New trends in patisserie
Pastry, a culinary art rich in tradition, is constantly evolving. New trends are emerging, driven by evolving tastes, techniques and consumer expectations.
In this conference, we'll explore together how:
- The roots of pastry: How pastry traditions, specific to each region, have shaped the codes of modern pastry.
- Evolving tastes and textures: How new preservation technologies are influencing our eating habits and consumer expectations.
- Emerging trends: What trends are shaking up the world of patisserie? How can we respond to the challenges they pose with new tools and techniques.
This conference is aimed at all dessert-loving gourmets and players in the technical and technological evolution of an ancestral craft.
The speaker:
With over 10 years' experience in patisserie, Charles LIETS is a passionate Pastry Chef Trainer with expertise in production techniques and research and development. On a daily basis, he runs training courses for professionals in the hotel and catering industry, for people undergoing professional retraining, and also for amateurs.
Training courses, the design of teaching modules and the development of new pastry recipes in a constantly innovating sector punctuate his days. Concerned with the quality and provenance of the products he uses, Charles is committed to meeting producers, sourcing the best, transforming it with respect for taste and showcasing it to its best advantage. Versatile and dynamic, he is also at ease working in English, which enables him to collaborate on international projects such as the "Culinary Art with Restaurant Management" degree program at ITE Singapore. Drawing on his prestigious experience in renowned establishments such as Harrods and the Ritz in London, as well as the Shangri-La in Paris, Charles is now involved with the Institut Lyfe as a consultant pastry chef trainer, sharing his expertise at events such as the "Tour des Terroirs" and the Salon du Chocolat..... His ability to pass on his passion and expertise has made him a recognized and appreciated trainer in the pastry field.
