Ying C. 一匙甜點舀巴黎

[News / 甜點新聞] Cedric Grolet 主廚台北快閃店與 #我的講座訊息！ / Chef Cédric Grolet‘s Pop-up shop and my talks in Taipei! (for English, please click on “see more”)

萬眾矚目的甜點主廚 Cédric Grolet 快閃店將在＃7月26日至7月28日在台北 187巷的法式甜點咖啡開幕！本次販賣的品項包括：水蜜桃、百香果、榛果、紅蘋果、綠檸檬等五個最新2.0版本，每天下午一點半開售，五個品項限量1,000個售完為止，主廚本人也會在場和大家打招呼。大家請務必點開本張照片，下面有快閃店進一步的訊息！

另外，為了參與此次盛事，187巷的法式烘焙/料理/烹飪教室女主人 Linda 特地邀我回台舉辦講座，預計將以 Cédric Grolet 主廚與 Yann Couvreur 主廚為題舉辦共兩場，我會在講座中和大家分享最新的巴黎甜點潮流相關資訊，講座訊息請見 👉🏻👉🏻👉🏻 https://tinyurl.com/y3efv5to

Cédric Grolet, the world's most influential pastry is opening his pop-up shop in Taipei! From the 26th to the 28th this month, 5 of the chef's latest creations will be prepared in the 187 Allée Française Pâtisserie for the Taiwanese pastry lovers. The chef himself will be in the shop everyday to say hi to you!

To attend this event, I'm invited by Linda Hsieh, the owner of 187 Allée Française Pâtisserie for giving two talks about the chef Cédric Grolet and Yann Couvreur, another famous Parisian pastry chef visiting Taipei in September. Find the Information about the talks here 👉🏻👉🏻👉🏻 https://tinyurl.com/y3efv5to

#yingspastryguide #taipei #cedricgrolet #cgfruits #yanncouvreur

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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。

[News / 甜點新聞] Cedric Grolet 主廚台北快閃店與 #我的講座訊息...

Ying C. 一匙甜點舀巴黎

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