Chocolate and profession

Chocolate and profession

Chocolate and profession

How do you decide you want to be a chef? How has the sector changed since you started compared to nowadays? How has pastry making developed over the last few years? Where’s it going? What role does chocolate play in cooking?

Our ambassadors Sergi Vela, Christian Escribà, Rafa Delgado and Sergio Torres shared their impressions on the pastry making profession and chocolate as an ingredient with Raúl Bernal, Chocovic chef, from artisan to artisan.

Get in Touch

Your Nearest Sales Representatives

Maureen Shanahan
  • Artisans & Chefs
1-312-496-7346

Your Nearest Office

Barry Callebaut USA LLC
903 Industrial Highway
Eddystone, 19022
United States

+1 610 872 4528