Best chocolate school

Replies to This Discussion

Permalink Reply by Clay Gordon on June 3, 2009 at 12:54pm

I see that you are in California along the coast north of Santa Barbara - do you care where these schools are located? West Coast? Outside the US?

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Permalink Reply by rebecca wamsley on June 4, 2009 at 9:48am

I'm interested in the best school regardless of the location. Of course, closer is better, but my daughter will be in Paris next Spring, so I'd love an excuse to visit.

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Permalink Reply by eminesh on June 9, 2009 at 6:36am

Ecole Chocolat's intensive chocolate making programs and Chocolatier classes prepare you to find your place in the retail or wholesale chocolate industry. Whether you aspire to work for yourself or in a professional organization, our chocolate school's specialized curriculum is just what you need.

* How do we teach chocolate making online?
* Read about our instructors
* Student testimonials

Although the Professional Chocolate Making Program is online, you won't be out there all by yourself. You'll be working with the instructor while interacting with your classmates - sharing information, accomplishments and expertise. Our 9 years of experience in award winning university-level online education ensures that your learning experience is comprehensive and enjoyable.
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Permalink Reply by Mark Heim on June 17, 2009 at 6:27pm

I've taken some courses at the Notter School in Orlando. Very good. He also has several others teaching there as well. Check out his web site. Also some good classes at ICE in NYC.

Good luck and enjoy

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Permalink Reply by Melanie Boudar on October 22, 2009 at 12:10am

The artistic part is what you, yourself add after studying and refining good basic techniques. The techniques are taught by Callebaut Academy, Ecole Chocolat in their Masters courses, Notter School, CIA in NY, ICE and various workshops with people like Andrew Schotts, Jin Caldwell or a host of other accomplished chocolatiers. I personally see more "artistic" chocolate being done in the US. Many of the schools, such as Callebaut have international instructors so I wouldn't presume Europe is better. A Good solid foundation is required no matter what.

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Permalink Reply by rebecca wamsley on October 22, 2009 at 12:33am

Any suggestions for schools in Paris?

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Permalink Reply by Ilana on October 22, 2009 at 9:06am

Valrhona, Lenotre, I can't remember others...

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Permalink Reply by Jeff on October 22, 2009 at 9:03pm

buy chocolate, buy a book(roger geerts, andrew shotts, peter grewling), buy a tempering machine, practice.

good luck

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Permalink Reply by rebecca wamsley on October 22, 2009 at 10:58pm

I work as a chocolatier making truffles daily, but I wanted to branch out to sculpting chocolate and thought it might cut down the trial and error time if I went to a school.

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Permalink Reply by Andre Costa on October 23, 2009 at 10:07am

I agree that practice will take you wherever you want to go, but there is nothing like a real school experience. So much trial and error is shaved off; and watching how things are made is invaluable (especially if this is your first time working with chocolate).
Jeff, don't make it sound like working with chocolate is that piece of (chocolate) cake - it gets complicated once you get to the "whys" behind it :-)

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Permalink Reply by Jeff on October 23, 2009 at 10:47am

I didnt mean to belittle the school experience. By all means, take classes if they are what you can afford. My comment is one one based on personal experience. Trial and error are part an parcel of the game., even with school. I have never taken a class. I built my business from the ground up through experimentation. I probably SHOULD have taken classes. Alas that is not to be for me; old dog, new tricks.

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Permalink Reply by Andre Costa on October 23, 2009 at 3:07pm

Agreed!
It is really amazing that you never took a class. Your business is amazing and an example to follow by many of us.
Congrats.

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