Barry Callebaut inaugurates its first CHOCOLATE ACADEMY(TM) center in South America
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Barry Callebaut /
Barry Callebaut inaugurates its first CHOCOLATE ACADEMY(TM) center in South
America
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Opening of the 15(th) CHOCOLATE ACADEMY(TM) center in São Paulo
* Barry Callebaut opens a new, unique training center specialized in chocolate
- its first in South America
* CHOCOLATE ACADEMY(TM) center offers a wide range of training courses and
demonstrations for chefs, culinary professionals as well as chocolate
experts
São Paulo/Brazil, June 19, 2013 - Barry Callebaut, the world's leading
manufacturer of high-quality cocoa and chocolate products, announces the opening
of its first CHOCOLATE ACADEMY(TM) center in South America, the 15(th) center
worldwide. Located at Paulista Avenue in São Paulo, the CHOCOLATE ACADEMY(TM)
center is a state-of-the-art teaching and training facility for culinary
professionals at all levels interested in strengthening their skills in working
with chocolate and learning about new techniques, trends and recipes dedicated
to the Brazilian market.
The center's offerings include a wide range of training courses and
demonstrations for customers in all sectors: chocolatiers, chefs, pastry, bakery
and other chocolate experts as well as culinary professionals working in hotels,
restaurants and the catering business.
The CHOCOLATE ACADEMY(TM) center will showcase the knowledge accumulated over
more than 150 years by Barry Callebaut's world-leading Global Gourmet chocolate
brands Callebaut(®) and Cacao Barry(®), and well as the company's local brand
Sicao(®), and will encourage the exchange of technical expertise in chocolate
between professionals.
Bertrand Busquet, French chef and Technical Advisor at the new Brazilian
chocolate training center explains: "Our new CHOCOLATE ACADEMY(TM) center - the
first in South America - will offer a wide range of courses to cover all demands
- for beginners up to the experienced chef. Many Brazilian chocolate experts
travel to Europe and North America to take courses. Now they can find a high-
level place around the corner, here in Brazil."
Barry Callebaut's new CHOCOLATE ACADEMY(TM) center occupies 473m² at the
company's Brazilian headquarters. The spacious training center features a
professional kitchen with individual marble countertops for the chocolate pre-
crystallization and all the equipment and utensils one would find in the world's
best schools.
Besides Technical Advisor Bertrand Busquet, international chefs and teachers
from abroad will share their knowledge and techniques at the new center in São
Paulo. The first in a row of such international guests will be the award-winning
chef Joseph Ribé, Technical Advisor at Barry Callebaut's CHOCOLATE ACADEMY(TM)
center in Gurb, Spain. He will conduct a confectionary and pastry course from
July 23 to 25, 2013.
For Bertrand Remy, the General Manager of Barry Callebaut in Brazil, the new
CHOCOLATE ACADEMY(TM) center is an important element in further strengthening
the company's footprint in Brazil: "We aim to promote a fruitful exchange
between our Technical Advisors and Brazilian brand Ambassadors and the local
professionals from all food service specialties. We will create new recipes with
and for the Brazilians and discover innovative ways of using chocolate," says
Remy. He adds, "Brazil offers a fantastic, unique opportunity, for we have a
complete chain here, from the cocoa bean to the chocolate, and the Brazilian
people are always eager to embrace something new."
The new CHOCOLATE ACADEMY(TM) center in São Paulo will be integrated into the
network of Barry Callebaut's 14 other training centers all around the world.
About 26,000 professionals and artisans receive training at these CHOCOLATE
ACADEMY(TM) centers every year. For more information about the Barry Callebaut
CHOCOLATE ACADEMY(TM) centers please visit: www.chocolate-academy.com.
***
About Callebaut(®) (www.callebaut.com):
For more than 100 years, Callebaut(®) has been making chocolate in the heart of
Belgium and is still one of the rare chocolate makers to select, roast and grind
cacao beans into its own secret and exclusive cocoa mass - the most important
ingredient for chocolate couvertures. Callebaut(®) was established in 1850 in
Belgium as a malt brewery and dairy company. It produced its first chocolate
bars in 1911 and began production of chocolate couverture for Belgian
chocolatiers soon after. Callebaut(® )began exporting its products in 1950 to
craftsmen all over the world and is part of Barry Callebaut, the world's leading
manufacturer of high-quality cocoa and chocolate.
About Cacao Barry(®) (www.cacao-barry.com):
By constantly inventing and reinventing Pastry and Gastronomy, France gave its
name and mark to this art. It is a tradition envied by the whole world. It is
all about creativity, innovation, and above all passion. Since its creation in
1842, Cacao Barry(®) has been entirely committed to this heritage. Today Cacao
Barry(®) provides the most complete palette of products, to all passionate
chocolate craftsmen around the world: chocolate and couvertures, pralinés,
origins and exclusive plantations, decorations and moulds, inspiring them and
opening doors to new creative experiences. Besides, Cacao Barry(®) offers the
widest international community of chocolate professionals, Ambassadors' Club and
Chocolate Academies to support craftsmen and chefs on their quest for
perfection. Cacao Barry(®) is a global Gourmet brand of Barry Callebaut, the
world's leading manufacturer of high-quality cocoa and chocolate.
Barry Callebaut (www.barry-callebaut.com):
With annual sales of about CHF 4.8 billion (EUR 4.0 billion / USD 5.2 billion)
for fiscal year 2011/12, Zurich-based Barry Callebaut is the world's leading
manufacturer of high-quality cocoa and chocolate - from the cocoa bean to the
finest chocolate product. Barry Callebaut operates out of 30 countries, runs
more than 45 production facilities and employs a diverse and dedicated workforce
of about 6,000 people. Barry Callebaut serves the entire food industry focusing
on industrial food manufacturers, artisans and professional users of chocolate
(such as chocolatiers, pastry chefs or bakers), the latter with its two global
brands Callebaut(®) and Cacao Barry(®). Barry Callebaut is the global leader in
cocoa and chocolate innovations and provides a comprehensive range of services
in the fields of product development, processing, training and marketing. Cost
leadership is another important reason why global as well as local food
manufacturers work together with Barry Callebaut. Through its Cocoa Horizons
initiative and research activities, the company engages with farmers, farmer
organizations and other partners to help ensure future supplies of cocoa and
improve farmer livelihoods.
***
Contacts
Media contact in Brazil: Media contact outside Brazil:
Denise Bloch e Luciana Ribeiro Raphael Wermuth
Deni Bloch Divulgação Head of Media Relations
Phone: +55 11 3088 0800 Barry Callebaut AG
luciana(at)denibloch.com.br Phone: +41 43 204 04 58
raphael_wermuth(at)barry-callebaut.com
The complete news release and various images can be downloaded from the
following links:
Photo 2:
http://hugin.info/100441/R/1710287/567365.jpg
Photo 1:
http://hugin.info/100441/R/1710287/567364.jpg
Photo 4:
http://hugin.info/100441/R/1710287/567367.jpg
News Release (PDF):
http://hugin.info/100441/R/1710287/567049.pdf
Photo 3:
http://hugin.info/100441/R/1710287/567366.jpg
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Source: Barry Callebaut via Thomson Reuters ONE
[HUG#1710287]
Unternehmensinformation / Kurzprofil:
Datum: 19.06.2013 - 17:51 Uhr
Sprache: Deutsch
News-ID 271425
Anzahl Zeichen: 9176
contact information:
Town:
Zurich
Kategorie:
Business News
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