ecole chocolat school

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Permalink Reply by Andre Costa on March 24, 2009 at 7:06pm

Hi Irma.

I have not yet; my training begins this coming April 10th.
I've decided to take the training after I read some comments from former and current students - I don't recall whether the comments I read were made in this community or on The Chocolate Life (www.thechocolatelife.com) one; either way, I heard only good things about them.

My word of advice - take a short training in a local culinary school before you take the online one. That's what I did - I took the 30 hour class at ICE in New York City. That helped me visualize what the processes are, which will probably make my life much easier when I take the online class.

Good luck! It would be awesome to see you in my class (virtually speaking!)

Andre Costa
Chocolatier-to-be

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Permalink Reply by Irma Wiese on March 24, 2009 at 7:35pm

thanks for the reply, Andre. I just might see you in class. Does it start the 1st or the 10th of April??

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Permalink Reply by Randy Olmstead on March 24, 2009 at 10:04pm

Irma,
With the cost of the class and not having a person that can instantly look at what you’re working on is a concern. How do the instructors interact with the students? If your working on a ganache and it breaks, do you need to wait a few days to hear back from the instructor? Looking at the curriculum, it looks like they give you a list of companies you can buy stuff from, history of chocolate etc. two of the eight items listed would be the core of the class, recipes and molds. You can get recipes anywhere, mold work needs to be taught.
I have sent my employees to the French Pastry School in Chicago http://www.frenchpastryschool.com/ to take the intro chocolate class. They have come back after a few days and dove into my recipes with great success. We have included some chocolates they have created into our sales selection. Having hands on with top notch instructors is the best way I feel. I was taught in pastry school the basics of chocolate, but you always need to have continuing education. French Pastry has guest chefs that come in and teach advanced classes. I don’t have any affiliation with French Pastry, I have just had much success with them.

Hope this helps.

Randy.

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Permalink Reply by Irma Wiese on March 24, 2009 at 10:48pm

Thanks for advice. I am familiar with the French Pastry School since I am only an hour away from Chicago. For some reason their schedule for special classes and continuing ed just never worked for me.

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Permalink Reply by Jodell Hinojosa on March 24, 2009 at 10:18pm

This looks wonderful! I am trying to shift my catering business to more of a pastry/chocolate focus and this could really help my self - education!! Thanks for the post!

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Permalink Reply by Irma Wiese on March 24, 2009 at 10:49pm

You're welcome. Let me know how it goes if you decide to enroll in the class.

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Permalink Reply by Christopher Jennings on March 30, 2009 at 1:22am

Hi Irma, If you have been working with whatever product, for 20 years...I would call you a professional anyway. you are obviously successful with what you do. Being a self taught pastry chef myself.I have had the good fortune of hosting both Jaquey Pfieffer, and Sebastione Canonne at the Hyatt Regency Atlanta in the late 90s. Continuing education is always a good thing. I think however you probably just need some new ideas to add to your repertoire. I also helped open up and teach at Le Cordon Bleu in Atlanta. What they teach there is methodology, as most culinary schools do. I'm sure Ecole Chcolat is a very good program. I think however that you would probably know a lot of what they are teaching. After 20 years in the business... I'm sure you could probably teach a class, or two yourself. Hope this helps in your decision making. Take Care.

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Permalink Reply by Irma Wiese on March 30, 2009 at 8:04am

Thanks Christopher. After giving this a lot of thought, I decided I will take classes at the Barry Callebaut School in chicago. they are offering more advanced classes. I was just a little hesitant and intimidated at first because I don't have "professional " training but after talking to one of their instructors, I think I'll be okay. Thanks again for the reply.

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Permalink Reply by Christopher Jennings on March 31, 2009 at 8:32pm

Hi Irma,
I know exactly how you feel. I'm pretty much self taught myself. I took a baking class in high school, but that was the extent of it. I just started working in bakeries and restaurants in my teens, and I never felt that I knew as much as these culinary graduates. Then in 1990, I was working for the Sarasota yacht club, and they sent me up to Hyde Park to the CIA for a seminar on chocolate. This was kind of a beginners class on chocolate, which I didn't know because the club just signed me up. The chef instructor came up to me after the first day, and asked me what I was doing in his class. After he saw my technique, he told me that I could have taught that class. That's when I realized that I was every bit as good as those graduates. I never gave myself enough credit. Then after working in hotels in Atlanta since 92. Le Cordon Bleu was opening up a school, and they called me up and asked me to help write the curriculum and teach intro & advanced pastry. I was blown away. I know that I don't know you ...but I feel that I do in a way. Your probably a very focused, and meticulious individual, and dare I say, because you are self taught, you probably don't give yourself enough credit either, like I did. You see, I think pastry people are all wired the same way. we could probably finish each others sentences. That's how I get when I'm talking to other pastry people. Absolutely take the classes. One can never stop learning. I'm sure your a very talented woman. and success is yours for the taking. Though I'm not teaching at the college anymore, I still love to inspire people in this great field we work in... Have a gr8 nite!

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Permalink Reply by Irma Wiese on April 1, 2009 at 12:56pm

Christopher, thank you so much for the encouragement. It's a much needed boost to my self-confidence. 'Nice to know somebody who has been through the same doubts about his work. My compliments to you for being so generous with your wisdom and advice. I can now look forward to the classes (in July) with excitement and no worries.

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Permalink Reply by Christopher Jennings on April 1, 2009 at 10:40pm

Irma, It's my absolute pleasure. Once I realized that the culinary grads had nothing on me. My self confidence boosted, and I don't know if it was coincidence or not, but my career really took off. I feel as long as your passionate, and focussed on your goals... Nothing, and no one can stop you.... You know Irma, your name sounds familier. do I know you from some where?. I was up in chicago in 97 when I was working for Hyatt. I worked with Alain Roby at the property on wacker dr., and I was attending a seminar up there as well. I've met so many wonderful people throughout the span of my career, maybe you were one of them. Any way, enjoy your class. and if you ever need a pep talk... Thats what I love to do... Is help people find their Passion. Have a gr8 nite. CJ

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Permalink Reply by Irma Wiese on April 2, 2009 at 9:52am

I doubt that we've met, I don't remember doing anything in Chicago in '97, too busy with my 2 year old twin boys back then. Anyway, glad to meet you here and glad to know i can find help when i need it.

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