The Callebaut Chocolate Academy centre in Mumbai, the 19th international academy of Barry Callebaut Group, is committed to enhance the skill sets of pastry chefs and chocolate artisans in the country By Sudipta Dev
The Barry Callebaut Group, a global leader in manufacturing of high quality chocolate and cocoa products, recently relocated and relaunched its state-of-the-art Callebaut Chocolate Academy centre in Mumbai. The company has a strong focus on educating chefs about its premium Belgian chocolate brand. This is the 19th international academy for the company and Mikael Neglen, president, Chocolate Asia Pacific, Barry Callebaut believes that the group is well positioned for the growth ahead in India. “I am convinced that with the opening of Barry Callebaut chocolate factory in Pune and the upgradation of the academy, we are well positioned going forward,” says Neglen, adding that India as a market is important to the company as the consumption of chocolate here is low compared to other countries. “It is a dynamic market and there is high potential for growth in the near future,” adds Neglen. According to Euromonitor, India is one the fastest growing confectionery markets globally with CAGR of 12 per cent over 2015-2020.
Every year Callebaut Chocolate Academy centres around the world train as many as 38,000 students including pastry chefs, chocolatiers, bakers along with culinary professionals working in hotels, restaurants and catering businesses. “There are different types of training for different levels, depending on the skill sets of the people. It also depends on the development in different markets, for instance in Europe there would be more advanced courses than what you may have in a country like India which is still in its infancy in terms of chocolate. That said we do the same types of classes here that we do in other parts of the world. There are high-end classes as well. Sometimes at the academy professional chefs come from Europe to conduct classes,” informs Neglen.
The academy in Mumbai brings the company’s newest innovations in different countries and from all the global academies. “There could be differences in how you are scheduling different classes in various countries. Looking at different countries, we have to always adapt to the content, meaning what you are working with, the type of flavours that you are doing, etc. These factors depend on the country and local adaptations are made. That is why we have Indian chefs at the academy ensuring local adaptations,” points out Neglen.
The existing relations with global hospitality chains in different countries are leveraged when Barry Callebaut Group enters a new market. However the company’s brand name is itself a big draw. “That is something which is really important, the brand name that opens that door,” mentions Neglen, adding that clients are also sending their own chefs to visit the academy. “So we are contributing to bring up the knowledge of chocolate within India,” he asserts.
In the academy at one time 12 chefs can be trained and the classes are practical oriented. The courses can be customised as per the needs of the clients depending on the skill sets of the chefs. For instance if a restaurant chain engages the academy to conduct a specific class on a particular topic. “We are very flexible and can do that as well. We also do trainings for our clients at their location. This is in fact a very important part of the job that we do,” affirms Neglen.