Join award-winning chef, Michael Poole as he shares his culinary journey, from firehouse cook, to French-trained chef. Michael's transition from Cuisine Chef to Pastry Chef, to Chocolatier, to instructor, was informed by the experiences at Le Cordon Bleu, Paris, L’Ecole du Grand Chocolat Valrhona in Tain L’Hermitage, France and the Callebaut Chocolate Academy in Weize, Belgium. Michael will demonstrate basic principles of chocolate confections and share the lost art of hand tempering chocolate.
