2019 Course Catalog Chicago CHOCOLATE ACADEMY Center - www.chocolate-academy.com

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2019 Course Catalog Chicago CHOCOLATE ACADEMY Center - www.chocolate-academy.com
2019 Course Catalog
      Chicago CHOCOLATE ACADEMY™ Center

    www.chocolate-academy.com             Chef Jérôme Landrieu

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2019 Course Catalog Chicago CHOCOLATE ACADEMY Center - www.chocolate-academy.com
Welcome to the art
        of great chocolate stories
        The Chicago CHOCOLATE ACADEMYTM center is a special space designed to build a community of
        pastry chefs and chocolatiers. It's a great resource for chefs to come and learn new techniques and ideas from
        chefs around the world. Throughout more than a decade of teaching the art of chocolate confection and
        pastry, we have continuously reinvented ourselves adding new courses to stay close to the market and trends,
        such as Snack Attack and Between a New Trend and Health. We are always featuring new well-known and
        also up and coming chefs, who come and share their knowledge in our kitchen.
        In 2018 we had a hugely successful Masterclass program, and this year we are bringing another superstar
        lineup of guest chefs, including a few who are returning after their outstanding performances last year.
        Explore each guest chef ’s social media account to get a better idea of their talents and style, and then choose
        the courses best suited to you!

                                                                                                      Register online: www.chocolate-academy.com
        Chef Jérôme Landrieu,                                                                             www.instagram.com/chicagochocolateacademy
        Head of Barry Callebaut Chicago CHOCOLATE ACADEMYTM center
                                                                                                          www.facebook.com/ChiChocAcademy

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2019 Course Catalog Chicago CHOCOLATE ACADEMY Center - www.chocolate-academy.com
Fueled by over 175 years of cocoa and               The Callebaut® name has a rich Belgian              For three generations, Van Leer has used the
       chocolate expertise across the world, Cacao         heritage and is written in chocolate, and           finest ingredients to craft a full range of high
       Barry® has a rich history of innovation for the     has been for more than 100 years. Driven by         quality chocolates with a distinctly North
       pastry chef. Our products, range from cocoa,        quality, innovation, partnership and flexibility,   American appeal. Today, Van Leer continues
       chocolate couvertures and pralines, to exclusive    Callebaut delivers superior quality products        this taste tradition with the support of Barry
       plantation couvertures and customized Or Noir™      to chocolatiers, pastry chefs, chefs de cuisine,    Callebaut and its 150 years of chocolate making
       recipes. Together with our global network of        bakers and ice cream makers all over the world.     experience. Van Leer’s traditional range of
       Ambassadors and Chocolate Academy™ Centers,         Responding to current market needs, Callebaut’s     products includes pure chocolate, compounds,
       it is our mission to support Chefs in their daily   range of sustainable chocolates, single-origin      glazes, and sugar-free products in various
       challenge to delight customers with unique          collection, fillings and decorating products        formats. In addition, Van Leer offers a
       chocolate flavors and creative pairings.            include ready-to-use and ready-to-sell              selection of premium products, including
       www.cacaobarry.com                                  products. Callebaut continues to innovate,          chocolate made with Belgian liquor, or
                                                           developing products that offer taste, quality and   with high cacao content.
                                                           convenience, now and tomorrow. Discover             www.vanleerchocolate.com
                                                           the entire Callebaut chocolate universe for
                                                           professionals at www.callebaut.com.

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2019 Course Catalog Chicago CHOCOLATE ACADEMY Center - www.chocolate-academy.com
Chef
                              Russ Thayer

                              Callebaut Chef and Chicago
                              CHOCOLATE ACADEMY™ center
                              Instructor since 2014

                              CAREER:
                              • Pastry Chef, PreGel America,
                                 Concord, NC
                              • Pastry Chef, Ritz-Carlton, Charlotte, NC
                              • Pastry positions at private clubs
                                 throughout Piedmont region
                              • Central Piedmont Community College,
                                 Pastry Arts and Culinary Arts graduate
                              • 2013, appointed to board of advisors,
                                  Central Piedmont Community College
                              • 2012, finalist in Cacao Barry’s L’Art du
                                  Chocolatier Challenge
                              • Numerous gold medals in ACF-
                                  sponsored pastry competitions

               @russ.thayer

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2019 Course Catalog Chicago CHOCOLATE ACADEMY Center - www.chocolate-academy.com
Core Courses

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                                                Chocolate 1.0–Discovering Chocolate                                                                                                  AN

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                                                Jan 9-11, Feb 25-27, April 24-26, June 17-19, July 30-Aug 2, Nov 12-14, 2019
                                                CHOCOLATE ACADEMY™ center Instructor
                                                Cost: $800            Beginner

                                                Discovering Chocolate is perfect for beginners looking to learn the basic skills of working with chocolate. This course is hands-
                                                on and will help beginners to master crystallization, dipping and molding, as well as introduce making ganaches and emulsions.
                                                You will spend three days perfecting the fundamentals of working with chocolate and gaining solid chocolate knowledge.

                                                Ideal for: Beginners or anyone looking to master crystallization.

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                                                Chocolate 2.0–Modern Confectionery Fundamentals                                                                                      AN

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                                                Jan 14-16, Apr 29-May 1, August 5-7, Nov 18-20, 2019
                                                CHOCOLATE ACADEMY™ center Instructor
                                                Cost: $800          Intermediate

                                                Once you have mastered the basics of chocolate from Discovering Chocolate, you are ready to move on to Modern
                                                Confectionery Fundamentals. You will study all of the ingredients that are used in making ganache and sugar confections. You
                                                will understand the steps in emulsion, as well as the basics of chocolate equipment and machines. In this three-day course,
                                                you will make 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.

                                                Prerequisite: Chocolate 1.0-Discovering Chocolate or comfortable knowledge and practice of hand crystallization of chocolate
                                                and piping techniques.

                             Chef Russ Thayer

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2019 Course Catalog Chicago CHOCOLATE ACADEMY Center - www.chocolate-academy.com
Chef
                                Jérôme Landrieu

                                Cacao Barry Chef and Head of Chicago
                                CHOCOLATE ACADEMY™ center
                                since 2008

                                CAREER:
                                • 2003-Present, Pastry and Chocolate
                                    Demonstrations around the world
                                 • 2003-2008, Instructor, Bellouet Conseils School,
                                    Paris, France
                                 • Pastry and Chocolate certification
                                 • Studied under three MOF chefs to perfect his craft
                                 • 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
               @chefjlandrieu

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2019 Course Catalog Chicago CHOCOLATE ACADEMY Center - www.chocolate-academy.com
Core Courses
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                                                    Professional Showpiece                                                                                                        AN

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                                                    March 4-7, Dec 9-12, 2019
                                                    CHOCOLATE ACADEMY™ center Instructor Chef Jérôme Landrieu
                                                    Cost: $900           Professional

                                                    Explore the world of building showpieces in this advanced course that is ideal for chefs with a desire 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 key strategies of design and balance to employ with innovative casting
                                                    and molding techniques. Chef Jérôme will demonstrate the application and then students will replicate and construct their own
                                                    sculpture, based on Chef Jérôme’s showpiece and theme.

                                                    Ideal for: Professional level chocolatiers who have experience building showpieces.

                                                                                                                                                                                       DS O

                                                    Between a New Trend and Health                                                                                                AN

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                                                    Sept 16-18, 2019
                                                    CHOCOLATE ACADEMY™ center Instructor Chef Jérôme Landrieu
                                                    Cost: $900       Professional

                                                    This new course explores the creation of recipes without gluten or other ingredients that are often restricted due to dietary
                                                    needs and food allergies. You will learn what these trends mean in terms of health and why mastering these new techniques is
                                                    so important. You’ll discover key considerations and substitutions for a variety of new trends in pastry: gluten-free, dairy-free,
                                                    sugar-free and egg free. For each of these categories, you will be taught the main ingredients and specific techniques that are key
                                                    to successfully balancing taste and texture given different restrictions. Specific recipes will be provided, including new versions of
                                                    some long-standing, traditional pastries.

                                                                                                                                                                                       DS O

                                                    Chocolate Snack Attack                                                                                                        AN

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                                                    Oct 22-24, 2019
                                                    CHOCOLATE ACADEMY™ center Instructor Chef Jérôme Landrieu
                                                    Cost: $800      Professional

                             Chef Jérôme Landrieu   This class is focused on the technique of panning. Practical hands-on training coupled with a theoretical explanation of the
                                                    application will provide you with a complete understanding of panning. You’ll learn everything from the basics through
                                                    advanced panning, combining different textures 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 such as sugar coating, shine for shelf-life and
                                                    powder. Adding fun colors, shine and gloss create products worthy of display in packaging specifically designed for snack items.

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2019 Course Catalog Chicago CHOCOLATE ACADEMY Center - www.chocolate-academy.com
Chef Nicolas Bacheyre

    Guest Chef
    Nicolas Bacheyre

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    Modern French Pâtisserie
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    Pastry Masterclass
    March 19-21, 2019
    Cost: $900				Professional

    Chef Nicolas is known for his fresh approach to pastry and his clean,
    straightforward style. His primary inspiration is fruits and seasonal products,
    which he combines with aromatic herbs and spices. In this Masterclass,
    Chef Nicolas will be creating simple but effective modern French desserts,
    which demonstrate a mastery of the marriage of visual aesthetic and
    impeccable taste. While Chef Nicolas demonstrates the creation of his
    desserts, students are able to ask questions throughout the process and see his
    techniques firsthand. This class will be translated from French to English.

              @nicolas_bacheyre

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2019 Course Catalog Chicago CHOCOLATE ACADEMY Center - www.chocolate-academy.com
Chef Thomas Alphonsie

    Guest Chef
    Thomas Alphonsine

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    Elaborate Boutique
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    Hands-on Pastry
    April 2-4, 2019
    Cost: $900				Professional

    In this professional three-day course, Chef Thomas will incorporate a wide
    variety of textures, layers, flavors and colors in his creations. His experience
    working at the world chocolate leader Barry Callebaut, with Philippe Betrand
    and Martin Diez, provided an extensive understanding of tastes, desires
    and design. Chef Thomas’ pastry philosophy focuses on texture, taste, pure
    ingredients and design. He draws his inspiration from his life, his journey and
    the people he has met along the way, and he strives to create a feeling and
    experience that leave a lasting impression.

               @thomas_alphonsine

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2019 Course Catalog Chicago CHOCOLATE ACADEMY Center - www.chocolate-academy.com
Chef Vincent Guerlais

    Guest Chef
    Vincent Guerlais

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    All Things Chocolate
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    Hands-on Chocolate Confections and Snacking
    May 14-16, 2019
    Cost: $900				Professional

    Known to the world as the “agitateur de papille” and one of the most
    innovative chocolatiers in France, Chef Vincent’s recipes truly excite and
    awaken your taste buds. He will share his ingenious interpretations of
    snacking concepts and party pastries that have made his shops such a success.
    His masterful creations are as visually enticing as they are tasty. Many are
    humorous, showcasing his creative ability as well as his knack for developing
    interesting flavor combinations.

              @vincent_guerlais

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Chef Enric Monzonis

    Guest Chef
    Enric Monzonis

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    Avant-Garde Plated Desserts
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    Hands-on Plated Dessert
    July 16-18, 2019
    Cost: $900				Professional

    Chef Enric began his journey as a restaurant pastry chef in Abac and then
    continued working with Albert Adria, in its leading restaurants. In this
    course, Chef Enric will thoroughly explain his philosophy based on technical
    simplicity and his unique view of restaurant desserts. He emphasizes taste
    with respect to the products and concepts of plated desserts, and his spirit
    shines through his creations. This class will be translated from Spanish
    to English.

              @enricmonzonis

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Chef Christophe Morel

    Guest Chef
    Christophe Morel

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    Sculpting Chocolate Showpieces
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    Hands-on Sculpting and Carving Chocolate Showpiece
    August 19-22, 2019
    Cost: $900				Professional

    Chef Christophe is known for his ability to create chocolate masterpieces.
    This four-day, hands-on course is a unique opportunity to learn directly from
    this Master Chocolatier as he shares skilled techniques and trade secrets.
    You will learn how to carve, sculpt and manipulate chocolate into three-
    dimensional pieces of art. Chef Christophe will demonstrate the applications,
    and then students will try to replicate the techniques and construct their own
    sculpture, based on Chef Christophe’s showpiece and theme.

              @cmorelchocolatier

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Chef Ramon Perez

    Guest Chef
    Ramón Pérez

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    Modern Chocolate Confections
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    Hands-on Chocolate Confections, including Moulded
    and Enrobed Bonbons
    September 10-12, 2019
    Cost: $900				Professional

    Chef Ramón will inspire you with his modern techniques in this three-day
    professional course. His style is very minimalist, focused heavily on flavor
    combinations, texture and technique. He believes that when creating a
    confection, there has to be a meaning, a direct connection between the person
    eating the creation, the creator and the final product. His flavors are fun,
    unique, adventurous and dictated by the seasons, as well as his travels and life
    experiences.

              @puurchocolat

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Chef Eunyoung Yun

    Guest Chef
    Eunyoung Yun

    Beautiful Boutique                                                        TE
                                                                                   RCLAS

                                                                      • MAS

                                                                                       S
                                                                               M

                                                                                           • MAS
    Boutique Pâtisserie Masterclass
    October 8-11, 2019

                                                                        S
                                                                                      TE
                                                                              RCLAS

    Cost: $900				Professional

    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 éclairs. Her style is modern, designed with
    maximum attention to presentation, taste and texture. She is known for her
    éclairs, but also dazzling cakes with clear flavors and charming concepts.
    Explore the delicate, clean aesthetic of her tarts, éclairs and petit gâteaux 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. This class will be translated from Korean to English.

              @garuharu_official

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Sponsors and Partners
       Thank you to our CHOCOLATE ACADEMY™ center sponsors:

       Thank you to our CHOCOLATE ACADEMY™ center partners:

       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

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Core Courses                                                             Specialty Courses
         Chocolate 1.0-Discovering Chocolate           Jan 9-11                  Modern French Pâtisserie with Chef Nicolas         March 19-21, 2019
         with CHOCOLATE ACADEMY™ center                Feb 25-27                 Bacheyre (Professional Level)
         Instructor (Beginner Level)                   April 24-26
                                                       June 17-19                Elaborate Boutique with Chef Thomas                April 2-4, 2019
                                                       July 30-Aug 2             Alphonsine (Professional Level)
                                                       Nov 12-14, 2019
                                                                                 All Things Chocolate with Chef Vincent             May 14-16, 2019
         Chocolate 2.0-Modern Confectionery            Jan 14-16                 Guerlais (Professional Level)
         Fundamentals CHOCOLATE                        Apr 29-May 1
         ACADEMY™ center Instructor                    August 5-7                Avant-Garde Plated Desserts with                   July 16-18, 2019
         (Intermediate Level)                          Nov 18-20, 2019           Chef Enric Monzonis
                                                                                 (Professional Level)

         Professional Showpiece CHOCOLATE              March 4-7, 2019           Sculpting Chocolate Showpieces with Chef           August 19-22, 2019
         ACADEMY™ center Instructor                    Dec 9-12, 2019            Christophe Morel (Professional Level)
         Chef Jérôme Landrieu
         (Professional Level)                                                    Modern Chocolate Confections with Chef             Sept 10-12, 2019
                                                                                 Ramón Pérez (Professional Level)
         Between a New Trend and Health                Sept 16-18, 2019
         CHOCOLATE ACADEMY™ center                                               Beautiful Boutique with Chef Eunyoung Yun          October 8-10, 2019
         Instructor Chef Jérôme Landrieu                                         (Professional Level)
         (Professional Level)

         Chocolate Snack Attack (Professional Level)   Oct 22-24, 2019
         CHOCOLATE ACADEMY™ center
         Instructor Chef Jérôme Landrieu
         (Professional Level)

                                         Register online at www.chocolate-academy.com

        600 West Chicago Avenue, Suite 860, Chicago, IL 60654             www.facebook.com/ChiChocAcademy           www.instagram.com/chicagochocolateacademy
        (312) 496-7427 chocolate_academy_usa@barry-callebaut.com

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