"A few years ago I saw a series offered at The French Pastry School in Chicago by Jean-Pierre Wybauw after the fact and it sold out REALLY quickly. Another benefit to Chicago is the Fine Chocolate Show at the Navy Pier.. which now that I went…"
"Hi Dorothy. I've taken a number of professional courses in St Helena, with both John DiFillipo and Stephen Durfee. One was called "Chocolate and Confections," and it ran for 5 days. You might need to search under the…"
"I started out as a bread baker and the SFBI professional level courses are excellent, especially the ones taught by visiting instructors. I did a quick check of their calendar just now, no chocolate classes. CIA in St Helena offers chocolate…"
"Hi Dorothy. SFBI offers bread and pastry/viennoiserie courses only, no chocolate classes. I've taken a number of classes at Callebaut in Chicago and they are quite good; think they last 3-5 days. I've also taken…"
Are you looking to start a chocolate business? Want to talk to others who've been there or done that - or have you been there and done it and want to share with others? This is the place to discuss it.
This is the group where ChocolateLife members can A) Advertise USED equipment for sale to other ChocolateLife members. B) Let other ChocolateLife members know that they are looking for equipment (new or used).See More
"Hi everyone, I'm kinda new here, been reading and lurking in the background for a few weeks. I'm a baker, mostly bread, in northern California, and learning to work with chocolate. Thank you for the informative conversations.
When I read…"