Southern artisan hones his craft

摘要

When Scott Witherow decided he'd like to become a chocolate maker, there wasn't any doubt it would involve artisan craftsmanship. After all, the trained chef- a Le Cordon Bleu London graduate who worked in some of the world's best restaurants, including Nobu and The Fat Duck - had come to understand the importance of quality ingredients, passionate preparation. In late 2007, when Witherow began formulating his concept for Olive & Sinclair Chocolate Co., he began to do his homework, purchasing several small table top machines to begin making three to five pounds of chocolate at a time.