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. The purpose has been to adapt many specialties so that they are suitable for people such as celiac disease sufferers or consumer groups with allergy or intolerance problems. But he also wanted to go further in the desire to get a healthier and lighter pastry without ever giving up the balance of flavor and texture that every good cake should have.
“When we learn pastry we do not get taught how to really understand the ingredients in our recipes”.
Featured in so good #21