Barry Callebaut opens CHOCOLATE ACADEMY Middle in New York Metropolis


The Barry Callebaut Group, the world’s main producer of high-quality chocolate and cocoa merchandise, is proud to launch its second CHOCOLATE ACADEMY™ middle in america, situated within the coronary heart of New York Metropolis. This new facility serves as a artistic house the place cooks and artisans can develop their expertise and expertise. The CHOCOLATE ACADEMY™ middle NYC is a part of the broader CHOCOLATE ACADEMY™ middle community which now has 27 academies throughout the globe.

The brand new CHOCOLATE ACADEMY™ middle can be situated within the Meatpacking district, a neighborhood like no different: a fusion of grit and glam, the place outdated New York meets the frenetic twenty first Century. Town is thought for attracting prime expertise from around the globe in varied industries together with confectionery, pastry, and chocolate, making it the perfect spot for a brand new location.


In October 2022, the CHOCOLATE ACADEMY™ middle introduced the appointment of Nicoll Notter as Head Chef. Chef Notter is the son of two pastry cooks. At age 21, Nicoll received Pastry Chef of the 12 months for america, being the youngest individual to win the competitors. In 2020 as captain of the Swiss Nationwide Workforce, Nicoll and the group received 1st place within the Coupe d’Europe held in Paris. With Nicoll’s present function as Head Chef, he’s excited to assist different professionals develop and desires to see the pastry scene proceed to revolutionize.


Amy Heitkamp, VP & GM Gourmand Americas at Barry Callebaut, stated: “New York Metropolis has a protracted historical past with the chocolate business, courting again to the early 1900s. We’re seeing a resurgence of chocolate tradition in New York with the craft-chocolate motion and small bean-to-bar factories. We’re proud to share chocolate tradition and empower cooks to craft at their greatest; we companion with our clients to create the chocolate treats of tomorrow.”


Steve Woolley, President & CEO Americas at Barry Callebaut, added: “New York Metropolis continues to be a core place of progress and tradition for the Americas. We sit up for serving because the premier place of chocolate and cocoa innovation in a metropolis with a long-standing meals tradition. In Area Americas, we at present have 5 CHOCOLATE ACADEMY™ facilities which hosted over 13,800 members in 2022. We’re thrilled to open our sixth location in a metropolis with such deep ties to chocolate indulgence and can’t wait to get chocolate professionals within the door to be taught from our best-in-class instructors and cooks.”


Editor’s notice: Click on right here to find out about upcoming courses on the CHOCOLATE ACADEMY™ middle NYC. Comply with the CHOCOLATE ACADEMY™ middle NYC on Instagram and Fb. Uncover our manufacturers: Cacao Barry, Callebaut, Van Leer, American Almond, and Mona Lisa.

About Barry Callebaut Group (

With annual gross sales of about  USD 8.6 billion in fiscal 12 months 2021/22, the Zurich-based Barry Callebaut Group is the world’s main producer of high-quality chocolate and cocoa merchandise – from sourcing and processing cocoa beans to producing the best sweets, together with chocolate fillings, decorations and compounds. The Group runs greater than 65 manufacturing amenities worldwide and employs a various and devoted world workforce of greater than 13,000 folks.
The Barry Callebaut Group serves all the meals business, from industrial meals producers to artisanal {and professional} customers of chocolate, corresponding to chocolatiers, pastry cooks, bakers, motels, eating places or caterers. The worldwide manufacturers catering to the precise wants of those Gourmand clients are
Callebaut® and Cacao Barry®, Carma® and the decorations specialist Mona Lisa®.
The Barry Callebaut Group is dedicated to make sustainable chocolate the norm by 2025 to assist guarantee future provides of cocoa and enhance farmer livelihoods. It helps the Cocoa Horizons Basis in its objective to form a sustainable cocoa and chocolate future.



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