Thé et chocolat - Chimie, technologie et techniques - I Sep 15-16, 2015
The Chocolate Ambassadors form a vibrant network that brings
together chefs, pastry chefs, master bakers and confectioners
of international reputation. They share a common mission: to
transfer know-how in Callebaut chocolate and processing techniques
to other craftsmen all over the world. You can meet the Chocolate
Ambassadors at Callebaut trade fairs, specialist courses,
demonstrations and seminars where they supplement the work of the
Academies and Technical Advisors.
The Chocolate Ambassadors support us in the development of new products, product concepts, packaging, recipes and training events too. Their feedback keeps us in touch with today’s professional expectations to best address your needs.
Carola Stacchezzini graduated as a cook at the hotelschool in Chievo Verona. She has always been particularly passionate for pastry. After having met the Belgian master pastry chef Philippe Vancayseele, she took the decision to dedicate solely to the world of chocolate. She took courses in Wieze in Belgium and after a few years he became Callebaut ambassador. Back to Italy, she supported famous pastry chef during various events and fair. Today she is committed to pass on his passion for chocolate, speaking atseminars, events, courses... In 2014 she opened her own Chocolate Lab with her husband maitre Chocolatier Massimo Villa.