Actually I come at it from art. I studied sculpture & installation at OCAD along with integrated media (think robots.) Toward the end of my time there I started working with food, chocolate included. Seperately but a few years later the same time I decided after 10 years of working in research management that I had no passion left for it. I pulled on a familial habit of making candy and got my foot in the door at JS bonbons working for and learning from Jen, Laura & Sally. THAT was what seriously hooked me into chocolate.
In my opinion Cambrian was a good college overall.Jean-Guy Robichaud is the coordinator and founder of the pastry program, he is a wonderful instructor with good knowledge on basic skills but when it comes to the new tecniques in chocolates and desserts he is not too updated. Although if you want to compare The french Pastry school in Chicago to Cambrian college its not fair. I learned the basics but since iam absolutely passionated about Arts and pastries it was easy for me to put the 2 together and develope my own skills.Then i met Derrick Pho and absorbed everything i could, i was very lucky.He really showed me what i was capable to make. Whats your background? Are you a chocolatier? where did you go to school?
Ahhh, ok, now it makes sense why you're sharp with the choc. Out of curiosity, did you find the quality of education at Cambrian to be at a high level or in the end was it your work after exiting school that sharpened you up?
Hi Jessica, no im not a George Brown Graduate. I studied at Cambrian College , in Sudbury , Ontario. I did my apprenticeship in Niagara on the Lake, ON with the Vintage Inns hotels under the supervision of executive pastry chef and Callebaut technical advisor Derrick Tutan Pho. That's where i learned all my skills with chocolates.