[et_pb_section fb_built=”1″ theme_builder_area=”post_content” _builder_version=”4.27.4″ _module_preset=”default” custom_padding=”13px|||||”][et_pb_row _builder_version=”4.27.4″ _module_preset=”default” theme_builder_area=”post_content” min_height=”401px” custom_padding=”0px|||||”][et_pb_column _builder_version=”4.27.4″ _module_preset=”default” type=”4_4″ theme_builder_area=”post_content”][et_pb_text _builder_version=”4.27.4″ _module_preset=”default” theme_builder_area=”post_content” hover_enabled=”0″ sticky_enabled=”0″]<\/p>\n
“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<\/strong>, does regularly. He recently completed a training course<\/strong> with the Meilleurs Ouvriers de France, Gabriel Le Quang and Pierre-Henri Roullard, at the chocolatier Valrhona.<\/strong> <\/p>\n The results will soon be showcased in the pastry displays of Kaempff-Kohler boutiques.<\/span><\/p>\n —<\/p>\n “<\/em>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<\/strong>, does regularly. He recently trained with the Meilleurs Ouvriers de France, Gabriel Le Quang and Pierre-Henri Roullard, at the renowned chocolatier Valrhona<\/strong>. <\/p>\n The results will soon be showcased in the pastry displays of Kaempff-Kohler boutiques.<\/p>\n <\/p>\n [\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":" “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. — “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. <\/p>\n","protected":false},"author":4,"featured_media":246862,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_post_was_ever_published":false},"categories":[90],"tags":[],"class_list":["post-258851","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"acf":[],"yoast_head":"\n