Callebaut® is opening a Chocolate Academy™ centre at Chocolate Nation in Antwerp
The new Antwerp site is the 23rd Chocolate Academy in the world
- The Chocolate Academy™ centre in Antwerp is the 3rd Academy in the Benelux, besides the Academies based in Wieze and Zundert, and the 23rd Academy worldwide.
- The record number of courses on offer at the 3 Benelux Academies aims to increase the number of chocolatiers.
- The Chocolate Academy™ centre in Antwerp, located at Chocolate Nation, is enabling professionals, and now for the very first time, chocolate lovers too, to perfect their chocolate craftsmanship.
Thursday, 29 August, Antwerp - Callebaut® has been producing Belgian chocolate for more than 100 years, and shares its expertise with professionals at its Chocolate Academies™. The growing success of Belgian chocolate is boosting the demand for professional training courses. With the launch of the Antwerp-based Chocolate Academy™, located at Chocolate Nation, professional chefs, and now for the very first time, chocolate lovers too, can continue to hone their skills.
Increasing demand for chocolate training courses
Belgium boasts no less than 540 chocolatiers, and this represents a 10% increase compared to 5-10 years ago. There have never been so many of them, and never before has there been such a strong demand for chocolate training courses. Just over this last year, more than 2,750 people have attended the Benelux Academies™ in Wieze (Belgium) and Zundert (Netherlands). This success is equally noticeable at international level. The Chocolate Academy™ is attended by more than 46,000 participants worldwide, equivalent to a 21% increase compared to last year. With effect from this coming academic year, which will be starting this September, the 3 Benelux Chocolate AcademiesTM will be offering a record number of 50 courses in various fields. The courses are not only given by Academy chefs, but also by 16 (inter)national chefs who have achieved world status in their field of expertise.
Chocolate Academy™ centre in Antwerp
Callebaut has been producing Belgian chocolate for more than 100 years now, since 1911. The recipes and the unique production process, from the cocoa bean to the finished product, have been passed down from generation to generation. In order to share his chocolate expertise, Barry Callebaut established the very first Chocolate Academy™ in Wieze (Belgium) more than 30 years ago. Since then, he has been training top chocolatiers, pastry chefs, bakers and catering chefs. Barry Callebaut is opening an additional Chocolate AcademyTM in Antwerp as an enhancement to the other Benelux training centres located in Wieze (Belgium) and Zundert (Netherlands). The new centre is located at the very heart of Chocolate Nation, the world’s largest museum of Belgian chocolate. Due to the strong demand for chocolate training courses, it is becoming increasingly important for chocolatiers to excel. Knowing the latest innovations and techniques is crucial to their career. At the 3 Chocolate AcademiesTM within the Benelux there are 6 Academy chefs at hand to assist and inspire customers and students with their advice and practical know-how and expertise.
Exclusive offer of professional courses for all chocolate lovers
At the new Academy in Antwerp, chefs will now also be teaching chocolate lovers how to achieve professional standard chocolate creations. The students will receive professional tuition to gain insight into the most basic and the most advanced techniques of processing chocolate. An Academy to turn passionate foodies into top chocolatiers. The Wieze and Zundert sites will remain the exclusive reserve of professional artisans.
Kristof Bastiaens, Sales Manager Gourmet Benelux: “For a very long time now, Callebaut has been the proud supplier of chefs and chocolatiers whose astounding creations - made from the finest Belgian chocolate - delight chocolate consumers both at home and abroad. In addition, Chocolate Nation is the place par excellence for showcasing the Belgian chocolate craftsmanship. This processing expertise is explained from the cocoa bean right to the end product, chocolate. And what better place to learn the art of the chocolatier than a Chocolate Academy in Belgium.”