Bakers Journal

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Chocolate Academy gets new home


September 24, 2014
By Bakers Journal
callebautacademy

Sept. 24, 2014, Montreal – Barry Callebaut’s Chocolate Academy centre will soon have a new home at
4850 Molson St. in Montreal.

 

callebautacademy

Sept. 24, 2014, Montreal – Barry Callebaut’s Chocolate Academy centre will soon have a new home at
4850 Molson St. in Montreal.

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Like the original facility in St-Hyacinthe, Que., the new
facility offers classes in French and English for artisans, culinary
professionals and those passionate about international gastronomy.

The new academy opens officially Oct. 6 with an invitation-only cocktail
dinner featuring the newly released Solérone d'automne, a fall beer created by Glutenberg/Chartier
and made using Cacao Barry chocolate.

The 11 000-square-foot centre features six distinct areas teaching and meeting
areas, and offers diverse courses and activities: a chocolate atelier dedicated
to chocolate and pastry artisans who have come to improve and develop their
talents; a creative studio for professionals who want to create their own
recipes and marketing strategies; a tasting and sensory room designed to
explore chocolate pairings with coffee, tea, wine, spices and other gastronomic
ingredients; a bar that allows attendees to explore the world of mixology and
baristas; an open space suitable for groups to meet; and an auditorium for
demonstrations that can accommodate more than 50 people.

This year the academy will play host to international chef
instructors and ambassadors Paolo Paolo Cappellini, Michele Forgione and
Leonardo Di Carlo.

Max Dubois from l’Échoppe des Fromages and sommelier Guénaël
Revel will be guest collaborators in the new tasting and sensory room.

Master chocolatier and head of the academy Philippe
Vancayseele is joined by instructors Nancy Samson, Jérôme Landrieu, Laurent
Pagès, Christophe Morel, Sergio Shidomi, Jean-Michel Perruchon, MOF, Benjamin
Oddo, Mark Seaman, Roland Del Monte, MOF, Philippe Labbé, Nicolas Dutertre,
Marc Chiecchio, JM Perruchon, Laurent Besin and Jérôme Landrieu.


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