program 2016-2017
TRANSCRIPT
2018 9
7
30-31
10-11
14-158-9-10
16-17
23-24
12
25
30-1st24-25
CHOCOLATE
EXPERTISE
Philippe Vanca
yseele
VIENNOISERIE :
LES NOUVELLES TENDANCES
Johan Martin
PÂTISSERIE
FUTROPOLIS
Jean-Marc
Guillot -
MOF
ADVANCED
PANNING / SN
ACKING
Jérôme Landrie
u
PERFECTIONNEMENT
CHOCOLAT
Ludovic
Fresse
DÉMO -
VIENNOISERIE
LES NOUVELLES TENDANCES
Johan Martin
DÉMO -
LE SNACKIN
G
Jérôme Landrie
u
CHOCOLATE
TECHNOLOGY
Laurent B
esin
GÂTEAUX
DE VOYAGE 2.0
Johan Martin
ONE SHOT
HOW TO U
SE IT
Philippe Vanca
yseele
MASTERCLASS
CONFISERIE
Christophe M
orel
CREATIVE B
ONBONS
AND TABLETS
Russ Thaye
r
55 $
55 $
675 $
750 $
675 $850 $
675 $
675 $
275 $
FREE
675 $675 $
D
D
C
P
PC
C
C
P
C
PC
APRIL
MAY
MAY
APRIL
MAYMAY
APRIL
MAY
APRIL
MAY
APRIL-MAYAPRIL
28-29
CHOCOLATE
BEYOND THE B
ASICS
Philippe Vanca
yseele
675 $
C
MAY
2017 25-26 27
6-7
16
11
16-17
2-3
20
17-18
PÂTISSERIE
SANS GLU
TEN
Philippe La
bbé
DÉMO - PÂ
TISSE
RIE
SANS GLU
TEN
Philippe La
bbé
À LA DÉCOUVERTE
DU CHOCOLAT
Nancy Sa
mson
DÉMO - PÂT
ISSERIE
CONTEMPORAINE
Luis R
obledo
DÉMO -
BÛCHES DE N
OËL
Nicolas D
utertre
MASTERCLASS
L’ART D
U DESSE
RT
À L’ASSIE
TTE
Marike va
n Beurden
DISCOVERING
CHOCOLATE
Laurent P
agès
LES MACARONS
Nicolas D
utertre
MODERN PA
STRIES
WITH EXOTIC
FLAV
ORS
Luis R
obledo
675 $ 55 $
675 $
55 $
45 $
750 $
675 $
250 $
750 $
P D
C
D
D
P
C
P
P
SEPTEMBER SEPTEMBER
NOVEMBER
OCTOBER
SEPTEMBER
NOVEMBER
OCTOBER
NOVEMBER
OCTOBER
IN FRENCH ONLY
IN FRENCH ONLY
IN FRENCH ONLY
IN FRENCH ONLY
IN FRENCH ONLY
IN FRENCH ONLY
IN FRENCH ONLY
IN FRENCH ONLY
IN FRENCH ONLY
IN FRENCH ONLY
IN FRENCH ONLY
IN FRENCH ONLY
IN FRENCH ONLY
IN FRENCH ONLY
INFORMATION AND REGISTRATION:CHOCOLATE-ACADEMY.COM — 1855-619-8676
2018 22-23 29-30-31
26-27
19-20-21
1222
DISCOVERING
CHOCOLATE
Laurent P
agès
DESSERTS
GLACÉS
ET GLACES M
OLLES
Roland Del M
onte - MOF
DÉMO -
CAFÉS GOURMANDS
Nicolas D
utertre
À LA DÉCOUVERTE
DU CHOCOLAT
Nancy Sa
mson
SCULPTING
AND MODELIN
G
Christophe M
orel
DÉMO - CLIN
IQUE
CRÈMERIES 101
Philippe Vanca
yseele
675 $ 850 $
675 $
850 $
45 $45 $
C C
C
P
DP
JANUARY JANUARY
FEBRUARY
FEBRUARY
MARCHFEBRUARY
BILINGUAL
BILINGUAL
GUEST CHEFS
JÉRÔME LANDRIEUChef Landrieu’s passion for excellence led him to begin teaching at the Superior National School of Confectionery and Pastry and The Bellouet Conseils School, a prestigious Parisian school for the art of desserts. He has won two first prizes in sugar artistry, and 2nd prize for artistry at Chocolat by Pascal Caffet in Troyes, 2006. He was also a substitute for Team France at The Pastry World Cup, won first prize for tasting selection at Salon du Chocolat in Paris,and finished in the pastry semifinals at the 2007 Meilleur Ouvrier de France Competition.
Most recently he was selected as Dessert Professional’s 2011 Top 10 Best Pastry Chefs in America and has been featured in multiple issues of So Good magazine. At the Chicago Chocolate Academy, Chef Landrieu is in charge of sharing knowledge about chocolate and desserts.
JOHAN MARTINNamed “The Talent of the Future for French Pastry” by chef Christophe Michalak, Johan Martin worked alongside chef Stéphane Glacier, MOF Pâtissier, as a pastry consultant. In 2006, at the Pastry World Cup in Phoenix, Arizona, he assisted the French winning team, working alongside Chef Franck Michel, MOF Pâtissier, Chef Franck Kestener, MOF Chocolatier and Chef Bruno Montcoudiol, MOF Pâtissier. He shares his experience and “know-how” while traveling all over the world.
Currently a Chef instructor at the prestigious Parisian School Bellouët Conseil, he has published two books: Top Dessert in 2012 and Signature in 2017.
LUIS ROBLEDOLuis has over 19 years of experience as a Pastry Chef and is the owner and creator of Tout Chocolat in Mexico City. He studied at Ecole Lenôtre where he apprenticed under chefs Jean-Louis Clément, Stéphane Glacier, Frédéric Anton and Philippe Gobet (all MOF). During his stint in France, Luis worked in Michelin starred establishments such as Le Pré Catelàn and the restaurant at the Hotel Baltimore Sofitel . He has worked as Executive Pastry Chef at the prestigious Four Seasons Hotel New York where he created a line of high-end chocolates. He’s been recognized as “One of the Top ten Chocolatiers in North America” by Dessert Professional Magazine and “Chef of the Year” by Vatel Club Mexico. He is now the Head of the Mexico Chocolate Academy.
RUSS THAYERChef Thayer is a graduate of both the Pastry Arts and Culinary Arts programs at Central Piedmont Community College in Charlotte, NC, USA and is fascinated by the technical accuracy and attention to detail in pastry. Specializing in modern pastry and contemporary confections rooted in traditional techniques, he has worked at the Ritz-Carlton in Charlotte, USA, a Forbes Four-star property, as well as other prestigious private clubs throughout the Piedmont region. He was also the Pastry Chef at PreGel America, in Concord, NC, USA. Chef Thayer has won numerous gold medals in different competitions.
Chef Thayer currently teaches at the Chicago Chocolate Academy center and travels around the world to share his love of chocolate.
MARIKE VAN BEURDEN After studying in Belgium and The Netherlands, she refined her skills with the funkiest Chocolatier, Dominique Persoone and the reknown chef Pierre Gagnaire. During her ‘Tour the France’, she worked in the kitchen of Michelin-starred Restaurant le Cinq at the Four Seasons Georges V in Paris and the famed Maison Pic in Valence with Anne-Sophie Pic and Pastry Chef Philippe Rigollot. While Pastry Chef of the Michelin-starred restaurant Caprice at the Four Seasons in Hong Kong, she is pursuing not only her dream of creating desserts but also participating in the World Chocolate Masters. She won the 2nd place to this competition in 2013 and she has been awarded the Best Hong Kong Pastry Chef in 2015.
PASTRY CHOCOLATE
LEVEL 1 LEVEL 2 LEVEL 3
DEMONSTRATIONS
P C DIN FRENCH ONLY
IN FRENCH ONLY
IN FRENCH ONLY
IN FRENCH ONLY
INFORMATION AND REGISTRATION:CHOCOLATE-ACADEMY.COM — 1-855-619-8676
RAPIDOrapidoequipement.com
RONDOrondo-online.com
JURAjura.com
TOI MOI & CAFÉbistrotoimoicafe.com
IRINOXirinox.com
FARINEXfarinex.ca
STEPHANstephan-machinery.com
PREFAMACprefamac.com
DESIGN ET RÉALISATIONdr.ca
POMATIpomati.it
THERMOMIXthermomixcanada.ca
THERMOHAUSERthermo-us.com
ABC EMBALLUXEemballuxe.com
SASA DEMARLEsasademarle.com
MOL D’ARTmoldart.be
TOMRIC SYSTEMStomric.com
THANK YOU TO OUR PARTNERS
A training center but most of all a place where food industry professionals come to exchange and learn, the Chocolate Academy™ Montreal is proud to present the 2017-2018 course program.
This year numerous guest chefs, ambassadors and technical advisors will inspire you with a variety of techniques and trends from all over the world.
Take part in group training sessions, demonstrations or even a custom project with our chefs in a place that offers you advanced equipment, expertise and hospitality.
The world of gastronomy is in constant evolution, sharing your experiences and discoveries with other professionals
enables you to expand your network and stay connected. The Chocolate Academy™ is a place for artisans always looking for
new ideas, striving for excellence in a friendly atmosphere.
We thank our team of chef instructors from here and around the world as well as our Cacao Barry® and Callebaut® Ambassadors
that share with you the passion for this exceptional product that is chocolate.
Jean-Jacques Berjot - Commercial Director Gourmet Canada
Philippe Vancayseele - Technical Director
The Chocolate Academy™ Team
SILIKOMARTsilikomart.com
FRANESSEfranesse.ca
FROM LEFT TO RIGHT:Nicolas Dutertre - Pastry Chef, Technical Advisor
Philippe Vancayseele - Master Chocolatier, Technical Director
CHOCOLATE ACADEMY™ CENTER — MONTREAL4850 Molson street, Montreal (Quebec) Canada, H1Y 3J8 — 1-855-619-8676 PROGRAM 2017-2018EN