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FR PROGRAM 2018-2019EN
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 2018-2019 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
FROM LEFT TO RIGHT:Nicolas Dutertre - Pastry Chef, Technical Advisor;
Laurence Torcherie - Coordinator;Philippe Vancayseele - Master Chocolatier, Technical Director;
Laurence Bibeau - Technical Assistant.
RAPIDOrapidoequipement.com
RONDOrondo-online.com
JURAjura.com
TOI MOI & CAFÉbistrotoimoicafe.com
IRINOXirinox.com
FARINEXfarinex.ca
EZTEMPEREZtemper.com
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
SILIKOMARTsilikomart.com
FRANESSEfranesse.ca
THANK YOU TO OUR PARTNERS
INFORMATION AND REGISTRATION:CHOCOLATE-ACADEMY.COM — 1-855-619-8676
2018
1st-2
268-9
17
15
12
CHOCOLATE 1.0 -
DISCOVERING
CHOCOLATE
Laurent Pagès
CONFÉRENCE -
TECHNOLOGIE
DE LA PÂTISS
ERIE
Berry Fa
rahCOLOURFULL
BONBONS & EXOTIC
FLAVORS
Ryan St
evenson
DÉMO - BÛCHE D
ES
FÊTES & D
ÉCLINAISON
DE BÛCHETTES
Nicolas D
utertre
DÉMO -
DESSERTS
À L’ASS
IETTE
Andres Lara
L’HEURE DU BRUNCH
ET DU TEA TIM
E
Andres Lara
Nicolas D
utertre
675 $
50 $750 $
50 $
50 $
250 $
C
PC
D
D
P
OCTOBER
NOVEMBERNOVEMBER
SEPTEMBER
OCTOBER
NOVEMBER
IN FRENCH ONLY IN FRENCH ONLY
IN FRENCH ONLY
IN FRENCH ONLYIN FRENCH ONLY
2019 20-21 28-29-30
26-27
19
2820-21
CHOCOLAT 3.0 -
LA TECHNOLOGIE
Laurent Besin
DÉMO -
PÂTISS
ERIE SIGNÉE
ARNAUD LARHER
Arnaud Larher
ONE SHOT M
ACHINE
Philippe Vancayse
ele
CHOCOLAT 1.
0 -
À LA DÉCOUVERTE
DU CHOCOLAT
Nancy Sa
msonCHOCOLATE 1.
0 -
DISCOVERING
CHOCOLATE
Russ Thayer
MASTERCLASS
-
PÂTISS
ERIE SIGNÉE
ARNAUD LARHER
Arnaud Larher
675 $ 875 $
675 $
60 $
FREE750 $
C C
C
P
CP
JANUARY JANUARY
FEBRUARY
FEBRUARY
FEBRUARYFEBRUARY
PASTRY CHOCOLATE
LEVEL 1 LEVEL 2 LEVEL 3
DEMONSTRATIONS ICE
P C D G
24-25
CHOCOLAT 1.
0 -
À LA DÉCOUVERTE
DU CHOCOLAT
Nancy Sa
mson
675 $
C
SEPTEMBER
BILINGUAL
IN FRENCH ONLY IN FRENCH ONLY
IN FRENCH ONLYIN FRENCH ONLY
2019
8
27-28
APRIL 29to MAY 3
23-24-25
26
6-7-8
18-19-20
14-15-16
29-30
4-527-28
CHOCOLATE 2.0 -
BEYOND THE BASIC
S
Philippe Vancayse
ele
HOW TO STA
RT UP
YOUR C
HOCOLATE
BUSINESS
Multi ch
efsMOLDING
& SCULPTING
Christophe M
orel
DÉMO -
LA PÂTIS
SERIE
DE BOUTIQUE
Thierry Bamas
DÉMO -
PÂTISS
ERIE SIGNAT
URE
Amaury Guich
on
ICE C
REAM CAKES
CONCEPT - BARS
AND SANDWICHES
Andres Lara
PASTRY INSP
IRED
CHOCOLATE SN
ACKING
BARS Andres Lara &
Philippe Vancayse
ele
MASTERCLASS -
CHOCOLATERIE
CONTEMPORAINE
Ramon M
orato
CHOCOLATE
EXPERTISE
Philippe Vancayse
ele
PLATED DESSE
RTS
MASTERCLASS
Marike Van Beurden
MASTERCLASS
-
LA PÂTIS
SERIE
DE BOUTIQUE
Thierry Bamas
60 $
675 $
1195 $875 $
60 $
875 $
875 $
875 $
675 $
750 $750 $
D
C
CC
P
G
P/C
C
C
PP
APRIL
MAY
APRIL
MARCH
MAY
MARCH
MAY
MAY
APRILMARCH
21-22
11-12-13
CHOCOLAT 2.0 -
PERFECTIONNEMENT
Ludovic
Fresse
CREATIVE
BONBONS & TA
BLETS
Russ Thayer
675 $
875 $
C
C
MAY
JUNE
IN FRENCH ONLY
IN FRENCH ONLY
IN FRENCH ONLY
IN FRENCH ONLY
IN FRENCH ONLY
IN FRENCH ONLY IN FRENCH ONLY
12 13-14-15
DÉMO -
GLACES 3.0
Emmanuel Ryon
MASTERCLASS
-
GLACES 3.0
Emmanuel Ryon
60 $ 925 $
G G
MARCH MARCH
BILINGUAL
INFORMATION AND REGISTRATION:CHOCOLATE-ACADEMY.COM — 1-855-619-8676
GUEST CHEFS
The guest chefs in french are: Amaury Guichon, Andres Lara, Arnaud Larher, Emmanuel Ryon, Ramon Morato and Thierry Bamas.
See the french version of the calendar for more information.
ANDRES LARA• Actually, Canadian Creative Innovation Chef based in Toronto (ON).
• Before, he was based at the Chocolate Academy in Tokyo as Cacao Barry Asia-Pacific Regional Chef.
• He worked for prestigious places restaurants as El Bulli, Noma, Park Hyatt Hotel.
MARIKE VAN BEURDEN• Best Hong Kong Pastry Chef in 2015.
• 2nd place – World Chocolate Masters in 2013.
• She refined her skills with the funkiest Chocolatier, Dominique Persoone and the reknown chef Pierre Gagnaire.
• 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.
• Pastry Chef of the Michelin-starred restaurant Caprice at the Four Seasons in Hong Kong.
RUSS THAYER• Callebaut Chef and Chicago Chocolate Academy™ Instructor.
• Chocolate Academy Online™ Chef Instructor.
• Pastry chef, Pregel America.
• Pastry chef, Ritz-Carlton, Charlotte (NC).
• 2012 Finalist in Cacao Barry’s L’Art du Chocolatier Challenge.
RYAN STEVENSON• Actually Head of the Callebaut Chocolate Academy Belgium
• The Australian Pastry chef participated to the World Chocolate Masters (2011)
• Chocolatier at Planète Chocolat in Brussels
• Best Praline prize as a finalist in the World Chocolate Masters competition
/@ANDRESFLARA
/@RUSS.THAYER
/@STEVENSONRYANJ
/@MARIKEVANBEURDEN
CHOCOLATE ACADEMY™ CENTER — MONTREAL4850 Molson street, Montreal (Quebec) Canada, H1Y 3J8 — 1-855-619-8676
