In his return to the PreGel America 5-Star Pastry Series®, Chef Amaury Guichon, international pastry instructor, wowed chefs from all over the world with his out-of-the-box techniques and imaginative style. He demonstrated an array of boutique style petit gateaux, each inspired by day to day items such as mushrooms, coconuts, and much more.
The “Boutique Style Petit Gateaux” demonstration began by jumping directly into the heart of the desserts. The attendees watched closely as Chef Guichon moved quickly, making each layer to the petit gateaux, starting with the inside and working his way out. He brought individual molds for each item including 3-D printed components he custom made to bring each of his visions to life.
Chef Guichon talked about the importance of using everything in multiple ways from incorporating vanilla bean pods in their entirety in his old school praline, to using the underside of a silicon mold for the face of his Scaphandre.
Attendees’ eyes were opened to all the possibilities that he created as well as small tricks to ensure their products came out perfect every time. Chef Guichon demonstrated his knowledge for chocolate work by creating décor in front of the attendees and guiding them to work together to build the flower decoration for the beloved Fiona cake.
The chefs arrived from all over the United States including countries as far as Russia, Brazil, Trinidad, and Canada; representing restaurants, universities, hotels, bakeries, and private yachts. The 3-day class finished with a large buffet of all the petit gateaux made over the duration of the three-day class.
The class ended with everyone toasting to a wonderful experience and indulging in all the delicious desserts that were created. Overall, the attendees learned multiple new techniques and left with a newfound pastry community to continue their growth in the industry with the knowledge they gained from Chef Guichon.
“The PreGel America class with Amaury Guichon has been an unforgettable experience that anyone within the world of pastry could learn from. From seasoned professionals to the pastry novice, everyone will walk away gaining something special.” – Michael Santos, executive pastry chef, Anne Arundel Community College
“It was a very interesting and informative masterclass. I will be glad to visit again!” – Ugleva Viktoriia, chef, Mousse Pastry Shop
Thank you very much for the opportunity to attend a class of such a high class chef. The organization was amazing. Looking forward to coming back for some other class.” – Vera Arbatskaya, chef, Candice NY
“This has been an amazing class! We’ve been taught new techniques as well as new ways to do established processes.” Christine DiGiorgio, owner, Sweet Sugars Cookies
“Incredible experience! Nothing but good things to say about your 5-Star program. This is my second 5-Star program and I would recommend this highly to the chefs who are looking for ongoing inspiration and learning.” – Regina Lee, owner, Gaia Kitchen
“Wonderful, inspirational experience! The class taught many new techniques and skills that I can’t wait to use. I would love to come back!” Hailee McDonald, chef de partie-pastry, JW Marriott – Nashville
“As always, great opportunity to learn from the best in the industry. The class was very interesting and we learned so much. Amaury is incredible. His attention to detail is beyond normal understanding. Thanks to PreGel products for helping to create the best experiences for our guests!” – Gregory Arrendell, pastry chef, Hyatt Regency, Trinidad
“This class was perfect. I learned many techniques from the chef, and the organization at PreGel was excellent.” – Jefferson Francisco, sous chef, private yacht
“Loved every minute of these classes. I learned so much. Also, the staff at PreGel was so kind and helpful.” Johna L. Mason, owner, Momma Johna’s Cakes & Coffee
“Great class! I’ve learned new techniques that I look forward to trying out.” – Ashley F. Cutrona, pastry chef de partie, JW Marriott – Nashville
“This was an amazing class! Lots of techniques, lots of information, fantastic chef! All the organization was just perfect!” – Yuliya Skokava, owner, Tasty Academy
“Chef Guichon teaches with ease, knowledge, experience, and a considerable amount of wit. PreGel feels like home and all the staff is incredibly welcoming. The ingenuity of the various finishing techniques really inspire me to rethink both old and new ideas.” – Elizabeth Zylka, chef, private yacht
“Great class. A class to remember. Thank you so much to the PreGel team. You guys do an excellent job.” – Carlos Sierra, Dolce Cafe
“It was a wonderful experience to attend this class. The creativity was beyond my expectations! It was something I didn’t even imagine. Thoroughly enjoyed the class.” Rosie Herbert, co-owner, Momma Johna’s Cakes & Coffee