Frédéric Bau

Valrhona

Chef Pâtissier

Description

Frédéric Bau, a talented French pastry chef, serves as the Pâtissier Explorateur at Maison Valrhona. In 1989, he founded the École du Grand Chocolat Valrhona, which he led for 20 years, establishing it as a global reference for technical chocolate expertise. A pioneer of all-chocolate menus, Bau excels in both sweet and savory chocolate creations. In 2012, he created the 32% Blond Dulcey chocolate. In 2017, he launched "De Main de Maître," a series of conferences and demonstrations inspired by artistic techniques, sharing his creative vision with gastronomy professionals worldwide.

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Omnivore Food Forum

Sep 10, 2024

10:45 AM11:30 AM

Adaptive cooking: from "without" to "sense"

Frédéric BauValrhonaChef PâtissierNadia SammutLa FenièreCheffe

Description

Gluten-free, meat-free, sugar-free, alcohol-free: how do you maintain taste and meaning when you opt for a cuisine of "without"? Catering to all diets and all the demands of a clientele in search of consistency right down to the plate: yes, but how do you go about it?

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