A book or a newsletter in the style and scope that I am writing is not just the brain child of one author, I owe a tremendous amount of thanks to many Chefs, Chocolatiers and Authors of the numerous cookbooks, magazine articles and cooking programs that I am addicted to. Without their countless years of experience, knowledge and their manner of explanation and instruction, I would have never wanted to enter into this profession. To try and list all of those who have touched my spirit would be nearly impossible, but I would be remiss if I did not mention some, who were very instrumental in my decision to become a Confectioner:

Julia Childs; there are not enough words to thank Julia for the influence she made on the entire culinary world; Jacque Torres for his upbeat attitude an enthusiasm for his profession; Jacque Pepin for his quick and simple approach to the culinary art; Elaine González for her wonderful book “The Art of Chocolate”; Rose Levy Beranbaum for her book “The Cake Bible”; Bruce Healy and Paul Bugat for their book “The Art of The Cake”; Lori Longbotham for her book “Luscious Chocolate Desserts”; Lora Brody for “Chocolate American Style”; The Great Chefs series that aired on the PBS stations throughout the country.

These are just a few of the many people, books, television shows and magazine articles that I have watched and accumulated over the many years that have, and will continue to influence me in my pastry and chocolate creations.

My main purpose for writing this series of newsletters is to share what I have learned about the art and science of the confections. I want to reveal secrets, clarify misconceptions, and explain things clearly and in terms that everyone will understand, (not just another culinary professional). More than anything else, my sincere hope would be to inspire you to think outside of the box and be creative, and to enjoy the satisfaction and elation from the looks on the faces of your family and guests when they are enjoying your incredible final touches to a fantastic meal.  

Joe Higgins
Chocolate Specialties by Joe

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