Beverley Dunkley has been sharing her passion for chocolate at the Chocolate Academy™ UK since its beginning 10 years ago, and she has contributed extensively to developing a full range of innovative courses in the confectionery, bakery, hotel and restaurant sectors. Her love for teaching goes beyond physical classes, and she regularly designs courses on the craft of chocolate for Callebaut and other media outlets such as Staff Canteen. She has also been featured in textbooks such as “Patisserie” by John Hanneman, and in professional magazines like Chef, and Squires’ SugarCraft. Always at the forefront of the latest developments in the pastry and confectionery world, she regularly travels across the UK and Ireland to provide technical support to businesses with their current and future ventures. This constantly strengthens her knowledge in product innovation and trend evolution.
