Netflix Chocoholic TV Series: Meet Amaury Guichon of ‘School of Chocolate’
The name Amaury Guichon may or may not be familiar. Still, after you see his Netflix series School of Chocolate, you will adore this chocolate genius who has a new competition series on the streamer.
World-renowned chocolatier Amaury Guichon will mentor eight top talents, people already established as good chefs, in hopes of taking their work to the next level.
Only one of them will win a career-changing opportunity.
TV Shows Ace was sent all the delicious School of Chocolate previews to get you ready to up your chocolate game ahead of Christmas.
School of Chocolate
For the true chocolate lovers, Guichon has whipped up a perfect cooking school for you.
A world-renowned chocolatier, Amaury Guichon mentors eight top talents hoping to take their work to the next level. Only one will win a career-changing opportunity.
Eight top pastry and chocolate professionals are coming to the Netflix series School of Chocolate to take their careers to the next level. Their teacher, Guichon, is known globally for creating mind-blowing chocolate showpieces and unbelievable pastries.
The catch is that only one lucky student who manages to prove themselves ‘Best in Class’ after eight episodes will win a prize package that includes a career-changing opportunity.
Meet the Chefs
Amanda Miller
Pastry Chef Instructor at The Culinary Institute of Michigan
Army veteran Amanda has a strong military background with both her parents and all three of her brothers serving in the military. After leaving the Army, she enrolled at The Culinary Institute of Michigan. After Amanda graduated, she was asked to stay at the school, where she is now a Chef Instructor and teaches Baking & Pastry Arts, emphasizing chocolate work. In addition to teaching, Amanda also moonlights at Patricia’s Chocolates in Grand Haven, MI, working as a pastry chef and chocolatier.
Cedrick Simpson
Pastry Chef at Capital City Club
A military family kept Cedrick on the move, and he spent part of his childhood in Germany, where he was exposed to some of the finest pastry and chocolate. His love of the film Willy Wonka & The Chocolate Factory whetted his sweet tooth. Cedrick attended Le Cordon Bleu to become a Pastry Chef, and his pastry style is described as abstract – he likes things that are out of the ordinary. Before taking his current job as Pastry Chef at the private Capital City Club in downtown Atlanta, Cedrick worked in several high-profile hotels, including The Whitley and Ritz-Carlton in Atlanta.
Daniel Joseph Corpuz
Pastry Chef and Chocolatier at Daniel Corpuz Chocolatier
Straight A’s and ambition define Daniel, brought up in a Filipino immigrant household. A birthday cake assignment started his fascination with pastry beginning in middle school, after watching a TV show all about cake decorating. From there, he stuck to cake decorating and competed in several cake competitions around the country. Daniel enrolled at the Culinary Institute of America. He’s worked at the 2-Michelin star restaurant The Modern. He recently launched Daniel Corpuz Chocolatier, a chocolate brand that creates handcrafted artisan Filipino-inspired bonbons and confections.
Juan Gutierrez
Pastry Chef at Four Seasons Hotel Chicago
Colombian native Juan is an outgoing chef who loves pastry because there are no limits to what you can do. Juan comes from a family of doctors, but he has loved baking ever since he was a little kid. He attended the Institute Mariano Moreno in Colombia, and once he came to the States nine years ago, he refined his education at the French Pastry School in Chicago. As a result, Juan has earned several accolades. He was named a Jean Banchet nominee for Rising Pastry Chef 2020 and Top 5 Pastry Chef in Chicago. He also won Best Chocolate Showpiece and Best Dessert Table at World of Chocolate 2018.
Mellisa Root
Pastry Chef, Owner of The Hairy Lobster and Mellisa Root Chocolates and Confection
Mellisa spent a good part of her childhood in the kitchen. Starting at age 9, she was responsible for making the family dinner one day a week. She later attended California Culinary Academy, got a degree in pastry, and loved every minute of it. Mellisa won three gold medals as the Pastry Chef on the American Culinary Federation National Culinary Team USA in 2008. In addition, she’s participated in some other high-profile pastry competitions and even coached the US National Team to win a gold medal at the Luxembourg World Cup in 2012. Currently, Mellisa is the Executive Pastry Chef of Farmington Country Club and has recently launched her own chocolates and confection business aptly named Mellisa Root Chocolates and Confections.
Stephanie Norcio
Former Executive Pastry Chef at The Strand House Manhattan Beach
Stephanie comes from a big Italian restaurant family, and she insisted on learning to flip pizzas at a young age, which helped lead her to her love of pastry. She attended Le Cordon Bleu in Pasadena and got a Certificate in Baking and Pastry Stephanie describes her pastry style as old-school American combined with modern local flavors, drawing heavily from her Italian roots. Stephanie has worked with celebrity chefs Wolfgang Puck at Hotel Bel-Air and Todd English at Beso. In 2018, she was invited to participate in the James Beard Celebrity Chef Tour, and before the pandemic, she was the Executive Pastry Chef at The Strand House in Manhattan Beach.
Thiago Silva
Executive Pastry Chef
Thiago Silva discovered his love of baking when his mother asked him to help translate a recipe for her. He did not go to pastry school, but instead, at 16, started working in different kitchens under different pastry chefs to learn all he could from them. Because he didn’t have formal training, Thiago looked for a new or better way to get something done. He has two young sons and loves to go all out on their birthday cakes, once sculpting a 2-foot-tall Elmo out of chocolate for his son’s 2nd birthday. Thiago is opening his own bakery and sweet shop, SALT Patisserie, in Newton, MA, in early 2022.
Tyricia Clark
Owner and Pastry Chef of T Cakes
Tyricia grew up in Louisiana, helping her Grandmother bake during the holidays and subsequently baking pastries for her classmates. Her family recognized her talent and encouraged her to enter a local news baking contest organized by the Louisiana Culinary Institute, where she enrolled. Tyricia’s pastry style is a modern take on classic American and French pastries. Tyricia’s love for making chocolate showpieces began during her time at the luxury resort, The Greenbrier in West Virginia, where she worked and learned the art of making showpieces by former U.S. World Chocolate Masters competitor Jean Francois Suteau.
Series Premiere Date: November 26, 2021
