Teachers

Chocolate Academy Team

We train more than 500 people every week

 In addition to our technical advisors, the teaching staff at the CHOCOLATE ACADEMY™ centers regularly includes Ambassadors who are among the leading professionals throughout the world. We ensure all courses reflect the latest artisanal techniques and product design.

United Kingdom, Banbury

Beverly Dunkley
Beverley Dunkley
Chef

Beverley Dunkley has been sharing her passion for chocolate at the UK Chocolate Academy™ since its concept started 10 years ago.

She has contributed extensively to develop a full range of innovative courses in confectionery, bakery, hotel and restaurant sectors. Her love for teaching goes beyond physical classes as she regularly completes tutorials on the craft of chocolate for Callebaut® and other medias such as Staff Canteen. She has also featured in college manuals such as “Patisserie” by John Hanneman and in professional magazines such as Chefs Magazine and Squires Sugar Craft magazine.

Always keeping at the forefront of latest news in the pastry and confectionery world, she regularly travels across the UK and Ireland to provide technical support to confectionery and bakery businesses with their latest developments. This constantly strengthens her knowledge in product innovation and trends evolution.

 

 

Davide Comaschi
Chef

Born in 1980, Davide Comaschi, already a teenager, decides that pastry is his vocation. After training at CAPAC (Polytechnic of Commerce and Tourism), he began his work experience in one of the historic laboratories of Milan, of which he soon became a pastry chef. Here it is perfected thanks to Vincenzo Santoro, one of the most appreciated Milanese confectioners. In the same period, he met the Maestro Iginio Massari with whom he undertook a long collaboration both in the framework of the CAST Alimenti courses and in the preparation of the World Chocolate Masters.

In 2010 he joined AMPI, the Italian Master Pastry Masters Academy and in 2013 won the World Chocolate Masters in Paris.

In 2016 he became the testimonial of the Salon du Chocolat in Paris, Milan edition, and in the same year he became director of the Chocolate Academy ™ Center in Milan.

He also graduated in Culinary Nutrition at the prestigious Art joins Nutrition Academy and became a member of the Scientific Committee ASSIC (Association for Nutritional Safety in the Kitchen), formed by authoritative representatives of the world of science and health.

Director of the Chocolate Academy ™ Center Milan will take care of all the educational proposals and will personally conduct some pastry and chocolate courses. 

Emily Hankins
Chef
Julie Sharp
Julie Sharp
Chef

Julie Sharp has been sharing her chocolate expertise at the UK Chocolate Academy since 2011.

Her career led her to be Head Pastry Chef at prestigious venues in London, including the Regent Four Seasons ( Landmark) Hotel and the Mandarin Oriental.

Driven by her passion for travel, Julie accumulated experience in prestigious five stars venues overseas.

 Firstly to the Bahamas as Pastry Chef for the Lyford Cay Millionaire’s Club, then to Canada to Chateau Lake Louise and lastly to the Sofitel in Melbourne, Australia.

Then she moved back to one of London’s most  iconic hotels: Claridges.

Recognised for her contribution to the Pastry world, Julie was invited to become a member of the Royal Academy of Culinary Arts and was awarded Pastry Chef of the Year by the Craft Guild of Chefs.

After completing a Certificate of Education, an opportunity arose for her to combine her love for pastry, travel and teaching and she joined Barry Callebaut as Chocolate Academy Chef.

Being recognised as a leading Pastry Chef in the UK, Julie regularly features in judging panels for the highest competitions in the industry such National Chef of the Year and Annual Award of Excellence.

More recently she was honoured as a Fellow of the Royal Academy of Culinary Arts and also invited to be a Fellow of Westminster Kingsway College.

Not only does she teach at the UK Chocolate Academy, but she also shares her craft via many tutorials online and regularly appears in major British hospitality publications such as The Caterer.

 

Alexandre Bourdeaux
Alexandre Bourdeaux
Guest teacher

Callebaut® Ambassador

Alexandre starts his chocolate education at the age of 14 at the Ceria school in Anderlecht (Brussels).
At 18, he obtains his certificate and he is eager to learn more. He works in several chocolate boutiques for the next 2 years among which the famous store of Herman Van Dender.

His dream is to develop his skills while travelling and when he is 20 years old, he has the chance to work in the team of Serio Mei at the Four Seasons hotel in Milano. He will work for the next 10 years for this hotel in Caïro, Japan and ultimately in the United States as Pastry Chef.

When he returns to Belgium, he is 30 years old and joins the Barry Callebaut company as a Callebaut chef. Along the years, he becomes more and more confident with the technology of chocolate and improves his know-how considerably. He gives courses at the academy and he is very much appreciated worldwide for his great craftmanship and ability to teach. In 2014, Barry Callebaut opens a new Chocolate Academy Centre with 4 class rooms and he becomes Head of the Chocolate Academy.

He was co-responsible for the rules and the organisation of 3 consecutive editions of the famous World Chocolate Masters competition.

In 2016 Alexandre created his own consultancy company "Pastry & Chocadvice".

He retains his strong bond with Barry Callebaut by giving courses but he also works with several companies in Europe and gives consultancy to chocolate and pastry shops on a regular basis.

Alistair Birt
Guest teacher

Alistair Birt is one of the greatest young British talents of the pastry world. He made the first steps into the pastry world when doing the Culinary Arts Management degree under the mentorship of Yolande Stanley, he polished his skills with William Curley, won the UK World Chocolate Master contest and after landed a position at Harrods, as a Head Pastry Chef. 

Aneesh Popat
Guest teacher

Voted amongst the 1000 most influential Londoners 2013, award winning chocolatier Aneesh Popat has showcased his creations at Michelin starred restaurants and to Royalty. Born in Britain and Indian by heritage, Aneesh has fused his mastery of Eastern spices with Western influences, as reflected in his chocolate creations which range from rose and cinnamon ganache to his famous chilli and lime truffle.

His love for science has led him to apply both his mathematical and scientific backgrounds to create the most unique and experimental flavour combinations with utmost precision and creativity by studying flavour components on a chemical level. Passion for exploration leads Aneesh to continually push boundaries with his adventurous flavours but his chocolate making techniques are also just as advanced.

Christophe Morel
Christophe Morel
Guest teacher

Master Chocolatier and Pastry Chef - Chocolate Ambassador’s Club Member

Born in France, Christophe comes from a family of pastry chefs. At a young age, he took classes and became a pastry chef and chocolatier. His passion for chocolate and his knowledge of blending flavours, coupled with his talent and creativity propelled him into the limelight. Recipient of numerous honours such as the Grand Prix Canadien de la Chocolaterie in 2003 and the Coupe du Monde de Pâtisserie de Lyon in 2005, he continues to dazzle the eye and treat the palate. Savouring a chocolate concocted by Christophe Morel is offering oneself a delicious moment of pleasure. Chef Morel was selected to represent Canada in the last two World Chocolate Masters competitions.

Lawrence Bobo
Guest teacher

COUPE DE LA DU MONDE DE PATISSERIE 2015
(WORLD PASRTY CUP 2015-LYON)
World ranking top 4th place
World best chocolate showpiece award

CULINAIRE SINGAPORE/FOOD AND HOSPITALITY ASIA 2014
NATIONAL TEAM MALYSIA

Silver medal in cold display
Bronze medal in live cooking
2nd runner up in pastisserie display

SALON CULINAIRE MONDIAL 2013 - IGEHO

NATIONAL TEAM MALYSIA
Gold medal in cold display
Bronze medal in live cooking

MALAYSIA NATIONAL TEAM PASTRY SELECTION 2013
Winner of chocolate showpieces and plated dessert

CULINAIRE MALAYSIA/FOOD AND HOSPITALITY MALAYSIA 2013
Gold medal in chocolate showpieces

CULINAIRE SINGAPORE/FOOD AND HOSPITALITY ASIA 2012
Gold medal in chocolate showpieces
Gold medal in dress the cake

CULINAIRE MALAYSIA/FOOD AND HOSPITALITY MALAYSIA 2011
Gold medal in freestyle confectionary
Malaysia pastry cup 2011 - silver medal

Mark Tilling
Mark Tilling
Guest teacher

Mark has had an extensive career as a pastry chef and chocolatier and is currently Head Chocolatier and Development Chef at Squires Kitchen, Surrey. He has great passion and enthusiasm when working with chocolate and has gained many accolades, gold and silver medals in different competitions over the years and in 2006 he became UK Chocolate Master and for a second time in 2008. He also represented the UK at the World Chocolate Masters Competition 2007 and again in 2009 where he was placed 7th in the world. Mark has also written two books “working with chocolate” and “working with macaroons” also writing for Squires kitchens many magazines.

Melissa Coppel
Guest teacher

Throughout her career, Chef Coppel has been recognized for her exceptional chocolate artistry, winning several industry awards. In 2012, she won the Pastry Live "People's Choice" Award and placed second overall in the "Chocolatier of the Year" competition in Atlanta. In 2013, she returned to the Pastry Live competition where she reclaimed the "People's Choice" Award and won the title of " Chocolatier of the Year ". Chef Coppel is now owner of Sucre LLC and spends her time consulting and teaching around the world, inspiring other chocolate artisans.

Yolande Stanley
Yolande Stanley
Guest teacher

Since July 2010 Yolande has been teaching extensively at Westminster Kingsway College and occasionally at the Bertinet Kitchen. Prior to this Yolande spent 16 years as Senior Lecturer in Higher Education at Thames Valley University teaching Patisserie. Previously to teaching she gained valuable experience working at 5 star hotels in London and Switzerland. Chocolate has always featured as an omnipresent commodity in all of her work.

In 2000 Yolande gained the prestigious Master of Culinary Arts Pastry (MCA), this is no mean feat as there are currently only 4 pastry chefs in the UK who have earned this accolade. Yolande has been the UK Training Manager for World Skills UK (formerly UKSkills) for Confectionery and Pastry for the past 11 years. Her roles also include being the International judge and chief expert in her field, which also involves consulting for other countries such as Brazil and South Korea.