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Chocolate Ambassadors

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.

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Chocolate Ambassadors

United States

Geoffrey Blount
Geoffrey Blount
International Culinary Institute of Myrtle Beach

Position:
Pastry Program Director
Julian Rose
Julian Rose
Moonstruck Chocolate

Position:
R&D Director/Master Chocolatier
Speciality:
Pastry, Pralines, Moulage Montage Deco
Natasha Capper
Natasha Capper
Piedmont Driving Club

Position:
Executive Pastry Chef
Speciality:
Pastry, Pralines, Ice Cream, Sculpture
Patrick Peeters
Patrick Peeters
Kerry, Inc.

Position:
Senior Scientist/Chef Chocolatier
Speciality:
Chocolate, Pastry, Viennoisserie and Ice Cream
Robert Bennett
Robert Bennett
Classic Cake

Position:
Executive Pastry Chef
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