When it comes to chocolatier-patissiers, William Curley is a world-class player. He’s one of only 7 chefs in the UK to have achieved ‘Master of Culinary Arts’. The chance to earn this accolade – which is the culinary equivalent of a Nobel Prize – only comes round every 4 years…and it took William three attempts. Gruelling, as you’ll hear…
Perhaps it’s not surprising that William has done so brilliantly. As well as having natural talent, he’s fostered that talent by working with the best, from the moment he became an apprentice at Gleneagles, followed by stints with acclaimed chefs such as Pierre Koffmann, Anton Edelmann, Raymond Blanc and Marco Pierre White.
You might think that working with big personalities and big brands (Harrods, Claridges, The Savoy …I could go on) would have gone to his head. Not a bit of it. As you’ll hear, William is delightful, down-to-earth and humbled by the fact he was able to crowd-fund his latest venture: his own shop in the heart of Soho. This means he can continue to be hands-on, creating amazing chocolates and chocolate patisserie. Be warned, your mouth will water during the course of this conversation… Enjoy.
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