Barry Callebaut inaugurates its first CHOCOLATE ACADEMY(TM) center in South America

Marketwired

SAO PAULO, BRAZIL--(Marketwired - Jun 19, 2013) -

Opening of the 15(th) CHOCOLATE ACADEMY™ center in São Paulo

* Barry Callebaut opens a new, unique training center specialized inchocolate - its first in South America

* CHOCOLATE ACADEMY™ center offers a wide range of training coursesand demonstrations for chefs, culinary professionals as well as chocolate experts

Barry Callebaut, the world's leadingmanufacturer of high-quality cocoa and chocolate products, announces theopeningof its first CHOCOLATE ACADEMY™ center in South America, the 15(th)centerworldwide. Located at Paulista Avenue in São Paulo, the CHOCOLATEACADEMY™center is a state-of-the-art teaching and training facility for culinaryprofessionals at all levels interested in strengthening their skills inworkingwith chocolate and learning about new techniques, trends and recipesdedicatedto the Brazilian market.

The center's offerings include a wide range of training courses anddemonstrations for customers in all sectors: chocolatiers, chefs, pastry,bakeryand other chocolate experts as well as culinary professionals working inhotels,restaurants and the catering business.

The CHOCOLATE ACADEMY™ center will showcase the knowledge accumulatedovermore than 150 years by Barry Callebaut's world-leading Global Gourmetchocolatebrands Callebaut® and Cacao Barry®, and well as the company'slocal brandSicao®, and will encourage the exchange of technical expertise inchocolatebetween professionals.

Bertrand Busquet, French chef and Technical Advisor at the new Brazilianchocolate training center explains: "Our new CHOCOLATE ACADEMY™ center -- thefirst in South America -- will offer a wide range of courses to cover alldemands-- for beginners up to the experienced chef. Many Brazilian chocolateexpertstravel to Europe and North America to take courses. Now they can find ahigh-level place around the corner, here in Brazil."

Barry Callebaut's new CHOCOLATE ACADEMY™ center occupies 473m² atthecompany's Brazilian headquarters. The spacious training center features aprofessional kitchen with individual marble countertops for the chocolatepre-crystallization and all the equipment and utensils one would find inthe world'sbest schools.

Besides Technical Advisor Bertrand Busquet, international chefs andteachersfrom abroad will share their knowledge and techniques at the new center inSãoPaulo. The first in a row of such international guests will be the award-winningchef Joseph Ribé, Technical Advisor at Barry Callebaut's CHOCOLATEACADEMY™center in Gurb, Spain. He will conduct a confectionary and pastry coursefromJuly 23 to 25, 2013.

For Bertrand Remy, the General Manager of Barry Callebaut in Brazil, thenewCHOCOLATE ACADEMY™ center is an important element in furtherstrengtheningthe company's footprint in Brazil: "We aim to promote a fruitful exchangebetween our Technical Advisors and Brazilian brand Ambassadors and thelocalprofessionals from all food service specialties. We will create new recipeswithand for the Brazilians and discover innovative ways of using chocolate,"saysRemy. He adds, "Brazil offers a fantastic, unique opportunity, for we haveacomplete chain here, from the cocoa bean to the chocolate, and theBrazilianpeople are always eager to embrace something new."

The new CHOCOLATE ACADEMY™ center in São Paulo will be integratedinto thenetwork of Barry Callebaut's 14 other training centers all around theworld.About 26,000 professionals and artisans receive training at these CHOCOLATEACADEMY™ centers every year. For more information about the BarryCallebautCHOCOLATE ACADEMY™ centers please visit: www.chocolate-academy.com.

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About Callebaut® (www.callebaut.com):

For more than 100 years, Callebaut® has been making chocolate in theheart ofBelgium and is still one of the rare chocolate makers to select, roast andgrindcacao beans into its own secret and exclusive cocoa mass - the mostimportantingredient for chocolate couvertures. Callebaut® was established in1850 inBelgium as a malt brewery and dairy company. It produced its firstchocolatebars in 1911 and began production of chocolate couverture for Belgianchocolatiers soon after. Callebaut® began exporting its products in1950 tocraftsmen all over the world and is part of Barry Callebaut, the world'sleadingmanufacturer of high-quality cocoa and chocolate.

About Cacao Barry® (www.cacao-barry.com):

By constantly inventing and reinventing Pastry and Gastronomy, France gaveitsname and mark to this art. It is a tradition envied by the whole world. Itisall about creativity, innovation, and above all passion. Since its creationin1842, Cacao Barry® has been entirely committed to this heritage. TodayCacaoBarry® provides the most complete palette of products, to allpassionatechocolate craftsmen around the world: chocolate and couvertures,pralinés,origins and exclusive plantations, decorations and moulds, inspiring themandopening doors to new creative experiences. Besides, Cacao Barry®offers thewidest international community of chocolate professionals, Ambassadors'Club andChocolate Academies to support craftsmen and chefs on their quest forperfection. Cacao Barry® is a global Gourmet brand of Barry Callebaut,theworld'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 5.2billion)for fiscal year 2011/12, Zurich-based Barry Callebaut is the world'sleadingmanufacturer of high-quality cocoa and chocolate - from the cocoa bean tothefinest chocolate product. Barry Callebaut operates out of 30 countries,runsmore than 45 production facilities and employs a diverse and dedicatedworkforceof about 6,000 people. Barry Callebaut serves the entire food industryfocusingon industrial food manufacturers, artisans and professional users ofchocolate(such as chocolatiers, pastry chefs or bakers), the latter with its twoglobalbrands Callebaut® and Cacao Barry®. Barry Callebaut is the globalleader incocoa and chocolate innovations and provides a comprehensive range ofservicesin the fields of product development, processing, training and marketing.Costleadership is another important reason why global as well as local foodmanufacturers work together with Barry Callebaut. Through its CocoaHorizonsinitiative and research activities, the company engages with farmers,farmerorganizations and other partners to help ensure future supplies of cocoaandimprove farmer livelihoods.

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The complete news release and various images can be downloaded from thefollowing 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

This announcement is distributed by Thomson Reuters on behalf ofThomson Reuters clients. The owner of this announcement warrants that:

(i) the releases contained herein are protected by copyright and other applicable laws; and

(ii) they are solely responsible for the content, accuracy and originality of the information contained therein.

Source: Barry Callebaut via Thomson Reuters ONE

[HUG#1710287]

Contact:
Contacts

Media contact in Brazil:
Denise Bloch e Luciana Ribeiro
Deni Bloch Divulgacao
Phone: +55 11 3088 0800
Email Contact


Media contact outside Brazil:
Raphael Wermuth
Head of Media Relations
Barry Callebaut AG
Phone: +41 43 204 04 58
Email Contact

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