Spyros Pediaditakis, who is in charge of creating, training, and mentoring around Europe, is convinced that professionals in sweet gastronomy have to push the limits and invest in knowledge to offer the best experience to guests. Hence, he published the book, Notebook, with the aim of “sharing knowledge and techniques with all those colleagues who want to see our art evolving.”
Available in our online store Books For Chefs in English and with photographs by Nikos Paliopolulos, it “is a personal look at my sweet cookery life during which I developed a passion for plated desserts. I started experimenting with respect and gratitude to the legacy that our forefathers left behind in the culinary arts, with countless working hours, sacrifice, dedication, desire and passion for the art of pastry,” he assures. Plated desserts, as he demonstrates in this book, are a unique opportunity for a pastry chef to be creative and for fine restaurants’ guests to savor something exceptional that has been created just before it is served.
Over its more than 200 pages, he develops recipes that “are the result of a lifetime, embodying a perfectionist approach that I’m sure you will have a lot of fun exploring,” says Philippe Marand, technical activity and Chocolate Academy Manager EEMEA. All the creations presented follow a similar pattern in terms of information structure, final photographs, step-by-step instructions, concepts, and recipes.
Awarded in 2019 with the title of Best Pastry Chef at the NFL Awards and in 2020 with that of Pastry Chef of the Year by Gault & Millau Hellas, Pediaditakis, one of the ambassadors of Cacao Barry Chocolateque, has trained with teams from prestigious restaurants such as the George Blanc (3 * Michelin) and the Epicure – Le Bristol (3 * Michelin) in France, the Fat Duck (3 * Michelin) in England, and the Cheval Blanc – Le Trois Rois (3 * Michelin) in Switzerland.