Ying C. 一匙甜點舀巴黎

(今天下午的講座live！點「繼續閱讀」看中文與所有影片連結)

Many thanks to all who have come today and watched the live video online. Hope you all have enjoyed a lovely afternoon! I'm very happy to share with you what I love and have learnt from those great minds. Very honored, too, to introduce Fou de Pâtisserie, my favorite pastry magazine, to the Taiwanese readers! 😉

Find all the videos I shared today below.

今天下午的講座live影片。感謝特地來參加的大家、還有在線上支持的你們😊 希望大家喜歡今天的講座內容、也能夠更進一步了解法式甜點與創作者的精神。

直播中可能看不清楚講座中播放的影片，我把連結整理在下面給大家（依照講座中出現的順序）：

1. Cedric Grolet主廚的甜點作品：https://goo.gl/B9w5EM
2. Yann Brys主廚的陀飛輪：https://goo.gl/3zaZ95
3. Johan Martin主廚的巧克力麵包：https://goo.gl/mcYcbW
4. Fou de Pâtisserie的26期的內容：https://goo.gl/brsPr9
5. Qui sera le prochain grand pâtissier ?第四季預告：https://goo.gl/apPDbq
6. Claire Heitzler主廚示範她的Mont-Blanc：https://goo.gl/FgVKvE
7. Cédric Grolet主廚在Fou de Pâtisserie店內的1,500個noisette：https://goo.gl/PGTQHH
8. Cédric Grolet主廚的Instagram影片集合：https://goo.gl/mHjRg3
9. Amaury Guichon主廚的巧克力雕塑：https://goo.gl/RPuVzR
10. Philippe Conticini主廚的線上直播：https://goo.gl/GJw5is
11. Frank Haasnoot主廚在Kiev International Culinary Academy的masterclass：https://goo.gl/J3Kt2G
12. Cédric Grolet主廚在Fou de Pâtisserie舉辦簽書會：https://goo.gl/MhKzmx
13. Pierre Hermé Paris主廚在Fou de Pâtisserie的簽書會：https://goo.gl/FfyL7m
14. David Landriot主廚示範他的聖多諾黑泡芙：https://goo.gl/TiMma2
15. SuperBon訪問Cédric Grolet主廚（短版）：https://goo.gl/GAa6KW
16. SuperBon訪問Cédric Grolet主廚（長版）：https://goo.gl/6kb9e2

最後要特別感謝信鴿法國書店 Librairie Le Pigeonnier所有細心且無限supportive的同仁、以及我的好友時光之硯大方提供的投影機轉接線😆

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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。