France is known for its extensive contribution to the culinary arts, and many students dream of attending one of their world renowned pastry chef schools. Their educational curriculum exposes individuals to a wide range of mixing skills, baking techniques and dessert creation methods that have a distinctly European flair. But can you name any of the famous French pastry chefs, and their accomplishments today? Learning about not only the schools, but these well recognized individuals can help you set your own goals, and provide a mentor to guide you to your dreams of becoming a pastry chef.
Jean Philippe Maury
Not all of the best known French pastry chefs reside in France for their entire career. Jean Philippe Maury grew up in Perpignan, and first learned the art of pastry creation from his aunt. Enrolled at L’Ecole Hôtelière du Moulin à Vent at age 17, he trained extensively – making desserts of all types, including ice cream, chocolates, confections, and pastries (of course!) After his graduation he continued his education at La Chambre de Métiers, and obtained his Master’s degree in 1991.
With his training completed, he eventually earned a number of prestigious awards, including the title of Meilleur Ouvrier de France (“Best Pastry Chef”) in 1997. Shortly after winning this honorable achievement, Jean Philippe moved to New York City and eventually Las Vegas. Once hired, he became the Executive Pastry Chef at the AAA Five Diamond Bellagio – overseeing the operation and dessert creation at 17 restaurants, consisting of approximately 70 employees and produces over 15,000 pastries a day. Today, he is now the Executive Pastry Chef at the Aria Hotel in Center City Las Vegas, supervising over 110 employees, which makes routine deliveries to the Bellagio.
Also, in addition to all of the remarkable accomplishments – he was able to bring his lifelong dream to reality. He established and owns the Jean-Philippe Patisserie, where he created the world’s largest chocolate fountain.
Florian Bellanger
Bellanger is considered another contemporary French pastry chef in America today. But his story is truly unique, because he is allergic to chocolate! While growing up in Paris, he applied to École de Paris des Métiers de la Table at age 15, but was turned down because of his age. However, he did not let these challenges discourage his dreams. In 1996 (one year later) he resubmitted his application to this pastry chef school, and was accepted into the program. Today, his favorite creations use chocolate, which is his favorite ingredient because of its versatility.
After moving to New York city, Bellanger is well know for being on of the most famous pastry chefs in the world. Some of the awards and accomplishments include :
- Named as an outstanding pastry chef in 2000 and 2001 by the James Beard Foundation
- Named one of the 10 Best Pastry Chefs in America (2003 and 2004) by Pastry Art & Design magazine
- Judge on popular television series Cupcake Wars created by the Food Network
- Jury President of the US Pastry Competition (hosted in New York City on an annual basis in February)
You may be amazed that these modern-day famous French pastry chefs now work and have established restaurants in the United States. Their accomplishments not only encourage students to strive for their own personal goals, but show the importance of passion and versatile educational background.
