date:Nov 23, 2012
stry at Le Saint Aulaye, his cake and bread shop.
Stevenson's day job lasted from 4 a.m. until 2 p.m. Then he stayed in the kitchen to train at chocolate.
He made cakes for four hours, and then practiced sculpture, creating flowers and bamboo reeds made of chocolate. Then he would hone his praline technique for several more hours, blowing through 30 kg of chocolate a week.
Sugar-free Red Bull kept him going till around midnight, when he'd crash and sleep till 3:30 a.m. Then it was time to get