Callebaut® announces its finalists for Bangalore Boot Camp for Callebaut® Patissier of the Year, 2019

Bangalore, India, 15th April 2019: The finest Belgian chocolate brand, Callebaut®, announced Chef Prathna A. Narang (Lavonne) and Chef MD Danish Khan (JW Marriott) as the finalists from Bangalore who will be contesting for the grand finale for Callebaut Patissier Of The Year, 2019 (CPY). The Bangalore boot camp witnessed a range of participants from pastry chefs to chocolate professionals who were competing to qualify to the finale of CPY 2019.

The experienced panel included Chef Rumana Jaseel (Owner, Pastry Chef and Cake Artist at Incredible Cake Art), Chef Sanjana Patel (Founder & Executive Pastry chef at LaFolie Patisserie) and Chef Manikandan Raman (Head Pastry Chef and Consultant at Entisi Chocolatier). This edition of the boot camp series held in Bangalore offered chefs a creative quest in the line of ‘Future of Chocolate’, and gave them a chance to traverse beyond all known boundaries and experiment with chocolate.

The bootcamps held by CPY across cities in India, offer experienced chefs a chance to showcase their expertise in dessert. The brief given to participants was that they were made to show their talent by creating new sensations in the world of chocolate; in either designs or experiment with new forms of desserts, pastries and confectionery. The contestants from scratch harmoniously created a mélange of decadent flavours that kept in mind futuristic tastes, textures and innovation while taking chocolate to next level.

By garnering an outstanding response in both Mumbai and Bangalore, CPY is all set to offer exciting finale event in Mumbai.

About Callebaut® (http://www.callebaut.com):

For more than 100 years, Callebaut® has been making chocolate in the heart of Belgium and is still one of the rare chocolate makers to select, roast and grind cacao beans into its own secret and exclusive cocoa mass – the most important ingredient for chocolate couvertures. Callebaut® was established in 1850 in Belgium as a malt brewery and dairy company. It produced its first chocolate bars in 1911 and began production of chocolate covertures for Belgian chocolatiers soon after. Callebaut® began exporting its products in 1950 to craftsmen all over the world and is part of the Barry Callebaut group, the world’s leading manufacturer of high-quality chocolate and cacao.

About Callebaut® in India

Callebaut® with its presence in India for more than a decade now continues to inspire talent through its perfectionism of Belgium chocolate. When it comes to premium chocolates, chefs, artisans and entrepreneurs can rely on Callebaut® and in turn, our chocolates inspires them to new heights of creativity.

Callebaut® is a clear choice amongst the chefs in India when it comes to bringing passion and chocolate together. Covering almost all the channels in India like HORECA (hotel, restaurant and café), bakery-pastry and chocolatiers with its wide range of covertures and service products, Callebaut® becomes a one-stop solution for the chocolate and chocolate-related products for professionals in India.

Callebaut® welcomes professionals from all around the world to further perfect their chocolate skills through CHOCOLATE ACADEMY™ center located in Mumbai. Callebaut® has developed a wide selection of courses, ranging from introductory courses for novice craftsmen to advanced courses for experienced confectioners, pastry chefs and chefs de cuisine, with specialized courses for each business segment.

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