Jérôme Landrieu, head of the Barry Callebaut’s Chocolate Academy in Chicago, has been named one of the “Top 10 Pastry Chefs in America” for 2011 by Dessert Professional magazine. Landrieu will formally be recognized at an awards ceremony at The Institute for Culinary Education in New York on June 6.

The prestigious award recognizes outstanding chefs who elevate the industry as a whole with their contributions in talent, innovation, and community service, and who also embody a spirit of excellence and hospitality.

 After receiving his certification in pastry and chocolate, Landrieu worked at multiple highly esteemed pastry shops and restaurants in France. In these positions, he managed large kitchen teams putting out decadent desserts and studied under three chefs who won the prestigious Meilleur Ouvrier de France (M.O.F.) competition. Landrieu’s passion for excellence led him to begin teaching at the Superior National School of Confectionery and Pastry in Yssingeaux, France, and just before coming to the United States, he completed his fourth year at The Bellouet Conseils School, an acclaimed Parisian school for the art of desserts.

While teaching at The Bellouet Conseils School, Chef Landrieu began traveling around the world to conduct pastry and chocolate demonstrations.  It was during this time that his interest and passion for international food and culture was born.

In 2008, Chef Landrieu joined Barry Callebaut’s Chicago Chocolate Academy, where he is in charge of guiding the school towards meeting its goals of sharing knowledge about chocolate and desserts with both professionals and non-professionals alike. He manages the Academy’s staff, develops classes and recipes, and is constantly seeking out talented guest chefs for specialty classes.