Chef Amaury Guichon (1991) has had a dynamic career, he studied at Lenôtre in Paris, where he won the “Best Apprentice of France” gold medal. The most-followed pastry chef on social media—2.9 million followers on Instagram—assembled an edible motorbike using pieces of chocolate, d escribing it as his most complex chocolate creation. Chef Amaury Guichon’s desserts are the kind that leave you speechless. Pastry Academy by Amaury Guichon Curriculum Overview Your journey at The Pastry Academy will take you from the classroom to the kitchen where you will master the technical and practical skills necessary to create world class pastries, chocolates, danishes, confectionery, breads, and plated deserts. Amaury grew up in the Haute-Savoie region of France, neighboring the French-speaking part of Switzerland. Amaury Guichon is a French and Swiss pastry chef and artist. Photo Hugues Anhes Collection H Amaury Paris Modele Charlotte Vanroose. But behind a fantastic photo album on the internet, the French chef Amaury Guichon represents vocation, rigor, perseverance and a professional attitude, all essential virtues to achieve success in the trade. Chef Amaury is a world-renowned pastry chef who has been teaching masterclasses around the world for the last three years. Dec 17, 2016 - Explore Abbey Bishop's board "Amaury Guichon", followed by 159 people on Pinterest. Amaury went on to deepen his knowledge of pastry at the prestigious Maison Lenôtre in Paris, France; he followed another two-year curriculum, this time in Advanced Pastry Skills. Proving very creative and manual from an early age, he showed little interest for the classic school curriculum, which he left at 14 for vocational school. During this time he won a number of local showpiece contests, which, along with several internships, helped him earn the recommendation of seasoned chefs. Amaury Guichon is one of the chefs with the most followers at present and his first book, consequently, is one of the most anticipated. He later taught classes and in 2012 became the Executive Chef of Hugo & Victor in Paris and also worked in the United States at the Jean Philippe Patisserie in Las Vegas for three years. 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The young Amaury Guichon seeks to create surprise and originality in his work. Working here didn’t quite satisfy Guichon’s thirst for creativity in culinary arts. As of November 2017, he is the most followed pastry personality in the world on social media. In 2010, he was named one of the best apprentices in the Paris region by the MOF organization, not being allowed to run for the national distinction. His first book is a gourmet adventure through which you will be transported to different continents; Chef Amaury makes you discover his 12 signature creations with a step-by-step of about sixty recipes and multitudes of techniques. Amaury Guichon is one of the emblematic figures of the new generation of pastry chefs, constantly renewing and sharing ideas about their craft and thair passion. Amaury Guichon is a global pastry chef, who travels the world demonstrating his unique talent and ability. So was the case with Amaury Guichon, who at the tender age of 14 was already working in savory at the Ecole Hoteliere Savoie Leman, Thonon-Les-Bains, France, when he moved to France from Switzerland. Born in Cannes, Amaury Guichon is a French pastry chef and artist. I get it, you take your Instagram feeds very seriously. In 2014 he started his career in the United States at the Jean Philippe Patisserie in Las Vegas where he worked for 3 years. Amaury Guichon (born Template:Birth date) is a French and Swiss pastry chef and artist. For a full year, Amaury has been inspired by the flavors of the world to reveal his most precious secrets. In 2012 Amaury moved back to Paris and accepted the challenge to become the Executive Chef of Hugo & Victor for all three of their locations in Paris. After Amaury earned his Advanced Pastry Skills diploma, he worked for Lenôtre on the French Riviera for a year, where he handled the roles of deputy boutique manager, apprentice instructor and teacher at the Lenôtre School of Cannes (amateur section). After fourteen years of devoting his life fully to the pastry industry, Chef Amaury opened his very first pastry school (https://thepastryacademy.com). Outside of work he lives a quiet life during which he enjoys spending time with his girlfriend Fiona, cooking together at home, going to restaurants with their close friends. The Pastry Academy is an intensive ten-week program covering all bases: pastry, plated dessert, chocolate, ice-cream, Danish, bread and candy. One of the most influential talents of the international pastry scene, growing up in France but with an entirely planetary influence, the young Amaury Guichon looks for surprise and originality in his work. He’s also one of the most followed pastry personalities in the world on social media (Facebook + Instagram). So, without further ado let me introduce you to Amaury Guichon, the pasty chef extraordinaire taking Instagram by storm… He has traveled the world, he worked at the Jean Philippe Pâtisserie and was made renowned by his signature Chocolate Cigar. Amaury Guichon may be considered one of the most talented and well-known chocolate and pastry artists of the 21st century. After conquering the Parisian pastry scene, Guichon decided to test his skill across the pond. After his performance at French TV (Qui sera le prochain grand pâtissier?) There aren’t many more awe-inspiring sights in food than a pastry chef on the top of his or her game. Amaury was offered the opportunity to join the ranks of Jean-Philippe Patisserie, a high-end pastry company with boutiques at the Bellagio and Aria in Las Vegas, Nevada, USA. His creations influence, set trends, and are a mirror for an entire army of professionals and amateurs. Amaury then moved back to Paris to handle his first role as boutique manager and head of product R&D at Hugo & Victor. J'avais très envie de tester une tartelette "à la verticale" façon Amaury Guichon. In 2014 he started his career in the United States at the Jean Philippe Patisserie in Las Vegas where he worked for 3 years. Select a country and language to show content based on your location, After fourteen years of devoting his life fully to the pastry industry, Chef Amaury opened his very first pastry school (, Table of use - Confectioner & chocolate maker. Amaury Guichon Chef Amaury is a world-renowned pastry chef who has been teaching masterclasses around the world for the last five years. ), which concept was to have talented young pastry professionals compete against each other under the mentorship of famous pastry chefs Christophe Michalak, Christophe Adam, Pierre Marcolini and Philippe Urraca. Here he underwent on-the-job training for two years. Amaury is intuitive and is guided in his creations by his various inspirations, his sense of aesthetics and the love of quality execution. Prior to realizing his passion for teaching, Chef Amaury reached executive chef level at the age of 21 at Hugo and Victor in Paris, France. As of May 2017, he is the second most followed pastry personality in the world on social media. It is in 2016 that Amaury decided to start publishing his creations on social media, notably in the form of “how to”/”behind the scenes” videos, which proved very popular, a number of them gathering several tens of millions of views. At Jean-Philippe’s, Amaury contributed in renewing the whole pastry offering and worked on numerous showpieces. See more ideas about pastry, desserts, chocolate. Prior to realizing his passion for teaching, Chef Amaury reached executive chef level at the age of 21 at Hugo and Victor in Paris, France. From an early age, he showed little interest for the classic school curriculum, which he left at 14 for vocational school. The young Amaury Guichon seeks to create surprise and originality in his work. After spending four years traveling the world, learning from different cultures and teaching high-level pastry skills, he felt inspired to share that knowledge and expertise in the place he calls home, Las Vegas. He set up a series of Masterclass and to date, has taught in Russia, Mexico, Ukraine, Sardinia, Paris, Bangkok, Malaysia, Las Vegas, Chicago, Singapore, Italy, Greece, Beijing, Melbourne, Charlotte, Indonesia, Bucharest, London, Barcelona and Taiwan. En 2005, à 14 ans, il a déménagé en France pour commencer à travailler à l’Ecole Hôtelière Savoie Leman, où il a suivi une formation de deux ans. Amaury Guichon One of the most influential talents of the international pastry scene. See more ideas about chocolate, desserts, chocolate sculptures. After fourteen years of devoting his life fully to the pastry industry Amaury Guichon has decided to open his very first pastry academy in the heart of Las Vegas arts district. In his first book, side-by-side with him, discover his ideas and artistic journey. (Instagram / Amaury Guichon) Source: Instagram / Amaury Guichon Amaury Guichon was born on March 15, 1991, in France. Guichon is currently based in Las Vegas, USA. Apr 3, 2019 - Explore A Tasty Adventure's board "Amaury Guichon" on Pinterest. https://www.my-vb.com/pastry/pastry-chef/portrait-amaury-guichon Although he grew up in Switzerland, he started his career at Lenôtre on the French Riviera where he worked for a year before moving to Paris to handle his first role as boutique manager and head of product R&D at Hugo & Victor. If y ou’re a motorcycle enthusiast with a sweet tooth, then you’ll love what Swiss p astry chef Amaury Guichon has just made.. The quality and technical perfection of his desserts and pieces have earned him the acclaim of hundreds of … Following the success of his videos, Amaury started his own company to consult and teach classes to professionals all over the world. In 2012 he won the Regional Contest ‘Délices de la Méditerranée’ organized by famous French Chef Yves Thuriès, the first competition in which he was opposed to seasoned Professional. The course is a free form of "demonstration". About Amaury Guichon Chef Amaury is a world-renowned pastry chef who has been teaching masterclasses around the world for the last three years. Amaury Guichon is a French and Swiss pastry chef and artist. In 2010, Amaury was named one of the best apprentices in the Paris region by the MOF organization. Starting from the beginning and going all the way to more advanced skills, you will have everything you need to start your sweet new career. The only pastry chef to outrank Grolet is Franco-Swiss chef Amaury Guichon with 2 million followers. Prior to realizing his passion for teaching, Chef Amaury reached executive chef level at the age of 21 at Hugo and Victor in Paris, France. Né à Genève, en Suisse, le chef Amaury Guichon a débuté sa formation culinaire très tôt. After two years studying cooking in Thonon-les-Bains, France, Amaury felt attracted by pastry and went on for a two-year apprenticeship in Geneva, Switzerland. In 2012 Amaury moved back to Paris and accepted the challenge to become the Executive Chef of Hugo & Victor for all three of their locations in Paris. With: Amaury Guichon One of the most influential talents of the international pastry scene. Amaury took 3rd place in the contest, which aired on national channel France 2 during the month of July 2013. Amaury Guichon is a French and Swiss pastry chef and artist. Collection H - Photo Hugues Anhes - Modèle Charlotte Vanroose In 2013 he qualified for participation to a nation-wide TV reality show contest called “Qui Sera le Prochain Grand Pâtissier?” (Who will be the next great pastry chef? ... Amaury then moved back to Paris to handle his first role as boutique manager and head of product R&D at Hugo & Victor. Join Facebook to connect with Amaury Guichon and others you may know. 432.2k Followers, 3 Following, 2,669 Posts - See Instagram photos and videos from @demotivateur Now, he is traveling the world to provide masterclasses in … (facebook + Instagram) Early life Amaury grew up in the Haute-Savoie region of France, neighboring the French-speaking part of Switzerland. Ever since Amaury was a kid, he was passionate and interested in the delicate art of pastry. By 21, Guichon was one of the youngest executive pastry chefs in Paris. As he grew up, Amaury became an Instagram star who earned a lot of fame and attention for outstanding forms of pastry making videos which he uploads on his Instagram account. The quality and technical perfection of his desserts and pieces have earned him the acclaim of hundreds of … He has opened his own Pastry Academy in Las Vegas which focuses on teaching an intensive three month program to passionate people and new soon-to-be chefs. IPPA, Prague Pastry, Confectionery Academy presents courses Amaury Guichon for professional confectioners. His main focus is to propose pastry creations that combine the very best in taste and visual effects in all of the desserts he makes. Since February, when I introduced you guys to Paris Chez Sharon, the post has actually become one of our most viewed of all time! You will learn how to prepare creams and doughs that will inspire you to make your own desserts Amaury Guichon's chocolate Amazon is a four-hands sculpture created with Christophe Morel. Le secteur salé n’a pas satisfait sa passion pour les arts culinaires. He accepted and took the role of Chef de Partie Product Finishing & Product R&D, which he handled for a little less than four years. At the Pastry Academy, Chef Amaury puts to work his life experiences in the pastry industry for those who would like to learn the fundamental and advanced skills of this beautiful craft. 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