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Book "ADAPT | A Unique Pastry Concept" by Richard Hawke

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MEET THE CHEF

RICHARD HAWKE

PASTRY CHEF

GLUTEN-FREE EXPERT

PROFESSIONAL EXPERIENCE

2016 - Present: Pastry Consultant & Instructor for renowned School and Clients:

Schools: ICEP HOTEL SCHOOL (Bucharest, Romania), INBP (Rouen, France), Atelier by Australis (Sydney, Australia), Cordon Bleu (London, UK), Bishulim Culinary School (Tel Aviv, Israel).

Clients: Natacha Pacal (Bratislava, Slovakia), Rose Léon (Casablanca, Marocco), The Cake (Kiev, Ukraine).

2012-2016: International Teacher for ÉCOLE NATIONALE SUPÉRIEURE DE LA PÂTISSERIE (ENSP), ALAIN DUCASSE EDUCATION, FRANCE

Before 2008: Head Pastry Chef | Lyon, France | Sydney, Australia

“Richard is an incredible teacher with the capacity to translate complex concepts into simple, easy to understand pastry language. 

I am honoured to contribute to bringing to light his brand-new pastry concept in the form of this beautiful book, a deep dive into the future of pastry: gluten-free, lactose-free and vegan.” 

Suzanne Nuridsany

Co-Founder ICEP HOTEL SCHOOL

“This book is elegant, avantgarde, simple and well structured, will mark a “before and after” in the history of pastry.

These methods will set a new path for many pastry chefs to follow in the coming years. Enjoy the generosity and excellence Richard offers us right now, because in a few years we will realise how this book has revolutionised pastry techniques and thinking.” 

Toni Rodriguez

Vegan Pastry Specialist

Book Review by CJSJ Co-Founder | SORIANO JOAQUIN

"It is certainly a future best seller for the pastry industry.”

Co-Founder of CJSJ - Chef Soriano Joaquin shares his thoughts on the book “ADAPT - A Unique Pastry Concept”:

“This book is clearly a must have in your collection or even to use daily in pastry production. In this book there is absolutely no room for doubt and Richard’s Research & Development is clearly felt in the recipes. It is certainly a future best seller for the pastry industry.”

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