Chocolate Academy Visits OCVTS
Jean Sullivian, Octoberl 9, 2009

Chef Richard Cusick demonstrates a chocolate glaze technique during seminar.

OCEAN COUNTY, NEW JERSEY- As another fine example of the benefits of community partnerships, students in the Culinary Arts Baking program at the Brick Center took part in a “Chocolate Seminar,” hosted by BakeMark, a supplier of bakery ingredients for OCVTS.

BakeMark, a distributor for the finest Barry Callebaut Chocolates, arranged with OCVTS Culinary Arts Instructor Dennis Melia to utilize OCVTS as the venue for a regional workshop. Businesses from throughout New Jersey were invited to the seminar which featured Chef Richard Cusick, renowned instructor for the Barry Callebaut Chocolate Academy in Chicago, Illinios. The Chocolate Academy, with a dozen locations worldwide, is an international training ground for some of the world’s finest pastry chefs.

Business owners, and students alike, learned about the newest innovations for retail bakers; the increasing trends in the use of all natural flavorings and food colorings; and ideas to adapt to the changing expectations of customers in today’s economic market. Chef Cusick demonstrated chocolate glazes, cake fillings, and a variety of decorating techniques including intricate transfer designs.

“We strive to integrate our students with business professionals in the baking industry as often as possible. They learn first-hand about the real-world work environment,” explains Chef Melia. He adds, “This seminar is a great example of this.”