Making Chocolate Candy: CareerSchoolDirectory.com Features Sweet Culinary Career
Nearly half of all Americans buy chocolates for their sweethearts on Valentine's Day. Americans' love for chocolate, especially gourmet varieties, means that there are many career opportunities in the field. CareerSchoolDirectory.com assists talented students in finding culinary schools that prepare them for careers in chocolate.
(PRWEB) February 14, 2007 -- A new article on CareerSchoolDirectory.com, an online resource for career education and training, explores sweet culinary career options in chocolate. "Women and Chocolate Candy Careers" reveals that chocolate is a big business, to the tune of $14.5 billion annually. Sales peak over Valentine's Day, when 47.1 percent of consumers buy chocolate candy for their significant others.
CareerSchoolDirectory.com (http://www.CareerSchoolDirectory.com) helps would-be chocolatiers find the right chef schools based on location and programs offered. Most aspiring chocolate chefs opt for pastry chef schools. Others pick culinary schools that offer a wider background in food preparation techniques. Chocolate chefs choose from certificate programs and two- to four-year degree programs at cooking schools.
Chocolate's popularity is growing. The National Confectioners' Association reports that two of the top trends in candy are dark chocolate and gourmet chocolate. Furthermore, premium chocolate's sales have increased 16 percent in the past year.
In a Candy Industry magazine feature, Frankie Whitman of American chocolate manufacturer Scharffen Berger explains how gourmet chocolatiers now choose their cocoa as carefully as gourmet coffee producers choose their beans. "Just like when you go into a Starbucks, you have blends, and for your more adventurous customers, you have a single-origin or varietal products." Whitman continues, "[Single-origin is useful if someone has a really sophisticated palate," she cautions, "but the blends tend to have more complexity, bringing in different characteristics from different crops. A single-origin [chocolate is much more limited."
Fifty-two percent of Americans named chocolate as their favorite flavor in a recent survey by the Chocolate Manufacturers Association. The second-place flavors, berry and vanilla, garnered only 12 percent each. Additionally, 65 percent of American chocolate eaters prefer milk chocolate. Culinary school graduates are perfectly positioned to meet Americans' demand for chocolate.
Chloe Doutre-Roussel is familiar with the benefits of a culinary career in chocolate. She recently left her job at a cosmetics company to work as a chocolate taster. She tells CBS News, "It's a dreamlike thing to be locked in a chocolate shop all night...It's wonderful."
CareerSchoolDirectory.com (http://CareerSchoolDirectory.com) lists many schools dedicated to career education and training. Students and professionals can easily find the schools, colleges, professional training programs and career development resources necessary for their career and personal fulfillment.
###
|
