What is the biggest misconception that people have about being a chocolatier? Apprentices are as incredibly valuable to our company as the experience is to them. Without the right exposure, it can be hard to truly appreciate what it means to be an artisan chocolatier. 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. 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. Which courses or qualifications would you recommend? It’s a great way to expand your horizons. Setbacks happen but your inner drive to do something will always carry you through. Don’t be afraid to come into the industry at the bottom either - you can learn so much in a business where you are able to watch and be inspired by others. If you are determined, motivated and organised, these three elements will take you a long way. 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. They’re our multi-award winning bestseller, so it’s essential that I make sure they reach our high standards. I try one of my Sea Salted Caramels every day without fail. While my palate is fresh, I like to check the products and sample a few of the truffles. What is an average working day like for you?Įach day is different, but I always start each day at 6.30 am to sort through some admin and emails. 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. 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. From where it’s grown to how long the cacao is conched for, each step affects the final taste. Bean to bar chocolate, for example, can just look like another chocolate bar to the uneducated customer, but there's a huge story behind every bar. That’s a hard question – I love my job! Communication between the fine chocolate industry and consumers can be challenging though - the artisan chocolate industry is complex and it's sometimes hard to explain what we do.
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