Savour Chocolate & Patisserie School is the first solely focused chocolate and patisserie school in the Asia Pacific run by world renowned chef and author Kirsten Tibballs. Savour’s philosophy is simple. It seeks to develop the culinary identity of each student and provide them with the confidence and skills to produce their own chocolate and patisserie products. From skilled chefs, to passionate foodies, or those wanting a career change, we expand their knowledge and skills at our school. Our internationally trained and award winning chef, Kirsten Tibballs will instruct you on how to make modern and exquisite chocolates and pastries. Savour also brings up other highly respected international guest chefs every year to inspire and pass on their wealth of knowledge to Savour students. Guest chefs have included Cedric Grolet, Melissa Coppel, Paco Torreblanca, Philippe Marand, Christophe Adam and many more. Savour Chocolate & Patisserie School uses and sells only the finest equipment and ingredients from around the world such as the Callebaut Belgium chocolate.