date:Nov 23, 2012
me to Europe.
His aim was always chocolate competitions, but he figured pastry studies were the best route, as patisserie lends chefs a diverse range of skills.
He enrolled in a school in Munich run by celebrated patissier Robert Oppeneder. The master spotted Stevenson's talent and made him his assistant.
After working in London at the luxury Lanesborough Hotel, he headed to Brussels to make a name for himself in competitive chocolate. He married, and his father-in-law put him in charge of pa