I think the main work with chocolate, and the biggest difficulty for any chocolatier, is working the shelf life. The major difference between pastry and chocolate is shelf life. — Amaury Guichon Copy Share Image
Sometimes I do get extremely tired and I don't give myself enough room to recoup because social media is calling and I feel that… — Amaury Guichon Copy Share Image
When I started, every trade field, every job that required working with your hands, was looked down upon, at least in Europe, because if… — Amaury Guichon Copy Share Image
I was deemed not good enough to pursue a general field, so I was asked to choose a trade: mason, woodwork, hair stylist, electrician… — Amaury Guichon Copy Share Image
I do go to the gym regularly but I hate every aspect of it. I have to do it for my mental health and… — Amaury Guichon Copy Share Image
Chocolate itself is extremely dry. It's about 99.9% dry. That's why you can keep it for a long time and it doesn't need to… — Amaury Guichon Copy Share Image
Even with the full knowledge of it, you need to work with chocolates for an extended period of time to have a full understanding.… — Amaury Guichon Copy Share Image
There were very little role models for me. Celebrity pastry chefs just didn't exist. I now have a responsibility to help inspire the youth… — Amaury Guichon Copy Share Image
In order to create things that are outside of the normal realm of chocolate, I need to use tools that also come from outside… — Amaury Guichon Copy Share Image
I adore the fact that creativity in pastry is not restricted by rules. — Amaury Guichon Copy Share Image
I had to grow very fast. I always had the support of my parents, but I had to find myself in real life real… — Amaury Guichon Copy Share Image
