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Professional Class: Training With Pastry Chef Jérôme Landrieu
March 12 - March 14$895
Tomric is thrilled to be partnering with acclaimed pastry chef Jérôme Landrieu to bring you Colorful Confections, the next installment in our series of renowned professional chocolate training courses.
About Colorful Confections:
Colorful Confections will give you fresh insight into the world of chocolate confections. Expand your knowledge of tools, techniques, and methods used to customize and differentiate your candies from the competition. This professional course will explore interesting shapes, textures, unique flavors, and colorful cocoa butter spraying techniques. Each recipe has been designed to showcase the most advanced chocolate techniques that will make your confections unforgettable.
About Chef Jérôme Landrieu:
Head of the Barry Callebaut CHOCOLATE ACADEMY™ center in Chicago Cacao Barry Chef
After receiving his certification in pastry and chocolate, Chef Landrieu worked at multiple highly esteemed sweet shops and restaurants in France. In these positions, he managed large kitchen teams putting out decadent desserts and studied under three MOF chefs (the highest honor in France for artisans), 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, just before coming to the United States, he finished his fourth year at The Bellouet Conseils School, a prestigious Parisian school for the art of desserts. While studying at The Bellouet Conseils School, Chef Landrieu began traveling around the world to conduct pastry and chocolate demonstrations. It was during this time that his interest and passion for international food and culture was born.
Chef Landrieu’s work has not gone unnoticed. He 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 multiples issues of So Good magazine.
At the Chicago Chocolate Academy, Chef Landrieu is in charge of guiding the school towards meeting its goals of sharing knowledge about chocolate and desserts to both the professional and non-professional populations. He manages the Academy’s staff, develops classes and recipes, and is constantly seeking out talented guest chefs for specialty classes. He helped to design the layout of the facility, equip the kitchen, auditorium, and café areas, and reaches out to equipment and ingredient companies to form strategic partnerships for the school.