see more at Steven’s Adventures of a Foodie blog
am believes that working in an an way also benefits his staff. “From ople point of view, being an artisan portant,” he pointed out. “i love loping young people. i don’t want to big cooling tunnels or machines that p the ganache into shells. i want my to make the ganache and understand uality of the ingredients, and for ything to have that hand-made finish.”
king of ingredients, William is ly passionate about the raw materials he uses to create his patisserie and olates. “the most important thing in usiness is the quality of ingredients,” id. “For me, sourcing is everything. mont hazelnut are always going to be est hazelnuts, so i have to use them. e same with sicilian pistachios. You to look at cost sometimes and you to weigh things up, but generally king, i think if you compromise on ty then you work backwards.
ork with amedei chocolate,” he nued. “some other chocolatiers make own bean-to-bar chocolate, but not really what i’m about. For me
it’s much more about making wonderful things with the best ingredients i can get. amedei is a very small brand, like mine. they’re very uncompromising, which i like a lot. they don’t have to make all their chocolate to the standard they do. they could make different tiers, which is what most chocolate companies do. there is an attraction to work with people who have the same visions and mindset as me.”
i asked William about his plans for the future. “if i open another shop, so be it, but i’m never going to have 10 or 12 shops; that’s not what i’m about. My life is about cooking. i’d much rather be doing this sort of thing and be really happy making a living out of it than having a huge factory pumping out products and losing what i set out to do.”
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