that I would make chocolate for the rest of my life,” he says. Chef Rix started doing research and learned that comfort food - especially sweets - is fairly insulated from tough economic times, as people always want to soothe themselves and a great dessert or confection is often the chosen remedy. After teaching himself how to make chocolates and run a confectionery business, he started to experiment with different flavors and combinations.
Ingredients that do not appear to be a good match, like blue cheese and white chocolate, would often find themselves paired together in his work. These ideas often come from his keen sense of observation. “I am always looking, listening, smelling, and tasting, so I can learn and discover what is out there in the world that I can translate into chocolate,” he says. “The way different cultures eat and live often gives him the next vision.
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