Sponsored by RCN Imports, Inc.,
in partnership with Revent Inc. and Molino Pasini
RCN Imports, Inc. is proud to offer this amazing opportunity for you to learn from Master Chef Romain Dufour! In the beautiful Artisan Test Bakery at Revent Inc. in Somerset, New Jersey. This 2-day Masterclass begins with a short presentation and overview, then moving into the kitchen for demonstrations with hands-on opportunities making panettone and viennoiserie. There will be ample opportunities for Q&A.
Day 1 – Tuesday, March 11th, 9am – 6pm
Day 2 – Wednesday, March 12th, 6:30am – 5:30pm
The event has a non-refundable fee of $600 per person and is limited to 18 participants. Each attendee will receive a recipe book and product information.
To reserve a spot, call 973-994-9400, x501 or email hello@rcnimports.com.
There are hotel options in the area surrounding Revent Inc. (Revent’s address is 22 Roosevelt Ave., #2, Somerset, New Jersey) or you can book a stay at the Sheraton Edison at Raritan Center, New Jersey. RCN Imports, Inc., can provide you a contact for a discounted reservation rate.
Master Chef Romain Dufour knew from a young age he wanted to be a baker, inspired by his uncle who owned a bakery near Bourges, France. After two years apprenticing there, Romain’s passion for baking led him to seek new challenges. He studied at the Ecole de Boulangerie et de Patisserie de Paris, earning two diplomas in four years, and worked under World Champion Pastry Chef Christophe Michalak at the Plaza Athenee Hotel.
Romain’s career took him to Dubai, where he worked for six years, first as head baker for a French bakery, then as Head Baker at the Intercontinental Hotel. Later, he became Executive Head Baker at Bateel, refining his skills in semi-industrial baking.
In 2016, Romain joined Problend-Eurogerm as R&D Master Baker, specializing in dough conditioners and mixes. During this time, he gained expertise in the bakery industrial world and enzyme formulations. His career progressed further in 2023 when he was named Head Chef of the Chicago Chocolate Academy with Barry Callebaut, making history as the first baker to join the team.
Building on his experience, Romain took the next step in 2025 by founding his own consulting company. Drawing on more than 20 years of experience in the baking industry, his company offers expert training, masterclasses, and guidance to bakers, helping them refine their craft and elevate their operations. Through personalized coaching and tailored solutions, Romain aims to share his deep knowledge of baking techniques, recipe development, and production processes, assisting both established businesses and aspiring bakers to achieve their full potential.
