Barry Callebaut unveils second US chocolate academy creative hub

Budding chefs and artisan chocolatiers in the US are being given a key new platform, as Barry Callebaut opens its second Chocolate Academy centre in America, set within New York, writes Neill Barston.

As the business explained, the new site will act as a creative hub for industry professionals to hone their skills amid a backdrop of continued growth for wider confectionery and specialist bakery markets.

Notably, as previously reported by Confectionery Production, there are now a total of 27 such centres for the business around the world, spread as far and wide as Europe. North Africa and China, with the business continuing to build its profile in global markets. Its first chocolate academy was opened in the company’s regional HQ in Chicago, back in 2008, and it has reportedly continued to grow over the past decade.

According to the business, its latest centre in New York will be set in the Meatpacking district, a neighbourhood like no other: a fusion of grit and glam, where old New York meets the frenetic 21st Century. The city is known for attracting top talent from around the world in various industries including confectionery, pastry, and chocolate, making it the ideal spot for a new location.

In October 2022, the Chocolate Academy Centre confirmed the appointment of Nicoll Notter (below) as Head Chef, who is the son of two pastry chefs. At age 21, Nicoll won Pastry Chef of the Year for the United States, being the youngest person to win the competition. In 2020 as captain of the Swiss National Team, Nicoll and the team won 1st place in the Coupe d’Europe held in Paris. With Nicoll’s current role as Head Chef, he is excited to help other professionals grow and wants to see the pastry scene continue to revolutionise.

Amy Heitkamp, VP & GM Gourmet Americas at Barry Callebaut, said: “New York City has a long history with the chocolate industry, dating back to the early 1900s. We are seeing a resurgence of chocolate culture in New York with the craft-chocolate movement and small bean-to-bar factories. We are proud to share chocolate culture and empower chefs to craft at their best; we partner with our customers to create the chocolate treats of tomorrow.”

Steve Woolley, President & CEO Americas at Barry Callebaut, added: “New York City continues to be a core place of growth and culture for the Americas. We look forward to serving as the premier place of chocolate and cocoa innovation in a city with a long-standing food culture. In Region Americas, we currently have five Chocolate Academy centres, which hosted over 13,800 participants in 2022. We are thrilled to open our sixth location in a city with such deep ties to chocolate indulgence and cannot wait to get chocolate professionals in the door to learn from our best-in-class instructors and chefs.”