About Us
Chocolate Faculty

Meet Our Team

It's very important to us that our instructors and online tutors be working chocolate professionals as well as educators. They bring practical, real-world experience to the programs. Plus you have the support of people who really care about your learning experience. That's also why our Master Programs happen "in the field" in actual chocolate production facilities.

Our instructors and online tutors

Pam WilliamsPam Williams
Founder & Lead Instructor, Ecole Chocolat
Heidi HudspithHeidi Hudspith
Chocolate Production and Operations
Julio FernandezJulio Fernandez
Sibu Chocolate
Dr. Kerry BealDr. Kerry Beal
The Chocolate Doctor
Richard Tango-LowyRichard Tango-Lowy
Dancing Lion Chocolate
Joanne MogridgeJoanne Mogridge
CocoaWest Chocolatier
Wendy BoysWendy Boys
Cocolico
William R. DantzerWilliam R. Dantzer Ph.D. (BD)
Independent Food Science Consultant

What our graduates have to say

"I was a little concerned that a true chocolate program could be instructed online but all my worries were for naught. It was excellent in every detail. The instructors were there for any questions, information or just to give advice. And the fellow students in the course were equally part of the overall excellence of this marvelous program." Linda, Jan. '13 Graduate

"I’d like to express my gratitude for an amazing program. And I’d also like to say that it was an impressive course and especially via online, because without it, I’d probably miss that opportunity. I’d also like to thank the tutors Heidi Hudspith and Rachel Sawatzky for reviewing all my assignments and also for the helpful feedback. " John, Jan. '11 Graduate

"Absolutely, I learned so much about chocolate and the industry that I never knew about. It was great having the support of the instructors when things weren't going right and I could ask them questions. And all the topics that were covered made it very easy to learn." Sue, Jan. '11 Graduate

More about our Lead Instructor

I founded au Chocolat in 1981 in Vancouver, B.C. after moving there from California, and spent 10 years as master chocolatier. Au Chocolat started as a chocolate-making retail and wholesale business (the present owners are now only wholesale). Our specialty was gourmet chocolate truffles and we had a multitude of flavors in stock at any one time.


For better quality go to our Vimeo version

Our gourmet chocolate truffles were hand-made. We then either rolled them in a traditional dry coating such as cocoa or nuts or coated them with fine chocolate. At first, we did the chocolate dipping by hand but as sales increased we moved to an enrobing machine. The machine was a life-saver – especially during the holidays when demand for our chocolates peaked.

Our other gourmet chocolate offerings were molded from solid chocolate (our signature was a chocolate duck with a jaunty bow around his neck made with a mold taken from our childhood favorite – a yellow rubber ducky), panned chocolate items such as chocolate-covered espresso beans and our perennial favorite – chocolate mousse cake. In the summer, we included ice cream products as well. When time came to semi-retire from the day-to-day chocolate making business, I was able to sell to a friend-of-a-friend who loved the chocolate-candy making business as much as I did.

During that time, I also taught chocolate-making programs and courses on starting a business for many different organizations. As well, I've written numerous articles on chocolate and chocolate candy making.

I wrote my first cookbook, Oh Truffles by au Chocolat, and while the book is now out of print, it was a best-selling cookbook with a second printing. My goal with the cookbook was to teach home cooks how to work with chocolate and then give them lots of different chocolate recipes to try.

Besides becoming proficient in working with chocolate for obvious business reasons, I always encourage creativity and joy in the chocolate-making process itself. Working with chocolate can be a very sensuous experience. Early chocolatiers used their hands to temper the chocolate and coat the truffles or sugar fillings – some companies still do. Like kneading bread, successful technique becomes one of "feel". The chocolatier knows just when the chocolate mass is ready to use.

I wish you much success in your endeavors and will be delighted if our programs can be of help in getting you where you want to go in an industry that is my passion.

Pam Williams

 



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