One of my goals from the day of commencement was to supply a Michelin star restaurant. There was only one reason for this and that was to gain affirmation of the quality of my  ethics, ingredients, methodology and presentation of work. As of June 2013 this was achieved.

Being a first class maths graduate gave me some recognition in the maths and sciences arena however unfortunately gave me no clout as a chocolatier. I'd often be asked "where did you train?", "who did you learn under?", as chefs and industry giants looked to judge my skill sets and abilities. The truthful answer is I that I had been a student of "youtube, books, and practice". I had attended a two day chocolate making course which was great fun and certainly insightful however was not enough to teach me everything I needed to know.

By supplying the best, it gave my business and my chocolates the prestige they craved for. It allowed us to be taken seriously and not dismissed as just those who are trying their hand with chocolate for a moment of romance with it.