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Pastry Chef Jonathan Unveils His Passion and Secret in Avant-Première
1 MayThe passion is one that reminds you who you are and sticks with you. Life has showed Jonathan this path and he folowed it with passion. Jonathan was one of the main partners for the event organised by Stylezza magazine, Food Influencers Awards. What is your background that led you to the job of Pastry Chef? It was quite complicated because I, at the beginning, was an osteopath. To pay for osteo school, I worked in pastry. And, suddenly, that's really what made me appreciate pastry. After osteo school, I did the CAP Pâtisserie. Going from osteopathy to pastry, all the same, is a real change! It's really a big change but, in the end, it's two passions. I did it, for the moment in combo, one and the other and, little by little, the pastry takes over, necessarily. Is there a specific influence, for you, in the field of pastry? Downright ! In fact, I live pastry. All day I think about new things I could do and I love eating baked goods. Do you have a model, a personality that has influenced you in the field of pastry? Yes, the greats of pastry: Pierre Hermès, Cedric Griolet, all those who work day and night in pastry. Also,
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