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BC LIVE: Segments - Confectionery
Join us to keep up to date on the top trends driving innovation in chocolate, with market examples from North America and the rest of the world. We won't stop there! For this session, we'll be inspiring chocolate makers with chef-made creations to meet these trends, brought to you live from the BC Studio.

Jan 28, 2021 12:00 PM in Central Time (US and Canada)

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Speakers

Charlotte Green
Market Segment Developer for Confectionery, North America @Barry Callebaut
Charlotte Green joined Barry Callebaut in August 2019 as Market Segment Developer for Confectionery. In this role, she supports Confectionery customers with tools, consumer insights, and co-creation sessions. Previous to joining Barry Callebaut, she was Marketing Director at Pots & Co Desserts and Divine Chocolate. She started her career at Nestle, working in their UK confectionery division in category management and marketing on brands such as Kit Kat, Crunch, Aero, and After Eight. She is passionate about sustainability, having visited cocoa farms in Colombia and Ghana. Charlotte Green has a degree in Information Management from University College London.
Gabrielle Draper
Lead, R&D Technical Culinary Application @Barry Callebaut
Gabrielle is a passionate and experienced pastry chef known for her love of bridging the worlds of pastry and food science. She is continuously innovating new ideas for customers and inspiring them to think outside the box. She loves to share her knowledge of chocolate with others in the industry and ignite a similar passion for chocolate in them. Gabrielle’s favorite part about the chocolate world is knowing there is science behind everything and there are still endless possibilities to create and inspire.
Martin Diez
Lead Chef FM and Confectionery @Barry Callebaut
He is a world wide recognized chef for his creative mindset in confectionery, Ice cream and pastry. Martin is constantly travelling the world to give classes around his art and artwork which allows him to always discover new ingredients, meet chefs and experts. He loves to push the boundaries of his chocolate playground, pairing the most fascinating product (chocolate) with hundreds of rare and unique ingredients from all over the world.