In its twelve Chocolate Academies located in Europe, the USA, Canada and the Asia-Pacific region, Callebaut welcomes professionals from all around the world to further perfect their chocolate skills. The courses, given by Callebaut technical advisors and Chocolate Ambassadors, focus on in-depth theoretical knowledge and putting it into practice. Callebaut has developed a wide selection of courses, ranging from introductory courses for novice craftsmen to advanced courses for experienced confectioners, pastry chefs and chefs de cuisine, with specialised courses for each business segment.
In 1972, Ton Jongejan started the baker’s course in Bread and Confectionery Consumer Studies. Via the catering chef’s course and various Michelin star rated restaurants, he arrived at Hoogenboom Benelux in 1986.
Since that time he has specialised in giving demonstrations and
workshops. He also holds the position of technical consultant. Ton
is a dynamic character with many creative ideas. His knowledge and
great store of humour guarantee that his courses provide for an
unforgettable day.
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