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Barry Callebaut hires Chicago pastry chef to join team of technical advisors at its U.S. Chocolate Academy

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March 02, 2009

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  • A certified executive pastry chef, Richard Cusick brings a wealth of experience from working at top-rated Chicago restaurants, including Ambria, Everest Room and Charlie Trotter’s
  • Cusick joins Barry Callebaut following recent stints working as a corporate executive chef for Sara Lee Corporation and the Kellogg Company
Chicago, March 2, 2009 Barry Callebautthe world’s leading manufacturer of high-quality cocoa and chocolate products – today announced that it has hired executive pastry chef Richard Cusick to join its team of technical advisors at the company’s newest Chocolate Academy, the first in the United States, which recently opened in Chicago.
 
A graduate of the Culinary Institute of America and an American Culinary Federation-certified executive pastry chef, Cusick will help teach a diverse range of seminars, demonstrations, theoretical courses and practical workshops on chocolate applications and processing techniques at the new Chocolate Academy. The classes offered at the school are specifically designed for artisans and culinary professionals, including pastry chefs, confectioners, bakers and caterers.
 
“Chef Cusick’s experience working in the kitchens of some of Chicago’s best-known restaurants will be an invaluable resource for the culinary professionals who come to the Academy with the goal of improving their skills in working with fine chocolate,” said Massimo Garavaglia, President of Barry Callebaut North America. “In addition, Cusick’s unique experience working with not only restaurants but also major food manufacturers is ideal for us. With that diverse background, he will be able to help create applications and technical solutions that can inspire customers of all sizes and across all business segments.”
 
 
About Richard Cusick
 
  • Graduate of the Culinary Institute of America
  • Certified executive pastry chef by the American Culinary Federation
  • Former executive pastry chef at Ambria, Everest Room and Charlie Trotter’s restaurants
  • Former chair of the pastry program at The Cooking and Hospitality Institute of Chicago
 
Experience in Award-Winning Restaurants
 
In addition to attending the Culinary Institute of America, Cusick received training in European-style pastry design at Maxim de Paris in Chicago. He went on to serve as executive pastry chef at the award-winning Ambria, Everest Room and Charlie Trotter’s restaurants in the Chicago area. During this time, Cusick won the “Best Chocolate Dessert” competition in Chicago, which benefits the Latin Performing Arts Academy.
 
Cusick also brings considerable teaching experience to Barry Callebaut’s Chocolate Academy. He was an instructor and chair of the pastry program at The Cooking and Hospitality Institute of Chicago, and is currently a member of the Research Chefs Association’s Certification Commission.
 
Most recently, Cusick served as corporate executive chef at Sara Lee Corporation and for the Kellogg Company’s Keebler brand. 
 
 
About the Chocolate Academy
 
The Barry Callebaut Chocolate Academy in Chicago, which is located at 600 W. Chicago Ave., is a state-of-the-art, 8,500-square-foot training center offering a diverse range of seminars, demonstrations, theoretical courses and practical workshops designed to inspire artisans and culinary professionals, including pastry chefs, confectioners, bakers and caterers from around the globe. Barry Callebaut also operates Chocolate Academies in Belgium, Canada, China, France, India, the Netherlands, Poland, Russia, Singapore, Switzerland, and the United Kingdom.
 
Barry Callebaut (www.barry-callebaut.com):
With annual sales of more than CHF 4.8 billion (approximately USD 4.4 billion)  for fiscal year 2007/08, Zurich-based Barry Callebaut is the world’s leading manufacturer of high-quality cocoa and chocolate products – from the cocoa bean to the finished product on the store shelf. Barry Callebaut is present in 26 countries, operates about 40 production facilities and employs around 7,000 people. The company serves the entire food industry, from food manufacturers to professional users of chocolate to global retailers. The company’s Callebaut, Cacao Barry and Carma products are specifically designed to meet the special needs of artisan customers, including bakers, pastry chefs, hotels, restaurants and caterers. Barry Callebaut also provides a comprehensive range of services in the fields of product development, processing, training and marketing.
 
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Contacts for the media:
 
Kyle Rose                                                            Annette Rogers      
MM2 Public Relations                                        MM2 Public Relations
(214) 379-3704                                                   (214) 379-3705
kyle.rose@mm2pr.com                                     annette.rogers@mm2pr.com