Best Magazine Of Haute Pâtissere

Emmanuele Forcone

He started out to become a chef but after a confectionery course, he steered his professional career towards pastry. In those moments, he could not imagine that in a few years he would become one of the best ambassadors of Italian pastry thanks to his work as a consultant and a regular spot on the podium of the Pastry World Cup (silver medal in 2011 and Gold medal in 2015). His way of working with chocolate and sugar have given him international fame, and in his school of artistic sugar, there are many students who aspire to become champions someday.

Bio Highlights

2011 – Silver medal in the Coupe du Monde de la Pâtisserie

2015 – Gold medal in the Coupe du Monde de la Pâtisserie

“It was like an electric shock of positive energy, a sign that made me understand the love for this trade”

so good.. magazine #16

Featured in so good #16 and  so good #19