Some of his advanced training from World Champion Pastry Chefs includes classes from the Barry Callebaut Chocolate Academy; the Notter School of Pastry Arts; 5-star chef series and Albert Uster and The World Pastry Forum. These include: Chocolate Showpieces; Sugar Showpieces; Chocolate Amenities; Chocolate Bon Bons; Wedding Cakes; Gelato Production; Dessert Composition and Presentation; and Pastillage Showpieces.