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Jerome Jacob
Jérôme Jacob, Chef Chocolatier at

Bellagio Resort and Casino, Las Vegas

Judges Recognize Jérôme Jacob as Chocolatier of the Year 2013

The third annual competition, took place May 17-18, 2013 at the state-of-the-art Barry Callebaut CHOCOLATE ACADEMY™ Center in Chicago. Jérôme Jacob, Chef Chocolatier at the Bellagio Resort Hotel and Casino in Las Vegas, Nevada was declared the overall winner. Jacob also took home the awards for Best Tasting and Best Showpiece. He was one of five who competed in this year's competition.

As L’Art du Chocolatier™ Challenge is an unparalleled demonstration of chocolate proficiency in working with the French premium brand, the competition requires a team of judges with demonstrated talent and expertise in the field. Those included: Frédéric Moreau (Dana Point, CA), Josep Maria Ribé (Gurb, Spain), Christophe Morel (Montreal, Canada), John Kraus (Minneapolis,MN) and Jérôme Landrieu (Chicago, IL).

Cacao Barry Technical Advisor & Director of the Barry Callebaut Chocolate Academy, Jérôme Landrieu noted, "L'Art du Chocolatier is a great opportunity for pastry professionals to showcase their skills and chocolate expertise. Contestants' personalities and unique craftsmanship are portrayed in the artistic pieces they create. As a team, we strive to challenge and inspire the next generation of pastry professionals to innovate and embark on new creative experiences."

  • 2nd Place - Sean Pera, Pastry Cook, The Umstead Hotel & Spa, Cary, North Carolina
  • 3rd Place - Romain Fournel, Assistant Pastry Chef, Jean Philippe Patisserie, Las Vegas, Nevada

Other Competitors

  • Santosh Tiptur, Executive Pastry Chef, Co Co. Sala Restaurant & Chocolate Boutique
  • Kei Hasegawa, Pastry Chef, Matsuhisa
 

L'Art du Chocolatier Challenge 2013 Competitors

Jérôme Jacob's Sugar Confection Jérôme Jacob's Chocolate Tablet Jérôme Jacob's Dessert in a Glass Concept Jérôme Jacob's Chocolate Showpiece Jérôme Jacob's Gateau de Voyage Jérôme Jacob Jérôme Jacob, Chef Chocolatier at Bellagio Resort & Casino, Las Vegas Romain Fournel’s Sugar Confection Romain Fournel’s Chocolate Tablet Romain Fournel’s Dessert in a Glass Concept Romain Fournel’s Chocolate Showpiece Romain Fournel’s Gateau de Voyage Romain Fournel Romain Fournel, Assistant Pastry Chef at Jean Philippe Patisserie, Las Vegas Sean Pera’s Sugar Confection Sean Pera’s Chocolate Tablet Sean Pera’s Dessert in a Glass Concept Sean Pera’s Chocolate Showpiece Sean Pera’s Gateau de Voyage Sean Pera Sean Pera, Pastry Cook at The Umstead Hotel & Spa, North Carolina Kei Hasegawa’s Sugar Confection Kei Hasegawa’s Chocolate Tablet Kei Hasegawa’s Dessert in a Glass Concept Kei Hasegawa’s Chocolate Showpiece Kei Hasegawa’s Gateau de Voyage Kei Hasegawa Kei Hasegawa, Pastry Chef at Matsuhisa, California Santosh Tiptur’s Sugar Confection Santosh Tiptur’s Chocolate Tablet Santosh Tiptur’s Dessert in a Glass Concept Santosh Tiptur’s Chocolate Showpiece Santosh Tiptur’s Gateau de Voyage Santosh Tiptur Santosh Tiptur, Executive Pastry Chef at Co Co. Sala Restaurant & Chocolate Boutique, Washington, D.C.