So how did you get into chocolate? (I get asked this question whenever someone learns I’m a chocolatière.)
My path to creating chocolates evolved over time. My dad was in Taiwan’s diplomatic service, and we lived in Spain, Ecuador, and Brazil. Those experiences led to my interest in diverse cultures and languages. I learned to speak five languages, which helped me as a professional in finance and risk management consulting. But, even though I was thrilled to use my language skills in such a global environment, corporate life did not resonate with me.
When my husband and I relocated from the east coast to Portland, I had to rethink my career. I knew I wanted to do something that would allow me to incorporate my international background and bring people and cultures together. So - because nothing brings people together more than food - I went to culinary school!
I love sweets, so I focused on Patisserie and Baking at Western Culinary Institute in Portland, and during an internship at Fauchon in Paris. It was when I made a small box of chocolates for a friend who needed cheering up that I knew chocolate would be my path. Chocolate is comforting, as well as romantic and sensual. It creates a universal language that connects people from every background. And that makes me happy.
This page’s photography by Kim Chen and Leah Verwey.