Jove Hubbard steps up as U.S. Chocolate Master to compete at 2013 World Chocolate Masters Finals
- Hubbard serves as Executive Pastry Chef at The James Hotel in Chicago, Illinois
- The theme for the fifth edition of the World Chocolate Masters is "The Architecture of Taste"
Chicago/USA, July 19, 2013 – Jove Hubbard will represent the United States at the 2013 World Chocolate Masters, hosted by Cacao Barry®, Callebaut® and Carma®, the gourmet chocolate brands of Barry Callebaut, the world’s leading manufacturer of high quality cocoa and chocolate products. Hubbard will replace the previously announced winner, Jean-Francois Suteau, who was compelled to withdraw due to unforeseen circumstances.
Hubbard began his career while apprenticing at The Peabody Hotel in Memphis, Tennessee, as part of his curriculum at the American Culinary Federation Educational Institute in Arkansas. Upon graduating from the American Culinary Federation culinary apprenticeship, he went on to study baking and Pastry Arts at The California Culinary Academy in San Francisco. Later Hubbard relocated to Chicago, Illinois, to study at The French Pastry School. Following his continued culinary education, Hubbard held the role of Executive Pastry Chef at The Windsor Court Hotel in New Orleans, Louisiana, before his current position as Executive Pastry Chef at The James Chicago Hotel.
When hearing of his appointment, Hubbard commented, “I feel privileged to be representing the U.S. in the World Chocolate Masters and look forward to putting forth my best work for the jury. The next few months will be full of hard work and many challenges, but the experience I will come away with is more than worth it.”
Hubbard will go on to compete against top culinary artisans representing 20 countries at the Finals of the 2013 World Chocolate Masters, an initiative of Barry Callebaut. World Chocolate Masters is in its 5th edition and is the only global culinary competition dedicated to the art of chocolate.
The World Chocolate Masters is an inititative of the 3 leading Gourmet brands: Callebaut®, Cacao Barry® and Carma® (www.worldchocolatemasters.com)
About Callebaut® (www.callebaut.com):
For more than 100 years, Callebaut® has been making chocolate in the heart of Belgium and is still one of the rare chocolate makers to select, roast and grind cacao beans into its own secret and exclusive cocoa mass – the most important ingredient for chocolate couvertures. Callebaut® was established in 1850 in Belgium as a malt brewery and dairy company. It produced its first chocolate bars in 1911 and began production of chocolate couverture for Belgian chocolatiers soon after. Callebaut® began exporting its products in 1950 to craftsmen all over the world and is part of Barry Callebaut, the world's leading manufacturer of high-quality cocoa and chocolate.
About Cacao Barry® (www.cacaobarry.com):
By constantly inventing and reinventing Pastry and Gastronomy, France gave its name and mark to this art. It is a tradition envied by the whole world. It is all about creativity, innovation, and above all passion. Since its creation in 1842, Cacao Barry® has been entirely committed to this heritage. Today Cacao Barry® provides the most complete palette of products, to all passionate chocolate craftsmen around the world: chocolate and couvertures, pralinés, origins and exclusive plantations, decorations and moulds, inspiring them and opening doors to new creative experiences. Besides, Cacao Barry® offers the widest international community of chocolate professionals, Ambassadors’ Club and Chocolate Academies to support craftsmen and chefs on their quest for perfection. Cacao Barry® is a global Gourmet brand of Barry Callebaut, the world’s leading manufacturer of high-quality cocoa and chocolate.
About Carma® (www.carma.ch):
Carma® was created in 1931 in Zurich by Carl Maentler, who decided to launch high quality ready-to-use products in order to facilitate the work of pastry chefs. For 80 years, Carma® has been recognized as a reference brand in the pastry and confectionery sectors as well as in the gastronomy, hotel, restaurant and catering sector (HORECA). Thanks to its successful expansion and increasing demand, Carma® is exported to a broad customer base around the world. Today, Carma® is the Swiss Gourmet brand of Barry Callebaut, the world's leading manufacturer of high-quality cocoa and chocolate.
Barry Callebaut (www.barry-callebaut.com):
With annual sales of about CHF 4.8 billion (EUR 4.0 billion / USD 5.2 billion) in fiscal year 2011/12, Zurich-based Barry Callebaut is the world’s leading manufacturer of high-quality cocoa and chocolate products – from sourcing and transforming cocoa beans to producing the finest chocolate, including chocolate fillings, decorations and compounds. Combined with the recently acquired cocoa ingredients business from Petra Foods, Barry Callebaut generates estimated annual sales of CHF 6 billion (EUR 4.9 billion / USD 6.4 billion), runs around 50 production facilities worldwide, sells its products in over 100 countries and employs a diverse and dedicated workforce of more than 8,000 people.
Barry Callebaut serves the entire food industry, from industrial food manufacturers to artisanal and professional users of chocolate, such as chocolatiers, pastry chefs, bakers, hotels, restaurants or caterers. The two global brands catering to the specific needs of these customers are Callebaut® and Cacao Barry®.
Contact for the media:
Grayling for Cacao Barry®