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The Business of Chocolate with Chef Andrew Shotts

Leadership Rhode Island

Wednesday, October 24, 2012 from 11:00 AM to 12:00 PM (EDT)

The Business of Chocolate with Chef Andrew Shotts

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Chef Andrew Shotts of Garrison Confections has invited LRI class members and alumni to his factory to see how gourmet chocolates (including the "Save Chocolateville!" bar) are made and to discuss how he became the internationally acclaimed chocolatier that he is today. Join us on Wednesday, October 24 from 11:00am - 12:00pm.

To chocoholics, working with the “food of the gods” all day seems like the fantasy job. But to become an exceptional Artisan Chocolatier like Andrew Shotts, it takes a tireless passion for your work, a commitment to using only the best ingredients, and a sharp eye for business. 

Andrew’s road to twice becoming one of Pastry Art & Design’s “Ten Best Pastry Chefs in America” started with a culinary arts degree and a love of cooking. After graduating with honors from the CIA, he moved to New York to work in an Italian restaurant before heading to Italy and working at Locanda Dell’Amorosa for over a year. While in the hotel pastry kitchen, Andrew used seasonal produce from the Tuscan estate’s orchards and began experimenting with desserts and chocolates that used these ingredients, laying the creative foundation for what would ultimately become Garrison Confections. 

In 1993 Andrew moved to Manhattan and honed his skills as Pastry Chef at C.T., Lutèce, and Bouterin.  Andrew also would travel to France and Belgium to work alongside renowned pastry champions for months at a time on multiple occasions. Following positions as Executive Pastry Chef for New York landmarks La Côte Basque and the Russian Tea Room, Andrew became Corporate Pastry Chef for San Francisco-based Guittard Chocolate Company, where he helped develop the E. Guittard line of high-end couverture chocolate. Inspired by the experience, Andrew decided the time was right to launch his own line of artisanal chocolates. In 2001, he opened Garrison Confections in New York, moving the operations to Providence, RI less than two years later. In November 2006, Andrew moved his company into a newly renovated, 8,000-square-foot space, launched his new book Making Artisan Chocolates at the Chocolate Show in New York City. In 2007 Andrew was named “Hottest Chocolatier” in America by The Food Network at the Food Network’s Awards show in South Beach. With accolades from The New York Times, The Washington Post, The Boston Globe, and Rachel Ray as the “go-to” authority on chocolate in America, Andrew has clearly raised the bar for all other Chocolatiers.

Have questions about The Business of Chocolate with Chef Andrew Shotts? Contact Leadership Rhode Island

When & Where


Garrison Confections
72 Ledge Street
Central Falls, RI

Wednesday, October 24, 2012 from 11:00 AM to 12:00 PM (EDT)


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