Ying C. 一匙甜點舀巴黎

[Pastry news / 甜點新聞] Qui sera le prochain grand pâtissier ? Season 4 / 《誰是下一個甜點大師？》甜點競賽節目第四季（中文請按「繼續閱讀」）

影片連結更新：https://goo.gl/ZrsHti

The 4th season of the popular French TV competition show "Qui sera le prochain grand pâtisser?" ("Who's the next great pastry chef?") is going to air very soon this summer. As usual, the program has recruited talented candidates and expects to present to its audience exciting competitions. Two of my ex-colleagues at Le Meurice have participated and both are excellent pastry chefs. Eunji Lee, currently the head pastry of restaurant Jungsik 정식당, New York, and the former chef-de-partie at Le Dali back then, is the first Asian candidate as well as the first one who participates from overseas. Léadre Vivier, my ex-supervisor at tour section, has won the bronze medal of "Championnat Européen du Sucre" (European Championship of Sugar) at Sirha ((Le Salon international de la restauration, de l'hôtellerie et de l'alimentation)) earlier this year. There's also a familiar face, Louis Taine, the head pastry chef of the pastry shop Les Belles Envies in Paris. I've seen him in a workshop held by my school Ferrandi Paris, Gastronomie - F&B - Hospitality management in March.

I really can't wait to see the show (although I already knew who the winners are, shhh....🤐), and I hope that you'll all enjoy it as much as I definitely will!

🍭 To read more about the program "Qui sera le prochain grand pâtissier" in my pastry column (in Chinese): https://goo.gl/F6Ftd6

🍭 Watch previous episodes online: https://goo.gl/Wk5srQ

🍭 More about the "Championnat Européen du Sucre" (European Championship of Sugar) ：https://goo.gl/z3QOJb

我曾在專欄中特別介紹過的法國高水準甜點競賽節目《Qui sera la prochain grand pâtissier?》即將播出第四季。本季的參賽者實力堅強，其中有兩位是我以前在@Le Meurice的同事，一位是Eunji Lee，當時待我很好、也教我很多的達利廳小組長、目前是紐約@Jungsik餐廳的甜點主廚。她也是節目中首位亞洲女生、而且是第一位從海外回到巴黎參加的參賽者。另一位則是Léandre Vivier，是以前帶我一起在tour（負責烘烤）工作，負責各種蛋糕、塔皮、以及petits fours的製作。他也是今年在里昂的Sirha舉辦的歐洲盃糖工藝冠軍賽（Championnat Européen du Sucre）銅牌得主。還有一位面熟的臉孔，則是現在巴黎專門製作無人工添加糖甜點的甜點店Les Belles Envies的主廚Louis Taine。

雖然我已經知道最後冠亞軍得主是誰，但是仍然對比賽過程非常興奮且好奇，希望八月節目播出時大家能一起收看、為各位參賽者加油😁

🍭 Qui sera le prochain grand pâtissier 節目相關介紹：https://goo.gl/F6Ftd6

🍭 收看Qui sera le prochain grand pâtissier 前三季節目：https://goo.gl/Wk5srQ

🍭 歐洲盃糖工藝冠軍賽介紹：https://goo.gl/z3QOJb

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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。

[Pastry news / 甜點新聞] Qui sera le prochain gr...

Ying C. 一匙甜點舀巴黎

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