Best Magazine Of Haute Pâtissere

Michel Eyckerman

Belgian pastry chef Michel Eyckerman has built an extensive career in which there have been significant experiences in both great restaurants and pastry shops. It is precisely with this legacy that five years ago he joined the ranks of the Belcolade chocolate brand to act as a demonstrator and technician, work that he combines with the development of the Chocolate Center brand, also in Belgium. His creative philosophy could be summarized with the famous “less is more”, for example, fewer elements in a pastry creation but of good quality can contribute to a pleasant tasting experience. On the other hand, he also puts the emphasis on tracing his own and genuinely artisan style. To do this, he deploys all kinds of decorative techniques with chocolate as the main element and based on ingenuity and manual mastery, which allow to obtain unique results without the need for a large number of accessories or molds to achieve it.

Bio highlights

2013 – Gold Medal “Les Pellons d’Or”

2014 – Gold Medal Richmunt Cup Belgium

“Better to focus on quality than quantity. If you have good quality chocolate or fruit, why bury them in layers or in more recipes? ”

So good..magazine #25

Featured in so good #25