Executive Pastry Chef at Al Mana Group, Chef Karim has led iconic openings such as La Maison du Chocolat boutiques across the Middle East and the Hermès Paris Café in Dubai Mall. Trained at Le Cordon Bleu Paris and with experience at Ladurée and Fauchon, he was named the 3rd Best Pastry Chef at Pâtissier dans le Monde in 2014. He is also founder of KB Gourmandises, a consultancy advancing modern pastry.

Key Learning:
• Advanced pastry techniques and professional methods
• Flavor layering and contrasting textures
• Modern plating, finishing, and presentation skills

Featured Recipes:
• Origine: Intense chocolate sponge, milk chocolate crémeux, dark chocolate mousse, salted caramel, and crispy chocolate textures.
• Flan Vanille Dulce de Leche: Vanilla sablé diamant base, silky vanilla flan, finished with house-made dulce de leche.
• Habibi: Levantine-inspired pistachio sponge, orange blossom whipped ganache, raspberry compote, and fresh raspberries.
• Velvet: Almond cocoa shortcrust, Marigny sponge, cocoa nibs praline, Gianduja ganache, cocoa chantilly, glossy chocolate glaze.
• Onyx: Ladyfinger pecan sponge, charcoal pecan praline, whipped vanilla crémeux, crunchy pecan white chocolate, vanilla chantilly, black charcoal icing.
• Roulé Forêt Noire: Chocolate Viennese roll cake, cherry Morello confit, dark chocolate namelaka, vanilla whipped ganache, coated in dark chocolate.
• Mango Paradise: Tropical entremet with vanilla namelaka, mango passionfruit confit, hazelnut sponge, crunchy white chocolate streusel, finished with a glossy glaze.

What’s Included
• Full hands-on masterclass led by Chef Karim Bourgi
• Coffee break and lunch
• Photo opportunity with the chef
• École Ducasse Certificate of Participation
• Recipe book

Limited seats available — book now to secure your place in this extraordinary pastry masterclass in Abu Dhabi.