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The Art of Viennoiserie at Callebaut Chocolate Academy
Date
June 2026
Location
Chicago, IL
Completed an intensive three-day viennoiserie course with Chef Dimitri, mastering the techniques behind croissants, pain au chocolat, laminated brioche, and other laminated pastries. Expanded technical expertise in lamination, dough development, shaping, and baking while strengthening precision and consistency in artisanal pastry production.
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