Mireille Discher doesn't remember a time when she didn't have what she describes broadly as "problems with food." Discher was an overweight kid who cycled through crash diets in an effort to curb comments about her weight, establishing habits of restriction and subsequent rewards that would follow her into adulthood.
That didn't stop Discher from falling in love with chocolate, however, first as a self-taught enthusiast, next as an apprentice, then as the head chocolatier for an international brand in London. It was a rigorous job — one that required serious mental acuity during long, hot shifts of being on one's feet. It was an old-school environment where emotions had no place on the line.
