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Book "ADAPT | A Unique Pastry Concept" by Richard Hawke
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- Language: Bilingual [English & French]
- Size: 21,6 x 27,7 x 2,1 cm
- Hardcover: 220 pages
- Weight: 1,6 kg
- ISBN: 978-606-95293-0-0
- Shipment available worldwide
- Shipping cost is calculated on check-out, depending on the destination country and shipping option you choose.
- Please be aware that shipping restrictions and delays for certain countries might apply due to Covid-19 restrictions.
For volume discounts please contact ICEP PUBLISHING:
- Gramont Street No. 38, Sector 4, Bucharest, Romania
- Tel: +40 773 797 075
- E: firstname.lastname@example.org
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.”
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.”
Vegan Pastry Specialist
"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.”