Hi all I am a chocolatier I have stidied chocolate & patisserie for 3 1/2 years at William Angliss Institute melbourne australia. i have worked in the industry for about 4 years I seeking advice on how to become a " master "
does anybody know what the criteria is, to be called a "master chocolatier"
I would like to know if anyone knows what i would have to do to become a master
& where i could go to study.
hope to hear from you soon