The Chocolate Life

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Truffles for intercollegiate competition


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Comment by Jessica Conrad on May 20, 2011 at 12:58am
That's the one :)
Comment by Sergio Shidomi on May 20, 2011 at 12:01am
oh the Sally i know works part time at Stubbe chocolates and teaches at George Brown. Are we talking about the same Sally?  She is asian and married with 2 kids i think. Her husband is a chef de cuisine somewhere.
Comment by Jessica Conrad on May 19, 2011 at 5:46am
Small world!  Do you know where she's working now?  Last I'd heard she was at C5?
Comment by Sergio Shidomi on May 18, 2011 at 10:14pm
Ah thats very interesting,  i also changed careers, from computer programming and engineering to chef training and eventually my true passion Baking and Pastry Arts and Chocolates.  I just met Sally last night, we were at Derrick's demo at Humber College.
Comment by Jessica Conrad on May 18, 2011 at 12:02am

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.

Comment by Sergio Shidomi on May 17, 2011 at 8:05pm

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 i am  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?

Comment by Jessica Conrad on May 17, 2011 at 8:55am

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?


Comment by Sergio Shidomi on May 16, 2011 at 8:55pm

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.


Comment by Jessica Conrad on May 16, 2011 at 1:34pm
Sergio, did you study in Toronto as well (if so - George Brown or another?) or were you educated in food elsewhere?

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