After receiving his certification in pastry and chocolate, Chef Jerome Landrieu worked at multiple highly esteemed sweet shops and restaurants in France. In these positions, he managed large kitchen teams putting out decadent desserts and studied under three MOF chefs (the highest honor in France for artisans), enabling him to perfect his craft. Chef Landrieu’s passion for excellence led him to begin teaching at the Superior National School of Confectionery and Pastry and, just before coming to the United States, he finished his fourth year at The Bellouet Conseils School, a prestigious Parisian school for the art of desserts.

Chef Landrieu’s work has not gone unnoticed. He won two first prizes in sugar artistry, and 2nd prize for artistry at Chocolat by Pascal Caffet in Troyes, 2006. He was also a substitute for Team France at The Pastry World Cup, won first prize for tasting selection at Salon du Chocolat in Paris, and finished in the pastry semifinals at the 2007 Meilleurs Ouvrier de France Competition.

At the Chicago Chocolate Academy, Chef Landrieu is in charge of guiding the school towards meeting its goals of sharing knowledge about chocolate and desserts to both the professional and non-professional populations. He manages the Academy’s staff, develops classes and recipes, and is constantly seeking out talented guest chefs for specialty classes. He helped to design the layout of the facility, equip the kitchen, auditorium, and café areas, and reaches out to equipment and ingredient companies to form strategic partnerships for the school.

“My philosophy is to always use the best products and techniques to create on-trend desserts. Unpretentious, elegant, generous and enticing are the key words of my work and such is my challenge every day. Welcome to my sweet chocolate universe . . . ”