Chocolate Academy - United Kingdom

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.

Technical Advisors


Beverly Dunkley

Beverly Dunkley

Beverley Dunkley started her career in 1982 as the Head Pastry Chef at Hambleton Hall Hotel; a one star Michelin rated Country House Hotel. She then moved abroad to broaden her horizons and worked as an Assistant Technician and Patissier. In 1990 Beverley then came back to the UK and worked at Lancaster & Morecambe College as a lecturer in patisserie. In 1995 Beverley joined Barry Callebaut’s sales force becoming the Head of Academy in 2005. Organising courses and liaising with our guest tutors are just two elements of her role now. She is also responsible for visiting customers on a regular basis including bakers, chocolatiers, patisseries and distributors, product development and organising exhibitions.