#Repost @krissharv3y ・・・ Since I announced the class in New York City, I’ve received a lot of messages and questions regarding experience level to take the class. The reason you take a class is to get better no matter what your skill level is. I was taking training classes to invest in myself since 1994. I didn’t have a chocolate machine to work with until 2013! So not knowing that, I still was thinking forward to being ready for that day and then being able to improve myself daily with the information and training that I acquired. Everything I do, is very basic. Tempering chocolate and cocoa butter, material handling, cleaning moulds, cutting ganache, coating, piping and spraying are basic and I repeat these tasks daily in my laboratory. It’s always exciting to make perfect items. You do not need to be innovative. You just need to be good. And being good at your job, be it carpentry or chocolate making, is about doing each step and not taking short cuts. Don’t worry about your experience level. We are the only animals on the planet that have the ability to improve ourselves in and out. You think a poor bear wants to live his live in the snow and ice? Of course not! He’d much rather be having a Bloody Mary at brunch and spending the weekend at the beach with me. I always say, if you want a great body, you don’t stare at the treadmill and weights. You have to do the work. Same thing with your career. I’ll see you in New York City. Looking forward to sharing with you. ganache #saltedbuttercaramel #rocher #milkchocolate #chocolate #chocolateaddict #pastrychef90210 #patisserie #hazelnut #praline #glutenfree #praline #dessert #desserts #foodie #foodporn #almond #darkchocolate #chocolates #chocolateaddict #chocolat #valrhona #valrhonausa #pastry #pastrychef #pastrychefkrissharvey #huffposttaste #beverlyhills

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