pastry profiles

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2009 World Chocolate Masters                     
jiyeon designer chef bags

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Chef Interviews

Stephen Durfee
Jean-Jacques Granet

Luis Amado
Flavio Federico

Recipes

Soft Banana Cake with Yogurt Sorbet and Chicory Glaze
Strawberry Gelee, Yuzu Yoghurt Mousse
Avacado Ice Cream
Pistachio Florentine
Pan De Elote (Sweet Corn Bread)

Competition Corner

Updates and news from Pastry Competitions

Photo Galleries

The Making of a Sugar Showpiece
Pastillage Showpieces
Airbrushing Pastilage
2007 National Team Pastry Championship
2006 World Team Pastry Championship
2006 World Team Pastry Championship (degustation)
2005 National Team Pastry Championship
2007 Culinary Casting Challenge
Stephane Treand MOF Sugar Casting Class
Susan Notter Calligraphy Casting Demo
Chris Northmore CMPC Plated Desserts
Stephane Treand MOF Air Brushing Demo
2008 Sugar Art Casting Challenge
2008 World Team Pastry Championship petit gateau

News Stories

Heather Hurlbert ACF Pastry Chef of The year

Callebaut Demo by Chef Derrick Tu Tan Pho

Luc beaudet modern petit fours

Artisan Bread seminar with Patrick Jacquot of the croissant Bakery

Geoffrey Blount wins the Joseph Amendola Outstanding Member Award

Heather Hurlbert Named Southeast ACF Pastry Chef of the Year

Results are in from The 2008 Sugar Art Casting Challenge

The Sugar Art Casting Challenge Promo

Pastry in Europe is now available

Lionel Clement from the Wynn Hotel in Las Vegas, Nevada, has won the USA national selection for the World Chocolate Masters

Chef En-Ming Hsu named Chef Instructor at the French Pastry School.

Dimitri Fayard named Chef Instructor at the French Pastry School.

Results for the 2008 National Bread and Pastry Championship that took place in Atlantic City, New Jersey, USA

Winners and more info about the Asian Pastry Cup

Blown Sugar photos and technique overview featuring Laurent Branlard

Naomi MIzuno Is the 2007 World Chocolate Masters Winner

 

 

 

 

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WCM Finalists presentation

Austria : Christian Schaberreiter - °1973 - Vienna


Christian Schaberreiter is the Konditor Master of Kurkonditorei Oberlaa in Vienna. He simply enjoys working with delicious chocolate. Schaberreiter gained experience in different chocolate shops in Austria and Italy, and has even worked as an international advisor for a company dealing in Confectionery and Catering Product.

Belgium : Ryan Stevenson - °1976 – Etterbeek, Brussels


Ryan Stevenson works as a patissier for “Le Saint Aulaye” in Ixelles, Brussels. He has Australian roots, but gained world wide experience. He has taken extensive trainings in Australia and Germany and worked for several renowned houses in Brussels, London and Brisbane.

Canada : Romain Leemann, - °1981 – Boucherville, Quebec


Native of Switzerland, Romain Leemann works for “Christophe Morel Chocolatier” in Boucherville, Quebec. After his training, he worked for several pastry and chocolate shops in Switzerland, before moving to Canada in 2006.

China : Lei Fu Veng - °1965 – Macau


Lei Fu Veng is Pastry Chef for the luxurious Wynn Macao hotel. He previously worked as assistant pastry chef and first cook in different other resorts in Macau. Always looking for new inspiration, he took the first prize and award for best showpiece in the Macau Chef Alliance competition in 2008.

Denmark : Andreas Overgaard -°1981 – Copenhagen


Andreas Overgaard works for “Conditori La Glace” in Copenhagen. Despite his young age, he gained experience working for several other companies in the past, and won many medals. Since 2003 he participated in competitions for young confectioners, and in 2007 he already represented Denmark in the World Chocolate Masters.

France : Sébastien Trudelle - °1982 - Jarny


Sébastien Trudelle has been working Patisserie Fresson in Jarny since 2003. First he was head of the Entremets and currently of the Chocolaterie section. He won different awards in the past.

Germany : Michaela Karg - °1981 – Feuchtwangen


Michaela Karg works for her family business “Café am Kreuzgang” in Feuchtwangen near Heilbronn. She obtained degrees of Master Patissier, Cook and Business of Craft. The expansion of her creativity and knowledge, drive and motivate her in the world of chocolate.

Italy : Ernst Knam - °1963 – Milano


Chef and artist at the same time, Ernst Knam opened his first pastry shop in Milan in 1992. His genius stands out in the “new Italian gastronomy” with original sweet and salted recipes that made him win many international awards. He travelled and worked all over the world in Michelin-star-restaurants, which inspires his creativity. He has published 14 cook books.

Japan : Shigeo Hirai - °1974 – Tokyo


Shigeo Hirai is Sous Chef at the Grand Hyatt Tokyo. He was one of the qualified patissiers for the Coupe du Monde de la Pâtisserie  in 2008.

Mexico : Oscar Ortega - °1974 – Mexico City


Chef Oscar Ortega is originally from Mexico, but currently running his own pastry and chocolate shop in Jackson, Wyoming (USA). Ortega's artistry and creativity with pastry and chocolate have been influenced by his international competition experience. He has worked as a pastry chef and chocolatier in various luxury hotels and restaurants in the United States and Europe.

                         
Netherlands : Jennifer Heijnen - °1984 - Vught


Jennifer Heijnen works for Chocolaterie Visser in Schimmert, in the South of the Netherlands.  She studied at the bakery-pastry-confectionery school in Hasselt, Belgium, and took some additional courses on showpieces by Arthur Tuytel.

Poland : Daniel Starón - °1986 - Krościenko Wyżne


Daniel Starón works for “Santos” Pastry as a Pastry chef. He won the Polish Young Confectioners Championship in 2005 and 2007.

Russia : Alexander Kislitsyn - °1985 – Moscow


Aleksander Kislitsin is Chef Consultant for “VIP Master” company. He previously worked as a pastry chef and participated in many national and international competitions.

Spain : Sergi Vela Cardenas - °1973- Barcelona


Sergi Vela Cardenas works for the “Escola D'Hosteleria i Turisme de Barcelona”, as Responsible for Pastry. We worked for different members of Relais Dessert as well as in close contact with some of Spain’s best known pastry chefs and Michelin Star chefs.

Sweden : Sylvain Marron - °1978 – Göteborg


Sylvain Marron is the French-Swedish Pastry Chef Executive of Berzelii Choklad & Konfekt in Göteborg. After his studies in France, he worked as a pastry chef in Sweden, England and France.  He participated in several confectionery and praline competitions in Scandinavia.

Switzerland – Fabian Sänger - °1980 – Luzern


Fabian Sänger works as Product Developer for Kambly company in Trubschachen. He gained experience as pastry chef in several excellent Swiss hotels. He also competed in various competitions succesfully.

Thailand – Wilawan Tanaditsaphong - °1980 – Bangkok


Wilawan Tanaditsaphong is Assistant Chef Pastry at Fae Bangkok. She graduated at the Rachamangara Institute of Technology in Bangkok.

UK – Mark Tilling - °1976 – Winchester


Mark Tilling is Master Chocolatier at Squires Kitchen school in Farnham, Surrey. Before, he worked as a head of pastry in various hotels and ran his own business. He has won several competitions, and represented the UK also in the World Chocolate Masters in 2007.

 
USA – Lionel Clement - 1978 – Las Vegas, Nevada


Lionel Clement is chef chocolatier at the luxurious Wynn Hotel in Las Vegas. A Graduate of the professional school “Les Sorbets” in Noirmoutier Island, France, Clement spent five years with Lenôtre  in Paris as a chocolate maker.

 

 

 

 

 

 

 

 

 

 

 

 

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