Our Academy

Our Chocolate Academy Center offers 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. 

Our program will allow chocolate artisans, pastry chefs, confectioners, bakers and caterers to improve their knowledge and skills of chocolate. We also provide demonstrations organised by our distributor for our customers, which can be customised to their specific needs & requirement (practical & theory). In addition to our technical advisor, the teaching staff at the Chocolate Academy center may include members of our Ambassadors Club. They help us test and develop new products and recipes, as well as help us with demonstrations & customer training.

Our professional team will perfect your skills and expertise in creativity, passion, pleasure and professionalism. We look forward to sharing our passion for chocolate with you!


The Singapore CHOCOLATE ACADEMY Center Team

Chef Seung Yun Lee

Seung Yun Lee moved from Korea to join the CHOCOLATE ACADEMY™ SINGAPORE as Academy Chef. She has worked at confectioneries and bakeries across the world  including Pinch of Love (Korea), Savour Chocolate and Patisserie School (Australia), Javacity Korea, Vanilla Bean Cake (Korea). 

Seung Yun emerged as winner at the World Chocolate Masters Asia Pacific Selection 2011 and 3rd runner up at the World Chocolate Masters Final 2011 in Paris.


Chef Agus Supriyadi 

With over 15 years of professional experience across various market sectors, Agus joined Barry Callebaut Singapore in October 2015 as Junior Academy Chef & Technical Support. He is responsible for providing technical innovation and application solutions in all aspects of chocolate and compound to Bakery & Pastry customers in South East Asia.

Having spent most of his time in Jakarta Indonesia, Agus is well trained in product planning and research & development with big names like Dapur Cokelat and Chocomory Chocolate Shop. His 3 years stint with renowned Chocolatier Christian Andrie as Executive Pastry Chef cultivated an eye for details and flawless finishes.