Summary:
Patrick Roger, a man who lives near Paris, owns a famous chocolate shop, but it seemed a little unusal when he was building dog houses. Yes, regular dog houses with thew shingled roof and window sashes. As soon as he was finished doing the dog house, he then started to work with the dog, life size chocolate coker spaniels. Hc made twelve of them for table center pieces for his brother's wedding, each having a different emotion. Not only it seemed "real enough to bark" but he also he was able to equip each chimney of the dog house to release clouds of chocolate. Amazing!
Patrick Roger unique chocolate gift is creative, no ideas copied all the way Pennsylvania where Henshey headquaters are nor are there any others his his area where cacao roam. Patrick may not seem very successful but he is actually a MOF, which is also known as meilleur ouvrier de France, which is a title given by the government declaring is he just as succesful then any rock star or philospher. It is not easy to get this award, there are only three competition every 10 years, and is for up to 220 fields of artisans. This includes chef and patissiers, who mastered the art of the stomach, which incudes chocolate specialists. Eeven chocolate were picked from the last MFA competition that took place in 1990 to 2000.
It is very hard to get the MFA award, for example during the last round it requires you to work for 20 days in a row. Not only that, but you cannot take much breaks since you have to work 17/20 hours for each of those twenty days. Yeah, thats a lot, kind of like school but times it by three but with just work, work, and work. You have to be dedicated into to be a MFA, not thing something that you picked up as a hobby, but something that not only youve been doing all your life but people in your family up to your grandfather. I that talent runs so long in your family then, you may actually have a chance. Patrick has been cook with cooking ever since he was little, his father was a baker so he was already a pro at when it comes to the perfect temperature and measurements.
Quote: "Young artisan chocolatier are a rare and dying breed;they face the same economic facts of life that stifle haute-cuisine chefs." (Rosenblum 29)
Reaction:
I hate to admit this but reading this sentence did not make me the most happiest person in the world. Throughout this book, I started to really get interested in chocolate, maybe even working in the chocolate industry, but then all of a sudden I reach this paragraph and BAM! Smacked back into reality. Chocolate is not something you just want to do and do it (unless you want to be like a paper packer). Its basically all being born with the special ability to make ideas for chocolate that will actually get you billions of dollars. Most people who just wake up one day with an idea for chocolate dont make it too far, but people who were meant for it from the start ended up becoming the ones famous off of it. I dont think i was born a young artisan chocolatier :(
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