PROGRAM 2019-2020EN

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 2019-2020 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.

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.

PREFAMACprefamac.com

RAPIDOrapidoequipement.com

IRINOXirinox.com

STEPHANstephan-machinery.com

FRANESSEfranesse.ca

EZTEMPEREZtemper.com

DESIGN ET RÉALISATIONdr.ca

SILIKOMARTsilikomart.com

POMATIpomati.it

CHOCOLAT CHOCOLATchocolat-chocolat.com

MOL D’ARTmoldart.be

THERMOHAUSERthermo-us.com

VIXITwww.vixit.com

TOMRIC SYSTEMStomric.com

THERMOMIXthermomixcanada.ca

ABC EMBALLUXEemballuxe.com

RONDOrondo-online.com

JURAjura.com

TOI MOI & CAFÉbistrotoimoicafe.com

SASA DEMARLEsasademarle.com

FARINEXfarinex.ca

THANK YOU TO OUR PARTNERS

INFORMATION AND REGISTRATION:CHOCOLATE-ACADEMY.COM — 1-855-619-8676

Applicable to all Chocolaterie courses.

• Access to a new course every week by international expert Chefs.• Access to many video courses and learning techniques on confectionery, pastry, plated desserts and bakery.• Support and exchange with Chefs and peers in an online community.• Exclusive offers from our partners: Sasa Demarle, EZTemper, ProChoc and more, check out our ‘Partners’ section on www.ChocolateAcademy.Online

WITH THIS 1 YEAR MEMBERSHIP WITH THE CHOCOLATE ACADEMY ™ ONLINE, YOU WILL GET:

CHOCOLATE ACADEMY™ ONLINE (CAO)This year, the Chocolate Academy™ in Montreal goes digital so that you can access it anywhere, anytime!Sign up for a confectionery course and get a FREE 1 year membership to the Chocolate Academy™ Online.

C+

CHOCOLATERIE + CAO ACCESS

2019

7

28-29 4

20-21

15-16-17

5-6-7

9-10

21 to 25

19

CONFÉRENCE -

LA GANACHE D

ANS

TOUS SES ÉTA

TS

Berry F

arah et W

ielfried

Hauwel

PÂTISS

ERIE

DE BOUTIQUE

Nicolas D

utertre

DÉMO - LE

THÉ

DANS LES G

ANACHES

Sylva

na Lévesque &

Philippe Vancayse

ele

MASTERCLASS

-

PÂTIS

SERIE “H

ÉRITAGE

ET CRÉAT

IONS”

Jean-M

ichel P

erruch

on, M.O.F

WELL BALANCED

GANACHE RECIPES

Julian Ro

se

CHOCOLATE 1.0 -

DISCOVERING

CHOCOLATE

Russ Thayer

TECHNOLOGIE

DE LA PÂTISSERIE

AU CHOCOLAT

Berry F

arah et W

ielfried

Hauwel

HOW TO STA

RT UP

YOUR C

HOCOLATE

BUSINESS

Multi ch

efs

DÉMO -

PÂTIS

SERIE “H

ÉRITAGE

ET CRÉAT

IONS”

Jean-M

ichel P

erruch

on, M.O.F

65 $

750 $ 65 $

825 $

925 $

925 $

825 $

1805 $

65 $

C+

P D

P

C+

C+

P

C+

D

OCTOBER

OCTOBER NOVEMBER

NOVEMBER

OCTOBER

NOVEMBER

OCTOBER

OCTOBER

NOVEMBER

IN FRENCH ONLY

IN FRENCH ONLY

IN FRENCH ONLY

IN FRENCH ONLY

IN FRENCH ONLY

IN FRENCH ONLY

IN FRENCH ONLY

2020

20-21-22 28-29 3-4-5

CHOCOLATE 1.0 -

DISCOVERING

CHOCOLATE

Russ Thayer EUROPEAN

PASTRY

Jeroen Van Helvoirt

INTRODUCTIO

N

À LA GLACE

Roland Del M

onte, M.O.F

925 $ 825 $ 925 $

C+ P I

JANUARY JANUARY FEBRUARY

30 SEPT.& 1st OCT.

CHOCOLAT 1.

0 -

À LA DÉCOUVERTE

DU CHOCOLAT

Nancy Sa

mson

750 $

C+PASTRY

LEVEL 1 LEVEL 2 LEVEL 3

DEMONSTRATIONCHOCOLATE + CAO ACCESS

ICE CREAM

P DC+ I

IN FRENCH ONLY

Cover page picture:A creation of Philippe Vancayseele©Maude Chauvin

Back cover picture:A creation of Nicolas Dutertre©Ivan Raga

2020

11-12 27-28-29 1st-2

20-21-22

9

17-18

10-11

27-28

PÂTISSERIE

TENDANCE

Sans g

luten ni p

roduits

laiti

ers

Philippe La

bbéL’ÉQUILIBRE D

E

VOS GANACHES

Alexandre Bourdeaux

SCULPTING

AND MOLDIN

G

Christophe M

orel

CHOCOLAT 2.0 -

CHOCOLATS FINS

ET TABLETTES

Ludovic

Fresse

DÉMO -

CONFISERIES

ET GOURMANDISE

S

Yvan Cheva

lier, M.O.F

CHOCOLATE 3.0 -

CHOCOLATE

TECHNOLOGY

Laurent Besin

MASTERCLASS -

CONFISERIES

ET GOURMANDISE

S

Yvan Cheva

lier, M.O.F

CHOCOLAT 1.0 -

À LA DÉCOUVERTE

DU CHOCOLAT

Philippe Vancayse

ele

750 $ 750 $925 $

1050 $

65 $

750 $

825 $

750 $

C+ PC+

C+

C+

C+

C+

C+

MAY MAY JUNE

APRIL

JUNE JUNE

APRIL

IN FRENCH ONLY

IN FRENCH ONLY

IN FRENCH ONLY

IN FRENCH ONLY

IN FRENCH ONLY

IN FRENCH ONLY

18-19-20

EASTER FIG

URINES

Alberto Sim

ionato

925 $

C+

FEBRUARY10-11

30-31

ITALIAN G

ELATO

Ciro Fra

ddano

CREATIVE

SNACKIN

G

Philippe Vancayse

ele

825 $

750 $

I

C+

MARCH MARCH

MARCH

BILINGUAL

INFORMATION AND REGISTRATION:CHOCOLATE-ACADEMY.COM — 1-855-619-8676

2019-2020 GUEST CHEFS

The guest chefs for French courses are: Alexandre Bourdeaux, Yvan Chevalier, Wielfried Hauwel and Jean-Michel Perruchon.

See the French version of the calendar for more information.

CIRO FRADDANO• Chocolate Gelato chef at the Milano Chocolate Academy™ since January 2018.

• Chef Fraddano has been trained with the World champions Beduschi and Biasetto.

• He has worked in Paris at “Helene Darroze”, a two Michelin star restaurant, then in London at the Harrods department store and at the historic Hotel Claridge’s.

JULIAN ROSE• Director of Research and Development at Moonstruck chocolate since 2008.

• Head of the Chocolate Academy™ Canada from 1999 to 2007

• Consultant since 2005, he teaches chocolate technology and confectionery around the world.

ALBERTO SIMIONATO• Pastry and chocolate chef, he is the Head of the Milano Chocolate Academy™.

• He began his career in 1995 in pastry and in 2001 he started to focus on chocolate.

• He has worked for different restaurants and luxury hotels.

CHRISTOPHE MOREL• Internationally renowned Master Chocolatier.

• Recipient of numerous honours such as Canadian National Chocolate Awards and the Coupe du Monde de Pâtisserie de Lyon (France).

• Finalist of “Meilleur Ouvrier of France - Chocolatier” dedicated to the best crafstmen of France.

CMORELCHOCOLATIER

PROCHOC6

CIRO.FRADDANNO

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.

JEROEN VAN HELVOIRT • Head Pastry Chef at la Rocca Creative Cakes (Toronto).

• As a Dutch pastry chef, he has competed on an international level representing the Netherlands.

• His international experience delivers a style that challenges palates with innovative flavour combinations.

RUSS.THAYER

JEROENVANHELVOIRT

ALBERTOSIMIONATO

CHOCOLATE ACADEMY™ CENTER — MONTREAL4850  Molson street, Montreal (Quebec)  Canada, H1Y 3J8 — 1-855-619-8676