Hello Everyone!I am Nancy Sobel from Long Island, NY. I have been interested in chocolate since I was a child and have been making chocolates etc. for presents for many years now. I am starting to…Continue
I was wondering if anyone has any information about or has taken the Chocolate and Confections continuing ed program offered by the CIA. I've seen a lot of reviews about Ecole Chocolat's online program, programs at FPS, ICE, etc.…"
I am also in New York City.
As for internship people usually like to work with people who do not live in the same geographical region - after all, you will become competition.
I did exactly the same thing you did: I took the 2…"
"yeah, I know what you mean about the partner, you could end up with somebody who is just plain wasting time or somebody who is really into it, it's the luck of the draw. I know about chef Drobbin through my former chef, and she seems to…"
Welcome to the (truly) wonderful world of chocolate. My family has been manufacturing chocolates in Brooklyn since 1946. I have been teaching chocolate workshops for the past 10 years. Feel free to call me and chat about…"
The class was pretty amazing and I think well worth it. Faith Drobbin was an excellent instructor...she knows her stuff! There were people of all levels in the class from the novice to some who were a bit more experienced. I…"
"Using chocolate as a framework, students can:
• discover the botanical source of chocolate, Theobroma cacao, a small tree of the tropical rainforest interior;
• explore the ecological connections between people, plants, insects, and…"
That's so exciting you are doing your baking certificate! Thank you for for re-confirming that I made a good choice in taking this...I would've liked to have met you at the course. Happy Holidays!"
"I'm presently doing a baking certificate at the culinary institute at Hudson County community college but I did some research before opting for hccc and found out that ICE was a very good school according to my chef and the people I asked…"
"I cannot speak to the quality of the ICES program, but I can tell you about Ecole Chocolat. I just turned in my final assignment for the professional chocolatier class this past Friday. I am sad that it is over already! I was a bit skeptical about…"
Hello Everyone!I am Nancy Sobel from Long Island, NY. I have been interested in chocolate since I was a child and have been making chocolates etc. for presents for many years now. I am starting to think of it as a happier career choice. I have enrolled in the chocolate intensive at ICE in NYC. Has anyone here taken the course? I am thinking of following it up with the Ecole Chocolat. Any thoughts/suggestions?Warmly,Nancy SobelSee More
I had an exchange student from Belgium. At the time her parents were both employees of the now defunct Sabena Airlines (pilot and flight attendant). Her parents kindly sent us fresh Belgian chocolate truffles every time they passed through New York. They were the most amazing things I had ever tasted. I always loved chocolate and used to melt semi-sweet chocolate chips with unsweetened chocolate to make my own dark chocolate before I really ever knew it existed.
My favorite chocolate is:
I am still searching.
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Hello From Peace.
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