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chocolate education...the next step-Canada
August 21, 2005
6:59 am
chocohead
montreal, Canada
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August 21, 2005
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[font=Arial]Alright, here is the situation: I love chocolate and want more people to know what quality tastes like. the next step is finding chocolatier training. Could anyone who is in the know please inform me of the best school/schools in the north america or the world. i am learning french if that poses as an issue.
i would be grateful of any feedback as i want to put my time and the little money i have into something worthwhile.
my goal is to eventually open a chocolate related business.
thankyou

justin [/font=Arial]

August 21, 2005
8:22 pm
seneca
USA
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May 22, 2005
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In the Bay Area, I’ve heard good things about Terry Richardson’s programs at UC Davis. See:
http://www.richres.com/

There are also a few really intriguing programs out there, such as the yearly ‘University of Chocolate’ that Pierrick Chouard runs in Ecuador. (http://www.echocolates.com/ec/uoc.asp)

Of course, apprenticeship is still prevalent in the industry. Find a chocolatier that you like/admire and go knock on their door. Offers of free labor can be hard to ignore :-)

http://bittersweetcafe.blogspot.com http://www.bittersweetcafe.com
August 21, 2005
10:19 pm
Sebastian
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Terry will likely be retiring in the very near future (again!). He’s a wealth of technical knowledge, if you’re interested in his classes, I’d move quickly. He ususally works with a technical person from Mattson and Guittard.

August 21, 2005
11:16 pm
legodude
Norway
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May 21, 2004
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I think Valrhona have some classes not far from their factory in Tain l’Hermitage in France. Probably quite expensive and it is in France. A part from that I guess it is useful and inspiring.

"I`ve got lots of friends in San José. Do you know the way to San José?"
August 23, 2005
7:59 pm
chocohead
montreal, Canada
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August 21, 2005
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well…it will take some research for certain. thankyou for all the suggestions.
now i have a question regarding the cooking of chocolate:
is a digital scale necessary or would a standard spring scale suffice?
the price difference is really something and i am no rich man, but if digital is the best way to go, i would rather spend the extra 40 dollars.
thanks
justin

August 23, 2005
9:55 pm
Sebastian
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September 30, 2004
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All depends on the precision of what you’re trying to weigh. If you’re weighing out concentrated liquid flavors that are present at 0.0x%, go with the more precise digital. If the only thing you’re weighing out is 10 lbs of chocolate at a time, an error of 0.1% isn’t going to mean anything. Design with the end in mind.

August 24, 2005
3:22 am
chocohead
montreal, Canada
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August 21, 2005
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alright. thanks.
despite the fact that it is around 60$, i am thinking i will buy a digital scale. it is more expensive, but i am cooking in small quantities(in my kitchen) and i would rather have the versatility for adding concentrated flavours if need be….oof i hope i am making the right decision with all this. i don’t know too much about what it is like to be a chocolatier. i am going to be taking full time french for the next year as i am thinking i might go to this school here in montreal
http://www.ithq.qc.ca/fr/index.php
it seems to have a good reputation. i might end up in belgium though.
on va voir.

August 24, 2005
12:37 pm
Sebastian
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i would only caution you to make sure that the scale is capable of accurately weighing out both the lower as well as upper end of what you’d be weighing out (ie, if it’s only rated for 1 lb max, but if you may want to weigh out 5 lbs, keep that in mind). A $20 mechanical scale probably isn’t going to hold up very well for you in the long run. while it may sound like a lot to you now, $60 really is a nominal investment…

September 6, 2005
6:05 am
monper
Seattle, USA
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September 6, 2005
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Hi,
For advanced chocolate schools, try Notterschool@aol.com;
Query on google using Notter, chocolate, Florida;
I’ve not gone there, yet, but sounds great, it in Florida;
Monica
Notter School of Pastry Arts,,L.L.C.
8204 Crystal Clear Lane Suite 1600
Orlando, Florida 32809
407 240 9057

September 7, 2005
3:52 am
chocohead
montreal, Canada
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August 21, 2005
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10

thankyou everyone for your imput. i now have a nice little salter electronic scale and i am well on my way to deciding what school i am going to attend. however (!!!) i am staying in canada.
Can anyone who would know, tell me what the best pastry/chocolatier school in Canada?
i have been looking into George Brown City College in Toronto and Dubrulle(part of the Art Institute) in Vancouver. I would stay in montreal and go to IHTQ, but i’m tired of living here.
thanks for any imput you may have
justin

September 7, 2005
5:08 am
deb
Calgary, Canada
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May 29, 2005
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I live in Alberta and I am thinking and actually putting together a business plan to open a shop in the Calgary area. I have an acquaintance who went to Debrulle for pastry training and she opened a pattiserie. Unfortunately, she had a medical condition that forced her to stop…but I do know that she received excellent training from Dubrulle. I need to speak to her fairly soon so if you have anything you want me to ask her, let me know.
Deb.

September 7, 2005
4:50 pm
Hans-Peter Rot
USA
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The Pacific Institute of Culinary Arts is located in Vancouver. Not sure how far that is from you, but it’s another option I suppose.

http://www.picachef.com/

You can always sample the food first by dining at the restaurant, which also has a huge glass window to allow you to witness the student-chefs at work.

September 7, 2005
8:09 pm
chocohead
montreal, Canada
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August 21, 2005
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13

quote:


Originally posted by deb

I live in Alberta and I am thinking and actually putting together a business plan to open a shop in the Calgary area. I have an acquaintance who went to Debrulle for pastry training and she opened a pattiserie. Unfortunately, she had a medical condition that forced her to stop…but I do know that she received excellent training from Dubrulle. I need to speak to her fairly soon so if you have anything you want me to ask her, let me know.
Deb.


yes, if you would, could you ask her if she knows anything of the bakery and pastry arts program and how much of an emphasis is on chocolate (after all, this is what i love and want to work with)
thankyou.
j

September 19, 2005
5:46 am
deb
Calgary, Canada
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May 29, 2005
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Chocohead, I spoke to my friend who went to DeBrulles in BC. She said the school has changed since she was there in that it is bigger. She said that she was disappointed with the instructer she had as the students thought that they were getting a European in to teach the pastry courses. Instead it was someone locally who taught them. She said that they received very little training with chocolate. My friend attended approximately 8 years ago and alot may have changed since then. I do know that my friend made excellent pastries and breads at her shop.
Hope this info helps. Let me know if you need any other info.
Debra

September 19, 2005
12:48 pm
chocohead
montreal, Canada
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August 21, 2005
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thanks deb. it is good to get an insider’s view rather than looking at the school website or something. I have actually decided i am moving to big ol’ toronto where George Brown looks like the right choice. And in a way i am glad that Dubrulle lacks as Vancouver makes me yawn.
thanks again

October 2, 2005
1:33 pm
Maurice
St-Lazare, Canada
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October 1, 2005
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The Barry Callebaut Institute for North America is in St-Hyacinthe, Quebec and they give classes year round. Their lab is fantastic. Toll free number is 1-800-774-9131 , ask for class schedule for 2005-2006. Half are in English.