His entry into the profession was not by vocation. Kamil Szulc discovered the pastry by chance in Paris, where he worked in a restaurant as a dishwasher and began to work in the different sections, including desserts. After that first contact, his wife bought him a French pastry magazine and he never stopped spending every minute learning and practicing. He is currently the The Lead Chef for the CEE Region at the Callebaut Chocolate Academy.
“In my case, all the chaos that accompanies creation in the end creates a certain order that gives me a sense of satisfaction and happiness”
“In my case, all the chaos that accompanies creation in the end creates a certain order that gives me a sense of satisfaction and happiness”
Featured in so good #33
