A British pastry chef closely linked to many artists in the UK wo has always developed his career with one goal: “do not be afraid of being different, be afraid of being the same as everyone else”. It is with this concern that he opens his own Academy of Patisserie Club and that he has collaborated on different occasions with the firm Dobla. For him, there is nothing more precious for a chef than his own creativity, a creativity that should be promoted and directed through a series of tools. Graham Mairs talks about the C3D theory to offer those guidelines with which to innovate in concepts, surprise in formats, and guarantee success in the combination of flavors.
The” creativity “process is simple, but you need to understand the layers of how to use the formula to create something that looks modern but delivers beautiful balanced flavors
Featured in so good #20 & so good #22