Swiss-trained American Maître Chocolatier Ann Czaja worked for Lindt & Sprüngli in Switzerland before returning to the U.S.A. While living and working in Zurich for nearly 14 years, Ann had the opportunity to study pastry and chocolate from the world's foremost authorities. It was a very intense but rewarding experience. Her advice to anyone interested in entering the profession is to treat the chocolate with respect, because it can be extremely temperamental. One of the things that Ann is most passionate about is the rich cultural history of chocolate. She thinks it is an amazing natural product and enjoys talking about it almost as much as working with it.