Chocolate Date Night for Couples
Bring your sweetheart for a romantic evening surrounded by
chocolate!! The CHOCOLATE ACADEMY™ center chef, Celine Plano will lead
you through an interactive class where you will have the
opportunity to create chocolate ginger truffles and homemade
raspberry marshmallows. You will finish the evening by designing a
personalized Valentines Day themed box, made completely of
chocolate. Don't miss this unique opportunity to celebrate with
your loved one!
5:00PM - 9:00PM.
$160 per couple.
Additional course information:
Chef Celine Plano
Technical Advisor at the Barry Callebaut
CHOCOLATE ACADEMY™ center in Chicago
Born in Paris, France, Chef Celine grew up in the city of Bayonne, in the Basque country of southwestern France. Although no one in her family was in the field, she knew at a very young age that creating pastries was her calling. Her inspiration came from her sister and her mother, who she baked with each Sunday afternoon. She completed a 2-year apprenticeship in her hometown of Bayonne at JP Heynard Patisserie when she was15 years old and obtained her pastry diploma– Professional Aptitude Certificate (CAP)– at age 17, receiving the Best Student/Apprentice mention both years. She continued to broaden her experience for the next few years in pastry shops and restaurants in southwestern France, but at 21 she headed for Paris to pursue her dreams. She spent 5 years there, working in several Michelin star restaurants and at Fauchon Patisserie. In 1997, Chef Celine moved again, this time to the US, where she worked her way up from Chef de Partie to Executive Pastry Chef at Ritz Carlton Hotels in Atlanta and San Francisco. In 2006, she joined the Four Seasons Hotel as Opening Executive Pastry Chef for their new property in Westlake Village, California, where she stayed for three years. From there, she had the opportunity to join the culinary team at the Peninsula Hotel here in Chicago in 2009 as Executive Pastry Chef. We are proud to welcome Chef Celine to Chicago CHOCOLATE ACADEMY™ center team, to share per passion and wealth of experience with our students.
“ My years of experience in all the fields of my profession,
from pastry shops to fine dining restaurants to luxury hotels, has
taught me to be very efficient in all environments. And for me, the
most rewarding part of my profession is to actually share and teach
what I have learned with others. So I am very excited to be joining
the Academy. It is a great opportunity for me to do what I love and
share my passion!”
| Date | Name | Level | Price | Language | Brand | Location | Status |
|---|---|---|---|---|---|---|---|
| Feb 11, 2011 | Chocolate Date Night for Couples | consumer | USD 200 | English |
|
Chicago, US | Waiting List |
More info:
Teacher Jérôme Landrieu,
Teacher Amanda Snouffer,
Course level,
Our CHOCOLATE ACADEMY™ center
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. In these positions, he managed large kitchen teams putting out decadent desserts and studied under three MOF chefs (the highest honor in France for artisans), 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, just before coming to the United States, he finished his fourth year at The Bellouet Conseils School, a prestigious Parisian school for the art of desserts. While studying at The Bellouet Conseils School, Chef Landrieu began traveling around the world to conduct pastry and chocolate demonstrations. It was during this time that his interest and passion for international food and culture was born.
Chef Landrieu’s work has not gone unnoticed. He 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 multiples issues of So Good magazine.
At the Chicago Chocolate Academy, Chef Landrieu is in charge of guiding the school towards meeting its goals ofsharing knowledge about chocolate and desserts to both the professional and non-professional populations. Hemanages the Academy’s staff, develops classes and recipes, and is constantly seeking out talented guest chefs forspecialty classes. He helped to design the layout of the facility, equip the kitchen, auditorium, and café areas, andreaches out to equipment and ingredient companies to form strategic partnerships for the school.
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...
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.
Consumer
Courses designed specifically for the general public who would like to learn more about chocolate and its application in home cooking.
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!