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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]
Blin in 1998. Benoit Blin (born 17 October 1967) [1] is a French pastry chef and food judge. After serving two apprenticeships and national service in the French Navy, Blin worked at the Normandy Hotel and the Hôtel Ritz Paris in Paris. [2] In 1995 he was persuaded by Raymond Blanc to join the staff of his Le Manoir aux Quat'Saisons restaurant ...
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]
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.
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.
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.
Occupation (s) Chef and author. Marie-Antoine Carême (French: [maʁi ɑ̃twan kaʁɛm]; 8 June 1783 or 1784 [n 1] – 12 January 1833), known as Antonin Carême, was a leading French chef of the early 19th century. Carême was born in Paris to a poor family and, when still a child, worked in a cheap restaurant. Later he became an apprentice to ...