Since 1988, Joris Vanhee has developed a professional career which has always been linked to pastry and chocolate. In 2004 he traveled to Osaka, Japan to work for Japanese companies until 2007 when he entered Puratos Japan.
He has always had a great curiosity for the technique and the reasons that make each creation successful. This is how he defends that it is the details that lead perfectly to the result, a detail that should always be kept in sight.
“To be clear, in my opinion good and bad recipes don’t exist, it’s only a matter of what works for you and what doesn’t work”
so good…magazine #22
“To be clear, in my opinion good and bad recipes don’t exist, it’s only a matter of what works for you and what doesn’t work”
so good…magazine #22
Featured in so good #22 and so good #32