Callebaut the Authentic Belgian Chocolate supported Lakefield
Three months ago one of Lakefield’s contact put us in touch with Roberta Coghe, National Account Manager-Gourmet from Barry Callebaut. We invited Roberta to come and see us and we explained our ethos and the professionalism that we are trying to teach our students.
As a charity we have limited means on ingredients we can use for our Patisserie Level 3 classes sometimes we need to improvise on the ingredients required by a recipe as what’s needed is not within our budget.
When we met Roberta Coghe she totally understood this difficulty she kindly showed us one of their catalogues and suggested we chose from it what we might need. Doris Morales, our head chef put together a wish list. The chocolate arrived much to everyone’s delight and we were able to proceed with this year’s curriculum.
On the 7th of October, Roberta delivered a PowerPoint to our students entitled from bean to bar.
We want to be at the heart of great chocolate stories by further expanding our role as the world`s strongest chocolate solution brand among craftsmen in the world.
Callebaut helps chocolate craftsmen to do what they love doing every day and tell their story.
There are many reasons why Callebaut is called the Finest Belgian Chocolate. For already 100 years, Callebaut have been making chocolate to be proud of in the heart of Belgium.
For more information about them, click here.