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20 November 1961 (age 62) Colmar, France. Culinary career. Cooking style. French. Website. www.pierreherme.com. 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.
1978 onward. Known for. Internationally acclaimed jams and chocolate. Christine Ferber (born 11 May 1960 [1]) is a French pastry chef and chocolatier, who co-owns La Maison Ferber in Niedermorschwihr, Alsace region of France. She sells over 200,000 jars of jam a year across the world. [2]
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] Michalak studied for his certificate of professional excellence in pâtisserie at the trade school of Angers. [2]
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.
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 ...
He later returned to Paris to work as an executive pastry chef at the Hugo & Victor patisserie and chocolate shop; he reached the level of executive chef by the age of 21. [6] In 2013, Guichon was a contestant on the France 2 reality cooking series Who will be the next great pastry chef? (French: Qui sera le prochain grand pâtissier?). He was ...
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.
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]