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