Two new pastry chefs have passed the Relais Desserts admission test: Mathieu Kamm, sponsored by Jeff Oberweis (so good #12) and Thierry Gilg, and Jan Proot. sponsored by Jean-Philippe Darcis and Marc Ducobu.
Kamm, acknowledged as “2001 Best pastry apprentice in Alsace ” and “2002 Best apprentice chocolatier apprentice in Alsace”, has worked as head chef at Pierre Hermé Paris, a prestigious maison that in 2008 entrusted him with a pastry shop in Tokyo. In 2011 he decided to return to his roots and work at Pâtisserie Kamm, a business that his family has had since 1981 in Sélestat, in the Alsace region.
Jan Proot is the son of Bernard Proot, also a member of the Association, and works under his orders at Chez del Rey in Antwerp (Belgium). An establishment that is characterized by modern and clean-line creations that dress textures and flavors according to traditional pastry criteria. One of the specialties of this maison are the chocolate bonbons.
The incorporation of Kamm and Proot was announced at the autumn seminar that Relais Desserts holds every year at the Ecole Nationale Superiure de Pâtisserie (ENSP) in Yssingeaux. An event in which all members are able to discover products, share knowledge and experience, and welcome new members.