With a background in engineering, Samer Kobeissi found his calling in the kitchen, where he was drawn to a world of architecturally beautiful, flavorful and textured desserts. We took time out with the talented chef in his vibrant Beirut pastry shop to discover his likes, dislikes and what drives him to deliver his best in each and every creation.
Executive pastry chef Paul Hayward, consultant and owner of Ph by Design, reveals the culinary trends of the season and his favorite Elle & Vire products.
There seems to be no end to the talent of pastry chef Antonio Bachour. Not only is he a published author, with no fewer than six books under his belt, he was also voted the Best Pastry Chef in the World (2018) by The Best Chef Award (Milan) and Pastry Chef of the Year (2019) by Esquire magazine. Here, the Puerto Rico native explains how he was hooked on pastry from a young age thanks to a childhood spent in his family’s bakery and what it takes to excel in the kitchen.
Hailing from the UK, chef Paul Hayward has been working in pastry since he was 16. By the age of 23, Hayward was an executive pastry chef, working at The Ritz in London. Today, he is the consultant and owner of Ph by Design. We learn more about his passion for pastry.
In its quest to further add value to its existing proposition, premium French chocolate maker Valrhona chose 10 chefs who have been working and promoting the brand, to an all-inclusive tour to one of its plantations in Belize