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Pierre Hermé (French pronunciation: [pjɛʁ ɛʁme]; born 20 November 1961) is a French pastry chef and chocolatier. He began his career at the age of 14 as an apprentice to Gaston Lenôtre. Called "the Picasso of Pastry" by Vogue, Hermé was awarded the title of World's Best Pastry Chef in 2016 by The World's 50 Best Restaurants. [1]
Michalak was born in Senlis, France. [1] Michalak has stated that as a young child, he originally wanted to become an architect. However, at the age of 15, Michalak started his journey to becoming a pastry master. [1]
Cédric Grolet (born 28 August 1985, Firminy, France) is a French pastry chef. He is the executive pastry chef at Le Meurice, in Paris, part of the Dorchester Collection. Grolet's pastries focus on fruits and the reinterpretation of traditional French desserts. [1] He is known for creating desserts that have a likeness to the fruits from which ...
Pastry chef. A pastry chef or pâtissier (pronounced [pɑ.ti.sje]; feminine pâtissière, pronounced [pɑ.ti.sjɛʁ]) is a station chef in a professional kitchen, skilled in the making of pastries, desserts, breads and other baked goods. They are employed in large hotels, bistros, restaurants, bakeries, by caterers, and some cafés.
In 2014, French pastry chef Jean-Philippe Maury invited Guichon to work at the Las Vegas branch of his Patisserie, with shops in the Aria Resort and Casino and Bellagio. He worked as a private consultant and conducted masterclasses. In 2019, Guichon co-found the Pastry Academy with Belgian chef Michel Ernots in Las Vegas. [8] [4]
Conticini was born on 16 August 1963 in Choisy-le-Roi (Val-de-Marne). He spent his childhood in his parents' kitchens at the Restaurant du Rocher in Vitry (Val-de-Marne), then at the Michelin-starred Restaurant du Parc in Villemomble (Seine-Saint-Denis). His apprenticeship began in 1980 at Alain Dutournier's double Michelin starred Trou Gascon ...
The World Pastry Cup (French:Coupe du Monde de la Pâtisserie) is an international pastry contest taking place every two years in Lyon, France. [1]Qualification for the Cup is via national competitions, such as the Campionato Italiano di Pasticceria Seniores, where the winners are chosen to take part in the World Pastry Cup.
Career as a pastry chef. In 2008, Yann Couvreur departed for Saint-Barthélemy, and integrated the hotel Eden Rock as a pastry chef. [3] After two years, he returned to metropolitan France and took over the pastry shop at the hotel Le Burgundy, located not far from the Place de la Madeleine in Paris. [4]