Friday, December 13, 2002


chocolate as an art form

back from the company party, where honestly i had too many chocolate martinis and too much molten chocolate lava cake. forgive me if i don't feel so well. . .

nice article today on world-renowned pastry chef ewald notter, famed for his large sugar and chocolate decorative pieces. i find this stuff hilarious and mega-kitschy, but the man makes piles of money.

however, notter has to work for it. 85 hour weeks -- the reality of the top-flight artisan pastry chef. . .chocolate is a hard row to hoe, dear readers. otherwise i would have been in pastry school and apprenticed to a chocolatier long ago!

i mean, who really wants a 7-foot tall replica of the new york skyline in chocolate? well, some people do, and they are prepared to pay the highest dollar. seems like his chocolate school does well, too.

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