CHOCOLATE WORKSHOP 0.00 'Çikolatayı Keşfetmek' - 'Discovering Chocolate''
Who should attend:
Anyone who is thinking of becoming a chocolatier, or would like to learn the basic skills of working with chocolate.
- Nihan SoytürkChef
- Yeşim ErolChef
You have no experience in the art of chocolate but are motivated to be immersed in this wonderful world.
We are organizing practical and theoretical courses for
chocolatier, pastry chef, candy craftsmen, bakers and caterers. The
curriculum includes beginner, advanced and specialized courses on
chocolate processing and a range of techniques and applications -
from molding, enrobing and sculpting to decorations and flavorings.
In addition to our Technical Advisors, the members of our Ambassador Club Chefs are also been in the CHOCOLATE ACADEMY™ center. This Club has more than 70 world renown Ambassadors. These Ambassadors help us test and develop new products and recipes, additionally they help us for our costumer trainings.
To provide good communicate with all our people who wants to learn everything about chocolate, the number of participant is limited 8-12. We recommend you that register early. We look forward to sharing our passion for chocolate with you!
Ataşehir – İstanbul
Born in 1988, lives and works in İstanbul. She graduated from Lycée Saint Joseph in 2007. After graduation she went to Lyon to study culinary arts and restaurant management in Institut Paul Bocuse. After her studies she worked for 1 Michelin star Pierre Orsi,2 Michelin star ''la Table '' by Joel Rebouchon and Ladurée Paris.
When she came back to Turkey she worked in the pastyr department f Four Seasons Hotel at the Bosphorus between 2013-2016. Then she went on to be a part of the opening of Vakko Patisserie Petit Four between 2016-2019.
After all these experiences she went to be a Head Chef at Cup of Joy İstanbul, where she upgraded her management skills.
She joined Barry Callebaut in November 2019 as the Chocolate Academy İstnabul Assistant chef.
Head of Chocolate Academy Istanbul
Born in 1977, lives and works in Istanbul.
She graduated from the Philosophy Department of Istanbul University. In 1999 she went to Chicago where she studied food service management and French pastry. In 2004, following her graduation from the French Pasty School, she started to work as an Assistant Pastry Chef at Chicago Sofitel Hotel. In 2005 she came back to Turkey and began to work as Executive Pastry Chef at Beyaz Fırın. Between 2015 and 2017 worked in Emirgan Sütiş as an Executive Culinary Coordinator and Executive Pastry Chef and managed the foundation of Espressolab which is one of the trademarks of Sütiş Group. Between February of 2017 and December 2018 she held the Central Kitchen Production Manager position at D-ream Group in Doğuş Holding.
She joined Barry Callebaut in December 2018 as Head of the Chocolate Academy centre Turkey.
From 2005, she has attended continuing education training programs from well known European chefs such as Christophe Adam, Pierre Herme, Quentin Bailly, Francisco Paco Torreblanco, Emanuel Ryon, Jerome Langiller, Sebastian Canonne, Jacquy Pieffer and participated in organizations in Turkey and abroad to follow the latest sectoral developments. Her articles about pastry have been published in several magazines.