Pastry 2.0 - The next level
The new pastry:
trendy finishing touch and decorations
- Alexandre BourdeauxGuest teacher
- Justine LanooChef
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.
Alexandre starts his chocolate education at the age of 14 at the
Ceria school in Anderlecht (Brussels).
At 18, he obtains his certificate and he is eager to learn more. He works in several chocolate boutiques for the next 2 years among which the famous store of Herman Van Dender.
His dream is to develop his skills while travelling and when he is 20 years old, he has the chance to work in the team of Serio Mei at the Four Seasons hotel in Milano. He will work for the next 10 years for this hotel in Caïro, Japan and ultimately in the United States as Pastry Chef.
When he returns to Belgium, he is 30 years old and joins the Barry Callebaut company as a Callebaut chef. Along the years, he becomes more and more confident with the technology of chocolate and improves his know-how considerably. He gives courses at the academy and he is very much appreciated worldwide for his great craftmanship and ability to teach. In 2014, Barry Callebaut opens a new Chocolate Academy Centre with 4 class rooms and he becomes Head of the Chocolate Academy.
He is co-responsible for the rules and the organisation of 3 consecutive editions of the famous World Chocolate Masters competition.
Alexandre is not afraid of new challenges and in 2016 he decides to become an independant consultant.
He remains having his strong bond with Barry Callebaut by giving courses but he also works with several companies in Europe and gives consultancy to chocolate and pastry shops on a regular base.
Justine followed an artistic education in Sint-Lucas Ghent. During her last master year Arts she found the passion - from her grandfather who was patissier – for chocolate. To get more knowledge of chocolate she followed different courses as in the Chocolate Academy™ Centre of Barry Callebaut, and an education with Syntra in Oudenaarde.
In 2013 she worked as chocolatier for Joost Arijs (chocolatier based in Ghent). After 2 years, she started as Chocolate Academy Assistant Barry Callebaut Wieze. Daily she worked with different chefs and enlarged her knowledge in pastry.
Justine adores new experiments and every time is searching for the perfect balance between the visual aspect & the great taste experience.