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Pastry Chef Videos

Pastry chef videos where you will find out about their secrets and new trends

Junichi Mitsubori. World of Wagashi. Passion in the serenity

January 18, 2017

Discover at So Good #17 a master of Kado (way of confection) or wagashi artist.More info

“Senses in Sucrose”, Roberto Cortez’s first book

December 1, 2016

The chef, head of CR8, seeks to microfinance the publishing of his first editorial work in which he unleashes his creative drive and great artistic talent.More info

So good.. magazine #15 teaser

January 12, 2016

If anything distinguishes haute pâtisserie from other ways of understanding pastry it is its commitment to raising each creation to a category of exclusivity, exquisiteness, and artisan work, out of the ordinary…More info

Guinness Record for Gilles Desplanches’s éclair mosaic

December 10, 2015

A mosaic composed of 23,700 éclairs was created in Geneva to contribute to the fight against AIDS.More info

Building a competition chocolate figure with Jerome Landrieu

December 4, 2015

Thanks to this course, some students better understand the creative process in the construction of an artistic piece at the Chocolate Academy in Chicago. More info

Dominique Ansel reinvents the cinnamon roll

November 26, 2015

The Cronut inventor shows how to make his own personal cinnamon rolls in an educational video. More info

Martin Diez’s savoir faire at the Kiev International Culinary Academy

November 20, 2015

Two years ago, the right hand man of Philippe Bertrand visited the academy, lead by Tetyana Verbytska, to teach a master class in pastry which was recorded in an extraordinary video that is worth watching over and over.More info

The French Pastry School celebrates its 20th anniversary and a new medal for Canonne

September 4, 2015

The Chicago-based pastry school turns 20 in the best way possible: the appointment of its founder, Sébastien Canonne, as Knight of the Order of the Legion of Honor.More info

Gaetan Fiard at the Musée Les Arts du Sucre et Chocolat

August 27, 2015

Gaetan Fiard presents his mastery satinizing sugar with a spectacular sugar flower topping an artistic piece, a mastery that welcomes the visitors to this French museum.More info

A 3D brioche Versailles for Bastille Day

July 17, 2015

Modernist Cuisine and 3D Systems Culinary recreate the opulence of Versailles in a totally decadent 3D brioche: eggy, buttery, subtly sweet, and utterly delicious. More info