Christophe Domange, world ice cream champion in 2018, French ice sculpture champion in 2019, is above all a passionate and respected chef who enjoys sharing his knowledge.
After training with chefs such as Jean Pierre Vuillermet, André Rosset, Antoine Westerman, Patrick Chevallot, and Oriol Balaguer, he joined the team at L’École de Valrhona, where he worked as a pastry trainer and R&D manager for 17 years.
In 2023, he joined the IRCA group as ‘The Signature Collection’ Corporate Chef, heading up brands such as Ravifruit, Domori, Cesarin, and Dobla.
“Formulating ice cream helps me a lot when I formulate my pastry and chocolate recipes. I think these three worlds are closely linked”
“Formulating ice cream helps me a lot when I formulate my pastry and chocolate recipes. I think these three worlds are closely linked”
Featured in so good #35