Nordic Chocolate Master education

Become a Nordic chocolate master

Copenhagen Hospitality College offers a new, international programme that combines chocolate, innovation and Nordic gastronomy.

With the Nordic Chocolate Master education you get an opportunity to specialise in the art of chocolate in a new way. You will learn the newest techniques and trends from the best in business.

The Nordic Chocolate Master education is open to gourmet professionals with a taste for chocolate. Whether you are a confectioner, a pastry chef / patissier, entrepreneur, chef or something completely different is not important. Your passion for chocolate, professionalism and wish to become more knowledgeable are more essential.

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Why choose NCMe?

  • Get insights into moving from concept to product
  • Build an international network
  • Two weeks of exhilarating training
  • Learn about the “from bean to bar” mindset
  • Transform 3D thoughts to actual templates
  • Learn how to conceptualise chocolate and use innovative food pairing to develop amazing creations

You will meet

Photo: Skovdal Nordic
Tor Stubbe
From the Mandarin Oriental in London and Pastelería Escriba in Barcelona to the big stages of Nordic Chocolate Showpiece and World Chocolate Masters, Tor Stubbe is an experienced and accomplished chocolatier. He will be overseeing the entire course to guide and assist the participants and make sure everything runs smoothly. He might also teach a class or two and share some of his extensive knowledge of for instance sugar coating or filled chocolates.

Photo: Private
Michael Larsen
Ever since he was a child, Michael Larsen has gathered wild foods to use in the kitchen. To him, quality and taste is key and he is always on the lookout for new flavours and ideas. For the past six years, he has been foraging for Noma as well as other reputable restaurants and has inspired chefs to use local ingredients in new ways. Michael will take the participants on a foraging expedition to introduce them to the natural pantry and to new ways of using wild foods such as moss, herbs and berries.

Photo: Robin Skjoldborg
Mikkel Friis-Holm
Many chocolate manufactures can be said to work with their chocolate from bean to bar, but few do it as meticulously as Mikkel Friis-Holm. His company has gained international recognition over the years and many of his chocolates have been awarded several times at the International Chocolate Awards. Based on his own experience with chocolate production, Mikkel will be teaching participants about the process from evaluating the cacao beans to producing their own chocolate – from bean to bar.

Photo: Private
Milton Abel
An accomplished musician and actor, Milton Abel first started working in the kitchen as a ”side gig”. But it soon turned into a passion, and Milton has continued to develop his pastry and dessert skills ever since, working at such prominent restaurants as Per Se in New York, The French Laundry in California, Noma and Amass in Copenhagen. He will be sharing his passion with the participants, guiding them in creating creative and innovative dessert recipes.

Admissions

There are no formal admission requirements. However, we are looking for participants who are passionate about chocolate and want to explore the craft of cacao and chocolate.

When applying, you must attach your resume and a short written presentation of your expectations of the course in English.

Dates and fees

March 12-23, 2018

Programme fee is DKK 31,500 / EURO 4,250

The programme fee includes tuition, teaching materials, ingredients and all meals according to programme. Accommodation is not included in the fee, but we cooperate with Hotel Alexandra in Vesterbro, Copenhagen. If you need accommodation, just send an email to reservations@hotel-alexandra.dk and let them know you are taking a course at Copenhagen Hospitality College.

For Danish participants only:

Virksomheder har fra 1. januar 2009 fået mulighed for at søge tilskud til ansattes selvvalgte kurser og uddannelser i de nye kompetencefonde.

Det er virksomheden, der søger om tilskuddet. Tilskuddet, der gives, er pr. 1. maj 2010 på 140,- kr. i timen og gives som løntilskud.

Der kan både søges om tilskud til afholdte kurser og reserveres midler til planlagte kurser. Reservationen kan ske op til tre måneder før. Reservationen skal bekræftes senest 14 dage efter slutdato. Der søges for hvert enkelt niveau, hvor der angives start- og slutdato.

Der kan søges tilskud til uddannelsen, hvis man indbetaler til Hotel- , Restaurant- og Turisterhvervets Kompetenceudviklingsfond.

Medarbejderen, der søges for, skal have været ansat i virksomheden i ni måneder.

Ansøgningsskema og nærmere information kan findes på kompetenceuddannelsesfonden.

Det er også muligt at søge et legat hos Fonden Dansk Gastronomi. Fonden har til formål at yde støtte til gastronomiske fagpersoners videreuddannelse, således at de kan være med til at tilføre dansk kokkekunst nye ideer og derigennem være med til at fastholde og højne dansk gastronomis internationale niveau. Det er muligt at få dækket op til 50% af de samlede udgifter.

Ansøgningsskema og nærmere information kan findes her.

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Questions?

Please contact consultant Susanne Mortensen from Copenhagen Hospitality College via email sm@hrs.dk or phone +45 2281 8722.