December 2017 Magazines 89012 - Page 48

How has life changed now that you’ve opened your own retail locations? While working in the hotel industry alongside my mentors Chef Jean Philippe Maury at the Bellagio, and Chef Frederic Robert at the Wynn, I spent hours honing my skills and learning the work ethic it takes to become a Master Chocolatier. I worked long hours, creating more than 5000 sculptures from chocolate per year. I still do a lot of consulting on spe- cialty items while also supplying several hotels and other stores with my products, but I now spend time developing new recipes and ideas for my stores and visiting them to make sure things are going smoothly. I travel to find ideas for my business, drawing inspiration from some of the best chefs and confectioners worldwide, as well as exper ₯•Ή”Ή•ά™±…Ω½Ί…Ή)‘½½±…ѕ́™Ι½΄…±°½Ω•ΘΡ‘”±½‰”Έ$±½Ω”™½½…Ή‘…Ω”„‘•Ω•±½Α•Α…±…Ρ”)Ρ‘…Ё…±±½έ́΅”ΡΌ΅…э ™±…Ω½Ί™Ι½΄΅δΡΙ…Ω•±ΜΈA…₯Ι₯ΉœΡ‘₯́έ₯Ρ ­Ή½έ₯Ήœ)έ‘…Ё‘½½±…Ρ”έ₯±°έ½Ι¬έ₯Ρ έ‘…Ё™±…Ω½Ί₯́ݑ…Ё‘…́΅…‘”΅”ΝՍ•ΝΝ™Υ°Έ) ΥΙΙ•ΉΡ±δ'Še΄έ½Ι­₯Ήœ½Έ½Υȁ‘½±₯‘…䁍‘½½±…ѕ́ݑ₯±”…‘‘₯ΉœΡΌ½Υȁ͕±•Œ΄)Ρ₯½Έ½˜‘½½±…Ρ”₯ΉΝΑ₯Ι•‘•ΝΝ•ΙΡΜΈ]”‘…Ω”…΅…ι₯Ήœ…­•Μ…Ή½Ρ‘•Θ)‰…­•½½‘́ё…Ё½΅Α±•΅•ΉΠΡ‘”ΕΥ…±₯Ρ䁍‘½½±…ѕ́ё…ЁݔΝ•±°Έ)Ήε½Υȁ™…Ω½Ι₯Ρ”™±…ٽȁ₯Μό)]‘₯±”$ΡεΑ₯…±±δΝΡ₯¬έ₯Ρ ΡΙ…‘₯Ρ₯½Ή…°°ΝΡΙ…₯‘Ρ™½Ι݅ɐ™±…Ω½Ίέ₯Ρ „)Ρέ₯ΝΠ°΅δ™…Ω½Ι₯Ρ”‘½½±…Ρ”₯Έ½ΥȁΝΡ½Ι”₯́ё”™₯Μ…ΉΙ•έ₯Ή”Έ%Π)ΝΡ•΅Μ™Ι½΄„ΡΙ₯ΐΡΌ%Ρ…±δέ‘•Ι”$•Ή©½ε•„Ω…Ι₯•Ρ䁽˜έ₯Ή•Μ°₯Ή±Υ‘₯Ήœ)„AΙ₯΅₯Ρ₯ΩΌΈ½ΘΡ‘₯́Α…ΙΡ₯Υ±…ȁ‘½½±…Ρ”€‘$…±ΝΌ‘…Ω”„…­”₯ΉΝΑ₯Ι•‰δ)Ρ‘•Ν”Ν…΅”™±…Ω½ΙΜ€°$Ν½…¬™₯Μ₯ΈΡ‘”AΙ₯΅₯Ρ₯ΩΌ™½Θ€Πΰ‘½ΥΊё•ΈΑΥΙ•”)₯Π°‰±•Ή₯Ёέ₯Ρ ±½…°‘½Ή•δ°…Ή½Ω•Θ₯Ёέ₯Ρ ‘…Ι¬‘½½±…Ρ”Έ%ӊé½ΥΘ)Ν₯Ή…ΡΥΙ”Ι•₯Α”…Ή‘½±‘́„ΝΑ•₯…°Α±…”₯Έ΅δ‘•…ΙΠΈY₯Ν₯Ё)₯Ή)Τ) ‘½½±…ѕ́₯ΈΡ‘”½έΉΡ½έΈ ½ΉΡ…₯Ή•ΘA…Ι¬€ŒΘΘΰΐ°€άΜΠԁMΌΈI…₯Ή‰½ά) ±ΩΈ€ŒΔΜΐ°½Θ½Ή±₯Ή”…Ё)₯Ή)Υ ‘½½±…Ρ•ΜΉ½΄ΈƒŠ^)έέάΉ©₯Ή©Υ‘½½±…Ρ•ΜΉ½΄(Πΰ••΅‰•Θ½)…ΉΥ…Ιδ€ΘΐΔ