Official Judge

My name is Veszely Attila, I'm a master pastry chef, chocolatier and Callebaut Ambassador.

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I started the my pastry career 30 years ago, in one of the production facility in a prestigious North-Pest Catering Company.

I started my professional studies in Budapest, in the Maglódi Catering School.

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I started professional trading  in 2002, where  I sold raw confectionery materials and I hold professional courses. In 2006, was the first time I became acquainted with the world of chocolate in Belgium.

Since 2011 I focused on chocolate, chocolate bars, chocolate products such as chocolates spreads, board products, desserts and all that chocolate, which is quite managed to dig deep into. In 2012 I became the first head of the Chocolate Academy in Budapest.

I worked and operated in a world-class level with my Hungarian colleagues  and international professionals and experts, we worked together on several large-scale demonstrations.

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Everything that Attila Veszely and Chocolate Academy became inseparable in the last 9 years. It's include courses, marketing, social media, professional newspapers, interviews, demonstrations, all promotional product pictures, Instagram and Facebook posts and pictures. All of them are my productions.

(Tv recordings, professional judging, Hungarian Kitchen Recipes, Tv program with Beata Harrer, Sweet days show - active professional advisor, professional pastry books proofreading etc…)

Since 2011 I am a master pastry chef also I became a Callebaut chocolate master ambassador. I attended on lots of professional trainings in Belgium, Germany and France.

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I was a featured jury member three times at the Hungarian Sirha Dessert Competition. Also I was a judge two times at Hungary's largest Macaron Competition. I've held a theoretical and practical presentation twice in chocolate subject at the Corvinus University for  second degree students.

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At my course I met with a lot of companies, colleagues,  private person I came into contact with and  whom I was teaching. I proudly can say that I taught many people who become successful  or made successful businesses that they lead today. Many of them become major international competitors, they collected lots of awards for themselves or for their products that they produce.

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I also judged at the Chocolate Awards Eastern European qualifying contest.

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Just a couple of names of professionals who I worked with internationally or I participated on their classes:Alexander Bourdeaux, Philippe Vancayseele, Ramon Morato, Ryan J Stevinson, Martin Diez, Philippe Bertrand, David Ducamp, Patrick Aubrion, 

FabianSanger, Philippe Marand, Marc Pauquet .

Just a couple of names of professionals who I worked with in Hungary: Kolonics Zoltán, Szűcs Árpád, Korponai Péter, Karl Harrer, Harrer Beatrix,

Pataki Ádám, Balogh László, Mihályi László

Mészáros Gábor (Chocome), Szervánszki László, 

Szamos Limited, Stühmer Chocolate Factory.

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Still today, many people ask for my professional opinion, recipe development, products and product groups to develop.

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I have an excellent work relationship with Hungarian Pastry Association and its leaders, the last year I prepared the chocolate topic for the master's exams for professionals.

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In my professional career I worked as a pastry chef at a large production unit, in a small manufactuary bakery, traditional bakery, and in a Five-Star hotel. I worked in German for three years , and in Austria also for a shorter time.

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