We train more than 500 people every week
In addition to our technical advisors, the teaching staff at the CHOCOLATE ACADEMY™ centers regularly includes Ambassadors who are among the leading professionals throughout the world. We ensure all courses reflect the latest artisanal techniques and product design.
Martin is employed as Chef Chocolatier and Patissier at our CHOCOLATE ACADEMY™ center in France and is qualified in the study of pastry, confectionery, chocolaterie and icecream. Having been a member of the highly skilled artisan guild 'Tour de France des Compagnon de Devoir' for several years he has worked in many prestigious pastry and chocolate shops in France, namely the 'Patisserie Antoine' situated in Bordeaux. More recently he was International Technical Advisor with Patisfrance.
A key figure of the gourmet world, Philippe Marand belongs to the Academy of Culinary Arts of Great Britain.
His career has been an international one. He has been working in such hallmarks of Parisian cookery as the Hôtel Intercontinental, Dalloyau and the Ritz before serving as the ambassador of Lenôtre in premiere chocolaterie and pastry events all over the world (New York, London, Hong-Kong...). Very committed to Lenôtre, he has contributed to the international expansion of this flagship of French cookery, as technical manager for the creation of its franchises abroad.
Since 1998, he has served as an international technical
consultant with Cacao Barry.
Philippe travels the world to share his expertise, always meeting new cultures that enrich his skills. Also a fluent English speaker, he is regularly featured on TV and on the radio, in France and abroad. He is regularly the subject of articles in the world press. Co-author of several books in the “École Lenôtre” series, this confectioner and chocolate globetrotter won the Gold Medal in the Charles Proust contest, awarded by the City of Paris, and was named Disciple of Étienne Tholoniat.
Master Chocolatier, Technical Director, Chocolate Academy™ Montreal Training Centre
Trained as a pâtissier-chocolatier at the Brussels Culinary Institute, Philippe was Technical Adviser at the Belgian Chocolate Academy™ from 1994 to 2012 where he also hosted lectures worldwide. He is since 2012 the director of the Chocolate Academy™ in Canada where he brings his creative and precise vision of what is chocolate.
Head of Chocolate Academy Istanbul
Born in 1977, lives and works in Istanbul.
She graduated from the Philosophy Department of Istanbul University. In 1999 she went to Chicago where she studied food service management and French pastry. In 2004, following her graduation from the French Pasty School, she started to work as an Assistant Pastry Chef at Chicago Sofitel Hotel. In 2005 she came back to Turkey and began to work as Executive Pastry Chef at Beyaz Fırın. Between 2015 and 2017 worked in Emirgan Sütiş as an Executive Culinary Coordinator and Executive Pastry Chef and managed the foundation of Espressolab which is one of the trademarks of Sütiş Group. Between February of 2017 and December 2018 she held the Central Kitchen Production Manager position at D-ream Group in Doğuş Holding.
She joined Barry Callebaut in December 2018 as Head of the Chocolate Academy centre Turkey.
From 2005, she has attended continuing education training programs from well known European chefs such as Christophe Adam, Pierre Herme, Quentin Bailly, Francisco Paco Torreblanco, Emanuel Ryon, Jerome Langiller, Sebastian Canonne, Jacquy Pieffer and participated in organizations in Turkey and abroad to follow the latest sectoral developments. Her articles about pastry have been published in several magazines.
United Kingdom, Banbury
Brasil, São Paulo
Chocolate Academy Online
Alexandre starts his chocolate education at the age of 14 at the
Ceria school in Anderlecht (Brussels).
At 18, he obtains his certificate and he is eager to learn more. He works in several chocolate boutiques for the next 2 years among which the famous store of Herman Van Dender.
His dream is to develop his skills while travelling and when he is 20 years old, he has the chance to work in the team of Serio Mei at the Four Seasons hotel in Milano. He will work for the next 10 years for this hotel in Caïro, Japan and ultimately in the United States as Pastry Chef.
When he returns to Belgium, he is 30 years old and joins the Barry Callebaut company as a Callebaut chef. Along the years, he becomes more and more confident with the technology of chocolate and improves his know-how considerably. He gives courses at the academy and he is very much appreciated worldwide for his great craftmanship and ability to teach. In 2014, Barry Callebaut opens a new Chocolate Academy Centre with 4 class rooms and he becomes Head of the Chocolate Academy.
He was co-responsible for the rules and the organisation of 3 consecutive editions of the famous World Chocolate Masters competition.
In 2016 Alexandre created his own consultancy company "Pastry & Chocadvice".
He retains his strong bond with Barry Callebaut by giving courses but he also works with several companies in Europe and gives consultancy to chocolate and pastry shops on a regular basis.
Mexico, Mexico City
Master Chocolatier and Pastry Chef - Chocolate Ambassador’s Club Member
Born in France, Christophe comes from a family of pastry chefs. At a young age, he took classes and became a pastry chef and chocolatier. His passion for chocolate and his knowledge of blending flavours, coupled with his talent and creativity propelled him into the limelight. Recipient of numerous honours such as the Grand Prix Canadien de la Chocolaterie in 2003 and the Coupe du Monde de Pâtisserie de Lyon in 2005, he continues to dazzle the eye and treat the palate. Savouring a chocolate concocted by Christophe Morel is offering oneself a delicious moment of pleasure. Chef Morel was selected to represent Canada in the last two World Chocolate Masters competitions.
Born in Spain, Hans is one of the world’s top pastry chefs. In 2013, he represented Spain at the World Chocolate Masters in Paris. Hans is in high demand as a pastry chef tutor and regularly demonstrates around the world.
Chef Jean-Michel Perruchon, Director of Gastronomique Bellouet Conseil Ecole Gastronomique in Paris, hails from Britney, France. He has worked for some of the best pastry shops in Paris such as Fauchon, Le Notre, Constant, La Maison du Chocolat. In 1989, he has founded Gastronomique Bellouet Conseil School with G. J. Bellouet, Meilleur Ouvrier de France (MOF), to improve the skills of professionals. He has also written many prized international gastronomique books. Chef Jean-Michel has won many gastronomique competitions such as La Vase de Sèvres du President de la Republique in Arpajon, Charles Proust Cup, Finalist at the French Cup and finally, in 1993 he obtained the exclusive title of Meilleur Ouvrier de France (MOF). He continues to hand down his experiences not only in France, but all over the world.
Pastry Instructor, Bellouet Conseil School in Paris
• Began at Maison Debieux alongside Chef Stéphane Glacier, MOF Pâtissier
• 2009-present, teaches French pastry courses for professionals at Bellouet Conseil School in Paris directed by Chef Jean Michel Perruchon, MOF Pâtissier
• 2007, Pastry World Cup in Phoenix – assistant to winning French team: Chef Franck Michel, MOF Pâtissier, Chef Franck Kestener MOF Chocolatier, Cherf Bruno Montcoudiol MOF
• 2007, Artistic Sugar Competition in Lyon, France – Vice Champion
• 2013, Pastry World Cup in Lyon, France – Silver Medal of the selection French team
Enjoys traveling all over the world, from Japan to Kuwait, Colombia to Egypt, sharing his experiences and “savoir- faire”.
Jurgen has gained experience as a qualified chef, chocolatier and pâtissier at a range of renowned companies.
He has worked as a pastry chef at a number of starred
restaurants, including Kromme watergang**, De Swaen**,
Interscaldis** and La Gavroche *** in London, and has also worked
in patisserie companies such as Artisan du chocolat, Vlaemsche
broodhuys and on a cruise ship as a patisserie and bakery chef.
He was a product developer and demonstrator for Cnudde NV along with being pastry chef for the Benelux’s largest exclusive party caterer, Maison vd Boer.
Jurgen owns and runs the consulting company 4Pastry (jurgenkoens.nl) together with two patisserie/chocolaterie businesses in Eindhoven, namely Pastryclub 1.0 and 2.0 (pastryclub.nl).
In addition, he has won several gold awards at events including the Olympiade der Köche in Erfurt, the TT culinary ornamentation class in Assen and the Asia Culinary Cup in Bangkok.
Having gained several years of experience both at home and abroad, he thought it was high time to share his knowledge and teach others about the ins and outs of his profession.
Brasil, São Paulo
Throughout her career, Chef Coppel has been recognized for her exceptional chocolate artistry, winning several industry awards. In 2012, she won the Pastry Live "People's Choice" Award and placed second overall in the "Chocolatier of the Year" competition in Atlanta. In 2013, she returned to the Pastry Live competition where she reclaimed the "People's Choice" Award and won the title of " Chocolatier of the Year ". Chef Coppel is now owner of Sucre LLC and spends her time consulting and teaching around the world, inspiring other chocolate artisans.
Chef Nina has diplomas of the highest education in two different areas, in addition to her experience with confectionery education and her ever growing experience as a teacher.
Nina graduated with a distinguished diploma from the Higher Culinary school Alain Ducasse in the city Yssingeaux ENSP (Ecole Nationale Superieure de la Patisserie). Since then, she has been intentional to continuously improve her skills and further her education. She returns to Europe annually to undergo training in some of the most prestigious pastry schools.
With more than 7 years of experience in the culinary sphere, Nina works in Russia and abroad conducting master classes and consulting for pastry shops and restaurants. She represents Russia annually at various International Gastronomy festivals and forums - Les Stars de Mougins in France; the forum Gastronomic Barcelona (Spain), Bakery Conference in Munich (Germany); the Turkish National Culinary Festival (Turkey).