From the Cockpit to Chocolate

From an early age, Brandon was fascinated by the culinary arts.  At 5 and 6 years old, he would watch legendary chefs Jacques Pepin and Justin Wilson on the Public Broadcasting System.  Soon thereafter, he was experimenting in the kitchen and his passion continued to grow.

Brandon was commissioned in the Marine Corps in 2004 and was winged as a Naval Aviator in 2006.  Selecting the CH-53D Sea Stallion, he reported to HMH-363 in Kaneohe Bay, HI in 2007.  During downtime on deployments to Iraq and Afghanistan, he read every cookbook and culinary or pastry textbook that he could get his hands on and decided to pursue pastry.  Ending his active-duty time in 2013, Brandon utilized the GI Bill and attended Pastry School at Johnson and Wales in Denver, CO and focused his efforts on chocolate.

With a small chocolate tempering machine and a handful of molds, Brandon started Lift Chocolate in his home kitchen.  Then, in 2017, Lift purchased Concertos in Chocolate (a long time Boulder, CO business founded by Chocolate Maestro Chris Widlar) and moved into its current space.  Lift has expanded aggressively, working with brands like Whole Foods, Williams-Sonoma, Sur La Table, and United Airlines.  More recently, Lift made it into the Marine Corps Exchange at Henderson Hall and is currently pursuing other exchanges. 

Lift takes its name from the external ‘lift’ mission of the CH-53, and Brandon’s callsign was formally changed with the inception of the business – He is now the “Candy Man.”

About the Author

LtCol Brandon Busch is a chocolatier and the owner of Lift Chocolate in Boulder, Colorado.  On the Marine side, he’s a CH-53 pilot, Forward Air Controller, and Gold Wing Parachutist, with combat deployments to Iraq and Afghanistan.  LtCol Busch currently serves in Future Ops at Marine Forces Command and in the Maritime Fires and Effects Cell at Fleet Forces in Norfolk, Virginia.