International ambassador of artisanal viennoiserie and French pastry
A past brilliant professor of the Bellouet Conseil School in Paris and currently international consultant, Johan Martin does not doubt in saying that a professional pastry chef must have five qualities: courage in a demanding profession, curiosity to keep learning, gourmandise to enjoy what is done, generosity to share learning and pedagogy to successfully transmit knowledge. Some highlights from their international masterclasses are its commitment to practicality, with messages very close to the reality of a business.
Bio Highlights
- 2007 – Second place at the Artistic Sugar Competition (Lyon)
- 2009 – Professor at the school Bellouet Conseil
- 2012 – Publication of his book ‘Top Dessert’
If we play fair, costumers will keep coming. A job well done will always give good results
so good.. magazine #9
Featured in so good #9 & so good #21
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