Chocolate competence, the next level
- Dries DelangheChef
You are working as a professional with a good knowledge about the process of chocolate. You have a good knowledge about tempering of chocolate, basic techniques, etc. So, we won't spend time on theory about tempering and cooling of chocolate.
Designed for participants who are confident with chocolate having worked as a craftsperson for some time or have completed a Beginner Course.
Each course will let you discover something new from our brands, our products, and our guest chefs. We offer a wide variety of course options at various skill levels that will allow you to immerse yourself into the fascinating world of chocolate.
Dries began his education at the pastry and bakery school in Belgium, Ter Groene Poorte. He specialized himself in heathly bakery applications, chocolate and industrial bakery/pastry production processes.
After his education he worked in different very renowned restaurants and bakery/pastry shops such as Le Sanglier des Ardennes, Hof Van Cleve which is the only 3 stars restaurant in Belgium, Pierre Herme and Joel Robuchon in Las Vegas.
He loves to combine his passion and knowledge for pastry arts, continuing to learn different techniques and keep up to date with modern flavor profiles.
His background at both Michelin starred restaurants and pastry shops makes him versatile and help him combine the best of both worlds towards the creation of plated desserts, pastries, chocolate bonbons and pieces, ice cream and sorbets, viennoiserie and bread.
He has a very passionated and driven personality and always gives the best of himself.