Forgive me guys, especially those who love their average chocolate because what I got here for you is the one and only Knipschildt Chocolate "Chocopologie". I never tried it myself but its the best in the world wide market. What makes it the best? It is just the world's most famous chocolate, not only that it holds the record of being the most expensive but it also holds acclamations and honor amongst many famous personalities and award giving bodies.
Mr. Fritz Knipschildt
I clearly remember when I walked into my first job in the restaurant business. I had just turned 13 and my sister was sick, so I filled in for her as a dishwasher at a local restaurant.It was a small kitchen full of chefs, a lot of noise, and steam everywhere. I guess I fell in love with all the activity and excitement. The owner was french and had four restaurants – The Plaza Hotel, Marie Louise, and 2 other excellent places; all with very disciplined kitchens and a truly “old school” approach.
In a short amount of time, I quickly advanced and with the opening of a new restaurant in the north of Copenhagen, I was incharge of the bistro kitchen. This was before I had even attended Chef school. After that I worked for another French gentleman at a small 30 seat restaurant called Le Provence. I finally went to hotel and restaurant school for 4 1/2 years in Denmark where I was born and raised.
After just a month of training at Hotel & amp; RestaurantSchool , I was selected to represent my town in the Danish championship for young Chefs. It was a great experience to compete against the best young Chefs across Denmark. After finishing school, I had the opportunity to work in the beautiful Mont Blanc area of France twice and also in southern Spain.
I would have to say that my love of food started at a young age. I was very fortunate to have parents that took my sisters and I on many trips throughout Europe where we were exposed to all different types of food at a very early age. My parents loved food and to travel. My father's side of the family are all artists and my mother's side of the family are all entrepreneurs. I guess a little bit of both rubbed off on me as I'm creative with food, but also interested in business.
By now, I was flourishing in the restaurant industry and at the same time, the chocolate industry was going through a radical transformation. We had access to the best raw chocolate and incredibly fresh ingredients. This was heaven for a young creative chef and I absorbed it all. With my background in the savory kitchen, I loved to experiment with sweet & savory flavors and I continued to do so with chocolate.
At that time, I moved to the USA as a private chef cooking for the rich and famous. After which I was sponsored by a french restaurant in New York. People were truly stunned when they tasted the infusions of chocolate and spices. They thought I was crazy, but as they tasted the chocolates, they soon realized that these combinations were true matches in heaven. It felt good to be a pioneer in the modern chocolate making and bring new spicy sweet experiences to people.
Mr. Fritz Knipschildt
I clearly remember when I walked into my first job in the restaurant business. I had just turned 13 and my sister was sick, so I filled in for her as a dishwasher at a local restaurant.It was a small kitchen full of chefs, a lot of noise, and steam everywhere. I guess I fell in love with all the activity and excitement. The owner was french and had four restaurants – The Plaza Hotel, Marie Louise, and 2 other excellent places; all with very disciplined kitchens and a truly “old school” approach.
In a short amount of time, I quickly advanced and with the opening of a new restaurant in the north of Copenhagen, I was incharge of the bistro kitchen. This was before I had even attended Chef school. After that I worked for another French gentleman at a small 30 seat restaurant called Le Provence. I finally went to hotel and restaurant school for 4 1/2 years in Denmark where I was born and raised.
After just a month of training at Hotel & amp; Restaurant
I would have to say that my love of food started at a young age. I was very fortunate to have parents that took my sisters and I on many trips throughout Europe where we were exposed to all different types of food at a very early age. My parents loved food and to travel. My father's side of the family are all artists and my mother's side of the family are all entrepreneurs. I guess a little bit of both rubbed off on me as I'm creative with food, but also interested in business.
By now, I was flourishing in the restaurant industry and at the same time, the chocolate industry was going through a radical transformation. We had access to the best raw chocolate and incredibly fresh ingredients. This was heaven for a young creative chef and I absorbed it all. With my background in the savory kitchen, I loved to experiment with sweet & savory flavors and I continued to do so with chocolate.
At that time, I moved to the USA as a private chef cooking for the rich and famous. After which I was sponsored by a french restaurant in New York. People were truly stunned when they tasted the infusions of chocolate and spices. They thought I was crazy, but as they tasted the chocolates, they soon realized that these combinations were true matches in heaven. It felt good to be a pioneer in the modern chocolate making and bring new spicy sweet experiences to people.
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