3-Day Professional Pastry Program at RISE Kitchen
by Gregory Doyen

Date: 9 Nov - 11 Nov (Sat-Mon)
Time: 10:00-18:00

Program Details:
Students will be divided into groups, and each group will be assigned a task. The whole class work all together with Chef.
Chef will do the demonstrations on chocolate decoration and some technical details.

The class will be taught in French and English, with a French-Cantonese Interpreter.
Each student will receive all the recipes taught in class, and a certificate will be issued at the end of the program.

Program fee:
(We offer a 10% off discount for students enrolled previous Professional Programs in RISE!)

Introduction to Chef Gregory Doyen

  • 2011 Executive Pastry Chef and Restaurateur for the Hediard group in Russia.
  • 2016 Executive Pastry Chef for the Mandarin Oriental Hotel in Taipei
  • Currently overseeing the dessert production for the gourmet restaurant, room service, catering, as well as producing close to 500 different pastries daily with his team.
  • Experience in private consultation and overseas Master Chef pastry program (China, Southern east Asia, United States of America, North Africa…)

More about Gregory:

Chocolate sponsored by:


French Bakery Professional Program
by Christian Gillet

Theme 1: From the crumb to the ATOM (3 DAYS)
Date: 21-23 October (Mon-Wed)
Time: 12:00-19:00

Learning techniques for making traditional French Bread (with 14 recipes) and the scientific theories behind breadmaking. During the training, the students will manipulate objects and realize themselves the experiments to the understanding of the physicochemical phenomena.

Theme 2: Without allergens (2 DAYS)
Date: 24-25 October (Thu-Fri)
Time: 12:00-19:00

This training allows you to learn how to make traditional recipes without gluten and (or) dairy products and (or) eggs, using as much healthy and natural products as possible. The purpose of this program is to help you discover the substitute ingredients, to understand why and by what they can be replaced. You will learn how to adapt the existing recipes and create yours.

Program fee:
Theme 1 (3 Days): $12,500
Theme 2 (2 Days): $9,000
Discount for enrolling 2 themes: $20,000

For each theme, students will receive:
1. A recipe booklet by Chef Christian Gillet;
2. A textbook containing all information and experimental protocols proposed by Rachel Blanchon.
Students can complete the documents with their experience and notes taken in class.

If you need further information about the program, please feel free to contact RISE Kitchen by:
WhatsApp: 70726279
Website :


French Pastry Professional Program
by Chef Pascal VIRET

Pascal VIRET was born in Provence, a region in the south of France. At the age of 16, he obtained his pastry CAP with honors. One year later, he decided to develop his professional career across the world. Pascal VIRET has been working in cruise ships, restaurants, pastry shops, schools and large Japanese companies. He currently works as an International consultant and teach pastry courses in Japan. He was awarded Bronze Medal at the Concours Chocolatier du (Japan Cake show) in 2011.

Chef Pascal invites you to join his latest pastry program with RISE Kitchen. In the program, we have 3 different themes:

Theme 1: Les petits gâteaux (French small cakes)
Date: 21/9-23/9 (3-day Program)
Time: 10:00-19:00 (with 1 hr break)

Theme 2: LES TARTES (French Tarts)
Date: 25/9-27/9 (3-day Program)
Time: 10:00-19:00 (with 1 hr break)

Theme 3: LES ENTREMTS (French Entremets)
Date: 29/9-1/10 (3-day Program)
Time: 10:00-19:00 (with 1 hr break)

What you will learn:

  • original French pastry instructed by Master-chef Pascal VIRET
  • textures and making of different creams
  • taste of south France
  • decorations of different products

Program fee for each theme: HKD 9000
Special Offer for enrolling THREE Themes: HKD 22000

You can enroll separate themes. Certificates would be issued to students completed the program. Hope we will have a great experience and a lot of fun!