Lindt and Sprungli chocolatier: Cocoa bean is crucial

05/12/2010 | Forbes

Adelbert Bucher, master chocolatier at Lindt and Sprungli, said good cocoa beans are essential for making quality chocolate. "If you don't have a good bean, you cannot make a good chocolate," he said. "You can add the best sugar, but it doesn't work."

View Full Article in:

Forbes

Published in Brief:

SmartBrief Job Listings for Food & Beverage

Job Title Company Location
Purchasing Manager - Food and Beverage
The Culinary Institute of America - Greystone Campus
St. Helena, CA
General Manager
The Culinary Institute of America
San Antonio, TX
Assistant Restaurant Manager
The Culinary Institute of America
San Antonio, TX
Executive Chef - Shipboard
American Cruise Lines
Nationwide, SL_Nationwide
Sous Chef
Swarthmore College
Swarthmore, PA