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In 1991, he was named "premier pâtissier glacier de Belgique" (best Belgian cake-and-icecream maker). [3] [18] In addition to the Coupe du Monde de la Pâtisserie in 1995, Marcolini won the coupe européenne de pâtisserie in 2000. [19] The tourist office of Brussels has named him "Ambassadeur du Tourisme" (tourism ambassador). [2]
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.
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 July 2013, Michalak became a judge on 'Qui sera le prochain grand pâtissier (Who's the next great pâtissier') on the France2 Channel. From September 2013, Michalak co-produced and presented 'Dans la peau d'un chef (In a chef's shoes)' for the France2 television channel.
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 ...
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 ...
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]