Bali Culinary Pastry School (BCPS) Marks New Milestone in Chocolate Education with MoU Signing with Valrhona

Bali, 24 April 2026 – Bali Culinary Pastry School (BCPS) has signed a landmark Memorandum of Understanding with Valrhona on Friday, 24 April 2026 at Pastry Chocolate Lab – Bali Culinary Pastry School, marking a significant step forward in professional chocolate and pastry education in Indonesia. The French chocolate company is recognized globally for its commitment to excellence, sustainability, and culinary education, and the signing reflects a shared ambition to connect the next generation of Indonesian culinary talent to international standards of craft.

The partnership establishes a structured educational framework built around knowledge transfer, hands-on learning, and the preparation of younger culinary talents for advanced chocolate training at an earlier stage in their careers, with a focus on chocolate, pastry, ice cream, and premium gastronomy.

A New Chapter in Experiential Chocolate Education

The MoU supports the continued development of the Bali Chocolatier Pâtissier Professional School, an intensive, hands-on program that represents a significant evolution in pastry and chocolate education at BCPS. Rooted in Nyanyi Bali’s commitment to purposeful education, the program bridges craftsmanship, sustainability, and innovation, nurturing a new generation of chefs who understand chocolate not only as an ingredient, but as an expression of land, people, and purpose.

The program officially commenced on 9 February 2025, welcoming seven students into a five-month full-time training journey. Participation in the Bali Chocolatier Pâtissier Professional School remains selective, students must first complete BCPS’s Professional Chef Pastry program before advancing into this specialization.

Once enrolled, students engage in a learning experience that goes well beyond the kitchen:

• Immersive origin experiences, including guided visits to cacao environments that deepen understanding of chocolate from source to craft
  
• Dedicated sessions with international chocolate chefs focusing on tasting, technical skills, and sensory development
  
• A professional immersion at L’École Valrhona Japan, where students refine their creative and technical capabilities within a global learning environment

This journey strengthens students’ artistry while cultivating discipline, curiosity, and a deeper respect for the ecosystem behind every ingredient. 

Strengthening a Long-Term Educational Framework

Beyond student training, this collaboration supports knowledge exchange, curriculum development, and continuous professional development for BCPS instructors through specialized immersion experiences in international learning environments, ensuring that teaching standards remain aligned with global industry expectations.

Speaking at the signing ceremony, Ariani Siswanto, Founder of Bali Culinary Pastry School, emphasized the importance of purposeful education:

“BCPS is proud to be the first culinary school in Indonesia to engage in this type of structured educational collaboration with Valrhona. Through this long-term commitment, BCPS continues building an ecosystem where education, craftsmanship, and sustainability work together to shape the future of gastronomy in Indonesia.”

Martine Grazioso, Valrhona’s Chief Executive Officer, also expressed confidence in the partnership ahead. 

“We believe that meaningful learning happens through practice, transmission, and curiosity. Supporting the development of young professionals through structured and immersive education is essential to strengthening the future of chocolate craftsmanship.”

The event concluded with a tasting experience showcasing chocolate creations prepared by the students, a fitting close to a ceremony that began with intention and ended with craft.