September 18, 2007
I’m currently working as a Chef but would like to pursue a carreer in chocolate, other confectionery ice cream etc. However there seems to be a trend whilst doing research that there isn’t much information on becoming a chocolatier. I have found courses but how do I know if they are any good? Are they sometimes just being run by the business as a way of making extra money? Should people teaching the courses have certain qualifications to look out for? I know that home producers of ice cream have the ice cream alliance. Is there an organisation for chocolatiers? A lot of questions I kn ow but I’m contacting people from well established confectionery producing companies and no one seems to have the time or interest to reply. Many thanks to anyone who’ll take the time to reply.
September 18, 2007
I’m new to the industry and therefore unfortunately, haven’t got a huge amount of wisdom but i understand where you’re coming from! My only reccommendation is to maybe try doing a course/lessons with Paul Young in Islington? His website is http://www.payoung.net for more info and i’ve heard good things about him. I’ve only attended one chocolate course myself with Barry Callebaut and although it was helpful for me as i was more interested in the ‘starting your own business’ side of it, it seems that once you know the basics of being a chocolatier, it’s just a case of putting your own thoughts and ideas into it. Maybe look into some literature about other big names that have done it or biography’s of people that have done it? Or just go on a course, pick up the basics and then try and teach yourself?
Sorry, hope some of that helps?
October 11, 2006
At the moment there are no full time courses or courses longer than a week that I am aware of so that will leave you with a few options, go on a course run by a chocolate manufacturer like callebaut held in the UK, Belgium or France there are also courses run by valhrona, Felchlin abroad these are the schools that I attended and I got very inspired from these company’s but you will only be shown there products and callebaut UK is also a nut free site, don’t be put off as they have some very talented people with great knowledge that teach at these company’s.
The second option is go to an independent company that run courses there are loads around the UK that seem to run courses from there kitchens I have not been to any at present
I did teach chocolate skills at a company called slatterys in Manchester for 5 years before crossing over to the dark side (NPD) the good thing about slatterys is the courses are run in a purpose built kitchen on the 3rd floor of there business with a variety of small equipment and will give good advise on everything and everyone chocolate related
There may be more schools around that I have not come across but my advice is try and find a company that will let you do work experience to accompany a short course
July 30, 2007
September 1, 2006
September 18, 2007
October 14, 2005
October 29, 2007
Reading through this forum makes me realise how incredibly fortunate we are in Melbourne to have the wonderful Savour School and the greatest teachers – Paul Kennedy and Kirsten Tibbals. I have done a great deal of practical work with them and loved every minute of it. I was looking for a course which would fill in the gaps in my knowledge and very fortuitously came across Ecole Chocolat – this is an online course operated from Canada but delivered all over the world. Whilst of course it is difficult to pass on hands on experience, I have been completely impressed with the course from the moment I enquired about it. The amount of knowledge and information made available is staggering and the responses and support from the tutors has been exceptional. The course is very reasonably priced given the content and I thoroughly recommend it to anyone looking to get a head start in the fascinating business of becoming a chocolatier. (Even though it may read that way – I am in no way involved with the school, just a very satisfied customer!) As with all online study – what you get from it is directly proportional to what you put in – but well worth the effort.
Diva du Chocolat