(upbeat music)
- Well, it's always good
to come back to my roots
and come back here
and get to show my experience,
all the techniques that
I've learned in my past
and my career.
It's been twenty years
since I've been here.
Chocolate is pretty versatile
and so I really want to
show different applications
and how we can build show pieces
and then just bringing
that structure together.
And they get to see all that
in a short period of time.
For me showing this to the students,
they're the future,
they're the next chefs going
to be stepping in line.
So, it's good to show them this stuff
because hopefully they'll take that step
and just want to push themselves
and make themselves a better chef,
a better cook,
a better person
and hopefully that they wanna
push themselves as well too
and this is why I wanted to do this
because I just wanted to let them know,
I was a student too.
I was in their shoes at one point.
Really quiet.
I never said a word
back there in the back.
I would just be looking.
But I was like, I really wanna do that.
So that was perfect.
So I always pushed myself during my career
and I just liked sharing that knowledge
that what happened.
My experience and just how I did it.
I think those are the key elements
to being successful in this business.
And, just learning.
That's what I did.
