Chefs Share their Hopes for Barry Callebaut's Newest Chocolate Academy™ in NYC

Chocolate Academy opening photo courtesy of The Chocolate Academy.

Barry Callebaut company, the world’s leading supplier of chocolate and cacao products sells to pastry chefs and chocolatiers everywhere, but also provides education and support to their customers. So it comes as no surprise that with locations all across the world—from Italy and Serbia to Morocco and Singapore—the Belgian-Swiss cocoa processor and chocolate manufacturer has finally brought their Chocolate Academy™ to New York City. Synonymous with culinary creativity and a wealth of global influences, the Big Apple is the perfect spot for the company to stake its claim for connecting chefs and helping them develop and showcase their skills.

New York Location

Ribbon Cutting opening photo courtesy of The Chocolate Academy

The new and inclusive collaborative hub, which is situated on the 5 th Floor of 400 West 14th Street in the heart of the Meatpacking District, celebrated its arrival with a grand opening event where guests were able to tour the space and indulge in an evening of enticing chocolate tasting (with an assortment of bonbons, macaroons, and more) and craft cocktails (including Chocolate Old Fashioneds, French 75s, and Espresso Martinis). We connected with the New York Chocolate Academy™’s Head Chef Nicoll Notter for a few insights on the opening, why now was the right time for it, and what the future holds for this delicious, educational endeavor.

A Center for Education

NYC opening opening photo courtesy of The Chocolate Academy

“Globally, New York City is recognized as the cultural capital of the United States so it’s a critical market for Barry Callebaut,” Chef Notter says. “New York City has a long-standing chocolate history dating back to the 1900s, and today, we see local, small confectionery manufacturers and bean-to-bar facilities emerging here. The Chocolate Academy™ wants to offer these businesses the opportunity to create outstanding innovations and learn from our best-in-class chefs.” Because the New York Chocolate Academy™ will offer hands-on experiences, education, and guidance, Chef Notter notes that there will be numerous opportunities for expanding knowledge, collaboration, and creativity. “Artisans and chefs can expect to learn the newest trends and how to create and refine their creations using best-in-class ingredients,” he explains. “Classes are offered on a regular basis for chefs—from beginners to advanced skill levels. We kick off our first class in pastry with Chef Ramon Morató on May 10, 2023.”

At the opening local chefs shared their hopes for furthering their career goals and collaborating with the educators at the New York Chocolate Academy™ to help expand their creativity in both the kitchen and the classroom. “Working with Cacao Barry [part of the Barry Callebaut group] has always been a privilege because their product line has influenced my creativity in the kitchen, as well as a teacher to budding pastry students,” says Chef Joseph Settepani of New York–based Bruno’s Bakery and Restaurant. “Cacao Barry has a highly trained curated team of chefs who are always willing to have open conversations to enhance my pastry creations and to also to explain the intricate process of using an ingredient to students in a classroom setting.”

Networking for Chefs

Opening reception opening photo courtesy of The Chocolate Academy

For Chef Settepani, it’s the development of connections that has really helped take his work to the next level. “Forming relationships with Chef Nicoll Notter, Chef Dimitri Fayard, and Helene Semmel—who are always willing to answer all of my product questions—assists me with creating new and seasonal desserts for my business by explaining their product line and how I can use the ingredients in my desserts to bring a new and creative edge,” he explains. “This support allows me to offer my clients the most on-point and delicious dessert selections, which has made Bruno Bakery such a successful business over the years. Because I am always looking to improve myself as a chef and instructor, Cacao Barry truly helps me to be the best I can possibly be. I am grateful for their support and look forward to utilizing their array of quality crafted product lines to enhance my dessert creations.”

Cacao Barry offers their customers a plethora of resources including trend research. At the opening Chef Notter shared, “Our 2023 Food Trend Round-up features trends around global flavors, from ube and yuzu, to pickled strawberry,” adding, “We’re also seeing untraditional dessert formats—for example, mashups and handheld desserts—and colors that pop, achieved through natural ingredients such as beets and currants.” A taste of things to come? Time will tell.