$995 – $1,895

Amaury Guichon Masterclass

Event Information

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Date and Time

Location

Location

Salt Lake Community College Miller Campus

9750 South 300 West

Culinary Art Building

Sandy, UT 84070

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Refund Policy

Refund Policy

Refunds up to 30 days before event

Event description

Description

Pastry Arts Academy is thrilled to offer not one, but two classes by the magician of pastry, Amaury Guichon. The videos of his creative processes have attracted millions of views in social media. Now it is your opportunity to see this process live as Chef Guichon creates an amazing chocolate sculpture or his whimsical petit gateaux and entremets. These classes are demonstration only.


Amaury Guichon is a French and Swiss pastry chef and artist. As of November 2017, he is the most followed pastry personality in the world on social media. (facebook + instagram)

Early life
Amaury grew up in the Haute-Savoie region of France, neighboring the French-speaking part of Switzerland. Proving very creative and manual from an early age, he showed little interest for the classic school curriculum, which he left at 14 for vocational school.

Career beginnings
After two years studying cooking in Thonon-les-Bains, France, Amaury felt attracted by pastry and went on for a two-year apprenticeship in Geneva, Switzerland. During this time he won a number of local showpiece contests, which, along with several internships, helped him earn the recommendation of seasoned chefs. Amaury went on to deepen his knowledge of pastry at the prestigious Maison Lenôtre in Paris, France; he followed another two-year curriculum, this time in Advanced Pastry Skills. In 2010, he was named one of the best apprentices in the Paris region by the MOF organization, not being allowed to run for the national distinction.

French career 2012-2013
After Amaury earned his Advanced Pastry Skills diploma, he worked for Lenôtre on the French Riviera for a year, where he handled the roles of deputy boutique manager, apprentice instructor and teacher at the Lenôtre School of Cannes (amateur section). In 2012 he won the Regional Contest ‘Délices de la Méditerranée’ organized by famous French Chef Yves Thuriès, the first competition in which he was opposed to seasoned Professional.
Amaury then moved back to Paris to handle his first role as boutique manager and head of product R&D at Hugo & Victor. In 2013 he qualified for participation to a nation-wide TV reality show contest called “Qui Sera le Prochain Grand Pâtissier?” (Who will be the next great pastry chef?), which concept was to have talented young pastry professionals compete against each other under the mentorship of famous pastry chefs Christophe Michalak, Christophe Adam, Pierre Marcolini and Philippe Urraca. Amaury took 3rd place in the contest, which aired on national channel France 2 during the month of July 2013.

US Career 2013-2017
After his performance at French TV Amaury was offered the opportunity to join the ranks of Jean-Philippe Patisserie, a high-end pastry company with boutiques at the Bellagio and Aria hotels in Las Vegas, Nevada, USA. He accepted and took the role of Chef de Partie Product Finishing & Product R&D, which he handled for a little less than four years.
At Jean-Philippe’s, Amaury contributed in renewing the whole pastry offering and worked on numerous showpieces. It is in 2016 that Amaury decided to start publishing his creations on social media, notably in the form of “how to”/”behind the scenes” videos, which proved very popular, a number of them gathering several tens of millions of views.

International Career 2016-present
Following the success of his videos, Amaury started his own company to consult and teach classes to professionals all over the world. He set up a series of Masterclass and to date, has taught in Russia, Mexico, Ukraine, Sardinia, Paris, Bangkok, Malaysia, Las Vegas, Chicago. Later in 2018 he is scheduled to go to Singapore, Italy, Mexico, Greece, Beijing, Melbourne, Charlotte, Indonesia, Bucharest, Barcelona and Taiwan.

Philosophy and personal life
Amaury is intuitive and is guided in his creations by his various inspirations, his sense of aesthetics and the love of quality execution.
Outside of work he lives a quiet life during which he enjoys spending time with his girlfriend Fiona, cooking together at home, going to restaurants with their close friends or spending a weekend in cottage in Canada.


DATES:

Chocolate Sculpture: February 25 - February 28, 2019 (9:00 am - 5:00 pm MST)

Petit Gateaux and Entremets: March 01 - March 03, 2019 (9:00 am - 5:00 pm MST)

Until November 30, 2018, the price for one class is $995, or $1,895 for both classes. Starting on December 1, 2018, the price goes up to $1,195 for one class, or $2,195 for both classes.

Program:

The program for 2019 will be announced later.

TERMS AND CONDITIONS:

Full payment is required at registration to secure your place in the class. Unless paying by cash or credit card, registration will not be confirmed until payment clears. This is applicable for checks, money orders, and other payment methods.

Cancellation Policy:

A full refund will be issued up to 30 days prior to the class start date. No refunds will be issued for cancellations less than 30 days prior to class start. If you choose, you can exchange your refund amount for a credit that can be applied to the cost of another class within one year of cancellation. You must call or email if you choose to receive a credit. If the credit does not fully cover the cost of the new class, the student will be responsible for paying the difference.

In the unlikely event of instructor illness or insufficient enrollment, Pastry Arts Academy (PAA) will notify students by phone or email at least 30 business days before the scheduled start of a cancelled class. In this case, students will receive a full refund of their tuition payment, or may apply unused funds toward an alternate class. PAA is not responsible for any hotel or airline fees that may incur in case of a canceled class. We recommend contacting PAA to confirm enrollment before booking a trip to Salt Lake City.

What to Wear

All students are required to wear a chef’s jacket, long black or khaki pants, and kitchen-safe shoes (closed-toe, non-skid, no lace-ups).

What will be Provided

All tools, equipment, and ingredients will be provided. Students will receive a full recipe book. Students will receive a certificate upon completion of the class. Lunches are included in the price of the class.

Nearest Hotels

Embassy Suites by Hilton

Residence Inn by Marriott

Hilton Garden Inn

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Date and Time

Location

Salt Lake Community College Miller Campus

9750 South 300 West

Culinary Art Building

Sandy, UT 84070

View Map

Refund Policy

Refunds up to 30 days before event

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