SLC Chef Professor Ryan Brown recently spent three days of intensive learning with Toronto artisan chocolate maker, ChocoSol, which will hopefully be the start of a new culinary partnership at the College.
With PD funding from SLC, Ryan experienced the “magic of making bean-to-bar chocolate,” as well as the culture, ecosystem, large-scale production, sustainability and chemistry of cacao itself, Ryan explained.
“This trip provided so much insight, opportunity, and an amazing array of photos illustrating how, quite simply, the best chocolate I have ever tasted is made and that there is far more behind-the-scenes regarding ingenuity and love put into this product that most who enjoy may never know about,” Ryan said.
“This connection will hopefully also be a catalyst for new curriculum, applied research and micro-credentials in chocolate making at SLC, alongside an even more delicious chocolate at Essence,” said Daniel Liao, Dean, Faculty of Technology and Trades.
“We were thrilled to host Ryan in Toronto. With Ryan’s visit, we’re excited to work with St. Lawrence College on sharing the knowledge on the bean-to-bar process with aspiring artisan chocolate makers and furthering our partnership in other areas as well,” said Michael Sacco, founder of ChocoSol.
For more information on PD Funding for employees contact Ashleigh Fortune AFortune@sl.on.ca or Brian Benn BBenn@sl.on.ca.