Since his professional training in a small pastry cafe Gabriel was fascinated by chocolate. To learn more about chocolate he did a second training as confectionery technologist, at Confiserie Coppeneur, Bad Honnef.
His way led him to the “Peters SchokoWelt”, where he could prove himself as artisanal chocolatier and instructor for bonbon and chocolate courses.
His constant companion, by the way: finest belgian chocolate from Callebaut!
Gabriel joined Barry Callebaut in 2022 as Junior Chef at Chocolate Academy Cologne, Germany.
