Lior Shtaygman runs the Culinary Institute Danon in Tel Aviv (Israel), where pastry and bakery professionals are trained. He was going to be a guitarist but a medical problem forced him to abandon the instrument. And he quickly found in gastronomy the proper trade to channel his artistic leanings.
He has worked with today’s great masters: Christophe Michalak, Christophe Adan, Cedric Grolet, Guillaume Mabilleau, and Jacques Genin.
He has developed a style and a philosophy that uses local products to produce a fresh and crisp pastry, “less tacky and decorated”.
A confectioner is a musician, painter, statue former, or writer. It is not a profession that you pick in order to become rich
Featured in so good #18