Callebaut proudly presents its new Chocolate Ambassadors

In March 2014 Richard Bertinet, John Costello and Ruth Hinks have joined the select group of Ambassadors of the Callebaut Chocolate brand. “Callebaut is delighted that Richard, John and Ruth have accepted our invitation to become part of the International Ambassadors Club” commented Robert Harrison, Gourmet Sales Director of UK and Ireland “We are looking forward to working closely with them as they inspire professionals to embrace and improve their chocolate skills”.

Richard Bertinet trained as a baker from the age of 14. His books: Dough, Crust, Cook & Pastry have won countless awards and are modern classics. Richard teaches sell-out classes at The Bertinet Kitchen cookery school while his Bertinet Bakery sourdough was the Soil Association’s Product of the year two years running. The Bertinet Bakery has its own retail outlets in Bath and supplies hotels, restaurants and good food shops (including Waitrose) in the South. Richard was named BBC Food Champion of the Year 2010.

John Costello is currently a senior confectioner at Nestlé’s product technology centre in York. John has worked in many roles starting as an apprentice confectioner at Slatterys, worked at a small confisure in Switzerland, a tutor at the national bakery school and has worked as a chocolate consultant before working in new product development for a leading cake manufacturer helping to drive artisan skills into a large scale production. John studied at Salford bakery school and has attended many international courses. Since college John has been a keen competitor in chocolate and pastry competitions winning many first prizes but his career highlight to date was winning the 2010 UK Chocolate Masters.

South African born Ruth Hinks started her love affair with chocolate aged 14. She began her formal training at the Cacao Barry Chocolate School near Paris and has worked as Head Pastry Chef at five star hotels throughout the world. Ruth’s professional awards include: UK World Chocolate Master (2012); UK Confectioner of the Year (2011); Culinary Olympics (2000 & 2004) and Australian Pastry Chef of the Year (2002). In 2013, Ruth finished fifth at the World Chocolate Masters - the highest place ever achieved by the UK. Ruth is the owner of Cocoa Black which operates a Chocolate & Pastry School in Peebles near Edinburgh.

In order of appearance: Richard Bertinet (Bertinet Bakery), John Costello (Nestlé) & Ruth Hinks (Cocoa Black).

Richard Bertinet John Costello
Ruth Hinks Chocolate Ambassadors Club

About the Chocolate Ambassadors’ Club
The Chocolate Ambassadors’ Club gathers renowned Pastry Chefs, Chocolatiers and Chefs de cuisine, representing two major professional Chocolate Brands Callebaut and Cacao Barry. The mission of this International Club is to transfer its chocolate know-how and techniques to other craftsmen all over the world. Quality, creativity, knowledge of ingredients and process leadership are the main assets of the Ambassadors.

Today, the Ambassadors’ Club is represented in over 40 countries worldwide and counts 120 members, of whom 8 are in the United Kingdom. The Ambassadors Club has other famous members such as Régis Marcon in France, Oriol Balaguer in Spain and many more.

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