Stéphane GLACIER : A chef with many hats… and toques!
Before becoming an international consultant in pastry, chocolate and confectionery, Stéphane GLACIER was recognized by his peers by receiving the prestigious title of Meilleur Ouvrier de France Pâtisserie in 2000. His position as coach of Team France allowed him to add a line to his CV: his team became world champion in 2006.
Later, he chose to spend more time sharing his knowledge by teaching in major pastry schools such as Bellouet Conseil, Lenôtre, and the French Pastry School in the United States.
He took it to the next step in 2002, by creating the “Glacier Formation et conseil”, a training and publishing company, and in 2011, by opening his own pastry school for professionals and amateurs, called “Pâtisserie et Gourmandises école”. Finally, he opened a school in Romania by the name of “SCOALA STEPHANE GLACIER BUCHAREST”.
His thirst of sharing his knowledge and trade led him to open his shop “Pâtisseries et gourmandises” in Colombes in 2008, and encouraged him to publish several books, including: «Sucre d’art, l’envers du décor», «Entremets de fêtes, l’envers du décor», « Un amour de macaron », « Gourmandises salées », « Verrines et petits gâteaux », « Tendance croquembouches », « Noël, de bûches en bûches » etc…
His latest book was published in September 2017 and is called “Bûches et gourmandises de Noël”.
New: Stéphane GLACIER just created the magazine “Artisans”!
For our pleasure he will be at the Intersuc Lab on Tuesday, February 6th 2018 at 11.20am! You can find him at his booth alongside Stéphane LEROUX, Meilleur Ouvrier de France !