Internationally recognized chocolatier, Chef Andrew Shotts is constantly on the move. When he is not creating in his kitchens at Garrison Confections, he might be training for his next triathlon or marathon, or providing his treats for any number of fundraisers and social causes that he contributes to, or flying off to exotic locations and masterminding elaborate dinners parties for more folks than you’d believe. All in a week’s work. What Chef Shotts really enjoys in his not-so-down time though, is host to any number of children from schools in Central Falls. These kids really have won the Golden Ticket and Shotts is happy to be their Willy Wonka for a day.
On Tuesday, October 29th, twenty-one 4th graders from The Learning Community will have their turn. This is the PERFECT tie in to their recent studies. They are learning multiplication strategies based on a 6 week math unit centered on ‘Muffle’s Truffle Shop’ and their need to package chocolates AND they are also learning about writing reviews. Shotts, as always, is prepared and ready to surprise each and every child.
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This is not the first class to come through the Garrison kitchens, nor is it the first time Chef Shotts has paid it forward in Central Falls. You might recall a few years back that he created a special chocolate bar, Save Chocolateville, that sold throughout the state with all proceeds going to children in need in Central Falls. Last year, Shotts heard that the Central Falls High School Chess Team won the state title but couldn’t afford to go to the SuperNationals in Nashville, TN. He arranged an online chess tournament and forwarded all the proceeds to the team. Actor Alec Baldwin even chipped in $2,500! It was through Shotts’ efforts that the team was able to make the trip!
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.
