Explore the world of showpiece in this advanced course that is ideal for chefs who want to compete or take their skills to the next level. Chef Jerome Landrieu discloses tips and tricks while guiding you through the entire creative process and theory of building a showpiece from beginning to end. Learn the strategies of design and balance with innovative casting and molding techniques. Chef Jerome will demonstrate the application and then students will replicate and construct their own sculptures based on Chef Jerome's showpiece and theme.
Prerequisite and Required Skills:
- Professional level chocolatiers. Must have previous experience building showpieces. Will be asked to send pictures of previous pieces.
- Must have mastered chocolate crystallization, forming chocolate and casting chocolate.
- Must know the basic techniques of cutting, molding, assembling chocolate and spraying cocoa butter.
- Jérôme LandrieuGuest teacher
You are working as a professional with a thorough knowledge about the process and want to improve in the field of chocolate. Since some time you work on a professional basis with chocolate and have knowledge about most of the techniques.
A highly specialised course designed for participants with a high level of chocolate skills.
Chicago, IL 60654
Director of the Barry Callebaut CHOCOLATE ACADEMY™ center in Chicago
After receiving his certification in pastry and chocolate, Chef
Landrieu worked at multiple highly esteemed sweet shops and
restaurants in France. He studied under three MOF chefs, enabling
him to perfect his craft. Chef Landrieu’s passion for excellence
led him to begin teaching at the Superior National School of
Confectionery and Pastry and The Bellouet Conseils School, a
prestigious Parisian school for the art of desserts. He has won two
first prizes in sugar artistry, and 2nd prize for artistry at
Chocolat by Pascal Caffet in Troyes, 2006. He was also a substitute
for Team France at The Pastry World Cup, won first prize for
tasting selection at Salon du Chocolat in Paris,and finished in the
pastry semifinals at the 2007 Meilleur Ouvrier de France
Competition. Most recently he was selected as Dessert
Professional’s 2011 Top 10 Best Pastry Chefs in America and has
been featured in multiple issues of So Good magazine. At the
Chicago Chocolate Academy, Chef Landrieu is in charge of sharing
knowledge about chocolate and desserts.
"My philosophy is to always use the best products and techniques to create on-trend desserts. Unpretentious, elegant, generous and enticing are the key words of my pastry and such is my challenge every day. Welcome to my sweet universe..."