![Philippe Vancayseele](https://cdn-productdbimages.barry-callebaut.com/sites/bc_productdb_images/files/styles/mdp_web_gm_chocac-detail/public/externals/70a8166c9b59333646715dbe0e56eee2.jpg?itok=bj79eN5z)
Master Chocolatier Senior, Montreal Chocolate Academy™ Training Center
Canada
Chef Philippe started his culinary training in 1975 in Belgium. After 6 years of working as a pastry chef, he joined Mondose & Corné Port Royal factory (now Neuhaus-Mondose). He graduated in Biochemistry/Groundings and Teachers Highest degree in Brussels. In 1994, Chef Philippe joined Barry Callebaut and became a worldwide Callebaut chef and technical advisor. This gave him the chance to become an expert in chocolate manufacturing & sharing his creativity and passion for chocolate in more than 80 countries. Chef Philippe moved to Canada in 2012 and is now the Master Chocolatier & Senior Technical Advisor at the Chocolate Academy™ Montreal Training Centre''.