Institute for Tourism Studies (IFT) has the honour to invite Master Chef, Antoine Stévy from Ferrandi Paris to showcase French classic pastries and cakes for the "Ferrandi Paris Master Chef Week at IFT". The "Ferrandi Paris Master Chef Week at IFT" took place from 23 to 27 September, a series of workshops were organised for the students who study Culinary Arts Management Degree, and Diploma in Pastry and Bakery at IFT, as well as the public and industry professionals to attend. The workshops included tutorials on conceptual knowledge and cooking demonstrations for French classic pastries and cakes, followed by hands-on practical sessions. The workshops in the last two days were open to the public and industry professionals. During the workshop, Chef Antoine Stévy demonstrated the pastry and bakery techniques of French classic pastries and cakes including Mille-Feuille, Eclaris Crumble, Dulcey Peanuts Cake, Pithiviers, Lemon Hazelnut Cake, Pain de Gênes Palmiers, among others. The participants were offered a unique learning opportunity and were introduced to a sense-awaking experience of some traditional but yet innovative patisserie throughout the workshops. Chef Antoine Stévy has been working in the pastry and bakery sector since early 90s. Besides working in France, he also worked in countries like England, Canada, the State of Kuwait, and Luxembourg, acquiring pastry and bakery experience from different countries. He joined Ferrandi School of Culinary Arts in Paris since 2007 and he is being recognised by his rich culinary arts teaching experience. Ferrandi School of Culinary Arts in Paris is a leading training provider in cooking, pastry, bread-baking, catering and restaurant service. Programs range from secondary vocational education to continuing education for professionals. It is renowned throughout the world for its passion for providing the highest quality of culinary programmes to students. This extraordinary cross-over and collaboration between IFT and Ferrandi School of Culinary Arts is a good example of IFT's endeavour to bring in new culinary elements to Macao. Through this kind of collaboration, it is believed that the culinary skills and horizon of local citizens and professionals will be enhanced and inspiration and creativity can be brought to IFT students of Culinary Arts Management Degree and Diploma of Pastry and Bakery.