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Paul Yochum

Paul Yochum has professionally been in kitchens for the last 15 years, in bakeries, pastry shops, and luxury restaurants. He is currently part of the chef team at the Chicago Chocolate Academy with Barry Callebaut.

The North American chef has dedicated a good part of his professional career to getting the most out of donuts, optimizing their composition and preparation, and even gastronomically with suggestive and creative versions.

“Donuts are time consuming. They are a true labor of love”

so good.. magazine #32

Featured in so good #32