Finding a career that satisfies your sweet tooth

The devil’s food is in the details: “When you’re passionate about it, you’re looking forward to the details,” says Muret.

As Godiva’s Master Chocolatier, Thierry Muret has one of the sweetest jobs in the world. We chatted with him as he gave us a sneak peak of the Ultimate Dessert Truffles Collection, a new line in mouth-watering flavors like Crème Brulee, Chocolate Lava Cake and Tiramisu. So how can you get to develop chocolate for a living like he does? Here’s his advice:

Get educated: The typical path involves culinary, pastry and confectionary training, plus an apprenticeship, Muret says; however, he took an entirely different route. “I started not in the food industry at all. I started as a chemist, and my sister said, ‘Would you be interested to open a chocolate shop?’ I said, ‘Yes, but I don’t know absolutely anything about confections,’ and she said, ‘Well, learn.’ I studied and then I came here in the States, opened my shop and then Godiva noticed me.”

Be passionate:
“If you’re just doing it to be a star, it doesn’t work — you need to really love the material,” he says. “And coming from chemistry, I had that scientific background that allowed me to understand what was going on when I was working by hand, and I really fell in love with the complexity of chocolate making. You need to fall in love with what you study. A lot of people think that making chocolate is very easy. It isn’t. It’s extremely complex. This is a job that requires you to be on-site for at least 10 hours a day.”

Study your customers: “It’s all about knowing your consumers [and] knowing their expectations. Right now we are working for the Mid-Autumn celebration, so a brand new mooncake collection with five pieces will come out. I have a chef working on that here, but I contacted a chef in China to really see if we are into the expectation of the Chinese custom.”



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