In his career, his time as an international professor at the Ecole Nationale Superieure de Pâtisserie (ENSP) in Yssingeaux (France) shines specially bright. But in his current role as pastry consultant, his worries have led him especially to an intense work of reformulation of all the pastry classics.
He has an interest in understanding and improving the way ingredients are used to create a recipe from scratch. This is a prerequisite to be able to adapt his work to a gluten-free, vegan and lactose-free patisserie, as he teaches in his well-known book Adapt.
“When we learn pastry we do not get taught how to really understand the ingredients in our recipes”.