Korean pastry chef Eunyoung Yun has focused much of her professional career on training. Her experiences in different businesses and especially in opening her own pastry shops, have helped her improve the quality of her training and save her students from the classic mistakes of inexperience.
‘These books are not just a collection of recipes but a record of each product’s story and progress’
That, alongside the quality of her work and social networks have turned Garuharu into a reference brand for modern pastry lovers around the world. The pandemic has done nothing but readjust this activity by reducing projects abroad, collaborations with other chefs, opening pop-up stores and face-to-face teaching. Instead, the online training offer and the launch of a series of books have been strengthened. With them, Eunyoung Yun wants to share her philosophy and technique not only with the Korean public, but with the whole world, hence the books are also published in English. As we could see in so good #25, these are highly specialized books on the products with which the Korean chef has gained the most experience. She began with a monographic volume dedicated to éclairs, another to cakes and another dedicated to decorations. They are the fruit, as Eunyoung Yun herself explains, of progress, and her true goal is to expand the collection of books with new titles that always address very specific topics.