so good.. magazine > Pastry Chefs
Worldwide reference pastry chef, owner of the Pierre Hermé boutiques, to be found in different continents.
Owner of the Escribà bakeries in Barcelona and pioneer in the merging of pastry with spectacle and arts.
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 French Pastry Chefs Couvertures and Chocolate Pierre Hermé so good #22 so good #21 so good #23 so good #17 so good #20 so good #19 Antonio Bachour so good #18 Sigep Spanish Pastry Chefs so good #24 École Valrhona Brooklyn American Pastry Chefs Ramon Morató Europain Salon Du Chocolat Pastry Chefs in Spain so good #10 so good #13 Cocoa ice cream Oriol Balaguer Relais Desserts Paco Torreblanca Frank Haasnoot Pastry Chefs in USA so good #16 Women Pastry Chefs Pastry in Times of Coronavirus so good #15 Cédric Grolet Jean-Paul Hévin so good #9 Pierre Marcolini Christmas Pastry C3 Desserts Competition Christophe Michalak so good #11 World Chocolate Masters