Where does Amaury Guichon work now?
In 2012 Amaury moved back to Paris and accepted the challenge to become the Executive Chef of Hugo & Victor for all three of their locations in Paris. In 2014 he started his career in the United States at the Jean Philippe Patisserie in Las Vegas where he worked for 3 years.
Does Amaury Guichon have a pastry shop?
After studying and winning accolades in France, Guichon found himself stateside at Jean-Philippe Patisserie at Aria. He has traveled the world teaching a masterclass in the art of chocolate, and he has found a home in Las Vegas, where he opened his own school Downtown, the Pastry Academy.
What is Amaury Guichon known for?
Amaury Guichon is one of the emblematic figures of the new generation of pastry chefs, constantly renewing and sharing ideas about their craft and thair passion. He is also one of the pastry chefs with the most followers on social networks worldwide, in particular on Instagram (2.2 million Followers).
What did Amaury Guichon study?
After two years studying and cooking in Thonon-les-Bains, France, Amaury was more attracted to pastry and went on a two-year apprenticeship in Geneva, Switzerland. While studying, Amaury won a number of local showpiece contests which helped him earn the recommendations of seasoned chefs.
What did Amaury guichon study?
How much does a pastry chef make?
How Much Do Pastry Chef Jobs Pay per Hour?
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How long does it take to get a pastry degree?
Certificate programs in the pastry arts usually take less than one year to complete and provide focused, entry-level training. Associate’s degree programs typically require two years to complete and includes courses in the business and technical aspects of being a pastry chef.
What kind of salary can you expect as a baker or pastry chef?
The average Pastry Chef salary in the United States is $56,684 as of October 29, 2021, but the salary range typically falls between $49,087 and $80,767.
Can you make a living as a pastry chef?
According to the BLS, pastry chefs make $45,950 annually. This pay is above average, compared to all occupations. But money is seldom the reason why someone would devote themselves to being a pastry chef.