The chef at the head of the dessert station at Alain Ducasse Restaurant joins the select group of laureates, among which are Cédric Grolet, Dominique Ansel, and Pierre Hermé.
The owner of Willa Jean (New Orleans) and the head baker of Publican Quality Bread Chicago have been recognized in the pastry and bakery category, respectively, in the latest James Beard Awards.
Ansel has created a new New York City-inspired Pretzel Mousse Cake for the occasion
The pastry chef joins the team of chefs formed by Sarah Tibbetts, Derek Poirier, and Paul Saiphet.
Jérôme de Oliveira, Julien Álvarez, Quentin Bailly, and Etienne Leroy will give exclusive training sessions from April 28 to May 1.
In this classroom, chocolate culture is available to professionals in the sector to encourage the exchange of skills and nurture the creativity of pastry art.