&D.

Sant Croi
2021-12-15 - 2021-12-16, 2021-11-09 - 2021-11-12 | Sant Croi Barcelona, Carrer d'Astúries, 2-6, Sant Boi de Llobregat, Barcelona, Catalonia, 08830, Spain
Knowledge exchange, coaching training
Barcelona – Spain – Sant Croi
Knowledge exchange, coaching training, sharing & disseminating of Pastry and Chocolate knowledge, collaboration and R&D.

The Celtic Manor Resort
2021-11-22 - 2021-11-26 | The Celtic Manor Resort, The Celtic Manor Resort Coldra Woods The Usk Valley, Newport, South Wales, NP18 1HQ, United Kingdom
The Celtic Manor Resort

Knowledge exchange, coaching training
South Wales -United Kingdom – Celtic Manor Resort
Knowledge exchange, coaching training, sharing & disseminating of Pastry and Chocolate knowledge, collaboration and R&D.

World Chocolate Masters UK
2021-10-31 - 2021-11-01 | UK Chocolate Academy, Wildmere Road Industrial Estate, Banbury, Oxfordshire, OX16 3UU, United Kingdom
World Chocolate Masters UK selection for the World Chocolate Masters final Paris 2022
WORLD CHOCOLATE MASTERS POSTPONED WITH 1 YEAR AS COMPETITION FOCUSES TO SUPPORT GLOBAL RECOVERY
May ’20 – As artisans and chefs are facing the consequences of COVID-19 globally, the World Chocolate Masters will postpone the launch of its competition to start with National Selections as of March ’21 – and the world final to take place in Paris in October ‘22. This new timeline should enable contestants to fully focus on the recovery of their business, and to find the time to prepare for this creative championship as well.
Supporting artisans and chefs to recover and reinventby postponing with one year
The impact of COVID-19 will require full focus of every small business owner, artisan and chef – and of our supporting gourmet chocolate brands – to refuel, rethink and restart. Therefore, we want to give all our contestants the time to draw out the future and get back to work in the weeks and months ahead.
“We stand united with the industry of chefs and artisans during these unprecedented times,” says Ramon Morato, Creative Director of Cacao Barry. “There cannot be an epitome of chocolate celebration, when chefs around the world need all their energy to make their business survive. We have set up activities to help out and reinforce business again, and we will plan more support initiatives in the months to come.”
In the light of this shift of focus, we took the hard – yet inevitable – decision to support the impacted gourmet businesses and reschedule the competition. A new timeline should give breathing space to all contestants who have applied to participate in the competition. It will allow them to focus on their business and professional challenges in the first place. And to commit with renewed energy and creativity to perform at their best in this leading competition as well.
A new timeline
The new timeline reschedules the WCM National Selections to start from March ’21 until February ’22.. Over the course of 12 months 21 countries will organise their local national selections. By June 10 2020, we will communicate all new dates and locations for the National selections (circumstances permitting).
The immersive WCM Bootcamp for all finalists will be held in March ’22. It will be hosted by the Chocolate Academy™ Centre in Montreal (Canada). There all finalists will meet for the first time. During 3 days, they will be immersed in inspirational sessions to start preparing for the World Final.
The WCM World Final will take place in Paris (France) in October ’22. The exact location will be revealed before the end of 2020.

Time Line Selection_Schedule_WCM2021
#TMRW_TASTES_LOOKS_FEELS_LIKE

Leeds UK
2021-10-18 - 2021-11-01 | Leeds United Kingdom, Off Cavendish St, Kirkstall Rd, Leeds, Leeds, LS3 1LY, United Kingdom
Private Coaching Session Leeds UK – Confirmed

World Pastry Cup
2021-09-24 - 2021-09-25 | Sihra Lyon, EUREXPO BOULEVARD DE L'EUROPE, Lyon, CHASSIEU, 69680, France
The World Pastry Cup 2021,
GL events have confirmed that Sirha Lyon will be maintained in 2021. However, the 20th edition is rescheduled and will be held from THURSDAY 23rd to MONDAY 27th September 2021, Eurexpo Lyon.
The final of the Pastry World Cup, promoting a conscious and engaged pastry, will take place on Friday 24th and Saturday 25th September 2021.
It will gather France, Italy, Japan, Switzerland, Sweden, Russia, Chile, Argentina, Mexico, Algeria, Egypt, Morocco, Malaysia, Singapore, China, Kuwait, United Kingdom, Brazil, South Korea and Taiwan over 2 days of competition.
Sirha Lyon 2021, more than ever, promises to pay a vibrant tribute to all types of Food Service that have had to adapt to this unique period in the history of the industry.
The world reference event that is the Pastry World Cup, is intent on celebrating not simply a return to normal but a true renewal for the entire sector.

Barcelona Spain
2021-09-12 - 2021-09-19 | Toni Rodriguez Academy Barcelona, Carrer Indústria, Barcelona, Catalonia, 367 08027, Spain

Café Royal Hotel London
2021-09-08 - 2021-09-11 | Café Royal Hotel, 68 Regent Street, London, London, W1B 4DY UK, United Kingdom
Café Royal Hotel London – Knowledge exchange, coaching training, sharing & disseminating of Pastry and Chocolate knowledge, collaboration and R&D.
