Pastry chef Celine Plano has been appointed technical advisor at the Barry Callebaut Chocolate Academy in Chicago. Plano most recently was executive pastry chef at the Peninsula Hotel in Chicago.
Plano previously was opening executive pastry chef for the Four Seasons Hotel in Westlake Village, Calif., and also worked as executive pastry chef at the Ritz Carlton.
Born in Paris, Chef Plano grew up in Bayonne, in the Basque country of southwestern France. She began her career at age 15 with a two-year apprenticeship at the JP Heynard Patisserie and obtained her pastry diploma two years later. She worked at several Michelin star restaurants and at the famous Fauchon Patisserie in Paris before moving to the United States in 1997.
“We are pleased to welcome Chef Plano to the Chicago Chocolate Academy team, to share her passion and wealth of experience with our students and our clients,” said Patty Kopitas, Callebaut brand manager for the Americas.
The Barry Callebaut Chocolate Academies are teaching and training centers for artisans and professionals who want to improve their skills in chocolate and learn about new trends, techniques and recipes. There are 13 Chocolate Academies located around the world, with only one in United States.
