Bryan Graham’s interest in pastry began at the age of 16 while working alongside Executive Pastry Chef Heather Haviland at the renowned Bear Cafe in Woodstock, New York. By age 18, he was promoted to Pastry Chef. After Bear Cafe, Bryan attended the Culinary Institute of America in Hyde Park, completing an externship at Jacques Torres Chocolates in New York City. It wasn’t until making chocolate from bean-to-bar with Chef Peter Greweling, however, that Bryan became interested in the history and science of chocolate and confectionery. Since then, he’s educated himself on the science, technique, and craft of handmade chocolate, garnering Fruition Chocolate many awards and endless accolades across the country.
- Business Intensive, Jan 14 Jan 18