date:Jun 20, 2013
al kitchen with individual marble countertops for the chocolate pre-crystallization and all the equipment and utensils one would find in the world's best schools.
Besides Technical Advisor Bertrand Busquet, international chefs and teachers from abroad will share their knowledge and techniques at the new center in So Paulo. The first in a row of such international guests will be the award-winning chef Joseph Rib, Technical Advisor at Barry Callebaut's CHOCOLATE ACADEMY center in Gurb, Spain. He