International ambassador of artisanal viennoiserie and French pastry
A past brilliant professor of the Bellouet Conseil School in Paris and currently international consultant, Johan Martin does not doubt in saying that a professional pastry chef must have five qualities: courage in a demanding profession, curiosity to keep learning, gourmandise to enjoy what is done, generosity to share learning and pedagogy to successfully transmit knowledge. Some highlights from their international masterclasses are its commitment to practicality, with messages very close to the reality of a business.
Bio Highlights
2007 – Second place at the Artistic Sugar Competition (Lyon)
2009 – Professor at the school Bellouet Conseil
2012 – Publication of his book ‘Top Dessert’
2020 – Publication of his book ‘Signature Viennoiseries’
“If we play fair, costumers will keep coming. A job well done will always give good results”
so good.. magazine #9
“If we play fair, costumers will keep coming. A job well done will always give good results”
so good.. magazine #9
Featured in so good #9 & so good #21
