After an extensive candidate review, Forgey was selected as the U.S. Chocolate Master based on his skill, precision and creativity in creating chocolate confections and desserts. Cacao Barry® World Chocolate Masters, now in its sixth edition, is the only global culinary competition dedicated entirely to the art of chocolate.
As part of the U.S. national selections process, candidates were asked to submit a personal portfolio of chocolate artistry for review. Candidates also submitted samples of dipped and moulded pralines and a layered cake for tasting. Entries were evaluated based on taste, texture, visual representation and creativity in conveying the competition theme “Inspiration from Nature”.
“I am honored to represent the United States at the upcoming World Chocolate Masters competition,” said Chef Forgey. “This global event is recognized as the premier competition for chocolate professionals. I am eager to begin my preparation especially developing inspirational concepts for my chocolate showpiece and plated desserts.”
“Chef Forgey’s impressive professional portfolio and assortment of pralines and cakes demonstrated the technique, taste and creativity required to successfully compete against other top artisans from around the world,” said Jérôme Landrieu, Pastry Chef and Director of the Chocolate Academy™ Chicago “We’re excited to offer pastry chefs and chocolatiers this unique opportunity to demonstrate their abilities in creating works of art using fine chocolate.”
Chef Dan Forgey is currently the chocolate production manager at Norman Love Confections (NLC) in Fort Meyers, Fla. He began his culinary career at the New England Culinary Institute in Burlington, Vt. where he received an Associate of Science in Culinary Arts. Following graduation, he worked in a number of upscale resorts in Wisconsin, Michigan and Florida, as well as on a 30-foot commercial fishing boat in Southeast Alaska. From there, he accepted a position as head chef in a fine dining restaurant in Masachusetts.
Chef Forgey later moved to Florida to begin a pastry position at the Waldorf Astoria Naples. In 2007, he met Chef Norman Love and accepted a position with the Fort Meyers-based chocolatier In 2011, he was named chocolate production manager at NLC, responsible for running chocolate production and designing new flavors of confections for the company’s core, holiday and novelty lines.
As the U.S. Chocolate Master, Chef Forgey will begin preparations for the 2015 Cacao Barry® World Chocolate Masters Competition, where he will compete against chocolate artisans from approximately 20 other countries.
About Cacao Barry®
By constantly inventing and reinventing Pastry and Gastronomy, France gave its name and mark to this art. It is a tradition envied by the whole world. It is all about creativity, innovation, and above all passion. Since its creation in 1842, Cacao Barry® (cacao-barry.com) has been entirely committed to this heritage. Today Cacao Barry® provides the most complete palette of products, to all passionate chocolate craftsmen around the world: chocolate and couvertures, pralinés, origins and exclusive plantations, decorations and moulds, inspiring them and opening doors to new creative experiences. Besides, Cacao Barry® offers the widest international community of chocolate professionals, Ambassadors’ Club and Chocolate Academies to support craftsmen and chefs on their quest for perfection. Cacao Barry® is a global Gourmet brand of the Barry Callebaut group, the world’s leading manufacturer of high-quality chocolate and cacao.
About Barry Callebaut Group
With annual sales of about CHF 4.9 billion (EUR 4.0 billion / USD 5.2 billion) in fiscal year 2012/13, the Zurich-based Barry Callebaut Group (barry-callebaut.com) is the world’s leading manufacturer of high-quality chocolate and cocoa products from sourcing and processing cocoa beans to producing the finest chocolates, including chocolate fillings, decorations and compounds. The Group runs more than 50 production facilities worldwide and employs a diverse and dedicated global workforce of over 9,000 people.
The Barry Callebaut Group serves the entire food industry, from industrial food manufacturers to artisanal and professional users of chocolate, such as chocolatiers, pastry chefs, bakers, hotels, restaurants or caterers. The two global brands catering to the specific needs of these Gourmet customers are Callebaut® and Cacao Barry®.
The Barry Callebaut Group is committed to sustainable cocoa production through its “Cocoa Horizons” initiative to help ensure future supplies of cocoa as well as improve farmer livelihoods.
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