The Chocolate Academy Tokyo is now organizing the school calendar of the first semester of 2016. There we can find great pastry chefs, some who are well-known to the readers of So Good.

On 2 and 3 March, Gael Etrillard will teach the advanced course “The beauty of fruit puree & chocolate pairing” for hotel or boutique chefs who need a little inspiration for their repertoire.
After an early career in Michelin Star restaurants in France and luxury hotels, Gaël left for Asia where he’s now been working for the past 15 years. In Tokyo, he will create a great variety of recipes combining the elegant Cacao Barry couvertures and outstanding Boiron fruit purees.

The MOF Emmanuel Ryon (so good #7, so good #11, so good #15), known for providing new methods and flavors for ice creams, sorbets and gelatos, will teach, “Ice cream & sorbet technology” on 19 and 20 April, and share recipes from his new shop in Paris, Une Glace à Paris. The students will walk away with the expertise of how to incorporate gelato and sorbet to an ice cream shop, pastry boutique, or restaurant.

On May 24 and 25, the 2008 World Pastry Champion and Executive Pastry Chef of the Peninsula Hotel in Chicago, Dimitri Fayard (so good #11), will lecture on “Petits gâteaux” from a selection of the necessary components: sponges, meringues base biscuits, custards, mousses and crémeux.

Andrés Lara (so good #5, so good #7, so good #15), Asia-Pacific Regional Chef Cacao Barry, will teach an intermediate level course on 8 and 9 June on the topic, “Contemporary plated desserts”. Designed for high-end fine dining, he will give ideas to surprise customers with innovative techniques and textures, balancing desserts using sweet but salty, bitter, sour, and umami.