Best Magazine Of Haute Pâtissere

Philippe Vancayseele

Philippe Vancayseele is one of those characters indispensable for any professional sector.

Thanks to his kindness, his everlasting smile and his talent for handling people (he can speak six languages) he travels the world passing on his extensive know-how about pastry in general and the chocolate world in particular. Deep connoisseur of pastry industry globally.

Bio Highlights

1978 – Graduated from the Culinary Institute (COOVI-PIVIT) in Brussels

2012 – Director of Barry Callebaut Chocolate Academy in Canada

“Chefs can’t lose the sense of our wonderful and creative profession. Once this is under control, you can build your own creations and discover new paths of creativity”

So good..magazine #20

Featured in so good #4so good #10, so good #20 and so good #27