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Zusatztext "William worked for me whilst I was at The Savoy as my Chef Patissier! heading up a team of 21 pastry chefs. The role defined William as a patissier! as his experience in the hotel and restaurant world went on to give him the confidence required to set up his own shops. William is one of the best Patissiers in the business." Informationen zum Autor Growing up in a small town in Fife, Scotland, William Curley discovered a passion for gastronomy and began his career with an apprenticeship at Gleneagles Hotel. William then went on to spend many years at numerous Michelin-starred establishments with the most respected chefs and pâtissiers in the business including Pierre Koffmann at La Tante Claire, Raymond Blanc at Le Manoir aux Quat' Saisons, Marco Pierre White at The Oak Room and Marc Meneau at L'Esperance in France. William subsequently became the youngest ever Chef Pâtissier at The Savoy working under Anton Edelman and leading a team of 21 pastry chefs. William's success led to the opening of the first 'William Curley' shop in Richmond in 2004. This led to the launch of the UK's first dessert bar in central London in 2009. His chocolates and patisserie can now be found in the food hall of London's most prestigious department store, Harrods. During 2013, William achieved the MCA (Master of Culinary Arts). It is the highest accolade awarded to chefs in the UK. Making him one of only seven masters in patisserie in Britain. In 2012, William Curley become a member of Relais Desserts International, the most prestigious association for patissiers. He was also invited to become a 'Disciple Of Escoffier', which recognises his achievements. William Curley is four times winner of 'Best British Chocolatier' by the Academy of Chocolate. He is renowned for producing the most delicious and inspiring range of handmade chocolates, patisserie and desserts. Arriving in Britain in 1970 and expecting to stay only a few months, PIERRE KOFFMANN is still here. Work at Le Gavroche led to his appointment as Head Chef at The Waterside Inn, where he helped the Roux brothers achieve two Michelin stars. In 1977 Pierre opened La Tante Claire in Chelsea, where he introduced Londoners to the Gascon cooking taught him by his grandmother, Camille. This venture won him three Michelin stars. Pierre's next move was to The Berkeley Hotel in Knightsbridge where, after a brief absence, he returned in 2009. True to his roots, Pierre continues to serve the classic provincial French food that has become his hallmark. Klappentext Couture Chocolate delivers a lifetime' s worth of culinary excitement and experimentation into your kitchen. With William Curley as a guide, you need never eat a bland dessert again. Zusammenfassung Couture Chocolate delivers a lifetime' s worth of culinary excitement and experimentation into your kitchen. With William Curley as a guide, you need never eat a bland dessert again....
