Barry Callebaut USA LLC

World class instructors teach the classes here. They often bring chefs in from outside the academy (even from other countries) to teach as well, if they have a specialty to offer students.nnThey serve a light breakfast and wonderful lunch everyday. And there is always a sweet treat at the end of the meal that was made in house. The students are given a spec sheet on how to replicate the dessert and can ask questions of the chef who prepared the dessert.nnThe classes are challenging. Even if you work with chocolate all the time (most of us do not). You will absorb new techniques, pointers, and exercise your creativity.nnThey have every piece of professional equipment you can imagine! It's great to see what's out there and learn how to use it. I personally cannot afford these sophisticated pieces of equipment, but there are pieces that are a step down or smaller, depending on the needs in your shop. But now I know what to look for!nnThe experience working with the color applications were very helpful to me. The way I learned in pastry school was okay, but these take it to the level of absolute perfection. And they teach you how to make it easier on yourself.nnThe classes here are highly recommended, but stay in your skill level.

Chicago Chocolate Academy