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 Chef Jérôme Landrieu
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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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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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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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Core Courses
DS O
Chocolate 1.0–Discovering Chocolate AN
N
• H
•
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.
DS O
Chocolate 2.0–Modern Confectionery Fundamentals AN
N
• H
•
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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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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Core Courses
DS O
Professional Showpiece AN
N
• H
•
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
N
• H
•
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
N
• H
•
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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Chef Nicolas Bacheyre
Guest Chef
Nicolas Bacheyre
DS O
Modern French Pâtisserie
AN
N
• H
•
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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Chef Thomas Alphonsie
Guest Chef
Thomas Alphonsine
DS O
Elaborate Boutique
AN
N
• H
•
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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Chef Vincent Guerlais
Guest Chef
Vincent Guerlais
DS O
All Things Chocolate
AN
N
• H
•
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
5061_CA_CAT_2019_K3.indd 10 1/21/19 12:13 PMChef Enric Monzonis
Guest Chef
Enric Monzonis
DS O
Avant-Garde Plated Desserts
AN
N
• H
•
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
5061_CA_CAT_2019_K3.indd 11 1/21/19 12:13 PMChef Christophe Morel
Guest Chef
Christophe Morel
DS O
Sculpting Chocolate Showpieces
AN
N
• H
•
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
5061_CA_CAT_2019_K3.indd 12 1/21/19 12:13 PMChef Ramon Perez
Guest Chef
Ramón Pérez
DS O
Modern Chocolate Confections
AN
N
• H
•
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
5061_CA_CAT_2019_K3.indd 13 1/21/19 12:13 PMChef 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
5061_CA_CAT_2019_K3.indd 14 1/21/19 12:13 PMSponsors 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
5061_CA_CAT_2019_K3.indd 15 1/21/19 12:13 PMCore 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
5061_CA_CAT_2019_K3.indd 16 1/21/19 12:13 PMYou can also read
