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12:51 pm
April 27, 2005
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how is it possible to get apprenticeships let alone ones in france, belguim, holland, italy, spain, etc?[?]
4:33 pm
April 27, 2005
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Are pastry skills/kitchen experience a real must to get a foot on the ladder or is there such a thing of starting off packing boxes etc and working your way up – or is that a myth??[?]
10:06 am
April 29, 2004
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don’t want to badger or anything – especially since all of this input is interesting – but can we move the subject of machinery over to another thread?
4:41 pm
April 27, 2005
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are apprenticeships advertised? or is it more who you know sort of thing?
i would dearly like to know any information that somebody within the industry has, as it seems i´m writing to myself here!!!
5:16 pm
August 1, 2006
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Obviously, pastry skills are beneficial, so if I were you I would start practicing. But if you have such a huge interest in this field, that shouldn’t be a problem. Try volunteering at a local shop or restaurant to get your foot in the door, then maybe that will lead to a paid position or an apprenticeship. It’s doubtful a chocolatier would take any old Tom, Dick, or Harry from the street who merely displays interest, so often times you have to prove yourself. Just try to immerse yourself in the field as much as you can. And yes, a lot of times (as in most real life scenarios), it DOES pay to know people.
5:46 pm
April 29, 2004
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coco, did you read chocolatero’s first post in this thread?
have you tried writing different chocolatiers in the countries you named?
6:28 pm
April 27, 2005
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hi alex & montegrano,
thanks for your advice, i am trying to learn as much as possible about chocolate,the plant, history and the industry. it interest so much in general not soleyl the making part but all of it.
I have started writing to different chocolatiers, so fingers crossed!!
thanks again for all your tit bits of knowledge makes it a better and more wholesome forum!
2:56 pm
April 27, 2005
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How long are chocolatier apprenticeships?
2:40 pm
June 8, 2005
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quote:
Originally posted by lilacarolineI am trying to start my own small chocolate business. I am ready to buy a professional tempering machine. Could anyone tell me which machines are better for beginner’s: Hillard’s Chocolate Systems or JKV Holland?
Buy candy from someone like myself and forget tyring to make it . buy if you do go on your own look closely at wc smith
10:30 am
April 16, 2005
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HI everyone, long time since I logged on. I am off to singapore to the Barry callebaut institute to do a basic course, Is any one of you from singapore? Is there any must see, must try shop/ person/ supplier for chocolate related products in singapore any of you reccomend?
11:57 am
March 17, 2005
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You’d find out all the information on the course, we’d have to ask you to report back 
7:12 pm
June 15, 2005
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i am going to buy a small tempering machine about 3-5 kg capacity, but dont know which one i should get; acmc’s tabletop, chocovision’s revolation, or chocolatier electronique’s temperer. so which one would be the best for melting and tempering. or is there any better ones? please let me know. thanks!!
