In a virtual co-creation consultation, our Chef will present to you customized bakery concept ideas for your business to win in our “next normal.”
The co-creation consultation will include:
- Virtual consultation with one of our chefs
- In-store bakery concept ideas for our “next normal”
- Barry Callebaut product sample to go along with concept idea
This offer is for in-store bakeries & sweet bakery manufacturers in the US & Canada only.
*Program details at discretion of Barry Callebaut.
Dimitri Fayard, 2008 World Pastry Champion & Head of the Barry Callebaut Chicago Chocolate Academy™ Center
Over the course of his career, Chef Fayard has received many accolades including three gold medals at the Atlanta Pastry Classic Competition in 2001, as well as being named one of the Top Ten Pastry Chefs in America by Pastry Art & Design and Chocolatier magazines in 2007. Fayard was named a World Pastry Champion in 2008, in 2009 he was admitted as Academician into the Academie Culinaire de France, and was a finalist for the MOF in 2011.
Martin Diez, Lead Chef of the Barry Callebaut Studio, North America
Chef Martin Diez is a worldwide recognized chef for his creative mindset in confectionery, ice cream and pastry. He is constantly travelling the world to give classes around his art and artwork which allows him to always discover new ingredients, meet chefs and experts. He loves to push the boundaries of his chocolate playground, pairing the most fascinating product (chocolate) with hundreds of rare and unique ingredients from all over the world.
Mark Seaman, Barry Callebaut Culinary Applications Chef
Chef Mark Seaman is a Certified Master Sugar Artist specializing in bakery applications, botanically-correct gum paste flowers, and wedding cakes. Throughout his career Mark has been recognized numerous times for his craftsmanship. In 2013 he was honored by Dessert Professional Magazine as one of Top Ten Cake Designers in North America. In his work, Mark focuses on color & texture for visual impact to create a dramatic and lasting impression.
Gabrielle Draper, Barry Callebaut Lead R&D Technical Culinary
Chef Gabrielle Draper is a passionate and experienced pastry chef known for her love of bridging the worlds of pastry and food science. She is continuously innovating new ideas for customers and inspiring them to think outside the box. She loves to share her knowledge of chocolate with others in the industry and ignite a similar passion for chocolate in them. Gabrielle’s favorite part about the chocolate world is knowing there is science behind everything and there are still endless possibilities to create and inspire.
