Mike Orlando has always been interested in how things work. His first career was as a science researcher, working as a marine biologist SCUBA diving for samples, and then an analytical chemist. But he missed having creative outlets and so took up various hobbies.
Having tried coffee roasting, cheese making and baking, he discovered bean to bar chocolate making and was hooked. After a year of mixing science and chocolate he quit his job and now uses his skills in running experiments and building machinery to try new recipes and beans.
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