The Barry Callebaut Group, a manufacturer of chocolate and cocoa products, will launch its next U.S. Chocolate Academy center in New York City, this month. The facility will serve as a creative space where chefs and artisans can develop their talent and skills.
“New York City has a long history with the chocolate industry, dating back to the early 1900s. We are seeing a resurgence of chocolate culture in New York with the craft-chocolate movement and small bean-to-bar factories,” said Amy Heitkamp, VP & GM of gourmet Americas at Barry Callebaut, in a statement. “We are proud to share chocolate culture and empower chefs to craft at their best; we partner with our customers to create the chocolate treats of tomorrow.”
The decision to open in Manhattan is partially due to the area’s ability to attract top talent from around the world in various industries including confectionery, pastry, and chocolate, according to the company.
Chef Nicoll Notter will serve as head chef of the facility. At age 21, he won Pastry Chef of the Year for the U.S., being the youngest person to win the competition. In 2020, Notter served as captain of the Swiss National Team, which won 1st place in the Coupe d’Europe bakery competition held in Paris. Notter is excited to help other professionals grow and wants to see the pastry scene continue to revolutionize.
The center in NYC is part of a wider network of facilities in the Americas and across the globe, including in Europe, Africa, Asia, and the Middle East.
“We are thrilled to open...in a city with such deep ties to chocolate indulgence and cannot wait to get chocolate professionals in the door to learn from our best-in-class instructors and chefs,” said Steve Woolley, president and CEO of the Americas at Barry Callebaut, in a statement.
Related: Whole Foods Considers Off-Site Kitchens; Chipotle Pilots Sustainable Restaurant