so good.. magazine > Pastry Chefs
One of the great representatives of French patisserie, he runs the Olivier Bajard school in Perpignan.
He has built a successful career in desserts stations at high-end restaurants. He runs the JM Purepastry consultancy.
After good years as a pastry chef in luxury restaurants all over the world, he now runs the Foucher Pâtisserie in Cherbourg.
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.
From chef to chef
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