Eighteen thousand pounds of chocolate, weighing more than nine elephants, melted down and meticulously crafted into a 6-foot-tall, 1/30 scale model of Chichen Itza’s Temple of Kukulkan. Working sixteen hours a day, seven days a week, for months on end. All this in the name of celebrating chocolate.
Francois Mellet, Chefs’ Warehouse Corporate Pastry and Chocolate Specialist, is honored in the 2012 Guinness Book of World Records for creating the largest chocolate sculpture on earth. Known for his precision and innovation, Mellet was also the first chocolate specialist to bring “bean-to-bar” chocolate classes to North America.
In CW’s new state-of-the-art test kitchen in Union City, California in October, Francois relayed his enthusiasm for CW and the bright future he envisions for the company nationwide.
‘Chefs Warehouse has everything you need to create anything you want.’
In bi-monthly pastry and chocolate classes, Francois instructs CW sales reps on brand awareness, not simply by highlighting and describing pastry products, but by teaching them hands-on, step-by-step applications.
‘It is very important to know our customers interests going in, not just bombard them with interesting products. Every account has different pastry needs. If we do not identify these needs prior to visiting them, we are potentially wasting their time and our own. What is most important is listening to our customers, knowing who they are, and offering them what they want.’
Chocoa Chocolate is The Chefs’ Warehouse own premium chocolate line made in Belgium with non GMO ingredients. Perfect for a wide stream of pastry applications, Chocoa is a quality chocolate, with a pleasing price point and is available only at CW.
