Callebaut welcomes three new ambassadors

Callebaut Chocolate welcomes on board three new members, Richard Bertinet, John Costello and Ruth Hinks, into their select group of ambassadors. “Callebaut is delighted that Richard, John and Ruth have accepted our invitation to become part of the International Ambassadors Club” commented Robert Harrison, Gourmet Sales Director of UK and Ireland “We are looking forward to working closely with them as they inspire professionals to embrace and improve their chocolate skills”. They join 120 other members over 40 countries, who all work to transfer their chocolate know-how and techniques to other craftsmen all over the world.

Richard Bertinet trained as a baker from the age of 14. His books: Dough, Crust, Cook & Pastry have won countless awards and are modern classics whereas Richard himself teaches sell-out classes at The Bertinet Kitchen cookery school and was named BBC Food Champion of the Year 2010.

South African born Ruth Hinks started her love affair with chocolate also aged 14. She began her formal training at the Cacao Barry Chocolate School near Paris and has worked as Head Pastry Chef at five star hotels throughout the world. Ruth has won many professional awards including: UK World Chocolate Master (2012) and UK Confectioner of the Year (2011) and in 2013 she finished fifth at the World Chocolate Masters - the highest place ever achieved by the UK. John Costello is currently a senior confectioner at Nestlé’s product technology centre in York. He started as an apprentice confectioner at Slatterys and has worked as a chocolate consultant before

working in a new product development for a leading cake manufacturer helping to drive artisan skills into a large scale production. He studied at Salford bakery school and since college has been a keen competitor in chocolate and pastry competitions winning many first prizes, including the 2010 UK Chocolate Masters. About the Chocolate Ambassadors’ Club The Chocolate Ambassadors’ Club gathers renowned Pastry Chefs, Chocolatiers and Chefs de cuisine, representing two major professional Chocolate Brands Callebaut and Cacao Barry. Quality, creativity, knowledge of ingredients and process leadership are the main assets of the Ambassadors, which includes famous members such as Régis Marcon in France and Oriol Balaguer in Spain.

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