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> What is your professional background > Has the coveted title of one of the Best Practicers in Pastry in 2007 (MOF) changed your life? For sure, it has opened doors for me and has given me the possibility to travel and discover other culinary cultures.
Today, I do consulting and I helped a friend, Philippe Conticcini, to open a patisserie in Paris: from setting out right through to the creation of the menu.
I've known them for a long time as I've used them in the kitchens where I worked to make inserts for desserts and small cakes. For the Best Practicers(MOF) competition, they helped me to be able to create sophisticated shapes, particulary with choux pastry. I cut out Silpain® to line handmade geometric frames. By doing this, I'm able to fully develop the aesthetic, regular and original shapes that I create. In my opinion, Demarle's range of products are indispensable today, a real must for the qualities they offer (time saving, hygiene...). |
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Best craftsman in Pastry (MOF) in France 2007
World Pastry Champion in Lyon in 2003 Pascal Caffet Trophy 1997 |