And I wanted to create an educational platform that would allow people to obtain that knowledge and learn those skills anywhere, anytime. As I was developing the program, the curriculum of that knowledge and skills grew so large that offering it online was the only affordable solution for our students. And both taught commercial/large factory techniques for the employees of multi-store and multinational operations, not the techniques and skills you need to be an independent chocolatier. PW: I got so many questions from people wanting to know how to become a chocolatier at a time when there were only two training facilities that focused on chocolate: ZDS in Germany and Richards Researches in California. VC: What lead you to start Ecole Chocolat?. Pam Williams: I was a baker starting in my teens and narrowed in on chocolate as my passion as it’s so creative and fun to work with – that happens with a lot of pastry chefs who become chocolatiers. Victoria Cooksey: What originally influenced you towards fine chocolate making? Pam Williams, Ecole Chocolat Founder & Lead Instructor I want to thank Pam for taking time out of her busy work schedule to answer these questions. Voir les bandes-annonces et en savoir plus. (Did I mention I got both my chocolate certifications from Ecole Chocolat?). Huit passionns tudient l'art du chocolat sous la tutelle d'un clbre chocolatier, mais un seul sera premier de classe et gagnera la chance de sa vie. Pam is the founder of Ecole Chocolat, lead instructor, and co-author of Raising The Bar: The Future of Fine Chocolate. This week’s interview is with Pam Williams. Note: This interview first appeared on 11-4-16 on my original Blogspot site.
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