EN PROGRAM 2019-2020 - chocolate-academy.com THERMOMIX thermomixcanada.ca ABC EMBALLUXE...
Transcript of EN PROGRAM 2019-2020 - chocolate-academy.com THERMOMIX thermomixcanada.ca ABC EMBALLUXE...
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.
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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 $
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P D
P
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P
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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 $
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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 $
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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 $
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FEBRUARY10-11
30-31
ITALIAN G
ELATO
Ciro Fra
ddano
CREATIVE
SNACKIN
G
Philippe Vancayse
ele
825 $
750 $
I
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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