Shortly after completing four long years of undergrad and a Masters degree in art history, Kata Ambrus had the nerve to sign up for another 6 months of schooling – this time to see through the Classic French Pastry Arts program at the International Culinary Centre in NYC.
Kata spent a few years working and learning in various facets of the pastry world, but knew all along that she wanted to march to the beat of her own drum. By this point in life Kata had amassed plenty of experience eating chocolate, so she decided to challenge herself with making it.
Kata quickly fell down this rabbit hole of beautiful, shiny, creative deliciousness, and over long months of research, trial and error, ended up dreaming into existence her very own brand of exquisite bon bons: thus, Chocolat de Kat was born.