Amaury enthralls Bengaluru with his Pastry Art at Whitecaps
Bengaluru 3rd October 2019- Bengaluru witnessed French pastry Chef Amaury Guichon, earlier this week at the Whitecaps International School of Pastry, where he displayed his art work in pastry. He was here to conduct a Masterclass on seven of his signature Petit Gateaux. Since 2017, Chef Amaury branched out on his own, traveling the world, teaching his Masterclasses in the finest Pastry Academies. He eventually became the most followed Pastry Chef on Social Media in the world, with almost a million followers on Facebook, and close to two million followers on Instagram.
Born in Geneva, Switzerland, Chef Amaury Guichon started his culinary training at an early age. In 2005, at 14 years old, Amaury moved to France to begin working in savory (BEP) at the Ecole Hoteliere Savoie Leman, where he trained for two years. The savory sector did not satisfy his passion for the culinary arts. Hence, he moved back to Switzerland to pursue training in pastry. Amaury completed and quickly succeeded 2 years of pastry (CAP) at Wolsberg College from 2007-2009. During those two years he was awarded 1st Place in the Apprentice Chocolate Showpiece Contest.
Discovering his love for working with chocolate, he moved to Paris to complete and excel in the last portion of his pastry education (BTM), at Lenotre. During these two years he won the gold medal of “Best Apprentice of France” ill de France.
In 2011 he returned to Cannes to accept his first leadership role at the Lenotre shop, where he instructed classes for amateurs and mentored five apprentices. He also won the prestigious pastry contest “Les Delices de la Mediteranee”. In 2012 Amaury moved back to Paris and accepted the challenge to become the Executive Pastry Chef of Hugo & Victor for all three of their locations in Paris. 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 on his visit to India said, “India is a growing market for pastries and I can see the hunger and drive amongst students keen to learn new creations in this space. I am delighted to pass my learning’s to aspiring pastry chefs”.