Summary
NEW YORK -- Joan Coukos' transition from international banker to artisanal chocolatier began when she found a set of chocolate molds at an antique market in Belgium.
"I felt like I was on the verge of some discovery," said Coukos. "I couldn't put them down."See the full content of this document
Extract
Running the Show
She began gobbling books on chocolate and making chocolate once a month to bring to work. When she left banking in the fall of 2001, chocolate became her full-time job. She went to food networking events and chocolate trade shows. Banks and headhunters called w...
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