Win an unforgettable trip to Belgium, plus a whole host of other incredible prizes, with the launch of Callebaut’s ‘Make It Special’ Competition.
With six places on the exclusive trip up for grabs, Callebaut is encouraging you (chefs) to showcase how you help customers celebrate a special occasion, whether it’s a birthday, anniversary, Mother’s Day or even Christmas. To enter, visit Callebaut’s chocolate hub – www.fortheloveofchoc.com – and share details of your special occasion treats by midnight on 19th March 2017.
Plaque & Piping
Following the judging process, gold, silver and bronze winners will be selected from two age categories – 18-21 year olds and 22 years or over. All winners will be rewarded with a trip to discover Callebaut’s Belgian roots, including a factory tour, a hands-on workshop at Callebaut’s flagship Academy and a trend tour to see the latest innovations in the chocolate capital of the world.
The competition forms part of Callebaut’s Make It Special campaign which highlights the importance of making the most of special occasions. Desserts in particular present a key opportunity – 78% of people would be more likely to treat themselves when out for a special occasion, while a third of consumers think there should be more desserts targeting special occasions on menus. Make it a chocolate dessert and two-thirds of people would be more likely to order it**.
Robert Harrison, Sales Director Gourmet-Northern Europe, Callebaut, comments: “With people more likely to eat out to celebrate a special occasion and 74% likely to spend more*, there’s a real opportunity to boost profits by offering something memorable. This in turn, encourages repeat visits – in fact, 94% of people would be more likely to return to an establishment that made them feel special.
Frozen Garnish -
Chocolate Bowl with Dipped Strawberries
“With this in mind, we’re looking forward to seeing what chefs create for these special moments and rewarding the best of the best with an incredible trip to Belgium to go deeper into the world of chocolate. It’s a fantastic opportunity and a prize we’re incredibly proud to be able to offer.
Full competition details, including terms and conditions, can be found on the campaign website – fortheloveofchoc.com. The website is also ‘choc’ full of helpful videos and techniques to inspire you with your entry, such as the ‘10 Ways To Make It Special’ series created by Julie Sharp, Callebaut’s Development Chef, including a decadent Christmas pudding and an Easter egg with the wow-factor, as well as an edible candle for birthdays. The videos also feature techniques such as mould creation, chocolate flowers and garnishes that can quickly and effortlessly be added to desserts to make the most of celebrations throughout the year.
For over 100 years, Callebaut has been making chocolate to be proud of in the heart of Belgium. From cocoa bean to chocolate, Callebaut’s finest Belgian chocolates are produced with 100% Belgian craftsmanship, making it the chocolate of choice for confectioners, pastry chefs and chocolatiers all over the world.
*Toluna/Callebaut July 2016 **Toluna/Callebaut August 2014
The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.
A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.
Support The Staff Canteen from as little as £1 today. Thank you.
