It will be Tuesday evening, Feb 5, at Cheesetopia in Camp Hill — 2201 Market Street.
Beginning at 5.m., master artisan chocolatier Frederic Loraschi will offer bonbons, chocolate truffles and hot chocolate, and talk about creating incredible edible art. A native of France, he is known for his chocolate and sugar sculpure, and most recently was executive pastry chef at the Circular Dining Room of The Hotel Hershey.
Loraschi started his pastry …
career at age 14 as apprentice to Philippe Uracca, recipient of France’s most prestigious craftsmanship award. His first restaurant job came in Luxembourg at Lea Linster, a 1989 Bocuse D’Or winner. He returned to France to work with Chef Bernard Loiseau at La Cote D’Or, and later went to L’Escale in the south of France. Moving to the U.S., he spent two years with Tapenade Restaurant in La Jolla, California, and then went to The Ritz-Carlton, working at Laguna Niguel, California, and Boston, Massachusetts.