Jul 27, 2017 Last Updated 12:22 AM, Apr 14, 2017

L'Art du Chocolatier 2015

Left to right: Left to right: Finalists Anthony Vellut, Josh Werner, Helen Hong, Keith Wallace and Wilfredo Barajas.

Good luck to the finalists who will compete at the upcoming 2015 L’Art Du Chocolatier Challenge. The fourth edition of the event will be held on May 14-15, 2015 at the Barry Callebaut Chocolate Academy in Chicago, IL. The national competition is presented by Cacao Barry, and provides a platform for talented pastry chefs and chocolatiers to demonstrate their creativity and craftsmanship through the medium of chocolate. As part of the selection process each candidate submitted a portfolio of their work for evaluation. “After an extensive candidate review we identified a group of professionals who truly capture the spirit of Cacao Barry through their creativity, innovation and passion for the art of fine chocolate,” said Jerome Landrieu, Pastry Chef and Director of the Academy.

L’Art du Chocolatier 2015

The 2015 finalists are: Helen Hong (Chef de Partie, Pastry Kitchen, Four Seasons Hotel Chicago, IL); Anthony Vellut (Chocolate Manager, Jean Philippe Patisserie at Aria Hotel Las Vegas, NV); Joshua Werner (Head Chocolatier, Patisserie 46, Minneapolis, MN); Keith Wallace (Pastry Chef, Four Seasons Hotel Miami, FL); Wilfredo Barajas (Pastry Sous Chef, Peninsula Hotel, Chicago, IL).

In mid-April, finalists will ship thirty pieces of chocolate ganache bonbons to Chicago where they will be judged on taste, texture and appearance. Over the course of the two-day competition, finalists will prepare an original chocolate nut bar, soft caramels, gâteaux de voyage and original chocolate showpieces for judging. A panel of renowned culinary experts will judge all entries based on taste, appearance, creativity and interpretation of this year’s competition theme – “The Roaring Twenties Chicago.” The winning chef will be named the Cacao Barry U.S. Chocolatier of the Year 2015. The 2015 L’Art du Chocolatier judges are: Fred Monti (PreGel USA), Jerome Jacob (Bellagio Hotel & Casino), Jerome Landrieu (Barry Callebaut Chocolate Academy), Luis Robledo Richards (Tout Chocolat) and Sebastien Canonne (French Pastry School). For more information visit www.barry-callebaut.com.

Left to right: Judges Fred Monti, Jerome Jacob, Jerome Landrieu, Luis Robledo Richards and Sebastien Canonne.

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