From chef to chef
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
As Executive Pastry Chef at the three-Michelin-star restaurant, Quince, Gaulin creates delicate and well-executed dishes which maintain a balance between classic and modern.
As Executive Pastry Chef of the Flavor Lab at Walt Disney World, he is in charge of creating and developing all new food concepts.
The Executive Pastry Chef at Mandarin Oriental Hotel Geneva, always looking after the well-being of his team, he creates desserts designed to create delightful memories for his guests.
The Italian chef, who is now the new executive pastry chef at The Peninsula Beijing, makes beautiful desserts full of flavor and which awaken memories.
So Good has been invited, along with renowned chefs, to meet the latest chocolate creation of Cacao Barry and Callebaut.
Jacquy Pfeiffer: “Finding the right balance of flavors, textures, and simplicity takes time and work”October 1, 2019 | Santiago Corral
The co-founder of the French Pastry School is positive that elevating the level of pastry in the United States is possible by educating the consumer.