Dobla opens his own Pastry School in Vietnam

Grand Opening
More than 100 guests from all over the world (international customers, (trade) press and well known Chefs) travelled last week to Vietnam to attend the Grand Opening of the Dobla Pacific Pastry Academy in Vungh Tau.
After visiting the cocoa plantation which is supported by Dobla, Eric Kakebeen, CEO Dobla Group and Frank Haasnoot, Executive Pastry Chef Dobla and World Chocolate Master 2011, opened the school officially. There was a tour in the Dobla factory and afterwards this was celebrated with a cocktail in the Skybar Chill in Ho Chi Minh City.

The next Asian Elite of Pastry
The Dobla Pacific Pastry Academy is located on the 1st floor of the hi-tech Dobla factory in Vungh Tau. It offers already English (certified) lessons to the 150 current employees. The students are extremely motivated and have the possibility to get promoted to a higher professional level. This program is also developed to teach skills and hygiene classes.
The Dobla Pacific Pastry Academy offers courses for new employees. Furthermore, it has developed a professional chocolate course in order to create the next Asian Elite of Pastry Chefs trained by a famous Pâtissier-Chocolatier.

The Dobla Dream
The Dobla Pacific Pastry Academy is also the perfect location to train and motivate a team of Vietnamese Chefs to represent their country at the Coupe du Monde de la Pâtisserie (France) or the World Pastry Team Championship (USA). As a long time official partner of these competitions, Dobla knows that their influences are crucial for the international and local development of the Pastry industry.
Since innovation is the key word at Dobla, the Dobla Pacific Pastry Academy will also be used to organize jam- and brainstorm sessions for Chefs in order to create new chocolate decorations.

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Dobla stand at the FHA2012

Take a look at our amazing stande at the FHA 2012 last week:

Click here!

Peter Remmelzwaal wins DPA 2012

Peter Rammelzwaal has won the most famous Dutch pastry award during the Bakkerijdagen in Amsterdam. He received the price from the winner of last year Tom van de Veen, who is now member of the Dutch Pastry Team.

Every year, the price is given to the one who makes the most exciting show piece and cake. This show piece is made on the basis of a theme. The theme for this year was ‘the underwater world’. The reviews were given by a skilled jury of the Dutch Pastry Team. Showpieces were made of chocolate as well as sugar.

Just like every year, Dobla has been the master partner of the Dutch Pastry Team for 2012. Aside from the aspirant-membership of the Dutch Pastry Team, Peter has also won an exclusive photo-shoot given by the proud partner Dobla.

We wish Peter Remmelzwaal all the best for the future.
 

Frank Haasnoot wins World Chocolate Masters 2011

We are proud to announce that, after three-days of breathtaking competition between nineteen national Chocolate Masters,
Frank Haasnoot, winner of the Dutch World Chocolate Masters preselection, was selected as the “World Chocolate Master 2011” by an international jury composed of twenty-two leading
chocolate professionals.


 In second place was Yoshiaki Uezaki from Japan and in
third place Palle Sorensen from Denmark.
 
With the theme of this year’s competition being “Cocoa,
Quetzalcoatl’s gift”, the jury carefully evaluated the
 contestants’ work and creativity through chocolate.
 
In addition to the overall award, Frank Haasnoot won
also the special awards for “Best gastronomic
chocolate dessert”, “Best chocolate showpiece”
and “International Press Award”.

The Dobla Experience

Dobla introduces 40 new products in the Chef’s Collection at the Dobla Experience. The Dobla Innovation Center has worked, designed and created these new items in the past eighteen months. Most important features of each product are; originality, design and flavor. All of this has been accomplished so that the decorations are still economical for daily usage in pastry kitchens all around the world. It goes without saying that a lot of time has been invested in creating superior packaging to avoid any breakage.

All products in the Dobla Collection have the same high quality standards with regards to ingredients, packaging and looks. However, the decorations and cups in the Chef’s Collection have a distinct look and feel; they are mostly hand-made and the products are all designed in collaboration with the best pastry chefs.

Frank Haasnoot wins Dutch Chocolate Masters

As part of the competition, each participant created a large chocolate sculpture that conveyed the theme of this year’s competition – “Cocoa, Quetzalcoatl’s Gift” –inspired by the ancient Aztec legend surrounding the origins of cocoa in South America. They also showcased their skills by creating two types of pralines, pastry and a plated dessert.

The three contestants have performed impressively, given the very limited time available. Frank’s high quality creations have emerged through the combination of creativity, craftsmanship and neat way of working. Daniel Jongsma was the runner up and the third place went to Rene Huisman.

Dobla is extremely proud to have the Dutch Chocolate Master Chef working for us and we support him in his challenge to become the world’s number 1!

Frank Haasnoot, the corporate pastry chef of Dobla, is the new 'Dutch Chocolate Master 2010/2011'. He will represent The Netherlands during the “World ChocolateMasters 2011” finals in Paris.