Gmpf

GMPF proudly brings you South Africas very first Chocolate & Pastry Graduate Cup. A Paid graduate internship programme that will not only change your life but will equip you with world-class training and professional mentorship. The graduate internship will start with an induction from Minette Smith, Head of Chocolate Academy South Africa, Training... under the guidance of professional pastry chefs and chocolatiers at Saxon Hotel, Villas and Spa, Chocoloza Belgian Chocolates, JackRabbit Chocolate Studio in Pretoria and Kees Beyers Chocolates. The graduate internship programme will finish in Wieze, Belgium at The Callebaut Chocolate Academy. The winner will also be jetting off to London and Paris for a whirlwind tour where he/she will be exposed to the worlds latest chocolate and patisserie trends. The competition is open to all non-professionals between the ages of 18 - 35 years of age. If selected participants must be available between the 27th - 29th of November 2019 for a 2-day Graduate Bootcamp. If you are one of the lucky 10 finalists chosen, you must be available to participate at the Coffee & Chocolate Expo 2020 for The SA Chocolate & Pastry Graduate Cup Finale "Choco-Afro-Futurism". Its time to turn your passion and creativity into your dream career and enter the SA Chocolate & Pastry Graduate Cup! For this edition of The SA Chocolate & Pastry Graduate Cup 2020, the finalists will have to play with colours, shapes, aroma`s and textures to tickle the Jurys senses. We invite them to become authors and share their showpieces by putting the cocoa bean at the heart. Our Judges have been selected for their enthusiasm, expertise and knowledge. For general enquiries, please enter your details below.Read More