Savour Chocolate & Patisserie School
Savour offers the participant the extraordinary talent of Kirsten Tibballs and Paul Kennedy specialising in chocolate and patisserie. Kirsten is the Australian Ambassador for Callebaut and Cacao Barry Chocolate, a former member of the Australian Pastry Team and has been trained by the worlds leading pastry chefs and Chocolatiers.
Kirsten & Paul will enrich other chocolate and pastry enthusiasts with their craftsmanship. Skilled chefs through to passionate foodies and children can expand their knowledge and skills.
Your hands on experience can give you a complete guide to the preparation and artistic presentation of everything from hand made chocolates and pralines, pastries, ice cream, sorbet, gateaux and delectable desserts. Savour is for you to be able to impress at your next dinner party or to open that patisserie you have always dreamed of. We will enable you to arouse the weariest taste buds and delight any palate.
 Kirsten Tibballs is one of Australia’s most celebrated and internationally respected pastry chefs.
In July 2004 she represented Australia at the 2004 World Pastry Championships in Las Vegas where she was recognised as the best in the world for her handmade chocolates. Kirsten also won a gold medal in the Pastry Olympics in Germany 2004. In Australia, Kirsten has won numerous national competitions such as The Australian Bake Skills Competition and a National Australian Baking Scholarship.
 Paul Kennedy won The Australian Chocolate Masters Competition in March 2007. He recently met with the worlds best chocolatiers when he represented Australia to compete for the World Chocolate Masters title in France in October 2007. Paul had to make a two metre chocolate sculpture, 100 chocolates, six desserts and three cakes all in one day. Paul was awarded first place for his hand dipped praline and eighth overall out of 20 countries.
To transfer her knowledge to other passionate domestic and professional chefs in Australia, Kirsten established the Savour Chocolate and Patisserie School in Melbourne in 2002. The only solely focussed chocolate and patisserie school in the Asia Pacific, the school takes an innovative approach to these professional culinary activities in classes of up to 12*. We will teach you the latest techniques and skills utilising the world’s best ingredients. Kirsten travels throughout Asia demonstrating her unique talent to other professionals.
Savour also brings up to three of the most highly respected MOF pastry chefs a year to inspire and pass on their wealth of knowledge to Savour students. We are the only dedicated chocolate & patisserie school in the whole Asian Pacific reigon.
Savour promises to be a world leader in chocolate and patisserie schools.
* Please contact us if you are interested in an individual, corporate or team building class.
Learn in a modern fully equipped kitchen Savour Chocolate & Patisserie School is equipped with a modern state-of-the-art kitchen custom designed for our courses. All the chocolate images you see in this website were prepared in the Savour School Kitchen.
Savour Only Uses Callebaut Belgium Chocolate
 The name of Callebaut is written in chocolate, and has been for more than 120 years. Callebaut is proud to support chocolatiers, pastry chefs, chefs de cuisine, bakers and ice makers all over the world, with superior quality chocolate products, for every possible application. With continued innovation, developing products that offer taste, quality and convenience, now and tomorrow. Callebaut, inspired by your craftsmanship.
Savour Proudly Uses Products From These Quality Brands
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