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erichbenoit

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I trained under a CIA graduate as a baker/pastry chef in the early 90s. I then delved into the world of chocolate head on, culminating with taking a foundation chocolatiering course in France at Valrhona. While chocolate remains a major part of my life, tea developed into my strongest passion following a transcendent experience with a wonderful Tie Guan Yin. I have a particular fondness for aged teas of all varieties which I blame on my recently discovered white beard.

I am at present, a publicist at Forced Exposure -a music distributor.