+ EUNJI LEE PASTRY CHEF, OPENING OF HER PASTRY CONCEPT IN NEW-YORK, IN 2022 (SOUTH KOREA - USA)
PRIZES AND AWARDS Became the fi rst Asian candidate, and the fi rst non- European Finalist of the French program Qui sera le prochain grand pâtissier ?
2019 Valrhona C3 North America Selected, and won 2nd runner-up prize
February 2019, Rising Star prize by Starchefs magazine
+ GLENN VIEL CHEF, OUSTAU DE BAUMANIÈRE***, LES BAUX-DE-PROVENCE (FRANCE)
PRIZES AND AWARDS 3rd star and distinction for Sustainable Gastronomy - Guide Michelin 2020
Chef of the Year 2020 - Le Chef Trophy
4th Toque - Gault&Millau in 2017
+ JORDI ROCA PASTRY CHEF, CELLER DE CAN ROCA***, GÉRONE (SPAIN)
PRIZES AND AWARDS Best Pastry Chef 2019 - Best Chef Awards
World s Best Chef Pastry 2014 - World s 50 Best Restaurants
Best Pastry of the Year 2003 - Guide Lo Mejor de la Gastronomía
+ SÉBASTIEN VAUXION PASTRY CHEF, SARKARA**, COURCHEVEL (FRANCE)
PRIZES AND AWARDS First pastry chef to be awarded 2 Macaroons by the Michelin Guide
Pastry Chef of the Year 2019 - Toques Blanches Lyonnaises
The Sarkara, fi rst gastronomic dessert restaurant in the world was awarded a star by the Michelin Guide, and a second star in 2020
I expect Creativity, and the taste. Respect timing, teamwork, and cleaning are important aspects, but essentially the most important will be the «taste». Temperature, texture, balance of all the ingredients are included.
« I would expect the candidates to delve deep into their imagination, to create emotions and convey a strong message promoting Good and Healthy products. »
By combining tradition and innovation, Maison BRAGARD marks the times by
concocting in the Vosges, daring, creative, generous and environmentally friendly collections. BRAGARD always goes the extra mile to meet your requirements and desires now and in the future.
Mokaya, the French custom mold specialist. The brand combines design and 3D printing technologies with the know-how of pastry
chefs to create exceptional pastries together. Simple, effi cient and precise, the molds are designed to save chefs a maximum amount of time and guarantee quick and precise demolding.
« Restaurant desserts, means the products and ingredients are assembled in a fl ash, with a lifespan of just a few minutes. Desserts that cannot be found in shops. I would like to see desserts with well-balanced delicious fl avours, and masterful originality. »
« The restaurant dessert is an exercise where imagination and freedom can be expressed more explicitly. A challenge in which talent is laid bare, in which you can even feel the pastry chef s personality and even their mood. The most magical and ephemeral pastry. »