Sugar Pulling Techniques Masterclass | Executive Sous Chef Junichi Goto

 

Information

 

Time：2026/3/13 (Fri.) 10:30 - 13:00

Location：TaiNEX1 4F- Asia Bakery Summit M032

 

Introduction

 

This workshop is honored to welcome Executive Sous Chef Junichi Goto, one of Japan’s most respected masters in sugar pulling and confectionery artistry. With decades of experience on the international pastry stage, Chef Goto has received numerous prestigious awards in world-class competitions and is widely recognized for his exceptional skill and creativity in sugar art.

The workshop will focus on live practical demonstrations, covering the fundamentals of sugar pulling techniques, temperature and texture control, form construction logic, and key points in creating competition- and exhibition-level sugar artworks. Through this hands-on approach, participants will gain practical knowledge and a solid foundation that can be directly applied to professional work.

This workshop is ideal for professional pastry chefs, baking industry practitioners, and advanced learners, offering a rare opportunity to learn closely from a world-class master.

 

 

Speaker

 

• 

  Junichi Goto

  Executive Sous Chef

  Grand Hyatt Tokyo

  Junichi Goto

  Grand Hyatt Tokyo   Executive Sous Chef

   

  1979 – Joins Tokyo Prince Hotel
  1989 – 2nd Place in Charles Proust Tournament, Paris
  1995 – At the 4th La Coupe du Monde de la Pâtisserie (Lyon, France): 2nd place as part of the Japan national team; 1st place in Sculpture sur Glace individual competition
  1998 – Wins first place in International Pastry Tournament (Monaco, Monte Carlo)
  2003 – Appointed as Chef de Cuisine Pastry, Grand Hyatt Tokyo
  2004 – Appointed as Executive Sous Chef – Pastry / Bakery
  2023 – Awarded the Medal with Yellow Ribbon by the Emperor of Japan

 

 

Registration Info.

 

Online registration has closed. If you would like to join, please go to M032 20 minutes before the session starts to register for the waitlist with our staff.

 

Content

 

The course will be conducted in Japanese, with on-site Japanese–Chinese interpretation provided to ensure clear understanding throughout the session.

 

Organizer

 

TAIWAN GÂTEAUX ASSOCIATION
The Federation of Japan Confectionery Associations