“All sorrows are less with bread“
- Miguel de Cervantes
Paul Yochum is the Assistant Chef for the Chicago Chocolate Academy, overseeing daily kitchen activities and contributing to the efficiency of the Chicago gourmet team.
Before joining Barry Callebaut Paul worked in fine dining and for various bakeries and patisseries across the country. His personal style in the kitchen is strongly rooted in European theory, but he enjoys incorporating playful specialty ingredients to update iconic flavors for a fresh take on nostalgia.
