PrograM 2016-2017 - Chocolate academy

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PrograM 2016-2017
LEVEL 2
$650
LEVEL 3
A training center but most of all a place where food industry professionals come to exchange and learn,
the Chocolate Academy™ Montreal is proud to present the 2016-2017 course program.
This year numerous guest chefs, ambassadors and technical advisors will inspire you with a variety of
techniques and trends from all over the world.
Take part in group training sessions, demonstrations or even a custom project with our chefs in a place
that offers you advanced equipment, expertise and hospitality.
The world of gastronomy is in constant evolution, sharing your experiences and discoveries with other
professionals enables you to expand your network and stay connected. The Chocolate Academy™ is a place
for artisans always looking for new ideas, striving for excellence in a friendly atmosphere.
We thank our team of chef instructors from here and around the world as well as our Cacao Barry® and
Callebaut® Ambassadors that share with you the passion for this exceptional product that is chocolate.
From left to right:
Nicolas Dutertre - Pastry Chef, Technical Advisor
Myriam Brosseau - Pastry Technical Assistant
Philippe Vancayseele - Master Chocolatier, Technical Director
Jean-Jacques Berjot - Commercial Director Gourmet Canada
Philippe Vancayseele - Technical Director
The Chocolate Academy™ Team
Thank you to
our partners
RONDO
rondo-online.com
ABC emballuxE
emballuxe.com
FRANESSE
franesse.ca
IRINOX
irinox.com
JURA
jura.com
MOL D’ART
moldart.be
POMATI
pomati.it
PREFAMAC
prefamac.com
RAPIDO
rapidoequipement.com
SASA DEMARLE
sasademarle.com
SILIKOMART
silikomart.com
STEPHAN
stephan-machinery.com
Toi Moi & CafÉ
bistrotoimoicafe.com
Tomric Systems
tomric.com
THERMOMIX
thermomixcanada.ca
Information and registration: chocolate-academy.com
Chocolate academy ™ Center — montreal
4850 Molson street, Montreal (Quebec) Canada, H1Y 3J8 — 1-855-619-8676
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Demonstrations
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Expeho
2017
Program 2016-2017
$750
LEVEL 3
18 octoBER 2016 - Guillaume Mabilleau - MOF
25 OctoBER 2016 - Mathieu Dierinck
14 MARCH 2017 - Andres Lara
GUEST CHEFS
Thierry Bamas - MOF
Meilleur Ouvrier de France Pâtissier, Frozen
Desserts World Champion and European Pastry
Champion, Thierry Bamas owns L’École des
desserts as well as several shops in the
Basque Country (France).
Andres Lara
Asia Pacific Regional Cacao Barry® Chef, he
is based out of the Chocolate Academy ™ in
Tokyo. Andres Lara as perfected his art with
many renowned chefs (Paco Torreblanca and
Albert Adrià among others). He has worked in
prestigious restaurants such as elBulli, Noma
and Chicago’s Park Hyatt Hotel.
Melissa Coppel
Melissa Coppel first started as pastry chef at
the stared restaurant L’Atelier of Joël Robuchon
in Las Vega. Her true passion being chocolate
she moved to Caesar’s Palace and then the
Bellagio. In 2012, Chef Melissa co-founded JeanMarie Auboine Chocolates with Chef Jean-Marie
Auboine. Throughout her career Chef Coppel has
been recognized for her exceptional artistry,
winning several awards. Chef Coppel was recently
appointed as Cacao Barry® Ambassador.
Mathieu Dierinck
Technical Advisor to the Chocolate Academy™
in Wieze (Belgium), he worked in several
starred restaurants such as the Gordon Ramsay
Restaurant *** and the Waterfall Inn***
in London. His team won the title of European
Pastry Champions in January 2016 at
the Sirha in Geneva.
Guillaume Mabilleau - MOF
Meilleur Ouvrier de France Pâtissier, Chef
Guillaume Mabilleau is the owner of Nuances
Gourmandes. He has also worked as pastry chef
for Parisian palaces (Hôtel Le Meurice,
Hotel de Crillon).
Pierre Mirgalet - MOF
President of the National Confederation of
pastry, chocolate, ice cream and catering
of France and Meilleur Ouvrier de France
Chocolatier, he is also the head of a family
business.
Ramon Morató
Ramon Morató, global creative innovation
leader for Cacao Barry, based at the Chocolate
Academy™ training center in Barcelona, Spain.
A world leader in chocolate who has a special
ability of sharing his expertise with ease.
Morató is the author of the award winning
reference book Ramon Morató Chocolate.
Information and registration:
chocolate-academy.com
Chocolate academy ™ Center — montreal
4850 Molson street, Montreal (Quebec) Canada, H1Y 3J8 — 1-855-619-8676