Chocolate consulting, education, & resources

Julian Rose

Julian Rose

More than 38 years of experience in chocolate and pastry

More than 38 years of experience in chocolate and pastry



Since his early childhood, Julian Rose grew up in the family business with his European father, pastry chef and professional Hotelier and his Canadian mother, dietitian and nutrition educator. Already at the age of 6, pastry and chocolate flows in his veins. In 1980 after continuing his classical apprenticeship in pastry and chocolate, he worked in several famous pastry shops and restaurants in Montreal while maintaining an important role in the family business.


With his brother, they take over the company in 1982 and double the business to then add a branch of catering, bakery, ice cream and become supplier / wholesaler in pastry - chocolate for the Montreal area.

With more than 10 pastry chefs under his supervision, Julian continues his education in corporate stewardship and multiple seminars in Canada, the United States and Europe.


In 1999, Barry Callebaut, the global leader in chocolate manufacturing, asked him to take charge of the Chocolate Academy in Canada. As Director of the Academy, Julian gives training to artisans and large manufacturers in America in the art of chocolate and pastry and acquires a reputation for excellence wherever he intervenes. By working closely with the research and development laboratory team, he contributes to several new innovative products such as ready to use glazing, decorations and maple white chocolate.


In 2007, Julian Rose turns to corporate assistance and on site consulting to focus on chocolate for international customers. This leads him to Oregon where he becomes the director of research and development for a large confectioner, and continues his consulting service since.


In 2017, Jean-Pierre Richard transfers his Pro-Choc system to Julian Rose who has been the systems ambassador for the last 15 years in North America and using the program to optimize recipes during his consulting work


Julian Rose and Jean-Pierre Richard have had a similar journey and it was a natural pass down to continue the work of a lifetime for Jean-Pierre and Julian, by taking over the Pro-Choc system to promote this valuable tool for the next generation of professionals.





Graduated best of class pastry-bakery program in 1982 from ITHQ (Institut en technique hoteliere du Quebec).

Winner of the Max Rupp trophy

Member of the Quebec association for artisan pastry and bakery

Chef owner of Patisserie Rose from 1982 to 2004

Director of the Barry Callebaut chocolate academy from 1999 to 2007

Technology teacher for chocolate and confectionary professional

Member of the artisan chocolate association or America

Julian Rose consulting from 2005 to now

Director of Research and development at Moonstruck chocolate 2008 to now


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