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Pastry Chef Articles

With our Pastry Chef Articles, you will be the first to find out what the most renowned professionals worldwide are up to: their latest collections, their businesses and their travels, their lectures…

Melissa Walnock: “I like the use of something that was there but is no longer there”

October 11, 2019 |

The Culinary Institute of America chef focuses on the skills to chocolate spray to achieve a negative spaceMore info

Yann Menguy: “We make an identity pastry, creativity is the slogan”

September 25, 2019 |

This young pâtissier feels as though he is part of a new generation that continues to make French pastry shine through his daily work that can be seen in La Goutte d’OrMore info

Jean-Christophe Jeanson: ‘The MOF has cost me 6 years’’

September 16, 2019 |

This pastry chef, who works at the Maison Lenòtre as assistant to the creative director, Guy Krenzer, is one of the most experienced professionals who has obtained the MOF title.More info

Emmanuel Hamon directs ABA, new Middle East Baking Arts Academy

September 13, 2019 |

This center opens in Beirut on October 15, a center aimed at lovers of pastry, bakery, chocolate, and ice cream.More info

Blanca del Noval. The value of kernels and stale bread

September 10, 2019 |

The researchers of the BCulinaryLAB, a department located within the prestigious Basque Culinary Center in San Sebastian (Spain), have been studying the potential of fermentation as a technique to give a new gastronomic values to the foods.More info

Jacquy Pfeiffer: “When you charge fairly you get more customers”

September 2, 2019 |

Jacquy Pfeiffer has been one of the guests of the last convention of the American Culinary Federation, an opportunity he took to share his vision of pastry with the attendeesMore info

Nine examples of putting basil to good use in pastry

August 22, 2019 |

Basil is gaining ground in pastry, not only because of its characteristic aroma and flavor, but also because it gives an attractive green color to creations without using artificial pigments.More info

Six crispy and gastronomic snacks by Yann Duytsche

August 22, 2019 |

A small sample of the many emblematic pastry products that Yann Duytche makes in his workshop every day.More info

Cécile Farkas. An overview of different decorative techniques with chocolate

August 16, 2019 |

From the necessary concept or idea before executing a presentation to the different techniques that a professional has at their fingertips.
More info

Pierre Hermé: “We do not eat the picture, we eat the food”

August 14, 2019 |

We took advantage of the presidency of Pierre Hermé in the latest edition of the historic Championnat de France du Dessert to learn about the concerns of the great French master regarding the discipline of plated desserts.More info