Barry Callebaut announced the launch of its second Chocolate Academy centre in the US, located in the heart of New York City. The new facility will serve as a creative space where chefs and artisans will be able to develop their talent and skills.
This marks the 27th academy of the company’s, as part of a wider network across the globe. It will be located in the meat packing district, one with rich heritage. Barry Callebaut explained its decision for picking New York City as the next spot, as it said it was “known for attracting top talent” in various industries including confectionery, pastry and chocolate.
In October 2022, the Chocolate Academy centre announced the appointment of Nicoll Notter as Head Chef. At age 21, Nicoll won Pastry Chef of the Year for the US, officially the youngest person to win the competition. With his new role as Head Chef, he is excited to help other professionals grow and revolutionise the pastry sector.
“New York City has a long history with the chocolate industry, dating back to the early 1900s,” explained Amy Heitkamp, VP & GM Gourmet Americas at Barry Callebaut. “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.”
“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,” added Steve Woolley, President and CEO Americas at Barry Callebaut. “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.”
Stay up-to-date on the latest industry news and exclusives in our magazine.
Never miss a story… Follow us on:
International Confectionery
@InConfectionery
@InConfectionery
Media contact
Caitlin Gittins
Editor, International Confectionery
Tel: +44 (0) 1622 823 920
Email: [email protected]
