Pastry Arts Competition Seminar: Saint Petersburg

Start Date : July 28, 2020

End Date : July 28, 2020

Type : Competition Seminars

Country : Russian Federation

Worldchefs is organising a Competition Seminar in Pastry Arts in Saint Petersburg, Russia on 28 July 2020.

Dessert may come last to the table, but pastry chefs lead the way in precision and creativity.  Join us in Saint Petersburg 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


He started his culinary apprenticeship at the age of 14 at the technical school in Tours, France. Four years later he had a professional certificate of cooking and dining room service. After a few years in the kitchen, he focused my effort on learning the fine arts of pastry in Paris and apprenticed in the pastry shop of Fauchon. In 1977 he received my professional certificate and immediately started participating in National pastry competitions. After a year in London at the Connaught Hotel, he 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 his next employment before he immigrated to the United States in the spring of 1981. A short year teaching at Johnson and Wales University gave him 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 he became Executive Pastry Chef at the Ritz Carlton hotel in Chicago where he stayed two years before moving to Grand Rapids, Michigan, to hold the post of Executive Pastry Chef of the Amway Grand Plaza Hotel. He stayed for 8 years before finally joining the faculty of Grand Rapids Community College in 1992. After a few more competitions he 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 he 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 he 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 he managed the U.S. National Pastry Team until 1997 when his team finished second in Lyon. In 2009, he was invited to return as the manager of team U.S.A. I still manage this team today. Since 2008, he is the pastry Advisor to the Culinary Competition Committee of WORLDCHEFS (The World Association of Chef Societies (WACS). His contribution to the organization has been the development and presentations of International pastry competition competition 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: 200€


The seminar is free of charge if you register for a full delegate ticket to Worldchefs Congress & Expo 2020 (29 July - 1 August 2020)

Please send Linh To at your proof of payment to register.

Premium Partners

Electrolux Professional
Nestle Professional
Dilmah Tea

Global Partners

Custom Culinary
AMT The World Best Pan
Dick Knives
Koppert Cress
Les vergers Boiron
Q Industries

Corporate Partners

Andy Mannhart
Birra Morena


City & Guilds
Chaîne des Rôtisseurs
Zero Hunger
Chef's Roll
World Gastronomy Institute