Sometimes I do get extremely tired and I don't give myself enough room to recoup because social media is calling and I… — Amaury Guichon Media 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,… — Amaury Guichon Europe 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… — Amaury Guichon Chef 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… — Amaury Guichon Go 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… — Amaury Guichon Chocolate 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… — Amaury Guichon Knowledge 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… — Amaury Guichon Celebrity 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… — Amaury Guichon Chocolate Copy Share Image
I adore the fact that creativity in pastry is not restricted by rules. — Amaury Guichon Creativity 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… — Amaury Guichon Find Copy Share Image
You can set free your imagination and develop amazing work inspired by a flavour, an ingredient or an idea. — Amaury Guichon Amazing Copy Share Image
From the wood lathe to the pottery wheel to the simple drill, I borrow a lot of equipment and ideas from the… — Amaury Guichon Ideas Copy Share Image
Ever since I was able to have voice in this industry, I've been strongly showing the beauty and the diversity and everything… — Amaury Guichon Beauty Copy Share Image
Sometimes people see that I'm doing sculpture with chocolate, and they think I'm playing with food and that it's wasteful. It's a… — Amaury Guichon Chocolate Copy Share Image
You just need to take a look at my work to understand that I borrow and adapt an incredible amount of techniques… — Amaury Guichon Adapt Copy Share Image
I think the main work with chocolate, and the biggest difficulty for any chocolatier, is working the shelf life. The major difference… — Amaury Guichon Chocolate Copy Share Image
I always have to reassure myself, just trust the process of what you're doing and you will accomplish it. — Amaury Guichon Accomplish Copy Share Image
Obviously interactive chocolate is very hard to conceive, and chocolate is so fragile as a medium itself, and so it can be… — Amaury Guichon Always Copy Share Image
I was always passionate about pastry, and I pretty much sacrificed a big chunk of my life to it. I still do.… — Amaury Guichon Life Copy Share Image
There is the fun and technical, yet more decoration purpose, aspect of the chocolate. It's usually what people are the most attracted… — Amaury Guichon Chocolate Copy Share Image
