The first recipient of the Godiva Chocolatier Scholarship, Casey Shea didn’t grow up dreaming of becoming a chocolatier. But once she started working with chocolate, there was no turning back.

Becoming a Pastry Chef

Casey Shea remembers the exact moment when she decided baking is what she was going to do. “My best friend Madeline asked me what my dream job would be and I jokingly answered, ‘I’d bake all day!’ She looked at me seriously and said, ‘Why don’t you?’”

“To me, chocolate is the ‘be all and end all,’” says Casey. “Whether it’s incorporated in a dessert or by itself, I love it. I choose chocolate because it is so versatile and pairs well with almost anything.”

When Casey began her foray into confections, however, she wasn’t initially drawn to work with chocolate. She admits that truffles, bonbons, and even chocolate-covered items intimidated her. And yet she found it all fascinating and began to research how chocolate works. When she finally gave chocolate her best shot, Casey fell in love and was hooked. “It was possibly the best decision of my life,” she says.

GODIVA chocolate embodies what Casey looks for when she wishes to express herself in her chosen medium. “Godiva is classic, timeless, and memorable and they’ve brought artisan chocolates to the public,” she explains. “I enjoy creating my art with the finest products available.”

See Casey’s winning recipe: Cappuccino Bonbons