There are endless ways to explore and develop new recipes. There is a huge amount of talent in the UK bean to bar industry right now, but as a group, we could be doing more to educate consumers about cacao as a base ingredient. People are aware of movements like Fairtrade but there are schemes like Direct Cacao which are doing more in the fight for a fair price for farmers too.
Each day is different, but I always start each day at 6. While my palate is fresh, I like to check the products and sample a few of the truffles. I try one of my Sea Salted Caramels every day without fail. I try to dedicate as much time as I can to my three shops in London.
Lunch is usually on the go but when I can, I try to get home to my lovely dog Billi and take him for a walk. Afternoons are usually busy with team meetings or potential collaborators. What would your advice be to young people looking to get their foot in the door? The food business is a tough industry with huge competition and long hours, so you have to be resilient. Your passion is what drives you, so I recommend really following your passions.
For me, everything clicked into place once I realised chocolate was the ingredient that inspired me the most. If you are determined, motivated and organised, these three elements will take you a long way. Setbacks happen but your inner drive to do something will always carry you through. There are no official qualifications to become a chocolatier, but apprenticeships are a brilliant way to learn — we often have apprentice chocolatiers working with us in our kitchens. They gain exposure in all different aspects of the business — you can learn everything, from tempering chocolate to the running of day-to-day business.
Without the right exposure, it can be hard to truly appreciate what it means to be an artisan chocolatier. Apprentices are as incredibly valuable to our company as the experience is to them. I suppose I often find the word artisan is misconceived. We manage the process of making from beginning to end — being so intimate with the recipes and the chocolate making process allows me to be creative with my flavours.
Life in a chocolate factory can vary tremendously. Being surrounded by the mouth-watering aromas of cocoa is enough to make anyone enjoy a nine-to-five shift, and there are always extras around, ready to be nibbled on! Other roles such as management or finance are also available to those looking to work in a chocolate factory.
Working in a chocolate shop is certainly not an option to pass off — does it get much better than surrounding yourself with chocolate, every day? A role in a chocolate shop lets you gain an in-depth understanding of chocolate, and you get to meet fellow chocolate-lovers with whom you can share your love of chocolate.
Who can turn their nose up at that? If you want to know more about the behind-the-scenes action of chocolate, then take a look at our careers page to find out more. Chocolate Knowledge Tags:. Locations Stores. The London Restaurant. The Chocmobile. Ice Lollies. Help Contact Us. Our Guarantee. Me Sign In Register. Your shopping bag is empty, are you feeling okay?! Shop Best Selling Gifts. Help Help Contact Us.
Me Me Sign In Register. Limited Edition: Stellar White. Velvetised Chocolate Cream. Business Chocolate Gifts. Sorry, it appears you are using a browser that is no longer supported by Hotel Chocolat. Please upgrade your browser to a newer version to continue a secure shopping experience. During their culinary careers, individuals will also learn how to create designs and decorations geared to appease the eyes and mouths of their consumers.
Chocolatiers are culinary experts who are experienced in taking the edible chocolate already created by chocolate makers, and creating it into a palatable consumer good that can take many forms. A Chocolatier will begin their task of creating chocolate flavored edibles by selecting the recipe and the perfect type of chocolate.
In addition, Chocolatiers will make fillings for a variety of chocolate candies including: pralines, caramel or truffle. As far as creating chocolate recipes to please the eye, Chocolatiers will need to be able to take direction from a variety of client suggestions in order to also focus on the aesthetic piece of chocolate making.
Chocolatiers will do so by creating designs for holidays and special occasions such as Christmas, birthdays and Halloween. Exact wages will depend on several factors including level of experience, whether an individual is an employee or owns a culinary business, location and many other factors. The job outlook for this profession is expected to increase by 12 percent through the year which is considered an average growth.
Because Chocolatiers work in an industry that is easily influenced by the state of the economy, exact growth of jobs will heavily depend on this factor.
Chocolatiers are professionals who use their culinary talent and skills as well as their technical knowledge of this food to create a variety of desserts and candies. Although this career seems as if it is all fun and games, a lot of hard work and knowledge is needed in order to succeed in this career track.
Without a Chocolatiers creative mind and their skillful use of hands, many chocolate lovers would not know the wonderful world of truffles, mousse and many other forms that chocolate comes in. Chocolatiers check the production process by controlling temperature and equipment to make sure that the right amount of chocolate is properly prepared and sent to customers.
With the right training, you can create chocolate products that are both delicious and aesthetically pleasing. For this reason, those who work in the chocolate-making field must have both artistic and technological skills. Chocolatiers need communication and technical skills but also originality, creativity, and a steady hand.
0コメント