Melissa Coppell is a world renowned Choclatier from Cali, Columbia. She studied at The French Pastry School and worked at Joel Robuchon at the Mansion, L’Atelier de Joel Robuchon, Caesars Palace and the Bellagio. She started her own school in Las Vegas in 2016. Coppel teaches classes at her Chocolate and Pastry School throughout the year as well as around the world. Her school and her chocolate is an extension of this passion and desire to share it. “Knowledge doesn’t belong to you, it passes through you,” Coppel said. “This profession has given me so much joy for me it’s really about giving back and growing together, which brings meaning to my life.”
We at Chef Rubber are always in awe of Melissa’s creations and are quite honored to be her exclusive supplier of many key ingredients and supplies. Click below to learn more about Melissa and see some samples of her amazing work.
“I was about to abandon pastry making when… I went through the hardest moment of my life some years ago. and the light at the end of my tunnel was the passion I felt and still feel for patisserie. I never thought about leaving my profession aside. I consider myself the luckiest person in the world, since my work is also my passion”
-Chef Melissa Coppel
Chef Coppel offers complete and innovative programs at her new Atelier in Las Vegas. Aside from teaching specialized workshops herself, her school boasts a calendar of highly anticipated workshops taught by rotating Master Chefs from around the world. Take your skills to a new level by connecting with some of the best pastry chefs in their fields!
The French Pastry School of Kennedy-King College at City Colleges of Chicago is the premier international institution of pastry arts education
The French Pastry School offers you the rare opportunity to learn the art of pastry in an intimate setting, being personally mentored by masters in their field. Your skills will be finely honed through hands-on practice and repeated exposure to the best pastry techniques, tools, and ingredients. Our school is dedicated only to the art of pastry, and it is our goal to be the finest pastry school in the United States, producing the best-prepared professionals entering the industry.
Visit French Pastry School’s Website
New Orleans Culinary & Hospitality Institute (NOCHI) is an industry-driven, non-profit culinary school whose mission is to provide a seat at the table for all to bring their culinary passion to life. Intensive 100-day certificate programs in Culinary Arts and Baking & Pastry Arts support students seeking to develop careers in an industry that knows no limits. NOCHI believes New Orleans’ rich culinary heritage and culture make the perfect setting for an institute where the next generations of talent and leadership will be developed. For more information on its facility and classes, please visit our website.
After fourteen years of devoting his life fully to the pastry industry Chef Amaury decided to open his very first pastry school! He has spent the last three years traveling the world learning from different cultures and teaching high-level pastry skills, it was now time to do something great in the place he calls home, Las Vegas!
He wants to put his life experience in the pastry industry to works for everyone else who would like to learn the fundamental and advanced skills of this beautiful craft with an intensive ten-week program covering all bases: pastry, plated dessert, chocolate, ice-cream, danish, bread, candy. Starting from the beginning and going all the way to more advanced skills, you will have everything you need to start your sweet new career!
See you in Las Vegas!
The PreGel America International Training Centers are the foremost culinary educational facilities for aspiring specialty dessert chefs. Located in prominent cities notorious for their excellent culinary innovation, including Charlotte, NC; Los Angeles, CA; Ft. Lauderdale, FL; Chicago, IL; and Dallas, TX, our state-of-the-art facilities offer unparalleled ingredients, superior equipment, and unequalled training and guidance. Our thorough curricula are built to suit all skill levels, covering the spectrum of specialty dessert creation from artisanal frozen desserts to fine pastry. Programs including our 5-Star Pastry Series® – established for advanced culinary professionals to sharpen and increase their skills in the arts of plated desserts, pastry buffets, chocolate, and more – are specifically designed to provide both classroom learning and hands-on instruction. Our classes are certified by the American Culinary Federation (ACF) for Continuing Education Hours (CEHs) towards ACF initial and renewal certification.
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The Culinary Institute LENOTRE (CIL) in Houston, Texas, is the only French –owned culinary school in the US and was recently named the #1 Culinary School in America by Niche.com. Offering 7 programs in Culinary Arts, Baking & Pastry, and Hotel/ Restaurant Management (four Elite Diploma Programs and three Associate Degree programs) CIL trains and welcomes the culinary experts of tomorrow into its international family of renowned chefs and hospitality professionals.
The future of food is taking shape on the campuses of Johnson & Wales University. At JWU we study the creative arts of the kitchen, the impact of sustainable food systems, the health benefits of a nutritious diet, and the growth of innovation and technology in our culinary practice. Food as an integral part of our culture.
Standing on the shoulders of our worldwide reputation, JWU is revolutionizing culinary education, preparing students to become a new generation of leaders in global, food-related industries, study, and research. With food at its core, JWU’s curriculum is built to examine and shape this complex human ecosystem.
For more information, visit our website.
Don’t settle for sub-par chocolate couvertures when Chef Rubber now offers more high quality selections than ever before.
If you’ve been looking for something a little different to add a refreshing WOW factor to your creations, check out our latest collection of tastes.