This Artist Can Build Anything From Chocolate
When you’ve baked in your blood, it shows. So was the case with Amaury Guichon, who at the tender age of 14 was already working in savory at the Ecole Hoteliere Savoie Leman, Thonon-Les-Bains, France, when he moved to France from Switzerland. Here he underwent on-the-job training for two years. Working here didn’t quite satisfy …