Chocolate 2.0-Modern Confectionery Fundamentals Jan 16-18, 2017
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.
Leonardo Di Carlo fell in love with the art of patisserie at a very early age, by observing and admiring the intricacies of the first-hand craft while helping out at his parents' patisserie business in Rome. He worked side by side with both Italian and foreign master pastry chefs as an assistant during his periods of training, thus building a significant range of experience into his professional development.
Increasingly drawn to the world of patisserie and the artistic sector, he took part in various competitions, in which he achieved some outstanding results. As an independent professional, he currently organizes and holds courses and demonstrations in schools, companies and patisseries. He also contributes to the trade press and specialized magazines. Best-selling book in 2012 "Tradizione in Evoluzione" Concept of creative science, according to a modern and dynamic view!
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.