Ying C. 一匙甜點舀巴黎

[Pastry Chef / 甜點主廚] Amaury Guichon（中文請按「繼續閱讀」）

I talked about the popular French TV show (“Who will be the next great pastry chef?”) in my latest column about French pastry world and pastry chefs. This reality competition show has discovered many talented young pastry chefs. Many of them are now rising stars in the industry. Amaury Guichon, the then 21 year-old pastry chef who won the 3rd place in the first season is, for example, an amazing chocolate maker. He used to work at Lenôtre and now at Jean Philippe Pâtisserie in Las Vegas in the States. His brilliant work always stuns the world. Let’s have a look on his cherry tree made of chocolate and sugar work today!

More about Amaury Guichon and his work:
🍫 Instagram: https://www.instagram.com/amauryguichon
🍫 Facebook: https://www.facebook.com/amaury.pastry/

More about French pastry world and the pastry chefs (in Chinese):
http://www.biosmonthly.com/columnist_topic/8345

TV show :
📌 Facebook : https://www.facebook.com/grandpatissier/
📌 France 2 page: https://goo.gl/wmxHKD (with selected recipes)
📌 YouTube : https://goo.gl/a37He6 (to watch the show online)

在我上一篇介紹法國甜點界的專欄中，曾經提過一個非常受歡迎的高水準甜點競賽節目《Qui sera le prochain grand pâtissier》（「誰是下一個甜點大師？」）。這個節目挖掘出許多有天份的年輕甜點師，許多人現在都有很好的發展、活躍於法國甜點圈中。第一季獲得第三名的甜點師Amaury Guichon之前知名企業Lenôtre工作，當時年僅21歲，現在則在美國Las Vegas的Jean Philippe Pâtisserie效力，他精彩的巧克力工藝每每在Instagram與社群媒體上引起各方讚嘆，今天就讓我們一起來看看他的巧克力與糖工藝製成的櫻花樹吧！

延伸閱讀：
Amaury Guichon
🍫 Instagram: https://www.instagram.com/amauryguichon
🍫 Facebook: https://www.facebook.com/amaury.pastry/

法國甜點圈與明星甜點師：
http://www.biosmonthly.com/columnist_topic/8345

《Qui sera le prochain grand pâtissier》節目頁面（目前正在徵求第四季參加者）：
📌 Facebook：https://www.facebook.com/grandpatissier/
📌 France 2電視台官方頁面： https://goo.gl/wmxHKD（有各季精選作品的食譜）
📌 YouTube：https://goo.gl/a37He6（可線上觀看每一集的比賽節目）

Live size chocolate and sugar cherry blossom tree! 🌸🌸🌸sneak pick of a new project, only at #jeanphilippepatisserie #pastrychefamauryguichon #cherryblossom #chocolate #chocolat #clementdesignusa #jpp #patisserie #lasvegas #702pastrychef #pastrychef #pastry #pastyarts #chefstalk

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About author

高端甜點師轉身，華文世界首位以系列深度專文拆解法式甜點奧祕的作者。歷經巴黎米其林星級廚房 Le Meurice、Saint James Paris 及知名甜點店 Carl Marletti 等嚴格淬煉，擁有法國專業甜點師資格認證。著有《法式甜點學》、《巴黎甜點師Ying的私房尋味》、《Paris for the Sweet Tooth》；譯有《人氣甜點師的新穎傳統甜點藝術》。長期為商業周刊、國內外雜誌、以及 BIOS Monthly、博客來OKAPI 等媒體撰寫甜點專欄。常居巴黎，是當地社群媒體界知名意見領袖（Instagram @applespoon）。持續第一手引介與開拓法式甜點的專業知識與趨勢，攝影作品亦散見國際媒體。畢業於「廚藝界的哈佛」Ferrandi 高等廚藝學校。在成為甜點人之前是行銷人與社會學家，擁有台大商研所、荷蘭 Utrecht University 社會研究雙碩士學位與數年國際品牌行銷經歷。 Ying C. is the first author to introduce the aesthetics of fine French pastry to the Chinese-speaking communities. Her in-depth analysis inspires her readers to embrace the world's latest pastry trends and the many facets of pastry making with appreciation. Former marketer and sociologist turned pastry chef, Ying continues to share the key to understanding pastries with remarkable photography via her blog and instagram. She writes for Business Weekly Taiwan and several online media, such as BIOS Monthly, Every little d, and OKAPI.books.com. She is the author of L’Art de la pâtisserie française, Ying’s Favorite Addresses in Paris, Paris for the Sweet Tooth and the translator of Opéra (Traditional Chinese version). Ying graduated from Ferrandi Paris, a renowned French school dedicated to culinary arts. She holds a French professional pastry chef certificate (CAP pâtissier) and boasts experience with Michelin chefs and some of the most prestigious Parisian pastry shops.

零時差深度評析世界甜點趨勢、拆解法式甜點奧秘。