Chocolate Academy in Chicago

October 25, 2012

Chocolate Academy in Chicago

I have been slightly remiss about chronicling my sweet exploits. Back in August I attended the Barry Callebaut Chocolate Academy in Chicago.

Working on some serious product development, my cohorts and myself enjoyed the stunning kitchen and endless ingredients and made some smashing chocolate products that are coming soon to a retailer near you.

We were assisted by Laurent Besin and Sirisha Muppidi who were wonderful! Thank you Barry Callebaut!

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About Beth Kimmerle

Beth has worked on innovation and sensory projects for both industrial and artisanal food clients for over two decades. She began her food product development career with a major candy company and worked with Starbucks Coffee Company.

Beth is the author of four books documenting the history of America's confectionery industry. She's shared her expertise and culinary skills on the Food Network, History Channel, National Public Radio, and NBC's The Today Show and Martha Stewart.

As a culinarian, Beth’s instructed at the Institute of Culinary Education in New York City. On the topic of food, she's lectured at The Chicago History Museum, Princeton University, and the University of Chicago.

Beth holds a confectionery food science certificate from University of Wisconsin and a Sensory Science certificate from International Food Technologists. Beth also holds a paintbrush and is an obsessive food doodler. Her first illustrated book about food is forthcoming.

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Chocolate Academy in Chicago

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