Join us for an evening of chocolate demonstrations and tastings. Learn the art of complementing and contrasting flavors for a memorable combination.
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I started working with chocolate in the pastry kitchen of Le Cirque at the age of 16 under the guidance of Jacques Torres. Since then, I have graduated from the Culinary Institute of America, went on to work at Jean Georges, Aureole, La Cote Basque, Payard Patisserie, and was private chef to Sean Co... view full bio