Discovering Chocolate
Have you worked with Chocolate before but want to build your skills and confidence? Spend three hands on days learning and practicing chocolate crystallization techniques with one of our expert Technical Advisors. Learn about the chocolate making process from cocoa bean to bar, create basic bonbon fillings, and learn different dipping and molding techniques. Discovering Chocolate is a great course for beginners and those wanting to gain a sound base knowledge of chocolate.
Additional course information:
Certified for continuing education hours by the American Culinary Federation and the Research Chefs Association.
| Date | Name | Level | Price | Language | Brand | Location | Status |
|---|---|---|---|---|---|---|---|
| May 17-19, 2010 | Discovering Chocolate |
|
USD 650 | English | All brands | Chicago, US | Waiting List |
Other course date(s): Oct 4-6, 2010 (English) | Oct 26-28, 2010 (English) | Dec 13-15, 2010 (English)
More info:
Teacher Christophe Mazeaud,
Course level,
About Us,
Our Chocolate Academy
Christophe Mazeaud
Technical advisor
Christophe Mazeaud comes to Barry Callebaut directly from the California Culinary Academy, Le Cordon Bleu in San Francisco. With an extensive background in French pastry, confectionary, and frozen desserts he brings his creative and new age talents to the North American technical advisor team.
After receiving his certification in pastry, confectionary, and
frozen desserts, Chef Mazeaud worked at numerous highly-esteemed
pâtisseries and restaurants in France. He began his apprenticeship
with Chef Jean Oustric in 1989 and graduated in 1992 at Lycee’
d‘Hotelier Jules Garnier and accomplished his training with
Compagnons du Devoir, Paris, France. From there he graduated from
Ecole Nationale Superleure de la Patisserie.
Chef Mazeaud’s enthusiasm for teaching has led him to work at the
California Culinary Academy, Le Cordon Bleu, in San Francisco for
the last seven years as a Chef Instructor. His ability to harmonize
flavors allows him to be cutting edge while still traditional in
his overall technique.
Chef Mazeaud’s work has not gone unnoticed. He has competed in multiple competitions that have earned him an abundance of accomplishments. He won a gold medal in sugar artistry at the American Culinary Federation Competition, and three silver medals at the U.S. Pastry, Trophée Cointreau, and American Culinary Competitions. Chef Mazeaud gained his experience early in his career competing since 1995 at the Journée Gastronomique, Trophée Chocolat, and the Mandarine Napoléon.
PHILOSPHY
“I look for different forms, textures, and patterns within my
surroundings and I try to translate it into chocolate. I believe
gastronomy from different cultures can open the door to new
techniques and flavors. Pastry is simple to the eyes but complex to
the pallet….”
Level 1
Beginner
You are working as a professional or want to start up a business, and you have less or no experience in the field of chocolate.
Classes are taught in Chicago, Illinois, USA.
Class sizes vary by course from 8-12, but a typical class size is
about 10 people.
Professional level classes are held from 8:00 am
to 4:30 pm Central Time and include a continental breakfast and
daily lunch.
Consumer level classes typically are held on a
Saturday morning from 9 am to 1pm, unless otherwise noted and
include a continental breakfast.
All classes are for adults 18+ only, unless otherwise specified in
the course description.
REFUND POLICIES
Professional Classes: Full refund will be provided if you cancel 45 days or more prior to the first day of the class you have registered to attend. If you cancel within 45 days of the start of your class, you will receive a credit which you can use toward a future class within a year from the cancellation date.
Consumer Level Classes: As classes are unique and may or may not be repeated in the future, all class registrations for consumer level classes are final and no refunds or credits will be provided for a cancellation or a missed class.
Lodging and Transportation
We have preferred rates with hotels - list available upon request. E-Mail Alexis_Karter@barry-callebaut.com for more information.
O'Hare International Airport and Midway Airportare the both convenient to the Chocolate Academy. Renting a car is not necessary as Chicago has a subway and bus system which can get you from the airports and around the city, as well as plenty of taxis. The office building the Academy is located within is adjacent to two hourly parking lots. We are unable to provide validation for parking.
Chocolate Academy Chicago, US
We offer practical and theoretical courses for chocolate artisans, pastry chefs, confectioners, bakers and caterers. The curriculum includes beginner, advanced and specialized courses on chocolate processing and a range of techniques and applications - from molding, enrobing and sculpting to decorations and flavorings.
In Chicago, our head Technical Advisor and Chef - Jerome Landrieu and his teaching staff will help you develop new products, techniques, and recipes. Courses at the Chicago Chocolate Academy are certified for continuing education hours by the American Culinary Federation and the Research Chefs Association.
In addition to our technical advisors, the teaching staff at the Chocolate Academies regularly includes members of our Ambassadors Club. We have about 70 Ambassadors who are world renowned chefs that help us test and develop new products and recipes, as well as help us with customer training.
In an effort to provide individual attention to all students, space is limited. We recommend you review the course options and register early. We look forward to sharing our passion for chocolate with you!