The four pillars of Johanna le Pape's healthy cakes
Johanna le Pape is making sure that the pastry of the future will be healthy and honest, "in resonance with its surroundings". Having been named World Champion of Confectionary Arts in 2014, she then went on to specialise in healthy pastry the following year. Today, she travels the world teaching...
Interview with Johanna le Pape, world champion of confectionary arts
Crowned World Champion of Confectionary Arts at just 26 years old, today Johanna Le Pape is a pastry chef who specialises in well-being. Since 2016, she has travelled the world to train and promote French pastry in schools, and trains and supports food companies in the creation of "well-being"...
Come and meet the team of Institut Culinaire de France
The team of Institut Culinaire de France will attend several ICEF events all around the world. It is a great occasion to meet the staff and talk about your career path.
Timothy Breton, head pastry chef at Bo&Mie: "In our business, you have to have a qualification to be taken seriously!"
Timothy Breton has been immersed in the world of pastry since he was a young child. Determined to succeed, he took a foundation class, as well as a BEP vocational qualification and a technical college baccalaureate before arriving in the kitchens at the 5-star Plaza Athénée hotel and the famous...
Interview with Gaël Clavière, head pastry chef at the Hôtel de Matignon
At the age of 14, Gaël Clavière dreamt of becoming a baker. At 18, he went to Paris on a short trip and never left. Today, and for the last 14 years, "The Dalí of Pastry" as he is known—thanks to his handlebar moustache and surreal creations—works at the Hôtel de Matignon, the official...
Interview with Nicolas Cloiseau, Meilleur Ouvrier de France
In 1993, Nicolas Cloiseau entered the kitchens of the prestigious Maison du Chocolat. First a chocolate worker, he then moved from post to post before being appointed Chief Designer 20 years later. Named Meilleur Ouvrier de France in 2007, he is now considered as the "interpreter" of the House,...
Institut Culinaire de France opens its school in Bordeaux
Institut Culinaire de France will open its first campus in Bordeaux in 2020. Bakery, pastry, creativity, and management for the new regional school.
Pascal Pochon: "Mastering pastry-making is a life-long endeavor"
In Saint-Malo, Pascal Pochon's chocolates are known for their lightness, their surprising appearance and delicious tastes. The master chocolatier and Pastry chef at the Grand Hotel des Thermes, spends his days crafting sublime chocolate to delight the epicures. On the occasion of his speech at...
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