Our Academy chefs

Welcome to the Montreal CHOCOLATE ACADEMY center!

We are located in Montreal since 2014. We were before at St-Hyacinthe where the Barry Callebaut plant is still based.

Since we opened our doors, we empower chocolate artisans, pastry chefs, confectioners and bakers with solutions to improve their skills in chocolate and master new techniques and trends.

Our expert chefs provide technical support and deliver inspirational recipes, digital resources, engaging demonstrations, and creative collaborative sessions.

Lauren V. Haas

Lauren V. Haas is the Gourmet Lead Chef for North America, overseeing the Chicago and Montreal Chocolate academy™ Centers. Well versed in the foundations of classical pastry and emerging trends, Lauren’s passion is educating students and pastry professionals in the art and science of pastry. In 2016, Dessert Professional named Lauren one of the Top 10 Pastry Chefs in America, and in 2018 Bake Magazine named her one of the nation’s Top Educators. Her work has been featured in numerous publications, including So Good: The Magazine of Haute Pâtisserie, American Cake Decorating, and Pastry Chef. Lauren has been a long-standing member of Cacao Barry Ambassador's Club, and prior to joining Barry-Callebaut, she served as an Associate Professor at Johnson & Wales University. Previously, Lauren honed her pastry skills at some of the country’s most esteemed establishments, including the residence at the White House, the Hotel du Pont, and the Inn at Little Washington. Lauren’s interest in sustainability led her to pursue a master’s in Sustainable Food Systems from Green Mountain College, and she also holds bachelor’s in Baking & Pastry Arts from Johnson & Wales University.