I have a love affair with chocolate: teaching people about it, sculpting with it, and -- most of all -- eating it!
I've been interested in three-dimensional arts for as long as I can remember. When I graduated from Montserrat College of Art with a degree in 3D illustration, I wasn't sure where it would take me. Let me state whole-heartedly: I am thrilled that it led me to chocolate.
“There is nothing better than a friend, unless it is a friend with chocolate.”
– Linda Grayson
Chocolate is a wonderful and finicky medium to sculpt in. But it's also inspiring, because I love the reactions I get when people realize what I've built is completely -- and deliciously -- edible.
I have studied chocolate technique with some of the world's greatest chocolate artists at the New England Culinary Institute, the Notter School of Pastry Arts and the Barry Callebaut Chocolate Academy. And I'm thrilled to be a part of the Lake Champlain Chocolates team where I can continue to push my boundaries in chocolate art. And South End Kitchen where I can teach classes on making chocolate bars and sculptures.
This ever-changing and challenging medium continues to inspire me. And I hope, above all else, it brings a smile to your face.