Chefi

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Alexandra Garaffi

International trainer
She has learned the secrets of the confectionery at National Institute of Boulangerie Pâtisserie in France, a prestigious school that forms some of the most famous chefs. His career had a rapid advancement and the talent and the experience bring her in 2014 the job of a training teacher at Stéphane Glacier School in Colombes, …

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Jérôme Le Teuff

Member of Tradition Gourmande association, trainer at the „Pâtisseries et Gourmandises“ School in Paris
He has signed with Stéphane Glacier a series of works in the confectionery field. Is an external partner of the „Stéphane Glacier“ School in Bucharest. He works in the confectionery for over two decades. He had a rich professional career, …

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Emmanuel Hamon

Winner of the prize La Belle Bûche de Nöel în 2011 for Christmas log „Un Noël à New-York“
He succeeded the famous Belgian chocolatier Pierre Marcolini, which brought him the international recognition. He worked at a five-star hotel in UK, then returned to France and worked at a restaurant rewarded with Michelin stars. …

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Emmanuele Forcone

Winner of the World Pastry Cup in 2015
He has won four times the first place at the Pastry Championship in Italy and is the consultant and founder of the Zucchero Artistico Academy. Since 2009, he has been part of Accademia Masters Pasticceri Italiani. He was a member of the Italian team at the World Cup of Pastry in Lyon, …

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Bruno Le Derf

Meilleur Ouvrier de France in 2007, responsible for the Western Region in Tradition Gourmande Association
From 18 to 25 years, he learned the secrets of the confectionery in different cities in France, then went to Japan, where for 15 years he had perfected his work technique with chocolate and became technical director at Tokyo’s Le Cordon Bleu School. …

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Chef Laurent Moreno

Este chef pâtissier, Consultant Ambassadeur Gastronomie La Maison Grand Marnier și formator cunoscut și apreciat în Franța, Spania, Israel și Japonia. La debutul carierei, a lucrat câțiva ani la Hotel Majestic din Cannes, apoi s-a îndreptat spre La Tour D’Argent din Paris. Dorința de perfecționare i-a îndreptat pașii către Fauchon, unde a lucrat sub îndrumarea lui Pierre Hermé, …

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Anne-Sophie Bercet

Anne-Sophie Bercet

Young Best French Pastry Chef 2017 named by Gault & Millau Guide
She studied economics and social sciences, but his passion for pastry directed her towards BTS Hôtellerie-Restauration, the Culinary Art section. He attended internships at the Ritz restaurant Paris, Martinez in Cannes (2 Michelin stars) and Élysée Palace. In 2013 he won the gold medal at the French Dessert Championship and in 2016 he became the best pastry chef in the northern region of France. …

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Patrick Doucet

Finalist at the La Meilleure Boulangerie de France 2005
He is a professor at The French Pastry School in Chicago and has over 25 years of culinary activity. He began his career in France at Centre de Formation des Métiers de Bouche in Roche Sur Yon where he obtained his master’s degree in 1991. …

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Bruno Dinel

Bruno Dinel

World Champion Boulangerie 2008
In 2006 he obtained the maître boulanger master degree at the National Baker Institute in Rouen (France) and in 2007 he won the second place at the European Bakery Championship. He is the manager of the bakeries Au Pain chain of Grand-Père in Strasbourg, Lyon, Toulouse and Colmar. …

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Jean-Jacques Borne

Meilleur Ouvrier de France Glacier
He was named as a coach of the French team at the World Pastry Cup in 2018. He is the founder of the Saint-Etienne (France) Culinary Excellence Institute, where there are professional trainings and culinary experience exchanges between France and Japan.

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Laurent Le Daniel

Laurent Le Daniel

Meilleur Ouvrier de France Pâtissier, member of the prestigious Relais Desserts association
He participates at Gourmand Festival Scientific Committee, which takes place annually in Rennes, an event where he supports various workshops. He worked at Hôtel Nikko, Maison Peltier in Paris and La Duchesse de Mazarin in Chambéry. He has been a teacher for four years at École Nationale de Pâtisserie, …

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Frédéric Hawecker

Frédéric Hawecker

Meilleur Ouvrier de France Chocolatier in 2011
He worked at ENSP Yssingeaux and participated to culinary competitions, winning many awards: first place at the Pascal Caffet Trophy in 2000, the second qualification on Grand Prix International of Sibenaler Chocolate in 2001 and the big trophy at the same competition the following year. …

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Sébastien Trudelle

Sébastien Trudelle

French finalist at World Chocolate Masters
He has reached the top 5 best chocolatiers in the world. He graduated CFA Alimentation Le Mans, then became the head of the dessert department and responsible for the chocolate department at Fresson Pâtisserie in Jarny. He worked at Pâtisserie-Chocolaterie Darcis, Smores Master Chocolate & Patisserie and is currently working at Smores Meerssen in Holland, …

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Stéphane Leroux (2)

Stéphane Leroux

Meilleur Ouvrier de France Pâtissier
World pastry champion on several times, he is a reference name in the world of sweet culinary art. Is the author of the „Matière chocolat“ volume, as well as an excellent teacher, being one of most respected chefs in the chocolate work technique in the world.

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