M.O.F. pastry chef
President of “Tradition gourmande”
Pâtisseries et Gourmandises & L’école, Colombes, France
Stéphane Glacier’s career
Stéphane Glacier, from Mantes-la-Jolie in the Yvelines, was crowned Meilleur Ouvrier de France pâtissier in 2000.
After obtaining his CAP in pastry-making in 1988 and his Brevet de Maîtrise in 1990, he began his career in several prestigious establishments, notably as a pastry chef in Paris and New York. He went on to teach at renowned pastry schools such as Bellouet Conseil and Lenôtre.
A patisserie and a training center
His Pâtisseries et Gourmandises boutique opened in 2008 in Colombes, Hauts-de-Seine. In 2011, the MOF inaugurated his training center in the same town. Stéphane Glacier offers advanced training courses in pastry-making, confectionery and chocolate-making for professionals in the culinary trades, led by himself according to an annual schedule. Regular guest speakers include Alain Chartier, Luc Eyriey, Franck Dépériers and Aurélien Trottier, Relais Desserts (Angers).
The school also offers on-site training for artisans, as well as demonstrations for leading brands, to promote the art of French pastry-making in France and abroad.
Stéphane Glacier has published numerous books on patisserie and created the magazine “Passionnément Artisan”, dedicated to professionals in the bakery, patisserie, chocolate and ice-cream industries.
