Unwrap Your Creativity: Barry Callebaut’s Chocolate Academy Center in NYC Opens Doors to Pastry Chefs and Chocolate Artisans.
This new Chocolate Academy Center In New York, the best platform for chefs and artisans to develop and showcase their talent and skills.
New York City has a long history with the chocolate industry, dating back to the early 1900s. We are seeing a resurgence of chocolate culture in New York with the craft-chocolate movement and small bean-to-bar factories.
The newly opened Barry Callebaut’s Chocolate Academy Center in New York is a premier destination for chefs and artisans to showcase their sweet creations. The city has a rich history in the chocolate industry, and the recent craft-chocolate movement and small bean-to-bar factories have added to the resurgence of chocolate culture.
The center, launched by Barry Callebaut Group, a leading manufacturer of high-quality chocolate and cocoa products, is part of a global network of 27 academies.
Located in the Meatpacking district, the center offers a creative space for professionals to develop their craft and network with other top talents.
The newly appointed Head Chef, Nicoll Notter, is a pastry expert who has won several accolades, including the Pastry Chef of the Year for the United States at the age of 21. With a passion for empowering other professionals to grow, Chef Notter is excited to revolutionize the pastry scene.
According to Amy Heitkamp, the VP & GM Gourmet Americas at Barry Callebaut, the center aims to share chocolate culture and collaborate with customers to create innovative chocolate treats.