Posts ByFrom Chef to Chef by Santiago Corral
Giorgos Avgeros: ‘The Greek pastry world is on a upward trajectory of progress and evolution. I believe that the future is very bright!’March 3, 2022 | Santiago Corral
Giorgos Avgeros, executive pastry chef at Sani Resort, creates elegance, balance and lovingly made desserts.
A good cultural background, admiration for the architectural richness of his beloved Athens, and a repertoire of cakes according to the modern space that he has developed, this is how to best describe the pastry of this “Pastritect”.
Does the pastry chef create? or we rather improvise from the knowledge and experience we have. This is the stimulating point of view of this chef, also known as Bread Pitt in Instagram
Photos: Nina de Zayas
Better known as the Grand Canyon State, Colorado, in the United States, is home to a unique nature and scenic terrains drawing millions of visitors looking to get swept up in its natural splendor and fantastic
Amazing testimony of the Head of the R&D Department of José Andrés Think Food Group
The Executive Pastry Chef of the Mandarin Oriental Paris loves experimenting with new ideas and says that he can create freely and work with products of excellent quality.
Susan Notter: “You have to realize who you are coaching, you want to push and drive without breaking them”November 30, 2020 | Santiago Corral
The English chef, with ample experience in championships, has been the Felchlin representative in the USA for two years.
The corporate pastry chef for the Jean-Georges Restaurant Group, very involved in the hiring of the applicants, does 400 services a day in the different restaurants, depending on the day.
Ross Sneddon is the ambassador of British patisserie at one of its most majestic venues, the Balmoral Hotel in Edinburgh