2016 Course Catalog

Creation: Chef Jérôme Landrieu
2016 Course Catalog
Chicago CHOCOLATE ACADEMY™ Center
R
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REG
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www.chocolate-academy.com
Friends, Students & Alumni
Sponsors and Partners
Welcome to the Chicago CHOCOLATE ACADEMY™ center! Since we
opened our doors in 2008, we have continuously upgraded our state-of-theart kitchen facilities. We have recently undergone a total renovation and have
revamped the curriculum to match. Based on the input from our students, we
have designed affordable courses that will support you in every stage of your
career and chocolate journey. In addition to our enhanced Core Curriculum,
we are excited to announce an amazing line-up of Specialty Courses, taught
by skilled Guest Chefs from around the world. Each Guest Chef was hand
selected, because of their unique talents as well as their ability to share their
knowledge. Come join us to experience passionate teaching in the intimate
setting of our Academy, and work side-by-side with truly inspirational chefs.
Thank you to our CHOCOLATE ACADEMY™ center sponsors:
Whether you are a novice or an expert, the Academy has courses and tools at
your level to build upon your knowledge. Our courses fill quickly, which is a
testament to the dedicated team at the Academy which strives to make your
experience exceptional. If you do find a particular class to be full, be sure to
sign up for the waiting list, as we do have cancellations from time to time.
We have established a community of chocolatiers and pastry chefs that aims
to learn and elevate their talents to the next level. Witnessing our students
grow, as they improve their skills as well as their businesses, is an honor and a
privilege. This year promises to be our best year yet!
Thank you to our CHOCOLATE ACADEMY™ center partners:
If your adventures do not bring you to Chicago this year, please follow us on
our website or connect with us on social media. We hope to welcome you
into our kitchen soon!
Register online: www.chocolate-academy.com
www.facebook.com/ChiChocAcademy
www.twitter.com/ChiChocAcademy
www.Pinterest.com/ChiChocAcademy
Chef Jérôme Landrieu
www.instagram.com/chicagochocolateacademy
Registration Details
Classes are held from 8:30 am to 5:00 pm CST and include a continental breakfast and daily lunch.
New courses may be added and dates are subject to change, so please visit our website for the most current
and complete course calendar information and to register for classes.
www.chocolate-academy.com
Creation: Chef Melissa Coppel
Core Courses
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Chocolate Bootcamp
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January 11-14, March 14-17, April 25-28, June 6-9, July 25-28, October 3-6,
November 7-10, December 12-15, 2016
CHOCOLATE ACADEMY™ center Instructor Cost: $850
Chef
Jérôme
Landrieu
Chef
Russ
Thayer
Cacao Barry Chef and Head of Chicago
CHOCOLATE ACADEMY™ center
since 2008
Callebaut Chef and Chicago
CHOCOLATE ACADEMY™ center
Instructor since 2014
CAREER:
CAREER:
• 2003-Present, Pastry and Chocolate
Demonstrations around the world
• 2003-2008, Instructor, Bellouet
Conseils School, Paris, France
E D U C AT I O N :
• Pastry and Chocolate certification
• Studied under three MOF chefs to
perfect his craft
RECOGNITION:
• 2015–2012, featured in “So Good”
magazine (i.e., #13 in Jan ‘15)
• 2011 Top 10 Best Pastry Chefs in
America, Dessert Professional
• 2007, Pastry Semifinalist, Meilleur
Ouvrier de France Competition
• 2006, two 1st prizes in sugar artistry,
and 2nd prize for artistry at Chocolat
by Pascal Caffet in Troyes, France
• 2006, substitute for Team France,
The Pastry World Cup
• 2004, 1st prize, Tasting Selection,
Salon du Chocolat in Paris, France
• Pastry Chef, PreGel America,
Concord, NC
• Pastry Chef, Ritz-Carlton,
Charlotte, NC
• Pastry positions at private clubs
throughout Piedmont region
E D U C AT I O N :
• Central Piedmont Community
College, Pastry Arts and
Culinary Arts graduate
RECOGNITION:
• 2 013, appointed to board of
advisors, Central Piedmont
Community College
• 2012, finalist in Cacao Barry’s
L’Art du Chocolatier Challenge
• Numerous gold medals in ACFsponsored pastry competitions
Beginner:
Dive right into working with chocolate! Chocolat Bootcamp (our new and improved version of Discovering
Chocolate) is a brand new hands-on course that will help any beginner master crystallization techniques, dipping
and molding, as well as introduce you to ganache and emulsion. Spend four days perfecting the fundamentals of
working with chocolate. Chocolate Bootcamp is a great course for beginners and those wanting to gain a solid
knowledge of chocolate.
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Modern Confectionery Fundamentals
January 18-20, March 29-31, May 2-4, November 14-16, 2016
CHOCOLATE ACADEMY™ center Instructor Cost: $800
Intermediate:
Once you have mastered the basics of chocolate from Chocolate Bootcamp, you are ready to move on to our new,
revamped Beyond the Basics Course called Modern Confectionery Fundamentals. You will study all the ingredients
that are used in ganache and sugar confections, and be introduced to confectionery software. You will gain a
thorough understanding of the steps in emulsion, the basics of chocolate equipment and chocolate machines. In this
3-day course, you will make more complex, multi-layered confections, as well as complete your own amenity piece.
This course is designed for the intermediate-level chocolatier, with a firm understanding of the basics of chocolate.
Prerequisite: Chocolate Bootcamp or comfortable knowledge and practice of hand crystallization of chocolate
and piping techniques.
Core Courses
Confectionery Production
August 8-10, 2016
CHOCOLATE ACADEMY™ center Instructor Cost: $800
Creation: Chef Melissa Coppel
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Prerequisites: Modern Confectionery Fundamentals, Professional level chocolatier
April 5-7, August 23-25, 2016
CHOCOLATE ACADEMY™ center Instructor Cost: $800
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Professional:
Gain fresh insight to differentiate your candies from the competition in the world of chocolate
confections. This course, adapted from our former class entitled Chocolate Expertise, will
provide you with the tools, techniques and methods necessary for you to customize your
creations so they stand out in the crowd. This professional course will play with shapes, flavors,
textures and colorful cocoa butter spraying techniques. Each recipe has been designed to
showcase the most advanced chocolate techniques that can be utilized to make your
confections unforgettable.
Prerequisite: Modern Confectionery Fundamentals, Professional level chocolatier
Snack Attack
October 17-19, 2016
CHOCOLATE ACADEMY™ center Instructor Cost: $800
Professional:
Confectionery Production takes eight or nine molded and enrobed bonbons, and leads you
in-depth through every stage of production. Students begin by entering the recipes into
confectionery software, then gain a detailed understanding of the science of shelf life and learn
how to adjust ingredients to achieve different results. You will discover how the results of a
recipe can be altered simply by changing the process you use, and you will see how changes
directly affect the flavor and texture of your creation. See how the latest equipment can give
you great results and reduce labor. Understand packaging and chocolate storage as we take you
through the process of freezing and thawing finished bonbons. This professional-level course
gives crucial tips for running your own chocolate business and helps you take your shop and
confections to the next level.
Custom Bonbons
Specialty Courses
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Professional:
Make simple snacking confections that will tantalize any palate in one to two bites! After
completing this course, you will have the expertise to make a wide variety of multi-layered
bars and tablets. You’ll learn both basic and advanced panning with different textured and
flavored centers such as nuts, caramel, praline, dried fruits, and cereals. This professional,
hands-on course will also introduce you to multiple panning finishes including sugar coating,
shine for long shelf life, and powder finishes.
Prerequisites: Modern Confectionery Fundamentals, Professional level chocolatier
Advanced Chocolate Showpiece
Professional:
August 29-September 1, 2016
CHOCOLATE ACADEMY™ center Instructor Chef Jérôme Landrieu Cost: $900
Explore the world of showpiece in this advanced hands-on course that is ideal for chefs who
want to compete or take their skills to the next level. Chef Jérôme discloses tips and tricks
while guiding you through the entire creative process and theory of building a showpiece from
beginning to end. Learn the strategies of design and balance, as well as innovative casting and
molding techniques. Chef Jérôme will demonstrate the application and then students will
replicate and construct their own sculptures based on Chef Jérôme’s showpiece and theme.
Ideal for: Professional level Chocolatiers
Playful Chocolate Figurines
September 27-28, 2016
CHOCOLATE ACADEMY™ center Instructor Cost: $500
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Intermediate:
This new Specialty Course will provide you with the technical skills and knowledge to add a
new dimension to your chocolate repertoire! During this hands-on chocolate figurine course
you will learn to reproduce fun and playful chocolate figurines. We will cover everything from
how to do molding and castings, to experimenting with colorful cocoa butter, and you’ll utilize
these skills to build your own creations. These cheerful three-dimensional critters will bring
the “wow factor” to your buffet, holiday display or showpiece, delighting kids and adults alike!
Prerequisite: Chocolate Bootcamp
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Guest Chef
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Guest Chef
Jérôme Jacob
Melissa Coppel
Assistant Pastry Chef and Chocolatier, Bellagio
Chocolate Snacking and
Confections
February 16-18, 2016
Cost: $900
Professional
Learn how to make delicious, portable chocolate
treats that will maintain a long shelf life. Chef
Jérôme Jacob will demonstrate panning ideas as
well as how to use different techniques to introduce
distinctive flavors and textures to create a variety
of chocolate snacks. Beautifully packaging these
creations makes them perfect gifts and Chef Jérôme
will also discuss presentation ideas that work well
for boutiques. Learn creative productivity methods
and interesting twists on flavors and presentations to
produce enticing bite-size and bar-size snacks.
Ideal for: Professional level chocolatiers
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Co-Owner & Chocolatier at Jean-Marie
Auboine Chocolates
CAREER
• Since 2010, Assistant Pastry
Chef and Chocolatier at
Bellagio Resort Hotel and
Casino in Las Vegas, NV
• 2008–2010, Assistant Chef
under Jean-Marie Auboine,
Fontainebleau Hotel,
Miami, FL
• Worked in some of France’s
most prestigious pastry
houses including Trianon
Palace Hotel, Pierre Herme
Paris, and Frank Daubos
Chocolatier
A WA R D S
• 2013, 1st Place and
Chocolatier of the Year, Cacao
Barry’s “L’Art Du Chocolatier”
Competition, Chicago, IL
• 2012, 1st Place, “Chocolatier
of the Year”, Pastry Live
Competition, Atlanta, GA
• 2008, “Coupe des Jeunes
Chocolatiers” Confiseur
Competition, Paris, France
• 2007, 3rd Place, “Croque en
Bouche” Competition, Salon
du Chocolat; Paris, France
CAREER
• Currently, Co-owner and
Chocolatier at Jean-Marie
Auboine Chocolates
• Worked at the Bellagio Casino,
Las Vegas, NV
• Head of Chocolate Production,
Caesar’s Palace Casino, Las
Vegas, NV
• Worked at Joel Robuchon at
The Mansion, Las Vegas, NV
E D U C AT I O N
• The French Pastry School,
Chicago
• Studied pastry under French
Pastry Chef Olivier Hanocq
in Argentina
A WA R D S
• 2013, “Chocolatier of the Year,”
Pastry Live Competition
• 2013, winner of “People
Choice Awards,” Pastry Live
Competition
Creative Chocolate Bonbons
with a Long Shelf Life
May 24-26, 2016
Cost: $900
Professional
Chef Melissa Coppel will inspire you with her wide
range of chocolate confectionery techniques in
this three-day professional course. Learn colorful
spraying techniques for molded bonbons, unique
finishes for enrobed bonbons, and gain insight on
balancing recipes to achieve longer shelf life.
Explore creative fillings and playful combinations,
to revitalize the classics by adding your own unique
and interesting twists. Chef Melissa will share
her signature “Dessert in a Bar,” in which she
transforms traditional desserts into sleek, elegant
chocolate delights. Ideal for: Professional level pastry chefs
Creation: Chef Johan Martin
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Chef
Guest Chef
Culinary Applications Chef,
Barry Callebaut in Chicago
Pastry Instructor, Bellouet Conseil School in Paris
Johan Martin
Mark Seaman
Creative Cakes
February 2-4, 2016
Cost: $800
CAREER
Professional
A spectacular cake can make any occasion unique
and special! This hands-on course will teach you
innovative ways of adding texture to rolled fondant
to achieve an edible work of art. Chef Mark’s long
history of creating, instructing and judging custom
cakes give him a unique expertise in the world of
cakes. Join us as he shares his tips and tricks from
design to techniques to pricing. He will demonstrate
classical and contemporary techniques using rolled
fondant, gum paste and royal icing, giving you the
tools and inspiration you need to create your own
creative cakes for all occasions.
Ideal for: Cake artists and aspiring cake decorators
• Since 2013, Culinary
Applications Chef, Barry
Callebaut, Chicago
• 2009–2013, Instructor, French
Pastry School
• Owner, appointment-only
custom wedding cake
boutique, Chicago
• Owner, full-line retail bakery,
Libertyville, IL
A WA R D S
• 2013, one of the Top 10 Cake
Designers in North America,
Dessert Professional Magazine
• 2007, 1st Place Gold Medal
Honors, National Wedding
Cake Competition
OF NOTE
• Certified Master Sugar Artist
• 8-time judge, National
Gingerbread House
Competition
• Regular judge, That Takes the
Cake competition, Austin, TX
• Adjudicator, ICES Sugar
Artist Certification
• Cakes featured on The Food
Network, HGTV, the Travel
Channel, ABC 7 Chicago, & TLC
CAREER
• 2009-present, teaches French
pastry courses for professionals
at Bellouet Conseil School
in Paris directed by Chef
Jean Michel Perruchon, MOF
Pâtissier
• Worked alongside Chef
Stéphane Glacier, MOF Pâtissier
• Began at Maison Debieux,
Paris France
A WA R D S
• 2013, Pastry World Cup in Lyon,
France – Silver Medal of the
selection French team
• 2006, 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
OF NOTE
• Enjoys traveling all over the
world, from Japan to Kuwait,
Colombia to Egypt, sharing his
experiences and “savoir- faire”
Competition Showpieces
April 11-14, 2016
Cost: $900
Professional
See the magic and unique style of Chef Johan
Martin’s amazing showpieces first hand! This
Spring, Chef Johan will move his classroom from
Paris to our Chicago kitchen for four days, leading
experienced chocolatiers through an intense training
course and artistic adventure. This course is perfect
for students with showpiece experience who want
to push their knowledge and ability to the edge.
Students will follow along with Chef Johan as he
builds the unthinkable with chocolate and then
using their newly- honed skills, they will construct
their own showpiece based upon his masterpiece.
Ideal for: Chocolatier with Advanced level showpiece experience
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Creation: Chef Miquel Guarro Carreras
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Guest Chef
TM
Guest Chef
Jérôme Chaucesse
Miquel Guarro Carreras
Executive Pastry Chef, Hotel de Crillon in Paris
Palace Petit Fours and
Plated Desserts
February 29 - March 2, 2016
Cost: $900
Professional
Course taught in French, translated to English
We are honored to have Chef Jérôme Chaucesse
return to the Chicago CHOCOLATE
ACADEMY™ center after winning the 2015 MOF
patissier confiseur! Join us for a truly exclusive
experience, as Chef Jérôme comes from Paris to
share his award-winning talents, focusing on the
creation of prestigious plated desserts and petit fours
that are perfect for a palace and fit for a king. His
plated desserts delight the eye as well as the palate, as
each recipe has numerous components that work in
harmony to create irresistible combinations of taste
and texture.
Ideal for: Professional pastry chefs
Cacao Barry Chef, and CHOCOLATE
ACADEMYTM center Instructor in Spain
CAREER
CAREER
• Since 2004, Pastry Chef, Hotel
de Crillon in Paris, one of the
most prestigious hotels in Paris
• Worked side by side with the
most renowned French Chefs,
like Gerard Boyer in Reims,
Marc Meneau in Saint Pere sous
Vezelay and Michel Guerard in
Eugenie les bains
• Teaches in numerous Pastries
and Culinary schools and is
very often invited to judge at
pastry competitions
• Currently, Chef Chocolatier
for Cacao Barry
• Since 2013, Instructor,
CHOCOLATE ACADEMY TM
center of Chocovic,
Barcelona Spain
• Pastry Chef, Restaurante Dos
Cielos, Barcelona, Spain
• Worked with the teams at
Pastelería Targarona and Bubó
in Barcelona, and Pâtissier
Frank Fresson in Metz
OF NOTE
A WA R D S
• 2015, winner of MOF
Patissier Confiseur
• In 2013, was the youngest
chef ever to win the Lluís
Santapau Trophy for Best
Master Pastry Chef
• One of the youngest members
of 21 Brix Group
• Gold trophy, Barcelona
Guild’s Chocolate Figurines
Competition
Creative Plated Desserts
July 12-14, 2016
Cost: $850
Professional
Course taught in Spanish, translated to English
Take this opportunity to discover the work of Chef
Miquel Guarro, a young, dynamic and enthusiastic
chef who has joined the team at the CHOCOLATE
ACADEMY™ center of Chocovic in Barcelona.
Designed for high-end dessert application in
gastronomic restaurants, this three-day course will
lead you step-by-step through the production and
presentation processes. You will cover a wide range of
desserts using a variety of techniques, combinations
of flavors, and unique and fun presentations. Work
side-by-side with Chef Miquel, who continuously
searches and stretches to form his own unique style
in the world of patisserie and confectionery.
Ideal for: Professional pastry chefs
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Creation: Chef Frank Haasnoot
TM
Guest Chef
TM
Guest Chef
Frank Haasnoot
Kirsten Tibballs
Executive Pastry Chef, Mandarin Oriental Hotel
Decorative Pastries
June 21-23, 2015
Cost: $900
Director of Savour Chocolate and Patisserie
School in Melbourne, Australia
CAREER
Professional
Discover the intriguing world pastry and chocolate
from Dutch pasty chef Frank Haasnoot’s
perspective! Chef Frank has a passion for pushing
the limits, experimenting and developing his
craftmanship, and he has honed his skills through
numerous competitions. Take advantage of this
opportunity to learn from his experience as he shares
his knowledge with you. Chef Frank will create
adorable petit gateaux, tarts, and petit fours with
delicate, eye-catching chocolate decor.
Ideal for: Professional pastry chefs
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• Currently Executive Pastry
Chef, Mandarin Oriental Hotel,
Taipei, Taiwan
• Worked at The Victorian, Kuwait
• Executive Pastry Chef, Dobla
• Chef Pastry Developer, Creme
de la Creme
• Worked at La Tulipe Desserts,
New York, NY
• Worked in family-owned
restaurant in Katwijk, Holland
A WA R D S
• 2011, Winner, World
Chocolate Masters
• 2007, Fourth Place, World
Chocolate Masters, the first
time he had competed
CAREER
• Since 2002, Founder, Savour
Chocolate and Patisserie
School, Melbourne, Australia
• Self-published author,
Chocolate to Savour cookbook,
which won a Gourmand award
for Best Photography in UK
• TV Celebrity, Everyday
Gourmet with Justine
Schofield and Masterchef
OF NOTE
• Represented Australia, World
Pastry Championships, Las
Vegas and recognized as Best
in the World for her handmade
chocolates
• Gold, Pastry Olympics,
Germany
• Regular contributor to world’s
leading pastry publications
including So Good, Pastry and
Baking North America,
Pastry and Baking Asia
Pacific, Baking Business
and Australasian Baker
• Judge at World Chocolate
Masters in Paris, The Patisserie
Grand Prix in Japan, and the
World Chocolate Masters
National selections in London
Chocolate Flower Artistry
September 13-15, 2016
Cost: $900
Professional
Chef Kirsten, one of Australia’s most celebrated
and internationally respected pastry chefs and
chocolatiers, is world-renowned for her work with
chocolate flowers. Chef Kirsten and her team at
Savour School have done many flower displays,
with one measuring over 9 meters in length! In this
course you will learn to create a range of handcrafted,
life-like chocolate flowers. These colorful, threedimensional creations offer endless possibilities
to breathe new life into your chocolate sculptures,
showpieces, wedding cakes and centerpieces. The
techniques you’ll cover are the first fundamental
building blocks to learn in chocolate artistry.
Ideal for: Professionals seeking introduction to grow artistically
with chocolate
Core Courses
Chocolate Bootcamp
with CHOCOLATE ACADEMY™
center Instructor
Specialty Courses
January 11-14
March 14-17
April 25-28
June 6-9
July 25-28
October 3-6
November 7-10
December 12-15, 2016
Creative Cakes
with Chef Mark Seaman
February 2-4, 2016
Chocolate Snacking and Confections
with Chef Jérôme Jacob
February 16-18, 2016
Palace Petit Fours and Plated Desserts
with Jérôme Chaucesse
February 29-March 2, 2016
Modern Confectionery Fundamentals
with CHOCOLATE ACADEMY™
center Instructor
January 18-20
March 29-31
May 2-4
November 14-16, 2016
Competition Showpieces
with Chef Johan Martin
April 11-14, 2016
May 24-26, 2016
Confectionery Production
with CHOCOLATE ACADEMY™
center Instructor
August 8-10, 2016
Creative Chocolate Bonbons with Long Shelf Life
with Chef Melissa Coppel
Decorative Pastries
with Chef Frank Haasnoot
June 21-23, 2016
Custom Bonbons
with CHOCOLATE ACADEMY™
center Instructor
April 5-7
August 23-25, 2016
Creative Plated Desserts
with Chef Miquel Guarro
July 12-14, 2016
Register online at
www.chocolate-academy.com
Advanced Chocolate Showpiece
with CHOCOLATE ACADEMY™
center Instructor Chef Jérôme Landrieu
August 29-Septemeber 1, 2016
600 West Chicago Avenue, Suite 860, Chicago, IL 60654
Tel: 312-496-7427 Email: [email protected]
Chocolate Flower Artistry
with Chef Kirsten Tibballs
September 13-15, 2016
Playful Chocolate Figurines
with CHOCOLATE ACADEMY™
center Instructor
September 27-28, 2016
Snack Attack
with CHOCOLATE ACADEMY™
center Instructor
October 17-19, 2016
Don’t miss out on any of our courses, events, demos or promotions! Connect with us
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Chicago CHOCOLATE ACADEMY™ center.
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