Renat Agzamov - culinary pastry chef, creator of unique multi-tiered cakes of impressive sizes, champion of the Russian Federation in confectionery skills, member of the Council of the National Guild of Chefs, head of the confectionery production of Fili Baker, expert of the culinary shows Tilititelesto on Perviy and Confectioner on channel "Friday!", a former boxer.

Among the clients of the "king of cakes", as he was repeatedly called in the media, are the President of Kazakhstan Nursultan Nazarbayev, singer Philip Kirkorov, showman Alexander Revva, daughter of the President of Chechnya Aishat Kadyrova, producer Yana Rudkovskaya, TV presenter Ksenia Borodina and other famous people, as well as corporate clients including Gazprom, Aeroflot and Lukoil.

Childhood

The future creator of masterpiece cakes was born on April 13, 1981 in Kiev. Their family soon moved to Sochi, where he lived before moving to Moscow in 2002. Renat is a Tatar by nationality. He has a 4-year-old brother Timur.

The head of the family was the chef of the dining car, and both sons showed an interest in cooking from an early age. The grandchildren's enthusiasm was supported by her grandmother, who became the main advisor and inspirer of their gastronomic experiments.

Renat baked his first culinary product on his own at the age of 7. It was a muffin, a capricious and rather difficult product to prepare. At the age of 10, he already knew how to bake bread. In the same period, the boy bought himself his first mixer, saving money in a piggy bank in the form of a pig.

From the age of 12, on summer vacation, he went to the kitchens of the city's restaurants and helped beat eggs, sort nuts, carry out other errands in order to learn culinary tricks, watching the work of the masters.

Labor activity

At the age of 15, after Timur, he went to Krasnodar and entered the culinary school. At the same time, they were boxing at the CSKA Olympic Training Center. Soon the brothers had to return to Sochi due to the grave condition of their father - he had a stroke. To support the family and help their father cope with the illness, they went to work: Timur as a cook, and he as a pastry chef.

In the period 1999-2001. Renat served in the army. Demobilized, he continued to do what he loved. In 2002, the young man became the winner of the local confectionery championship, and realized that he had reached the ceiling in Sochi. Dreaming of developing professionally and making more money, he decided to move to Moscow.

In the same year, the Agzamov brothers went to the capital. At first, everything was terrible with them - no money, no acquaintances, no housing. They even had to spend the night at the Kursk railway station. But over time, their lives improved. Initially, Renat found a job in a cafe-confectionery in Kitai-Gorod. Then, in six months, he changed 7 more jobs in order to study the features and details of the preparation of various types of dishes.

Confectioner Renat Agzamov makes a cake

Having gained sufficient experience, the purposeful Sochi man managed to win the casting for the post of pastry chef of the popular Nostalgie restaurant, where only the French had worked before. In this position, he experimented a lot with combining food ingredients, creating truly unexpected dessert options: sweets with garlic or beer, wasabi ice cream.

In 2005, he received an invitation to work in the Legato confectionery chain, famous for a wide range of exclusive chocolates. He had then, as a manager, to master not only new recipes and production technologies, but also to learn how to make technological and economic calculations. As Renat later noted, during that period he bought himself the first laptop in his life.

Then, together with two partners, he created the company "Creative Catering", specializing in the organization of off-site banquets, buffet receptions, barbecues and other types of catering services. The project turned out to be successful, paid off in 3 months, however, due to disagreements between the founders, it soon fell apart.

After that, Agzamov decided that he was ready to create his own business. During this period he was invited to Tatarstan to help organize a chain of coffee shops "Chocolate", which was owned by the daughter of the head of "Tatarstan-Bank". At the end of the work, he shared his plans with the girl's father, who gave him wise advice - instead of establishing his own small and uncompetitive production, to find a large and strong company that would agree to cooperate with him.

As a result, upon returning to Moscow, he managed to interest the leadership of the industry giant Fili Baker in the developed series of original cakes and his other ideas. In 2006, the Fili Baker Premium factory was created, where, under the guidance of a talented culinary specialist, they began to produce first the Pancho Village cake, which was a huge success, and later - exclusive desserts by his authorship.

Renat Agzamov and his Pancho cake

The largest share of the company's profits (over 90 percent) came from orders for wedding cakes, the recipe of which he invented himself. Children's cakes were in the lead by the number of manufactured products. The growing popularity of Renat's creations was greatly influenced by the posting on the Internet by TV presenter Ksenia Borodina of a photograph of the ordered cake along with words of gratitude. A couple of days after that, the number of Agzamov's followers on Instagram, where you can see his work, increased 5 times.

By 2017, Fili Baker Premium has become widely known not only at home, but also abroad. She has implemented international projects in Japan, France, Italy, America, the United Arab Emirates. Renat delighted customers with cakes in the form of palaces, dinosaurs, fountains and even flying art objects.

In order to improve his knowledge and skills, the "star confectioner" underwent training in Turkey, Switzerland, Italy, and France. He himself conducted training seminars, tournaments, organized exhibitions, participated in the "Tilititelesto" and "Confectioner" shows.

Personal life of Renat Agzamov

The culinary specialist is married. His wife's name is Valeria. She is his ideological inspirer, in her honor Renat created one of his most skillful works - a fountain, where glaze flowed instead of water. He worked on this perfection for over a year.

Confectionery - houses where cakes, cakes, chocolates are born. These desserts are like a legal drug for sweet lovers. Today, the largest concentration of the best confectionery in the world is located in France. They deservedly enjoy worldwide recognition and fame. Legendary pasta, eclairs, meringues were invented here. But not only French masters are able to impress a sweet tooth. A list of the best pastry shops in the world is presented below.

Pierre Herme's confectionery

France. Pierre Herme's confectionery. The assortment of the institution is updated twice a year; confectioner Pierre Herme, like a haute couture couturier, presents sweet collections for the seasons - fall-winter and spring-summer.
The pastry shop is best known for its pasta dessert with a bold mix of flavors such as avocado and chocolate.

Sadaharu Aoki Patisserie

Sadaharu Aoki Patisserie. The institution's desserts are fusion. Confectioner Sadaharu Aoki has created a range of traditional French sweets with a Japanese flavor. For example, Opera Green Tea cake.
Aoki's establishments can be visited in Paris and Tokyo.

Demel confectionery

Austria Vienna. Demel confectionery. The history of the institution dates back to 1778; in 1874 she was awarded the right to supply her products to the court.
Today it is famous for the cakes "Sacher", "Dobosh", "Demel".

Confectionery Ladurée

Confectionery Ladurée. The history of the institution dates back to 1862. It was here in 1930 that they first came up with the idea to glue two cookies together with the help of filling, "giving life" to the world-famous dessert - pasta.
Today Ladurée confectionery can be visited not only in France, but also in Great Britain, Italy, Luxembourg, Lebanon, Monaco, UAE, Saudi Arabia, Switzerland, Japan and other countries.

Confectionery Adriana Zumbo

Australia. Adrian Zumbo's confectionery. The establishment is famous primarily for its cake called the V8 Angel Cake, which is considered the most expensive in all of Australia.

Jean-Paul Evin's pastry shop

Jean-Paul Evin's confectionery. The institution is famous, first of all, for chocolate desserts - chocolate pasta, chocolates, chocolate cakes, etc. Today in Paris there are four master confectionery boutiques.

Confectionery Pâtisserie Stohrer

Confectionery Pâtisserie Stohrer. The institution is famous, first of all, for pastries - croissants and rum baba.

Confectionery Pastéis de Belém

Portugal, Lisbon. Confectionery Pastéis de Belém. The institution is famous first of all for the Recipe for the Pastel de Nata cakes, which are cooked here according to a secret original recipe.

These masters create such desserts, looking at which, it is impossible not to want something sweet. We know what we are talking about! See for yourself by admiring the sweet creations of the world's most talented confectionery masters.

Renat Agzamov

“I am the happiest person” - it is written in the description of Renat's Instagram account, and, looking at his insanely beautiful creations, we do not doubt it for a second. Renat is known all over the world for cakes of impressive sizes, weighing 100, 200 and even 400 kilograms. Agzamov is the favorite pastry chef of Russian pop stars, who embodies their wildest desires. Just what is the royal cake for Philip Kirkorov with a crown, monograms and figures in the form of the artist himself.

Each of his cake is a real city or a small world with thousands of small sweet details. For Renat, impossible tasks simply do not exist: last fall, the pastry chef shook everyone with a wedding cake in the form of a palace, which weighed as much as 4 tons.

Dinara Kasko

Kharkiv resident Dinara Kasko (read the interview with her) is our real pride. The girl became famous all over the world for her geometric desserts, which have already appeared on the pages of the most famous magazines about the confectionery art. Dinara and Instagram helped a lot in the work, to which more than 400 thousand people are now subscribed. Having suddenly become a star of the confectionery world, the girl travels to different countries with master classes and earns money by selling unique silicone cake molds, which she herself models in 3-D.

“This whole boom around my Instagram started last fall. Suggestions to conduct master classes started pouring in, and I agreed a lot. Traveled to Kazakhstan, Uzbekistan, Russia, Belarus, here in Ukraine. But it was very hard for me mentally and physically, and you have to work for pleasure! Therefore, now I choose only the best among the proposals, and this year in terms of geography, everything will be much more interesting. I will go with master classes to Thailand, Italy, Spain, Belgium, China, Indonesia ",- Dinara told us in an interview.

Amory Gichon

This pastry chef from France is not in vain called the chocolate architect, because he creates the most impressive designs from sweet ingredients. Amory has a wealth of experience behind him: from the age of 16 he studied pastry, and at 21 he became the youngest chef in Paris. Later, the guy moved to the United States and now holds the position of pastry chef in one of the most famous Las Vegas establishments "Jean Philippe".

Adriano Zumbo

Adriano is one of the most popular pastry chefs in Australia. He began to master the craft as a child in his parents' supermarket, and later studied with famous Australian and international pastry chefs. After studying in Paris and succeeding in the World Cup of Pastry, Adriano opened his own pastry shop, Adriano Zumbo Patissier.

In addition, Adriano became famous for inventing the most expensive dessert in Australia called "Angel Cake V8". The dessert consists of 10 layers of different structure and methods of preparation, and the eight in the name indicates the number of ways to use vanilla.

Julien Alvarez

World Pastry Champion Julien Alvarez is now Pastry Chef of The Peninsula, an international luxury hotel chain in Paris. In 2011, Julien won the world title in the most prestigious international competition, la Coupe du Monde de la Pâtisserie, representing Spain. Its trademark feature is an original combination of colors, tastes and sophisticated art decor.

Jerome de Oliveira

Jerome is the youngest world champion to receive this title twice, and earned his first title when he was 23 years old. Today he is 31 and the track record of this master can be envied by many more experienced colleagues. Jérôme has an internship with the famous pastry chef Sebastian Bouillet, five years of work in Paris with the pride of the French pastry school Christophe Mishalac, the position of sous chef at the Plaza Athénée luxury hotel, the title of champion in two of the world's largest competitions, as well as two own Intuitions boutiques in Cannes and in Monaco.

David Cakes

This pastry chef from Great Britain proves once again that desserts can be truly a work of art. Among David's clients there are many celebrities, and even the royal family. It was his cakes that were at the wedding of Prince Edward, Earl of Wessex and Prince Andrew, Duke of York. With 30 years of experience in this field, the pastry chef has appeared on television more than once and even was a judge of the popular CAKE WALK Wedding Cake Edition program, dedicated to unusual wedding cakes.

Christoph Mishalak

An experimental pastry chef went from a small patisserie in Picardy to a World Pastry Champion in 2005 and a pastry chef at the gorgeous Alain Ducassse's three-star Michelin-starred restaurant at the legendary Plaza Athenee.

Last year, Christoph Mishalak released his first book, "It's a Cake!" (C'est du Gateau!), Where he revealed some of the secrets of his craft for novice pastry chefs. In addition, Christophe teaches at some of France's most prestigious pastry schools, maintains a popular pastry blog, and runs Michalak Connect's worldwide confectionery employment service.

In this article we will tell you about the famous masters of the confectionery art and their masterpieces.

The origin of this profession began in the days of Ancient Egypt, when yeast dough was first used for baking. But the real confectionery art appeared in the East. It was in the Arab countries that sugar boiling was first used for the preparation of confectionery. Nowadays, the profession of a pastry chef is the ability not only to cook a delicious product, but also to draw and give different shapes to your products.

Sweets masters

Nowadays, most of the best confectioners in the world live in France, where confectionery products are especially famous and internationally recognized. However, this does not mean that only French chefs can impress sweet-lovers. Let's take a closer look at the most famous masters of this art.

Gaston Le Nôtre

He is called the king of French pastry chefs. Cakes, chocolates, pastries created by this outstanding chef have taken the art of confectionery to a new level. He was one of the first to present the idea of ​​making light desserts containing very little fat and sugar. Also, Le Nôtre began to widely use fresh fruit in the preparation of desserts. One of the famous masterpieces of this culinary specialist is the Opera cake. Thanks to the opening of a culinary school by Gaston Le Nôtre to train professional chefs, the confectionery industry has truly transformed.

An interesting fact: it was Le Nôtre who became the prototype of the chef in the famous cartoon "Ratatouille".

Pierre Herme

Famous French pastry chef. For his talent in the culinary business, he is called the "Picasso of Culinary Art". He prepares classic desserts like no one else can.

His culinary inventions combine different tastes. The revolutionary use of different flavors, not typical of his craft, can sometimes just go astray. Experiments on the combination of bitter, sour, sweet, spicy and other tastes offer gourmets more and more unprecedented creations. His pastry shop is famous for its Macaron dessert. Pierre also releases new culinary masterpieces twice a year (spring-summer and autumn-winter collections). By the way, it is worth noting that he is a student of Gaston Le Nôtre.

David Cakes

British pastry chef specializing in cakes. If you wonder if a cake can be a masterpiece, just look at David's art. He independently decorates his creations with creams, fondants and hand-painted. Many celebrities use his services, in particular the royal family. For example, he worked on the creation of a cake for the wedding of Prince Edward, and later - and Prince Andrew. The sweets of this master are magnificent not only in appearance, but also in taste. It is worth noting that David Cakes conducts famous master classes and seminars for those who want to learn how to decorate cakes. His design studio is one of the largest in the world.

Sadaharu Aoki

Japanese pastry chef with a French accent.

Top 5 famous pastry chefs in the world who create masterpieces

He managed to achieve the recognition and love of the French. Created a huge number of traditional French sweets with Japanese flavors. He uses Japanese products such as yuzu, hot peppers, Japanese plums, black sesame seeds, and red beans. However, his favorite ingredient is green tea. Its most famous sweet is the Green Tea Opera cake. A distinctive feature of the master - experiments with sweet and salty, in which he is seriously helped by devil's self-confidence and strong character.

Adriano Zumbo

An Australian pastry chef whose creations are unique in their execution. You simply cannot find better and tastier in this country. His masterpieces are admired by everyone who has tasted his dishes, be it the average visitor or the culinary critic. He is famous for his croissants and cakes. But his most famous masterpieces are "Angel Cake V8" with eight variations of the use of vanilla and "Passion fruit tart". Adriano Zumbo is one of Pierre Herme's students.

Photo: Lenôtre .. LIFESTYLE ASIA .. davidcakesmaccarfrae .. Joe Ray .. perthnow

The oldest and most famous confectionery factories in Europe.

Interesting facts about the oldest confectionery factories in Europe that still exist today.

Hofbackerei Edegger-Tax (Graz, Austria)

The oldest existing today confectionery factories... The first mention of the bakery dates back to the 14th century. It was first mentioned in documents in 1569. In 1789 Matthias Tax took over the management of the company and made the best bakery in Graz. In 1880 the company was bought by Franz III. A new building was built for a bakery and a pastry shop, where the factory is still located. In 1883, on the occasion of the visit of Emperor Frans Joseph I, for delivery to the Emperor's court, a new variety of biscuits was released. In 1888, for the excellent quality of baked goods, the company received the title of "Supplier of the Court and Government". Together with this title, it was allowed to establish the official coat of arms of the Austrian monarchy. In 1896 it was created by the famous master carpenter Anton Irshik. This coat of arms still adorns the pastry shop and is one of the symbols of Graz. Currently, confectionery products are produced both according to old recipes and modern technologies are being developed.

Address: Hofgasse 6, Graz, Austria.

La Maison Stohrer (Paris)

Royal treats and sweets. One of the oldest and most famous confectionery companies is located in the very center of Paris and is called La Maison Stohrer.

Like Willy Wonka

This confectionery factory begins its history in 1725, when Louis XV married the Polish princess Maria Leszczynska, daughter of King Stanislov of Poland. One of the bride's retinue was the king's chef, Nicolas Stohrer. It was here, according to the legend, that the "Rum Woman" was invented, and as they say, her birth was inspired by the tales from "A Thousand and One Nights". 5 years later, Nicolas Stohrer opened the oldest pastry shop in France, on Montorgueil rue in Paris. Since then, the pastry shop has served kings, so during an official visit to France by Queen Elizabeth II of Great Britain in 2004, she visited this famous Parisian pastry shop. It is decorated in a truly royal manner, it is worth mentioning the famous frescoes by the artist Pavel Boudry, painted by him in 1860. Since the middle of the 19th century, nothing has changed, only nowadays one can feast on royal confectionery can not only kings, but also ordinary citizens.

Address: Maison Stohrer, 51 Rue Montorgueil, Paris, France.

Pietro Romanengo fu Stefano (Genova, Italy)

The history of the Pietro Romanengo fu Stefano company Begins in 1970 in Genoa, when the founder of the company opened a small pharmacy and a grocery store in Genoa. His sons, Stephen and Francis, continued their father's work. Initially, the company produced classic Genoese sweets: candied fruits and almonds. However, it was the children of the founder of the confectionery factory who began to produce fashionable "French" confectionery and chocolate products. The business expanded and a new store and new production facility was opened. Almost at the same time, Stefan Romanengo becomes the sole owner of the business. In 1850, the company passes to Peter Romanengo. It is with his name that the flourishing of the confectionery factory and the transition to a new business model are associated. New recipes are being developed, and the production of classic candied fruits and candied fruits is sharply increasing. Export of products to many countries of the world begins. Despite the actions of the government, which imposed an export duty on confectionery, in 1859 more than 200 workers were involved in the confectionery production of candied fruits, who produced about 200,000 kg of candied citrus, used almost entirely for export in Holland, Germany and the USA, 50,000 kg bitter orange candies which are exported to Northern Europe and 60,000 kg of assorted fruits, of which 60% are exported to South America, Northern Europe and Switzerland.

In the nineteenth century, the name of the company Romanengo became well known not only in Genoa, due to the excellent quality of products and excellent service and packaging. The company began to receive orders, not only from eminent characters of the local economic and political life of that time, such as the Doria family, the Grendi family and the Duchess of Galliera, for whom the delivery of confectionery and sweets to the Red Palace residence was even daily, but also outstanding personalities from others. regions such as the Duchess of Parma Giuseppe Verdi.

Address: Pietro Romanengo fu Stefano, Via Soziglia, 74/76, Genoa;

Ruszwurm Cukraszda (Budapest)

The oldest Hungarian confectionery factory was founded in 1827. She survived everything, the siege, the revolution, the Second World War. All these turbulent events of the 19th and 20th centuries have passed, and the pastry shop has remained in its original place. Like the first, classic recipes for the production of cakes, creams and pastries. Even the furniture remained in place. It seems that if everything collapses as a result of a global catastrophe, the confectionery "Ruszwurm Cukraszda" will stand alone among

the wreckage of a collapsed civilization.

Address: Szentharomsg Utca 7, Budapest;

Confeitaria Nacional (Lisbon)

The oldest confectionery in Portugal, still in existence, was founded in 1829 by Baltazar Roische Castaneiro. From the very beginning, the company specialized in the production and sale of homemade baked goods, but the business expanded and as a result, today Confeitaria Nacional is a two-story building, which includes both the production itself, as well as a shop and cafe. The most famous achievement in the art of confectionery was the famous Bolo-Rey (Cake of Kings). The recipe for this masterpiece was brought from the south of France by the son of the founder of the factory in the middle of the 19th century. The merit of Baltazar Chestaneiro Junior is that he not only copied French sweets, but also changed the recipe, adding a national flavor.

This is why the Cake of the Kings has become the national pride of Portugal, despite its French roots. The patisserie is still family-run today and is located in the same location. The style of interior decoration has not changed either. Gilding, expensive types of wood, mirrors. Everything is like at the beginning of the 18th century.

Address: Confeitaria Nacional, Piazza Figueira 18B, Lisbon; Portugal.

Antigua Pasteleria del Pozo (Madrid)

The oldest confectionery factory in Madrid still in existence today, founded in 1810 as a simple bakery. However, gradually more and more confectionery products began to be included in the assortment, and in 1830 the lard enterprise produced only confectionery products. This year is considered the year of foundation of the confectionery factory. A distinctive feature of Antigua Pasteleria del Pozo is the release of bartolillos - traditional dough triangles filled with custard and fried in oil. The greatest merit of this oldest confectionery company in Madrid is the careful preservation of the national recipe in its production.

Address: Calle Pozo, 8, 28012 Madrid, Spain

Blikle (Warsaw)

The pastry shop, considered the best in the world by General Charles de Gaulle and Pope John Paul II, is located in Warsaw and was founded in 1869 by Antonio Casimir Blikle. And to this day it is a family business. The confectionery has experienced all the light and dark moments in the development of Poland and Warsaw. When the German troops retreated from Warsaw during the Second World War, the building was completely destroyed. So you won't be able to see the original building. At the end of the 40s, the confectionery was rebuilt again and now it pleases with its products just like 140 years ago. The assortment has not changed either. First of all, the famous Polish donuts, with jam with the addition of rose petals, fried in boiling oil, decorated with glaze and sprinkled with marzipans. The assortment also includes many other pastries, ranging from classic pastries to handmade chocolates.

Address: ul. Nowy Swiat, Warsaw, Poland.

Maison Bertaux (London)

An amazing place in London where modern painting and classic pastry recipes come together. London's oldest pastry shop was founded in 1871 in the central Soho area of ​​the city. The basis was the French pastry school, with its classic croissants, eclairs and fruit pies. Even the decoration was truly French: tables brought out on the sidewalk under wide blue awnings with the logo of the pastry shop. However, the English would not be English if they did not bring their own into the French classics. The patisserie is located in an aristocratic area, next to the art school of St. Martin. From here came the idea to create a symbiosis of arts, culinary and artistic. Currently, exhibitions of contemporary artists are held in the basement, and a cafe and a pastry shop are located upstairs. Nicole Kidman and Bob Geldof became guests of the cafe.

Address: 28 Greek Street SOHO, London, UK.

Example: the best bakery in the world

The father of the Frenchman Lionel Polen was a baker, and Lionel inherited the family business when he was still a young man. The son did not want to calmly sit still, throwing firewood into the fire, he was going to do something outstanding.

Lionel did an enormous amount of research, interviewing over eight hundred French bakers, and was the first to use organic flour in France. He refused to bake baguette bread, believing that it was tasteless and very “non-French” (baguettes were recently imported from Vienna). He had the largest collection of baking books in the world, which he studied far and wide.

His yeast bread is simply flour, water, sourdough and sea salt and is baked in a wood-fired oven. Pohlen didn’t hire bakers, he told me that they had too many bad habits that they’d find it difficult to unlearn. He hired young people who wanted to become his students for years.

If you are something outstanding and special person, then it is likely that some people do not like you.

At first, the French did not accept his products, considering them too unusual. However, the excellent quality of his bread and Polen's great desire to achieve perfection brought him great success.

Polen bread is served in virtually every popular restaurant in Paris. People come from all over the world to queue up in his tiny shop on the rue de Cherche Midi to buy a huge loaf of his bread (and even several such loaves). The company he founded is shipping its products all over the world, turning hand-baked bread into a global product that is talked about everywhere. In the year leading up to this book, Lionel Polen sold $ 10 million worth of bread.

Who wins in the world of the Purple Cow

Clearly, the most likely losers are giant brands with big factories and neighborhood plans; organizations with significant corporate inertia and a low threshold of acceptable risk. Having become dependent on the television and industrial complex, these companies have built huge hierarchical systems within which it is extremely difficult to create something truly outstanding.

Obviously, the winners here will be medium and small companies trying to increase their market share.

The most famous pastry chefs in the world

These are companies that have nothing to lose and at the same time understand that they can gain a lot, but only by changing the rules of the game.

How can you predict which ideas will come back to you and which ones will guarantee success? The answer is simple: no way

Finding an otaku

The Japanese have come up with many useful and mysterious words. One of them is otaku. It means something more than a hobby, but less than a passion. Otaku is the essence of the Purple Cow phenomenon.

Otaku consumers are the sneezer you are looking for. These are the people who will take the time to learn as much as possible about your product, take the risk of trying it, and spend their friends' time telling them about it.

Confectionery art is one of the areas of culinary creativity. Each country has its own masters in this genre. Some of them are widely known all over the world. Let's talk about some of the most prominent pastry chefs today.

Alexander Seleznev, Russia

Now, more than the rest, the name is heard Alexandra Selezneva... He is the head of a confectionery company with his name. He was confirmed by several victories at Russian and world cooking competitions, the holder of the "Sign of Dignity" order.

For lovers of sweets, it offers a huge assortment of desserts, both according to classic recipes and modern ones, as well as its own product designs.

Eric Lanlard, England

Eric Lanlard has its own cake shop in London Cake Boy. Widely popular around the world, she is a star on the culinary television show Baking Mad. He was twice awarded the title " Best Pastry Chef of the Year on the Continent". Aficionados of Lanlard's craftsmanship call him the creator of the finest brownies in the world.

Luca Montersino, Italy

The youngest and most famous pastry chef in Italy. Montersino- an adherent of healthy and tasty desserts, therefore he works with products of only the highest quality. Local journalists call him a virtuoso pastry chef, as he can easily prepare a healthy culinary masterpiece in a short time.

Luca has developed a range of cakes for people with food allergies. He is currently working on the "Delicacy for Health" project.

Nick Mulgieri, America

Nick Mulgieri- Dean of the New School of Culinary Arts in the United States. He is the author of an entire baking course for New York's finest restaurants. He wrote several specialized books in which he indicated recipes for certain holidays or for a specific kitchen. Several presentable magazines in America recognized Mulgieri as one of the best pastry chefs in America.

Christophe Mishalak, France

The pride of the modern confectionery school. A distinctive feature of his skill is a subtle combination of traditional French recipes with food cultures of other countries and his own personality. Mishalak- Author of the book "This is a cake", head of the employment service for pastry chefs and teacher at several culinary schools in France.

Adriano Zumbo, Australia

Australia's most popular and youngest confectionery genius. He published the book "Zumbo", in which he laid out his original, daring and daring dessert recipes. He creates amazing masterpieces and gives them figurative names. For example, "Angel cake V 8". The abbreviation V 8 means that the recipe uses 8 different uses of vanilla.

There is no one around the world who has a neutral attitude to sweet products. For them, pastry chefs come up with new recipes from non-trivial ingredients with original fillings. The most delicious and interesting of them glorify their author for centuries.

Images: chefalex.com, ilovemanchester.com, laprovinciadivarese.it, kootation.com, buzzgourmand.com