so good.. magazine > Pastry Chefs
Emblem of Northern nouvelle cuisine. In his restaurant Noma in Copenhagen, he practices a cuisine which blends with the environment.
He is the director of the French Pastry School of Chicago, a model school not only in the US but all over the world.
Winner of the prestigious World Chocolate Masters competition in 2008. Professor at the Futaba Confectionery College in Tokyo.
His name means chocolate. His professional book devoted to chocolate is a major reference book worldwide.
He is a global -or franco-global- chef, founder of L’École du Grand Chocolat Valrhona. Great figure in world pastry.
Creator and promoter of countless projects, among them Tickets, in Barcelona. Creator of the acclaimed book ‘The desserts of El Bulli’.
He is one of the great master chefs of the world’s pastry in the last three decades. Father of modern pastry.
He leads the Pastry College of Barcelona (Spain), which he has also promoted until making an international model school of it.
From chef to chef
Chocolate Pastry Interviews Coupe du Monde de la Pâtisserie Couvertures and Chocolate French Pastry Chefs Pierre Hermé so good #22 so good #21 so good #17 so good #20 so good #19 Antonio Bachour so good #18 so good #23 Sigep Spanish Pastry Chefs École Valrhona Brooklyn Ramon Morató Europain Pastry Chefs in Spain Salon Du Chocolat so good #13 so good #10 Cocoa ice cream Oriol Balaguer Relais Desserts American Pastry Chefs so good #16 Paco Torreblanca Frank Haasnoot so good #15 Cédric Grolet Jean-Paul Hévin so good #9 C3 Desserts Competition Women Pastry Chefs Pierre Marcolini Christmas Pastry Christophe Michalak so good #11 Pastry Chefs in USA World Chocolate Masters Kirsten Tibballs Macarons