Cacao Barry Chocolate Applications

Applications in pastry, desserts and ice cream by Chef Danny Capadouca and Cacao Barry Brand Specialist Mark Pennington. Featuring discussions on tempering chocolate, cocoa butter ratios, plus more! This Day 2 Activation is a continuation of the Day 1 Bean to Bar. Don’t worry if you miss the first day, there will be plenty to learn and enjoy during the Day 2!

Mark Pennington, Cacao Barry

Mark Pennington, hailing from the United Kingdom, embarked on his culinary journey as an apprentice-trained Baker and Confectioner. In 1988, he made a life-changing decision to relocate to Canada, bringing his passion for baking along with him.
For over two decades, Mark dedicated his career to the artistry of baking and pastry, honing his skills as a Baker and Pastry Chef. It was in the year 2001 when he decided to explore a new horizon by transitioning into the world of sales. With his exceptional knowledge of baking and culinary expertise, Mark quickly excelled in his sales career, becoming a trusted resource for culinary professionals.
In 2009, Mark’s journey led him to Barry Callebaut, where he assumed the role of Western Canada Sales Manager. Here, he continued to showcase his remarkable ability to connect with clients, foster relationships, and drive success. Mark’s dedication and commitment did not go unnoticed, as he rose through the ranks, solidifying his reputation as a sales leader in the industry.
Today, Mark Pennington proudly serves as the Barry Callebaut Brand Specialist for Canada. In this role, he continues to inspire and collaborate with professionals across the culinary spectrum, sharing his extensive knowledge and passion for the art of chocolate and confectionery. Mark’s journey is a testament to his unwavering dedication to the culinary world, where his remarkable expertise and enthusiasm continue to make a significant impact.

Chef Danny Capadouca, Okanagan College

Chef Danny Capadouca had joined the Okanagan College in 2014 as the Pastry Arts Instructor. Chef Capadouca is instructing the fulltime Pastry Arts program, as well as the apprenticeship program, preparing the students to be certified in the Baking and Pastry Industry. Originally from Vancouver, BC, Chef Danny Capadouca attended Culinary School at Vancouver Community College. Upon graduation Chef Capadouca started his apprenticeship in Vitre, France. Returning to Vancouver to complete his apprenticeship training. In 2005 he went on to learn about chocolate at Vancouver’s prestigious Chocolate Arts with Greg Hook. Chef Capadouca relocated to the beautiful Okanagan in 2007.

Chef Capadouca is very active in the community always lending a hand volunteering and spending time with young chefs. Always watching what is going on in the industry his passion is expanding his knowledge of the industry and sharing that knowledge with the younger generations of Chefs and Pastry Chefs.