Whether it's on Netflix's School of Chocolate, or at his eponymous pastry school in Las Vegas, Chef Amaury Guichon is inspiring the next generation of top pastry chefs with his distinct mixture of traditional French technique and larger-than-life decorative imagination.
Matfer Bourgeat takes you inside Chef Amaury's creative process and a day-in-the-life of the academy in this in-depth feature.
Explore the Matfer Bourgeat x Pastry Academy Toolkit Here: bit.ly/32z8yYA
Bio:
Born in Cannes and raised in Geneva, Chef Amaury began his first apprenticeship in pastry at 13 years old and carved a path for himself at tremendous speed, winning the national “Meilleur Apprenti de France” award and becoming one of the youngest executive pastry chefs in the country by the time he was 21.
Guichon then began his “American adventure,” trading Paris for Las Vegas and a position at the Jean-Phillipe Patisserie at the Aria, one of the best pastry programs in a notoriously sweet-toothed city. After hours, he began honing his epic decorative style while staying true to his commitment to French technique and outstanding texture and flavor. One day, he started recording his experiments and personal projects to social media. The rest is Insta-history.
Chef Guichon shares the expertise developed in his whirlwind 17 year career in pastry with the next generation at the Pastry Academy by Amaury Guichon in Las Vegas. The 10-week program, designed in collaboration with Chef Michel Ernots, combines the technical know-how of an old-world pastry program with new-world creativity and decoration.
Matfer Bourgeat USA is proud to sponsor the Pastry Academy and support the creativity and professional development of the the next generation of top pastry and chocolate talent.
00:00 Welcome to the Pastry Academy
01:43 "The Mistake French People Make..."
2:50 Signature Creation: THE PEARL
4:20 "If you can stop time..."
5:30 Matfer Bourgeat x Pastry Academy