Barry Callebaut presents the largest gastronomy event in Brazil
- Barry Callebaut’s Ambassadors Seminar gathers for the first time 120 well-known chef chocolatiers outside Europe
- Barry Callebaut Ambassadors represent the who is who in the world of finest chocolate craftsmanship
- A gourmet chocolate demonstration by chefs Flavio Federico and Rodrigo Oliveira closes visit to Brazil
São Paulo, May 27,2011 – Barry Callebaut Brazil, a subsidiary of Swiss company Barry Callebaut, the largest manufacturer of high quality cacao and chocolate products, will hold at Caesar São Paulo International Airport Hotel (Cumbica), a demonstration with the well-known Brazilian chefs Flavio Federico and Rodrigo Oliveira for 120 Barry Callebaut Ambassador chefs from Europe, United States, Canada, Brazil, Asia and Oceania.
The audience invited for this exclusive demonstration at Caesar Hotel will be completed with key partners of Barry Callebaut in Brasil, including chefs working in hotels, restaurants, and chocolate and confectionery shop owners.
Two famous Brazilian chefs demonstrate their craftsmanship
The chefs Federico and Rodrigo Oliveira, known for their preference in working with Brazilian products, will demonstrate recipes of sweets, bonbons and truffles with fruit, liqueurs and spices prepared with Cacao Barry® and Callebaut® chocolates.
Formed in confectionery by Grand Rapids Community College (USA) and specialized in the Paris École Lenôtre, Flavio Federico owns the SóDoces, considered the best desserts shop of São Paulo in 2009 and 2010. With over 20 years of experience, its elaborate creations with cajá and cupuaçu fruits, cachaça and corn meal are successful around the country and also at festivals abroad.
Owner of Mocotó restaurant, Rodrigo Oliveira is one of the most promising young chefs of recent years in Brazil. Listed as one of the 100 most influent Brazilians by Época magazine, he specializes in the new Brazilian Northeastern cuisine, and is member of the Latin Cuisine Advisory Council.
First visit of the Ambassadors in a cocoa origin country
The chef chocolatiers group arrived in Brazil on May 23rd to attend the Barry Callebaut’s Ambassadors Seminar, in Ilhéus, Bahia, a biennial event held outside Europe for the first time. Getting to know a country of origin, a cacao producing country, was a long-time desire of Barry Callebaut’s Ambassadors.
During three days, the Brazilian cacao production has been presented to the 120 chefs in lectures and visits to plantations as well as to the Barry Callebaut cocoa factory in Ilhéus – from the growing of the cocoa beans on the trees up to their processing into semi-finished products in the local factory. Barry Callebaut’s world technical consultant, chef Phillipe Vancayseele, was accompanying the group.
Barry Callebaut’s Ambassadors Club – the who’s who in chocolate
The Seminar is an initiative of Barry Callebaut’s Ambassadors Club, uniting the most renowned chef chocolatiers in the world. Chefs will become Barry Callebaut Ambassadors by invitation only.
The mission of the Club is to transfer its chocolate know-how and techniques to other craftsmen all over the world in order to support the development of new products, concepts, recipes and training events meeting professional expectations. Quality, creativity, knowledge of ingredients and leadership are the main assets of the Ambassadors, who represent the Gourmet brands of the Barry Callebaut Group, Cacao Barry®, Callebaut® and Carma®.
The club is constantly in touch with professionals specialized in chocolate from several regions in the world, organizing theoretical and practical events every week, such as training courses, demonstrations or technical assistance.
Chocolate technology, chocolate bonbons, desserts, sculptures, and decorations are some examples of the many topics covered in these sessions. This proximity of the Ambassadors’ Club members to the local markets allows Barry Callebaut to stay in touch with the professionals and optimally address their needs.
Ambassadors in Brazil – get to know some of them
The 120 Barry Callebaut Ambassadors are renowned chefs, pastry chefs and confectioners in their countries and enjoy international reputation. Learn more about some of them:
Barry Callebaut Technical Advisor degree in pastry by Culinary Institute of Brussels, coordinates the Ambassadors Club in Belgium. Participates in conferences around the world and is recognized for its ability to transmit knowledge about chocolate
Renata Arassiro (Brazil)
Renata Arassiro is the chef chocolatière and owner of the chocolate shop, Ésses Chocolates in São Paulo. Her chocolate line is very based in brazilian products as local fruits and lots of cachaça.Renata has been working with chocolates for 12 years and doing consulting all over the country since she gave it up of her engineering career for the love of chocolate.
Pierre Mirgalet (France)
Meilleur Ouvrier de France Chocolatier Confiseur (Chocolate Confectionner) 2007. Owner of the family confectionery /chocolate business in the region of Arcachon. He creates his own specialties elaborated in the Cacao Barry Or Noir Lab®situated in Meulan, closed to Paris. His "Pavé de Mestras" et "le Naissain du Bassin" are renowned delicacies. He is also a consultant and lecturer in various renowned schools such as Ecole Nationale Supérieure de la Pâtisserie Ysingeaux. Pierre’s nickname is the Goldsmith of cocoa.
Emmanuel Ryon (France)
Meilleur Ouvrier de France Ice Cream 2000. Emmanuel started his career in the family business of his oncle, and then had various experiences in many pastry shops in Europe, working with tome of the most famous pastry chefs.
Winner of World Pastry Cup 1999. Emmanuel opened the Café Pouchkine in Moscow. He also has been pastry chef at the famous restaurant Le Turandot in Moscow. Back in Paris he is now managing the café Pouchkine pastry shop in the department store Le Printemps Paris. He received numerous awards, including: First price, Trophée national Carpigiani, in 1995. France Champion of sculpture on ice in 1996, and is also author of many books.
Pascal Janvier (USA)
Fleur de Cocoa’s Pastry Chef, is a First Place Winner 2002 National Dessert Competition, a Bronze-medal winner at the US Pastry Team Competition, Beaver Creek, Colorado, 2001, a Silver-medal winner at the US Pastry Team Competition, Beaver Creek, Colorado, 1999. He is also a Member of the elite L’Academie Culinaire de France.
Regis Joubert (Belgium)
Chef and owner of “Berlinguot et Chocolat”. Specialised in product development for pastry, chocolaterie and desserts.
Jean-Phillipe Darcis (Belgium)
The Executive Chef of Pâtisserie-Chocolaterie Darcis is known worldwide for his macarons and other inspirational and trendsetting creations. He owns shops throughout Belgium, in Japan and Singapore. He has competed successfully in international pastry and chocolate competitions such as the International Belgian Chocolate Award, Coupe du Monde de la Pâtisserie and WPTC. Member of Relais Desserts
Barry Callebaut – a global leader in chocolate and a strong Brazilian footprint
Barry Callebaut is the world’s leading supplier of high-quality cocoa and chocolate products. The company’s core competence revolves around extensive skills in the art of chocolate – ranging from global sourcing of cocoa beans to the creation and production of top-of-the-line cocoa and chocolate products. Barry Callebaut’s proven expertise, together with its focus on innovation and R&D, enables the company to cater to the many different customer needs and to respond to the varying consumer preferences throughout the world.
Barry Callebaut has a global network with production sites in Europe, Africa, North and Latin America and Asia/Pacific. With a chocolate factory in Extrema, south of Minas Gerais, and a cacao processing unit in Ilhéus, Bahia, Barry Callebaut operates in the cacao, industrial chocolate, food-service and gourmet chocolate segments. The gourmet market is particularly directed to hotels, restaurants and chocolate shops seeking for high-quality chocolate products. For this segment, Barry Callebaut offers a wide range of products produced in Belgium (Callebaut®) as well as in France (Cacao Barry®). In Brazil, Barry Callebaut locally produces chocolate products under the brand of Sicao. The Sicao products both merge the Brazilian cocoa knowledge and local ingredients with Barry Callebaut’s Belgian chocolate producing know-how.
Callebaut® and Cacao Barry® – brands for the distinguished chocolate professional
The name Callebaut® is written in chocolate, and has been for more than 120 years. On the basis of its Belgian chocolate heritage and through its extended expertise, Callebaut® supports chocolatiers, pastry chefs, chefs de cuisine, bakers and ice cream makers all over the world with its wide range of superior quality chocolates, fillings and decorating products. In 2011, the Callebaut brand will celebrate its 100 years anniversary. For this, a dedicated website has been launched under www.callebaut100years.com where one can learn 100 reasons for 100 great chefs throughout the world to use Callebaut chocolates.
The French brand Cacao Barry® offers a wide range of high-quality cocoa products, chocolate coatings, fillings and decorating products. Its strength lies in the sourcing of cocoa beans in the origin countries as well as in mastering the processing of cocoa.
Throughout the world, Barry Callebaut maintains 13 Chocolate Academies: Chocolate Academies are teaching and training centers for artisans and professionals who want to improve their working skills in chocolate and learn about new trends, techniques and recipes. In addition to our technical advisors, the teaching staff at the Chocolate Academies regularly includes members of our Barry Callebaut Ambassadors Club. The company has approximately 120 ambassadors for the brands Callebaut® and Cacao Barry®.
Barry Callebaut (www.barry-callebaut.com):
With annual sales of about CHF 5.2 billion / EUR 3.6 billion / USD 4.9 billion for fiscal year 2009/10, Zurich-based Barry Callebaut is the world’s leading manufacturer of high-quality cocoa and chocolate – from the cocoa bean to the finest finished product. Barry Callebaut is present in 26 countries, operates more than 40 production facilities and employs about 7,500 people. The company serves the entire food industry, from food manufacturers to professional users of chocolate (such as chocolatiers, pastry chefs or bakers), to global retailers. Barry Callebaut is the global leader in cocoa and chocolate innovations and provides a comprehensive range of services in the fields of product development, processing, training and marketing. The company is actively engaged in initiatives and projects that contribute to a more sustainable cocoa supply chain.
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