What to expect
Chocolate & Confections Masterclass
Conducted by MOF Chef Frédéric Hawecker
Dive into the art of fine chocolate and confectionery with one of France’s most respected pastry chefs. This immersive class explores advanced techniques, flavour development, and professional presentation.
Vegan Tarts, Desserts & Pastry Masterclass
Conducted by Richard Hawke
Discover the future of plant-based pastry through innovative, professional-grade techniques that deliver outstanding flavour, texture, and visual appeal.
Masterclass: Tarts & Petits Gâteaux (100% Plant-Based)
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Learn to work with vegan ingredients in innovative ways
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Create 100% freeze-stable recipes for consistent, professional mise en place
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Explore a variety of textures: crunch, sponge, cream (crémeux), mousse, chantilly, and glaze
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Work with plant-based proteins for whipping
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Stabilize and intensify mousses and coulis while reducing sugar
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Understand gelatin alternatives and their applications
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Use fibre effectively in pastry recipes
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Work with natural colours (100% food colour-free)
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Participate in a complete theory session to better understand how ingredients function in each recipe
Coffee & refreshments at breaks, as well as lunch are all included.
Registration information
Cost per student: $2,600 (plus tax) | BAC Member rate: $2,450 (plus tax)
Registration cost includes workshops, required materials, and all meals. Parking will also be provided. Registration is on a first-come-first-served basis; register early to secure your spot!
Have questions? Contact Alan Dumonceaux, Baking and Pastry Arts Chair, at adumonce@nait.ca.
Meet your instructors
Richard Hawke
Originally from Sydney, Australia, Richard Hawke built his career in France after training with renowned pastry masters and working at the prestigious École Nationale Supérieure de la Pâtisserie (ENSP), an Alain Ducasse pastry school.
Now an international pastry consultant, demonstrator, and author of ADAPT, he continues to push the boundaries of modern pastry through research, travel, and teaching, sharing his expertise and creative vision with chefs around the world.
Through extensive experimentation, Richard has developed deep expertise in ingredients and R&D, constantly seeking to advance and better understand the craft of pastry.
Frédéric Hawecker
Frédéric Hawecker, Meilleur Ouvrier de France Chocolatier-Confiseur 2011, is the co-owner of Hawecker Frères in Provence, France, where he has been dedicated to the art of fine chocolate and confectionery since 2002. Recognized for his mastery of ganache formulation, texture, and preservation, he is also the creator of H-Choc.com, an innovative software designed to assist professionals in perfecting their ganache recipes. Deeply rooted in the traditions and ingredients of Provence, Frédéric combines precision, creativity, and a scientific understanding of chocolate technology, while sharing his expertise through international masterclasses and professional training programs.