Chocolate competence, the next level
- Christa MuyldermansChef
- 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.
Christa Muyldermans started her professional training in Hotel Management at the Plantijn University College in Antwerp. She soon noted an affinity with the culinary side of the study program and enrolled in a technical training program in baking, patisserie and chocolate at PIVA (also in Antwerp).
After completing her training she worked at several bakeries and chocolatiers to learn the tricks of the trade. It was not long before Belgium became too small for her so she went abroad to further expand her knowledge in Hong Kong. Here, she was employed as a Pastry Chef in the French patisserie shop Petite Amanda and the renowned Peninsula Hotel 5* .
After this, she took up the position of Production Manager at Chocolaterie Sweet La Vie Chocolates. She ultimately returned to her own country to set up her own business in Ghent.
Christa Muyldermans joined the Callebaut Chocolate Academy team as a Senior Callebaut chef in 2019.
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.