Interview with Alfred Henry by Laura Webb
LW:What do you enjoy most about being a chocolatier?
AH: I enjoy being creative and allowing my imagination to run wild with ideas on how to create master pieces of flavour and texture. I also really enjoy the formulas and the compositions of chocolate work.

LW: Who were or are the biggest inspirations for your career?
AH: Locally - Garth Stroubel, he is one of the only Master Chefs in SA and has accomplished so much in his career.
Internationally - Marco Pierre White, his eccentricity and style of food has always fascinated me.

LW:What are some of the tools of the trade for a chocolatier? Which ones do you use most?

AH: You would need a good understanding of chocolate, a reliable chocolate kettle, and good quality scrapers, combs and of course premium chocolate.

LW: How much and what kind of work is done outside of the kitchen?
AH: Research and networking happens on a daily basis. Your work is never done when you leave the kitchen. I find that I am constantly working on methods to improve on a recipe or technique and I am always looking for new ideas and inspiration while shopping, from various media sources and other great chefs. It is imperative to keep up to date with what is happening around you and to take note of trends occurring in the culinary world both locally and internationally.

LW: Are there any common myths about pastry chefs?
AH: A great myth is that pastry chefs can get it right the first time – this is not true. Our skill comes from hours and hours of practice and plenty of research, mistakes and recipe development must happen before your final product is perfect.

LW: What are some of the skills that help all pastry chefs/chocolatiers succeed?
AH: A chocolatier should be determined to succeed, be committed, creative and have a good imagination. You can't be scared of getting your hands dirty (literally).

LW: How important is it to create & maintain relationships within the culinary profession?
AH: I find this to be a very important aspect of the business. The culinary world is such a small place and one will inevitably cross paths with someone you have worked with before or have had dealings with in the past. Therefore you should always apply yourself to the best fo your ability. The best tip I could give someone in this industry is to be prepared to learn something new and make the effort to find out as much as you can about what is happening globally in the industry. You will never stop learning in this business and that is the beauty of being a chef.

LW: What advice can you give to prospective students thinking about an education and career in the culinary arts?
AH: Food has to be your passion - you will not make it in this industry if you do not apply your heart and soul into it. Allow yourself to make mistakes and accept that you will not get things right first time. Practice makes perfect and one thing I have learnt is that some of the greatest recipes have come from the biggest cooking faux pars.

LW: Is there anything else you can tell us about yourself, your career, or the profession that would be interesting or helpful to others aspiring to enter the world of pastry and chocolate work?
AH: Pastry and chocolate work is an art form. To get it right you need to practice and keep practicing. My advice would be to set your standards high, be prepared to fail a few times but after a few failures the reward will be great.