School of Chocolate Season 1 Cast: Where Are They Now?

School of Chocolate, as its name suggests, is a reality competition series centered on sweets that pushes all limits to create a classroom setting.

So, it’s about eight pastry chefs and chocolate experts who go to France to learn from renowned chocolatier Amaury Guichon.

Even though this is ostensibly a competition to determine the best chef, the fact that contestants are only “graded” rather than eliminated adds an extra layer of intrigue.

Let’s see what the season one cast has been up to since the end of the show.

Amaury Guichon

Amaury Guichon’s love of pastry baking blossomed at a young age, inspiring him to work hard and eventually become an executive chef by the time he was just 21.

After gaining some experience as a teacher, he decided to spread his wings and move to the United States.

Therefore, he not only serves as an educator but also as a creator, always striving for the best possible outcomes in terms of taste and visual effects.

He runs master classes all over the world and is the head instructor at his Pastry Academy in Las Vegas.

Juan Gutierrez

Juan Gutierrez is living proof that it is possible to overcome adversity and find fulfillment in life once again.

He is a pastry chef with training from the Mariano Moreno Culinary Institute and The French Pastry School. His dedication to his late mother shines through in his work, and his talent, dedication, and compassion are undeniable.

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As a Pastry Chef at Chicago’s Four Seasons Hotel and Resort, the Colombian is also succeeding in the real world today.

Mellisa Root

Mellisa Root is similar to Juan in that she has worked hard to overcome adversity and overcome her fears.

After graduating from the California Culinary Academy and spending years creating whimsical masterpieces, she and her husband opened The Hairy Lobster as business owners in Portland, Oregon. Unfortunately, the pandemic forced them to close in 2020, after a nearly five-year run.

Mellisa is now the executive pastry chef at Farmington Country Club as well as the owner of Mellisa Root Chocolates and Confections, where she also consults as a pastry chef (established in the fall of 2021).

Thiago Silva

Although Thiago Silva is mainly self-taught, no one can ever question his creations in taste or looks.

His skills are undeniable, even if the precise techniques aren’t always present. That’s why he spent over six years as Corporate Executive Pastry Chef at the EMM Group before being promoted to his current position as Director of Chocolate at Chew LLC.

The celebrity clientele of this chef, who was born in Brazil and raised in New York, is extensive. In the present day, he and his family (wife and two sons) reside in Boston, where he runs a patisserie called SALT.

Daniel Corpuz

When Daniel Corpuz was a teenager, he started learning the skills he would need to work in the candy business.

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Thus, he managed to earn an Associate’s Degree in Baking and a Bachelor’s Degree in Food Business Administration (2019) from the Culinary Institute of America by the time he was 20.

Working in restaurants and competing in reality shows gave him widespread exposure and ultimately landed him a spot on the Netflix series School of Chocolate.’

Now, the New York City native holds International Cake Exploration Societé (ICES) teacher and sugar artist judge certification while also owning and operating Daniel Corpuz Chocolatier, his hand-crafted chocolate shop.

Cedrick Simpson

Hailing from a military family, Cedrick Simpson spent a part of his childhood in Germany, where he developed a passion for both desserts and nature, only to combine them recently.

After appearing on season 6 of Food Network’s “Holiday Baking Championship” in 2019, he was no stranger to reality TV and was eager to try his hand at the Netflix original. Yet, it definitely helped his career.

The seasoned pastry chef currently works at Capital City Club in Atlanta, Georgia, and has been on a physical transformation journey (losing 100+ lbs) for the past couple of years.

Stephanie Norcio

Having obtained a Baking and Pastry Arts certificate from the now-closed Le Cordon Bleu College of Culinary Arts in Pasadena in 2007, Stephanie Norcio’s career in the industry is nearing the 15-year mark — and she has a lot to show for it.

Apart from being a culinary coordinator and instructor, she has also worked as a pastry chef and created beautiful masterpieces over the last few years. As a result, the Los Angeles native is now able to work as a product development specialist at Distinct Indulgence, Inc. and as a freelance pastry and private chef.

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Amanda Miller

Amanda Miller made a career change while stationed in a bunker in Afghanistan.

Therefore, she enrolled at The Culinary Institute of Michigan in 2012 to pursue an Associate of Science in Baking and Pastry Arts.

The administration quickly recognized her talents and asked her to remain, so she has been teaching as the Chef Instructor at Baker College since 2015.

Amanda works as the pastry chef at Patricia’s Chocolates in Grand Haven, Michigan, and is also the president of the American Culinary Federation and the Muskegon Culinary Professional’s Association.

Tyricia Clark

Tyricia Clark has clearly come a long way since she was a stripper at the Louisiana Culinary Institute and a line cook before she dove headfirst into the world of pastry.

The Baton Rouge, Louisiana native, T Cakes, is not only a pastry chef but also a consultant and an educator.

She excels at every baked good imaginable, including cakes, cookies, pies, and chocolates.

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