Pastry Art Competition Seminar: Dubai

Start Date : March 2, 2020

End Date : March 3, 2020

Type : Competition Seminars

Country : United Arab Emirates

Emirates Culinary Guild is offering a Competition Seminar in Pastry Arts, March 2nd to 3rd, 2020. 

Dessert may come last to the table, but pastry chefs lead the way in precision and creativity.  Join us in Dubai and learn how to compete with the best in this one-day intensive Worldchefs Pastry Arts Competition Seminar.

Competition Seminar instructors share techniques from both the perspective of Worldchefs Certified Judges and award-winning competitors. Participants gain an understanding of not only judging criteria but also best practices in the competition kitchen and tactics from teams that consistently reach the highest place at the podium.

For chefs looking to join the honourable ranks of Worldchefs Certified Judges, attending a Pastry Arts Competition Seminar is a mandatory part of the process to become a certified judge in Pastry Arts. Participants are awarded a certificate of participation that can be submitted as one of the required credentials in an application. To learn more about the process and for a complete list of requirements, download the Worldchefs Certified Judge application form here.

Judges: Why attend?

Keep up to date with culinary trends, and discover all the latest rules necessary to provide fair judgment during competition events.

Engage with renowned chef instructors and network with a diverse and driven class of competition chefs, aspiring judges, and influencers in the culinary space.

Take the first step towards becoming a Worldchefs Certified Judge. Participants receive a certificate of participation after attending a Competition Seminar. This certificate of completion is one of the mandatory requirements when submitting a Worldchefs Certified Judge application.

Competitors: Why attend?

Learn indispensable tips to excel in culinary competitions, and understand the service process and presentation details to make sure you know everything from the very beginning to the end.

Be the first to discover current culinary trends, innovations in modern kitchen equipment, and the latest technologies used in competition.

Engage with renowned chef instructors and get inspired alongside a diverse and driven class of competition chefs, aspiring judges, and influencers in the culinary space.

Meet your Seminar instructor - Gilles Renusson 

I started my culinary apprenticeship at the age of 14 at the technical school in Tours, France. Four years later I had a professional certificate of cooking and dining room service. After a few years in the kitchen, I focused my effort on learning the fine arts of pastry in Paris and apprenticed in the pastry shop of Fauchon. In 1977 I received my professional certificate and immediately started participating in National pastry competitions. After a year in London at the Connaught Hotel, I moved back to France to study for the Master Pastry Chef Diploma which I obtained at the CE.PR.AR School in Le Mans. Dalloyau Gavillon was my next employment before I immigrated to the United States in the spring of 1981. A short year teaching at Johnson and Wales University gave me the opportunity to compete at the 1981 National Restaurant Association show in Chicago and in the New York restaurant in November of that year. 

Following Johnson and Wales University I became Executive Pastry Chef at the Ritz Carlton hotel in Chicago where I stayed two years before moving to Grand Rapids, Michigan, to hold the post of Executive Pastry Chef of the Amway Grand Plaza Hotel.  I stayed for 8 years before finally joining the faculty of Grand Rapids Community College in 1992. After a few more competitions I was appointed Pastry Chef of the Michigan Culinary Team which competed successfully in Singapore in the spring of 1988 and in the fall in the Culinary Olympic Team in Frankfurt.  A few months later I was invited to judge the try-out of the U.S. team which competed in the first Coupe du Monde de la Patisserie. Two years later I try-out and earned the stop of Captain of the U.S. team which competed in Lyon in January 1991. 

Followed a few years during which I managed the U.S. National Pastry Team until 1997 when our team finished second in Lyon. In 2009 I was invited to return as the manager of team U.S.A. I still manage this team today Since 2008 I am the pastry Advisor to the Culinary Competition Committee of WORLD CHEF (The World Association of Chef Societies (WACS). My contribution to this organization has been the development and presentations of International pastry competition judging seminars and judging international competitions across the globe.

Learn more about becoming a Worldchefs Certified Judge

Attending applicable Competition Seminars is one part of the process to become a judge, and does not automatically qualify you as a Certified Judge. Applicants must fulfil additional criteria and provide evidence of support in a formal application process. To learn more about the full approval process, visit:

Seminar Cost: 300€

For more information, contact Andy Cuthbert, Continental Director A&ME, at

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