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.
Assistant Technical Advisor of the Barry Callebaut Chocolate Academy Center in Chicago
Alexandra comes from the beautiful state of Michigan. She received her Hospitality Business degree at Michigan State University. During her hospitality internships at M.S.U. she became interested in the world of pastry. After graduation she attended the French Pastry School in Chicago, where she interned for the L’Art de la Patisserie and L’Art du Gateau programs. Alex went on to work at NoMI Restaurant in the Park Hyatt Chicago, where she worked under Chef Frederic Moreau. During that time NoMI received 1 star Michelin. She is now excited to be apart of the Academy team and work with talented chefs.
Chef Fayard earned his Cuisine and Pastry Degree at the Lycée Pardailhan in Auch, France. In 1998, he made his way to the USA where worked for François Payard at his New York City Shop, the Bellagio Hotel in Las Vegas and at the Ritz-Carlton Corporate Hotel in Atlanta, Georgia.
In 2002 he helped open the Hotel Sofitel Water Tower in Chicago. With his wife Keli, he opened the upscale French pastry shop Vanille Påtisserie the following year, specializing in tarts, entremets, chocolate candies, breakfast pastries and wedding cakes.
Most recently, Chef Fayard started sharing his experience and passion with the students of the French Pastry School, teaching a section of the program dedicated to cakes, tarts and entremets.
* Admitted as Academician into the Académie Culinaire de
France in 2009
* Voted Top 10 Best Pastry Chef in the US by Pastry Arts & Design Magazine 2007
* Team USA World Pastry Championship (Competiting August 2008)
* Silver Medal - Overall - National Pastry Championship - 2003
* Gold Medal - Overall - Southern Pastry Classic - 2001
* Gold Medal - Showpiece - Southern Pastry Classic - 2001
* Gold Medal - Chocolate Cake - Southern Pastry Classic - 2001
* 3rd Place - Apprentice Competition - Festival D'Occitanie 1997
“Art made with chocolate and sugar is a passion for me, almost to the point of being a disorder - I would say. Eventually, chocolate has more business-related implications, but the use of sugar has grown a lot recently and this gives me great satisfaction."
Italian champion in pastry in 2010, he was the vice champion of the Coupe du Monde de la Patisserie in 2011. Executive pastry chef at the patisserie Pannamore in Vasto, Italy, he has often been to Australia to export the art of Italian confectionery and over the years has focused more and more on chocolate and sugar arts. He won the Coupe du Monde de la Patisserie in 2015. Since then Emanuele has been travelling the world to share his passion and knowledge.
Assistant Technical Advisor of the Barry Callebaut Chocolate Academy Center in Chicago
Born in Mexico City, Chef Castellanos arrived in Chicago to attend the Robert Morris University where he finished his Associate in Applied Science Degree - Culinary Arts. He then attended The French Pastry School in Chicago where he finished the L’Art de la Pâtisserie program. Following his studies, Chef Castellanos worked as an Assistant Pastry Chef at the Hyatt Lodge in Oakbrook, IL. H and the Trump International Hotel and Tower Chicago in 2008. At the Chicago Chocolate Academy, Chef Castellanos works as an Assistant Technical Advisor, under Chef Jerome Landrieu and Chef Celine Plano. He assistants them in developing recipes and instructing classes.
Certified Master Sugar Artist
Chef Mark Seaman is a Technical Advisor at Barry Callebaut North
America. His extensive knowledge in sugar artistry and cake
decorating has been invaluable to the team at the Chocolate Academy
in Chicago, IL. As part of the impressive technical team for the
Chocolate Academy, Chef Seaman interacts with pastry chefs,
chocolatiers, and bakers from all over the world to develop
innovative chocolate creations.
Prior to joining Barry Callebaut, Chef Seaman was an Instructor at the renowned French Pastry School in Chicago, IL. There he taught courses on cake decorating, focusing on his specialty, wedding cakes. Chef Seaman continues to inspire cake decorators by participating as a judge in wedding cake competitions around the United States. In addition, he is an Adjudicator for Sugar Artist Certification by ICES, the International Cake Exploration Societé.
Chef Seaman is best known for the exclusive, appointment-only wedding cake boutique that he owned in Chicago, IL from 2000-2009. There he created one-of-a-kind wedding cakes for brides and grooms from all over the country. Chef Seaman has been recognized for his craftsmanship with several prestigious awards and accolades. In 2013 he was honored by Dessert Professional Magazine as one of the Top Ten Cake Designers in North America. Chef Seaman’s beautiful cakes have been featured on The Food Network, HGTV, the Travel Channel, ABC 7 Chicago, and TLC.
Chef Seaman’s skills are not limited to cakes and sugar. He also owned a full-line retail bakery in Libertyville, IL. This business venture led him to have a stronger appreciation for chocolate. Chef Seaman has said that for him “chocolate is one of those things that is so ubiquitous that it is easy to overlook its subtleties...subtleties of flavor, texture, and eye appeal. As a professional cake stylist, I like to incorporate chocolate as a detail so as to shine a light on these subtleties”.
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.
United Kingdom, Banbury
Brasil, São Paulo
Chocolate Academy Online
United Kingdom, Banbury
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.
He is one of the most respected and refined ice cream masters in the world. 25 years of experience, World Pastry Champion in Lyon 1999 with France, and Meilleur Ouvrier de France Glacier 2000, are milestones of the life of a great professional. His work philosophy in formulation is well explained in his book, Apprenez l’Art de la Glace et des Sorbets (2002), available only in French. The book details ice cream making from the traditional French perspective, with the ideal formulation to boost the ice creams’ flavors and textures to the max. Ice creams and sorbets, ice cream aperitifs, ice cream petit fours, nougats, plated desserts, savory ice creams, ice cream cups, among other creations, are found within the pages of this great book.
His last adventure is the opening of the ice cream shop, Une Glace à Paris, in 2015, with which he returns to ice cream, his true passion. In collaboration with the pastry chef Olivier Ménard, this ice cream shop recreates great classics of pastry and ice cream through an ornamental aesthetic, inspired by the past and with a very personal vision of the flavor influenced by travel. In his creations, Ryon proposes attractive sets of textures, which take the customer to a new level in the tasting of ice cream, with creations that reinterpret the past with the mastery of one of the most refined and versatile professionals.
Beyond ice cream making, his versatility in other disciplines such as pastry and plated desserts is also well-known, a virtue that has deepened in his time in Café Pouchkine and in the creative development of the desserts of the restaurants of the prestigious chef, Anne-Sophie Pic.
Chef Eunyoung is admired for taking European classics and giving them a cultural twist. Her Pastry shop, GARUHARU, in Seoul, Korea has gained so much attention that Chef Eunyoung has expanded her line up to include much more than her trademark eclairs. Her style is modern, designed with maximum attention to presentation, taste and texture. She is known for her eclairs, bus also dazzling cakes with clear flavors and charming concepts. Explore the delicate, clean aesthetic of her tarts, eclairs and petit gateaux in this Masterclass. Chef Eunyoung will demonstrate her creations, and students are able to ask questions along the way as they experience all of her techniques firsthand.
Frank Haasnoot is a Dutch pastry chef. With over over 23 years’ experience, he is currently working as a freelance consultant.
Post completing his education, Frank started working for several pastry brands around the globe. Frank has worked in Holland, New York (La Tulipe Desserts), Kuwait (the Victorian), Taiwan (Mandarin Oriental Hotel) and Hong Kong (the Peninsula Hotel).
He has been a part of multiple national and international Pastry Competitions. In 2011, he was the winner of the World Chocolate Masters in Paris.
It was in mid 2017 that Frank decided to move back to Europe and start his freelance career to be able to teach and develop his work freely.
Director of the Barry Callebaut CHOCOLATE ACADEMY™ center in Chicago
After receiving his certification in pastry and chocolate, Chef
Landrieu worked at multiple highly esteemed sweet shops and
restaurants in France. He studied under three MOF chefs, enabling
him to perfect his craft. Chef Landrieu’s passion for excellence
led him to begin teaching at the Superior National School of
Confectionery and Pastry and The Bellouet Conseils School, a
prestigious Parisian school for the art of desserts. He has won two
first prizes in sugar artistry, and 2nd prize for artistry at
Chocolat by Pascal Caffet in Troyes, 2006. He was also a substitute
for Team France at The Pastry World Cup, won first prize for
tasting selection at Salon du Chocolat in Paris,and finished in the
pastry semifinals at the 2007 Meilleur Ouvrier de France
Competition. Most recently he was selected as Dessert
Professional’s 2011 Top 10 Best Pastry Chefs in America and has
been featured in multiple issues of So Good magazine. At the
Chicago Chocolate Academy, Chef Landrieu is in charge of sharing
knowledge about chocolate and desserts.
"My philosophy is to always use the best products and techniques to create on-trend desserts. Unpretentious, elegant, generous and enticing are the key words of my pastry and such is my challenge every day. Welcome to my sweet universe..."
Stohrer, the oldest patisserie in Paris, was founded in 1730 by King Louis XV’s pastry chef, Nicolas Stohrer. Still located rue Montorgueil, this establishment has taken on mythical qualities over time. Now listed as a historical site, its lavish décor was designed by a student of Paul Baudry, who decorated the Opéra Garnier.
Century after century, this mecca for both sweet and savory delicacies, where everything is prepared in-house, has offered the best of classic French pastry. Rum babas (invented by Nicolas Stohrer himself), puits d’amour, old-fashioned religieuses, exceptional vol-au-vent...
The Dolfi family, who owns the House, is faithful to tradition and wishes to keep the spirit of Stohrer alive, relying on its incomparable legacy and the know-how of head pastry chef Jeffrey Cagnes.
Entering the Lycée Albert de Mun in Paris, he learned the rigor of a kitchen brigade however it was here where he discovered his passion for pastries; a choice he would choose time and time again. His apprenticeship began at the Georges V hotel, Le Cinq restaurant; it was here that he was to learn all the basics of pastry, guided by the hotel’s Pastry Chef, Fabrice Lecleir. A few years later he left this establishment for a chef de partie position at the Ambroisie restaurant, continuing his quest for knowledge and the importance of the quality and freshness of the ingredients.
The restaurant La Grande Cascade then proposed him to be Yannick Tranchant's sous chef, which was an incredible collaboration. The eventual departure of Yannick Tranchant lead him to the position as Pastry Chef at the age of 26. Following La Grande Cascade, it is at HUGO & VICTOR that gave him a sense of how to work in a shop and the idea to start such a project of his own. After which he left for Courchevel, La Table du Kilimandjaro; his meeting with Nicolas Sale and Glenn Viel, introduced him to a different ambience and a sense of fun -fortunately, as he would 2 years later join Glenn in the Le Strato restaurant Baumanière of Courchevel.
Finally his last step was as Executive Pastry Chef, under the wing of Yannick Alleno, for whom he worked for at the One&Only The Palm Hotel in Dubai and the opening of Sofitel Faubourg in Paris. His continuity of rediscovering methods, ingredients and products is all for the sole purpose of taste! Inspired by his diverse experiences, the richness of his encounters; he decided to live his life fully through the creation and interpretation of his Pastry - Tea Room.
Kirsten Tibballs, who Masterchef proclaims ‘the queen of chocolate’, is one of Australia’s most celebrated and internationally respected pastry chefs and chocolatiers.
Kirsten represented Australia at the World Pastry Championships in Las Vegas, where she was recognised as the best in the world for her handmade chocolates, as well as winning gold in the Pastry Olympics in Germany. She has also been a judge at the World Chocolate Masters in Paris, The Patisserie Grand Prix in Japan and The World Chocolate Masters National selections in London.
Kirsten makes regular appearances on TV, including Everyday Gourmet with Justine Schofield, and has presented numerous chocolate challenges on Masterchef to test and inspire the contestants.
She regularly contributes recipes and articles to a number of the world’s leading pastry publications including so good.., Pastry and Baking North America, Pastry and Baking Asia Pacific, Baking Business and Australasian Baker. Kirsten self-published her first cookbook, Chocolate to Savour which won an award from Gourmand for Best Photography in the UK.
As an ambassador for leading chocolate manufacturer Callebaut, she regularly travels throughout Europe and the Asia Pacific demonstrating her craft.
To transfer her knowledge to other passionate foodies and professional chefs in Australia, Kirsten established Savour Chocolate and Patisserie School in Melbourne in 2002. Savour School has a state of the art facility in Brunswick and plays host to renowned international chefs each year. Savour is in fact the only cooking school in Australia that is solely dedicated to teaching the art of chocolate and patisserie.
Many of the school’s students have gone on to open their own boutique chocolate shops and patisseries around the world.
Originally from southwestern France, pastry chef Nicolas Bacheyre has since his apprenticeship always sought to evolve alongside the best. Trained at Maison Pillon (Relais Dessert in Toulouse - France) by René Pillon and Yves Thuries (M.O.F), he continued his adventure in the United States with Chef Laurent Branlard (double world pastry champion) before joining Christophe Adam and Benoit Couvrand’s team at Fauchon Paris.
This 33-year-old chef is now obviously in command of the sweet offer of “Un Dimanche a Paris”, where he likes to create the desserts of the restaurant as those of the shop. He brings his experience, his technique, but especially his creativity and his particularity to weave a link between his two distinct sectors. He finds his inspiration mainly around fruits and seasonal products, combining aromatic herbs and spices. Keeping this aspect of gluttony and generosity, it applies daily to offer desserts lightened in sugars and textures, while preserving the essence of pastry: “Taste.”
Pure Sugar was born out of passion and love towards pastry and confectionery. The main profile of my company is a wide offer of trainings, courses and consultancy from the field of modern patisserie, all adapted to the individual needs of a client. What is never changing is my constant emphasis on high quality products, clean and optimized organization of work, as well as a creative and open – minded approach at every stage of product creation.
It all began over 10 years ago when out of my passion I started working professionally in the pastry industry. I gained my experience in a wide variety of different working places, such as cafés, hotels or training centers. I started my professional career in Haffner Hotel under the watchful eye of Michał Wiśniewski who passed on to me a need for perfecting my skills, hunger for knowledge and expertise.
The next important stage in my career was gaining a position of a Pastry Chef at Hilton Hotel in Gdansk. Over there, I come across fine dining at the highest level and at the same time I was able to continue perfecting and developing my competence, abilities and engagement.
During those times, driven by my passion, I was constantly learning, acquiring knowledge, reading trade literature, attending numerous courses and consistently practicing. As a consequence, I gained a position of a Technical Advisor at Chocolate Academy in Lodz, working for Barry Callebaut worldwide leader in production of chocolate. Over there, I learned how to pass on my knowledge to others and had a unique occasion to learn from the best Pastry Chefs in Poland and numerous other countries. I would like to mention such names as Ramon Morato, who, with his knowledge, skills and kindness, opened my eyes on the issue of what it truly means to be a professional; Mathieu Dienrinck who is the perfect example of ideal work organization, Jordi Bordas, Jarek Nowakowski, Krzysztof Ilnicki, Michał Iwaniuk and Maciej Rosiński.
I sincerely hope that experiences described above, extensive knowledge about ingredients, processes and techniques, as well as my creativity, will allow me to approach your needs and expectations professionally and in a personalized manner.
Paulo Gelateria was created in 2016 in Gdansk, Poland by Chef Pawel Petrykowski and Pawel Bodzicki. With over 10 years experience in food service as ice cream chef, Pawel Petrykowski partnered with Pawel Bodzicki, already founder of Fabryka Lodow Naturalnych to create a full transparent and natural ice cream franchise : Paulo Gelateria. The name ‘’Paulo Gelateria’’ is the polish translation for the name ‘’Pawel’’. With its appealing customer experience in their first shop located in Gdansk, Poland, they have rapidly expanded their franchise to 7 shops, including 5 franchisees.
Chef Pawel Petrykowski is 2015 Polish ice cream champion and ranked #9 Ice cream chef in the world championship in 2016. He is also the founder of Petrykowska - opened in 2015, and owns one shop in Kozsalin and another is Sluptz, Poland. He is also a regular teacher at world renown Ashanti Culinary School located in Łódź, Poland.
Paulo Gelateria’s philosophy is all about flavour and transparency : standard flavours are sublimed by using the most premium ingredients, and ‘’avant-gardiste’’ flavours are mastered to perfection, combined with a great customer experience in each store.
Romain Dufour knew from an early age that he wanted to be a baker. He was inspired by his uncle who owned his own bakery in a small town near Bourges, France and where Romain apprenticed for 2 years. He knew that it could be back breaking with long hours, rising in the dark well before dawn. But, the sweet aromas and the kinship of working together to create delicious pleasures had been born. Soon Romain’s imagination and drive, led him out of this small town. He wanted to take on the new challenge of baking for hotels, the opportunity for travel and to continue to learn as much as possible.
Romain attended the Ecole de Boulangerie et de Patisserie de Paris, earning 2 diplomas in four years. For his second diploma, Romain was hired at the renowned Plaza Athenee Hotel in Paris, under the direction of Christophe Michalak, World Champion of Pastry. This experience honed Romain’s sense of rigor, his creativity and attention to detail.
After two years at the hotel, wanting to travel and see the world, Romain decided to leave Paris and headed to Dubai, United Arab Emirates where he worked for 6 years. He was initially hired as the head baker for a start-up French bakery before being recruited to the Intercontinental Hotel where he was Head Baker for three years. When the opportunity to learn a different facet of baking production arose, he took it becoming Executive Head Baker for Bateel, a fine craft bakery. Here he was exposed to different artisan products and processes on a higher scale.
Finally, in 2016, Romain arrived in Chicago, as the R&D Master Baker for Problend-Eurogerm, a French/American company specializing in dough conditioners, bread mixes and pastry mixes. In this role, he brings together his high-end baker training, extensive production experience and innate creativity to develop new, clean label recipes for an impressive list of notable clients within the dynamic food industry.
23 years old, the chocolatier Yvan Chevalier, who grew up in Bain-de-Bretagne, was introduced to the population. "As part of his studies, Yvan Chevalier turned to a BEP pastry at Louis-Guilloux high school in Rennes," began the elected.
The young apprentice follows a one-month internship at Laurent Le Daniel in Rennes. This is where the profession and know-how are transmitted. Yvan Chevalier wishes to continue. To complete his skills, he enrolled in additional training in Nantes. There, he meets the famous chocolate maker Vincent Guerlais, who offers him a job as a worker in his chocolate factory. "At the end of his studies, Yvan Chevalier then joined the house Vincent Guerlais, Franklin Street, Nantes. "
Pastry Chef at 22.
The establishment is a recognized place for the production of pastries, macaroons and other quality chocolate specialties. Yvan quickly rose through the ranks, to be the chief chocolatier today.
The mayor went on to list the different distinctions of the young pastry chef: "Participation in television shows, especially Who will be the next great pastry chef? in 2013, on France 2, world chocolate championship, etc. "
In 2011, he had already won the 1st prize of the Serbotel contest. "At the end of 2018, Yvan Chevalier received the prestigious title of Meilleur Ouvrier de France in the chocolate-confectioner category. At this level of excellence, the products you design are almost more works of art than food."
Yvan Chevalier knew from an early age that he wanted to become a pastry chef, "by dint of making Breton fars with my mother." In response to the mayor who asked him what his future goals were, Yvan Chevalier replied: "I would see myself opening my own shop near Rennes, to keep my roots. A shop where I could work hard, but for me, and share my specialties, like my chocolate treats. " To consume without moderation.
Yann Migault is a Chocolate Academy Chef in Chicago. In this role, he is developing and teaching Chicago Chocolate Academy classes and support Sales and marketing strategic campaigns.
Previous to joining Barry-Callebaut, Yann was working as a pastry chef instructor at the French Pastry School. Yann taught advanced students and food enthusiast how to prepare, build and create classic and modern pastries.
Prior to his teaching duties at the French pastry school, Yann worked as an Executive Pastry Chef at the Ritz-Carlton in California and earlier as a pastry chef instructor at the Culinary Institute Lenotre in Houston. Before he arrived in the USA, he owned two pastry shops France. He earned a Brevet de Maitrise, the highest diploma in pastry.