Best Magazine Of Haute Pâtissere

His personal way to pastry was more difficult than for others, since he did not get to it led by an early vocation, in spite of the fact that his parents ran a pastry shop in their town in Southern France. Not only did not Jerome Landrieu feel attracted by that profession but he was even reluctant to it. Nevertheless, he finally decided to give it a chance and found out a wonderful world, hidden to his eyes until then, a world ruled by passion. Nowadays he directs the Barry Callebaut’s Chocolate Academy in Chicago, and feels “completely humbled by chocolate” while constantly learning and trying to improve day by day.