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Date Name Level Price Language Brand Location Status
Feb 11, 2011 NULL USD 200 English Chicago, US Waiting List
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Teacher Jérôme Landrieu, Teacher Amanda Snouffer, Course level, Our CHOCOLATE ACADEMY™ center

Jérôme Landrieu

Jérôme Landrieu

Technical advisor

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.
PHILOSOPHY
"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...

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Jérôme Landrieu

Amanda Snouffer

Guest teacher

Amanda studied Culinary Arts at the Johnson County Community College and Fine Arts at the University of Kansas. In 1999, she competed with the J.C.C.C. Culinary team at the Junior Olympic Tryouts where they were awarded a Silver Medal. Amanda spent the years prior to joining the academy in southern California at the Ritz Carlton Laguna Niguel and Ritz Carlton Huntington Hotel and Spa.
Amanda joined the Barry Callebaut CHOCOLATE ACADEMY™ center, Chicago in November of 2008.

 

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Root

Amanda studied Culinary Arts at the Johnson County Community College and Fine Arts at the University of Kansas. In 1999, she competed with the J.C.C.C. Culinary team at the Junior Olympic Tryouts where they were awarded a Silver Medal. Amanda spent the years prior to joining the academy in southern California at the Ritz Carlton Laguna Niguel and Ritz Carlton Huntington Hotel and Spa.
Amanda joined the Barry Callebaut CHOCOLATE ACADEMY™ center, Chicago in November of 2008.

 

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CHOCOLATE ACADEMY™ center 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.

In addition to our technical advisors, the teaching staff at the CHOCOLATE ACADEMY™ centers 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!

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