Christopher Curtin's guest appearances

Christopher Curtin

Pastry Arts Podcast

Chefs Without Restaurants

The CHEF Radio Podcast

Monica Glass

Alex Talbot

Michael Solomonov

Bill Yosses

Emily Luchetti

Wylie Dufresne

Lauren V. Haas

Rich Landau

Virginia Willis

Jen Yee

Angie Rito

Scott Tacinelli

Adam Rapoport

Michael Twitty

Tom Hunt

OwlTail

Master Pastry

This week's guest is Christopher Curtin, the certified master pastry chef, and chocolatier behind Éclat Chocolate, which he founded in West Chester, PA in 2004. After attending culinary school, he spent 14 years honing his skills alongside the world’s top chocolate makers across Belgium, France, Germany, Switzerland, Spain and Japan. Éclat has received acclaim including being named one of the “Best Chocolates in America” by Bon Appétit magazine. Christopher has collaborated with the likes of Anthony Bourdain and Eric Ripert,  and other businesses such as Victory Brewing Company.We discuss what has contributed to both the success and longevity of Éclat.  Christopher talks about how to stand out in a crowded market, and the work culture he's created at Éclat. CHRISTOPHER CURTIN AND ECLAT CHOCOLATEEclat's InstagramEclat WebsiteCHEFS WITHOUT RESTAURANTSIf you enjoy the show, and would like to support it financially, check out our Patreon, or you can donate through Venmo or Buy Me a Coffee. Get the Chefs Without Restaurants NewsletterVisit Our Amazon Store (we get paid when you buy stuff)Private Facebook groupChefs Without Restaurants InstagramFounder Chris Spear’s personal chef business Perfect Little BitesSponsor- The United States Personal Chef AssociationCovid has redefined the world of dining. While the pandemic certainly upended the restaurant experience, the personal chef industry experienced record growth.The United States Personal Chef Association represents nearly 1,000 chefs around the US and Canada (and even Italy); USPCA provides a strategic backbone that includes liability insurance, training, communications, certification, and more. It’s a reassurance to consumers that the chef coming into their home is prepared to offer them an experience with their meal. Now, join with our Inflation Fighter Special, and save $75 on Premier, Provisional and Preparatory memberships.  You can join today at www.uspca.org and use the code: Inflationfighter22.  Questions call Angela at 800-995-2138 ext 705 or email aprather@uspca.org. Payment plans are available.Support the show

This week's guest is Christopher Curtin, the certified master pastry chef, and chocolatier behind Éclat Chocolate, which he founded in West Chester, PA in 2004. After attending culinary school, he spent 14 years honing his skills alongside the world’s top chocolate makers across Belgium, France, Germany, Switzerland, Spain and Japan. Éclat has received acclaim including being named one of the “Best Chocolates in America” by Bon Appétit magazine. Christopher has collaborated with the likes of Anthony Bourdain and Eric Ripert,  and other businesses such as <a href="https://www.podpage.com/chefs-without-restaurants/25-years-of-victory-beer-a/" rel="nofollow" target="_blank">Victory Brewing Company</a>. We discuss what has contributed to both the success and longevity of Éclat.  Christopher talks about how to stand out in a crowded market, and the work culture he's created at Éclat.  CHRISTOPHER CURTIN AND ECLAT CHOCOLATE <a href="https://www.instagram.com/eclatchocolate/" rel="nofollow" target="_blank">Eclat's Instagram</a> <a href="https://eclatchocolate.com/" rel="nofollow" target="_blank">Eclat Website</a> CHEFS WITHOUT RESTAURANTSIf you enjoy the show, and would like to support it financially, check out our <a href="https://www.patreon.com/chefswithoutrestaurants" rel="nofollow" target="_blank">Patreon</a>, or you can donate through <a href="https://venmo.com/ChefWoRestos" rel="nofollow" target="_blank">Venmo</a> or <a href="https://www.buymeacoffee.com/chefsworestos" rel="nofollow" target="_blank">Buy Me a Coffee</a>. <a href="https://mailchi.mp/fe0d8a0cc7a6/chefs-without-restaurants-email-list" rel="nofollow" target="_blank">Get the Chefs Without Restaurants Newsletter</a> <a href="https://www.amazon.com/shop/perfectlittlebites?isVisitor=true" rel="nofollow" target="_blank">Visit Our Amazon Store (we get paid when you buy stuff)</a><a href="https://urlgeni.us/facebook/GWRgroup" rel="nofollow" target="_blank">Private Facebook group</a><a href="https://www.instagram.com/chefswithoutrestaurants/" rel="nofollow" target="_blank">Chefs Without Restaurants Instagram</a>Founder Chris Spear’s personal chef business <a href="https://perfectlittlebites.com/" rel="nofollow" target="_blank">Perfect Little Bites</a> Sponsor- The United States Personal Chef Association Covid has redefined the world of dining. While the pandemic certainly upended the restaurant experience, the personal chef industry experienced record growth.The United States Personal Chef Association represents nearly 1,000 chefs around the US and Canada (and even Italy); USPCA provides a strategic backbone that includes liability insurance, training, communications, certification, and more. It’s a reassurance to consumers that the chef coming into their home is prepared to offer them an experience with their meal. Now, join with our Inflation Fighter Special, and save $75 on Premier, Provisional and Preparatory memberships.  You can join today at <a href="http://www.uspca.org/" rel="nofollow" target="_blank">www.uspca.org</a> and use the code: Inflationfighter22.  Questions call Angela at 800-995-2138 ext 705 or email <a href="mailto:aprather@uspca.org">aprather@uspca.org</a>. Payment plans are available.<a href="https://www.buzzsprout.com/725607/support" rel="payment nofollow" target="_blank">Support the show</a>

Keep Being Curious - Master Pastry Chef Christopher Curtin of Éclat Chocolate

In this episode, Eli sits down and chats with the incredibly talented and passionate chocolatier, Christopher Curtin, to talk about his journey of learning, which has led him around the globe in search of finding the best skills and techniques, as well as finding the best and most rarest cacao for his tremendous chocolate. His creative flavors and methods have put him and his chocolates amongst the world's best, which he credits to the foundations of hard work that he learned as a nationally ranked cross country skier in his hometown of Madison, Wisconsin. 

In this episode, Eli sits down and chats with the incredibly talented and passionate chocolatier, Christopher Curtin, to talk about his journey of learning, which has led him around the globe in search of finding the best skills and techniques, as well as finding the best and most rarest cacao for his tremendous chocolate. His creative flavors and methods have put him and his chocolates amongst the world's best, which he credits to the foundations of hard work that he learned as a nationally ranked cross country skier in his hometown of Madison, Wisconsin.

Christopher Curtin of Éclat Chocolate

Chris Curtin’s journey to the top of the chocolate world started more than three decades ago, in Madison, Wisconsin, where, following his success as a nationally ranked cross-country skier, he found his next challenge in the kitchen. He enrolled at the renowned New England Culinary Institute in Vermont, but soon left to forge an even more rigorous path of independent study—he was accepted to live as a pâtissier at the Compagnons du Devoir, the premier guild for artisan craftsmen in France, and subsequently became the first American to earn the title of Konditormeister, or Master Pastry Chef and Chocolatier, in Cologne, Germany. Immersed in the realm of the world’s top chocolate makers, Chris continued honing his knowledge under some of the world’s great chocolate makers in Belgium, France, Germany, Switzerland, Spain and Japan—legendary producers like Confiserie Bachmann in Switzerland, Confiserie Coppeneur in Germany, Herman Van Dender and Pierre Marcolini in Belgium, and Poire in Japan—where he had the privilege of sharing in confectionery’s greatest secrets and techniques. Having mastered the art and techniques of Europe’s finest chocolates, he returned to the U.S. in 2004 and founded Éclat Chocolate, where his craftsmanship rivals that of the Old World’s most storied houses. In this episode, you’ll learn:  His jump from cross-country skiing to culinary Why he left culinary school to train in Europe The inspiration for opening his chocolate business Collaborations with celebrity chefs and chocolate colleagues Chris’s favorite piece of equipment in his shop Differences between European and American chocolatiers The chocolate trend Chris wants gone And much, much more! 

Chris Curtin’s journey to the top of the chocolate world started more than three decades ago, in Madison, Wisconsin, where, following his success as a nationally ranked cross-country skier, he found his next challenge in the kitchen. He enrolled at the renowned New England Culinary Institute in Vermont, but soon left to forge an even more rigorous path of independent study—he was accepted to live as a pâtissier at the Compagnons du Devoir, the premier guild for artisan craftsmen in France, and subsequently became the first American to earn the title of Konditormeister, or Master Pastry Chef and Chocolatier, in Cologne, Germany. Immersed in the realm of the world’s top chocolate makers, Chris continued honing his knowledge under some of the world’s great chocolate makers in Belgium, France, Germany, Switzerland, Spain and Japan—legendary producers like Confiserie Bachmann in Switzerland, Confiserie Coppeneur in Germany, Herman Van Dender and Pierre Marcolini in Belgium, and Poire in Japan—where he had the privilege of sharing in confectionery’s greatest secrets and techniques. Having mastered the art and techniques of Europe’s finest chocolates, he returned to the U.S. in 2004 and founded Éclat Chocolate, where his craftsmanship rivals that of the Old World’s most storied houses. In this episode, you’ll learn: <ul> <li>His jump from cross-country skiing to culinary</li> <li>Why he left culinary school to train in Europe</li> <li>The inspiration for opening his chocolate business</li> <li>Collaborations with celebrity chefs and chocolate colleagues</li> <li>Chris’s favorite piece of equipment in his shop</li> <li>Differences between European and American chocolatiers</li> <li>The chocolate trend Chris wants gone</li> <li>And much, much more!</li> </ul>

Christopher Curtin: The Journey of a Master Chocolatier