• Chocolate 2.0 with Dimitri Fayard

    Dec 5-7, 2022

In this class, you will study all of the ingredients that are used in ganache and sugar confections. You will be able to understand the steps in emulsion, flavor, and texture pairing. Chef Dimitri will also share insight knowledge to high-tech chocolate equipment, such as enrobing different finishes, and demonstrating how a Chefcut machine operates. In this 3 day course, you will make more complex, multi-layered confections with delicious fillings and textures. This course is for the intermediate level chocolatier, with a firm understanding of the basics of chocolate.



Date Dec 5-7, 2022
Teacher Dimitri Fayard
Price 1,200.00 USD
Language English
Location USA, Chicago
Status Available

Dimitri Fayard


Chef Dimitri began his culinary training at the age of 14 in France. In 1998, he traveled to the United States and started working for François Payard at his New York City Shop. From there, he joined the Bellagio Hotel opening team in Las Vegas, NV with MOF (“Meilleur Ouvrier de France”) Jean-Philippe Maury, as Assistant Pastry Chef. His team provided desserts for four restaurants, a 24-hour café and two pastry shops, in addition to creating all wedding cakes and room service desserts. Chef Dimitri then applied his pastry expertise at the Ritz-Carlton Corporate hotel in Atlanta, before traveling to Chicago in 2002. He helped open the Hotel Sofitel Water Tower and served as Executive Pastry Chef. From 2003 to 2011, he worked in his own Pastry Shop, Vanille Pâtisserie. Chef Dimitri has shared his techniques and passion with the students at the French Pastry School, focusing primarily on cakes, tarts and entremets. In May 2013, Chef Dimitri joined The Peninsula Chicago, where he oversaw pastry development for all food and beverage operations in the hotel. Chef Dimitri joined Barry Callebaut in 2019 and is the Head Chef at the Chicago Chocolate Academy. 


Over the course of his career, Chef Dimitri has received many accolades. He was awarded three gold medals at the Atlanta Pastry Classic Competition in 2001, and was named one of the Top Ten Pastry Chefs in America by Pastry Art & Design and Chocolatier magazines in 2007. Chef Dimitri was named a World Pastry Champion in 2008, in 2009 he was admitted as Academician into the Academie Culinaire de France, and was a finalist for the MOF in 2011


Level 2


You are a professional with good knowledge of chocolate. You are familiar with the tempering of chocolate and the basic techniques. This course does not discuss tempering or cooling chocolates.

Designed for participants who have confidence in their skills of wkrking with chocolate, have worked as a craftsperson or completed the Chocolate Academy Beginners course.