Explore the world of showpiece in this advanced course that is ideal for chefs who want to compete or take their skills to the next level. Chef Jerome Landrieu discloses tips and tricks while guiding you through the entire creative process and theory of building a showpiece from beginning to end. Learn the strategies of design and balance with innovative casting and molding techniques. Chef Jerome will demonstrate the application and then students will replicate and construct their own sculptures based on Chef Jerome's showpiece and theme.


Ideal for: Professional level chocolatiers


Other course date(s)    Oct 23-26, 2017    Feb 19-22, 2018    Aug 13-16, 2018

Jérôme Landrieu


Director of the Barry Callebaut CHOCOLATE ACADEMY™ center in Chicago

After receiving his certification in pastry and chocolate, Chef Landrieu worked at multiple highly esteemed sweet shops and restaurants in France. He studied under three MOF chefs, enabling him to perfect his craft. Chef Landrieu’s passion for excellence led him to begin teaching at the Superior National School of Confectionery and Pastry and The Bellouet Conseils School, a prestigious Parisian school for the art of desserts. He has won two first prizes in sugar artistry, and 2nd prize for artistry at Chocolat by Pascal Caffet in Troyes, 2006. He was also a substitute for Team France at The Pastry World Cup, won first prize for tasting selection at Salon du Chocolat in Paris,and finished in the pastry semifinals at the 2007 Meilleur Ouvrier de France Competition. Most recently he was selected as Dessert Professional’s 2011 Top 10 Best Pastry Chefs in America and has been featured in multiple issues of So Good magazine. At the Chicago Chocolate Academy, Chef Landrieu is in charge of sharing knowledge about chocolate and desserts.


"My philosophy is to always use the best products and techniques to create on-trend desserts. Unpretentious, elegant, generous and enticing are the key words of my pastry and such is my challenge every day. Welcome to my sweet universe..."


Level 3


You are working as a professional with a thorough knowledge about the process and want to improve in the field of chocolate. Since some time you work on a professional basis with chocolate and have knowledge about most of the techniques.

A highly specialised course designed for participants with a high level of chocolate skills.



At the Chicago CHOCOLATE ACADEMY Center, we offer courses designed to support you in every stage of your career and chocolate journey. Whether you are a novice or an expert, the Academy has courses and tools at your level to build upon your knowledge.

In addition to our enhanced Core Curriculum, we have an amazing line-up of Specialty Courses, taught by skilled Guest Chefs from around the world. Each Guest Chef is selected, because of their unique talents as well as their ability to share their knowledge. Our courses fill quickly, which is a testament to the dedicated team at the Academy which strives to make your experience exceptional. If you do find a particular class to be full, be sure to sign up for the waiting-list. Come join us to experience passionate teaching in the intimate setting of our Academy, and work side-by-side with truly inspirational chefs.

Download the PDF of our 2017 course catalog [2.6 MB]