Pastries: A new take on the lemon tartlet
A new take on the lemon tartlet Some recipes stand the test of time without losing their appeal. And then, one day,...
Jonathan Szymkowiak training at Valrhona
“A rolling stone gathers no moss,” as the saying goes. In other words, those who want to progress must embark on a journey to break new ground. This is exactly what our pastry chef, Jonathan Szymkowiak, does regularly. He recently completed a training course with the Meilleurs Ouvriers de France, Gabriel Le Quang and Pierre-Henri Roullard, at the chocolatier Valrhona.
The results will soon be showcased in the pastry displays of Kaempff-Kohler boutiques.
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“A rolling stone gathers no moss,” as the saying goes. In other words, those who want to progress must embark on a journey to break new ground. This is exactly what our pastry chef, Jonathan Szymkowiak, does regularly. He recently trained with the Meilleurs Ouvriers de France, Gabriel Le Quang and Pierre-Henri Roullard, at the renowned chocolatier Valrhona.
The results will soon be showcased in the pastry displays of Kaempff-Kohler boutiques.
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