The Art of Chocolate
My fascination with chocolate work began over two decades ago. It started with extensive experimentation, deep dives into the science of chocolate, and countless hours dedicated to tempering and crafting exquisite chocolats and garnishes. Through persistent practice, I eventually mastered what I consider the true Art of Chocolate. My preferred chocolate is Valrhona from France, a testament to my commitment to quality.
My passion truly ignited after attending Ewald Notter’s chocolate sculpture classes, which unleashed a torrent of creativity in my mind. A significant highlight in my career was being chosen to provide my locally produced artisan chocolats for the VIP and Press gift baskets at the 2011 Tiger Woods Open in Thousand Oaks, CA. This was a particular honor, especially considering that Godiva Chocolates had been featured in previous events.
Journey through the professional career of a Pastry Chef 