Canada’s chocolate academy recruits talented chef

June 25, 2012, Toronto – Cacao Barry and Callebaut have appointed Chef
Philippe Vancayseele as the new technical director for the Chocolate
Academy in St. Hyacinthe, Que.

June 25, 2012, Toronto – Cacao Barry and Callebaut have appointed Chef Philippe Vancayseele as the new technical director for the Chocolate Academy in St. Hyacinthe, Que. Vancayseele will be providing technical advice and expertise to the pastry chefs and chocolatiers of Canada.

Vancayseele trained as a patissier-chocolatier at the Brussels Culinary Institute and quickly began his working career in two famous patisseries in Belgium. In 1985 he moved on to work in the chocolate industry for a number of years before he began teaching at the Culinary Institute in Brussels. In 1994, Vancayseele joined Callebaut as worldwide technical advisor and demonstrator. He also became a lecturer at the famous Chocolate Academy in Wieze (Belgium). He was head of the academy from 2004 to 2012.

In his capacity as the Callebaut worldwide technical advisor, he demonstrated the Callebaut 100 Year demonstration at Humber College in Toronto, inspiring attendees with his expertise and his passion for his craft.