2008 - Chocolate (Hands-On, with
Stephan Iten)
Meilleur ouvrier de France Pâtissier 2000
Coach of the French Pastry Team, winner at the World Pastry Team Championship, 2006
Stéphane Glacier is an International consultant for pastry, chocolate and confectionery.
He is travelling all around the world to teach and demonstrate pastry for prestigious brands. He teaches in the best pastry school in the world He organizes and gives classes for professionals and also for the public. He was awarded Meilleur ouvrier de France in 2000
He has his own pastry shop “Patisseries et gourmandises” by Stéphane Glacier. A new concept “on order” just outside of Paris.
Chef Glacier runs his own publishing company and is well known for his books:
« Sugar art behind the scene »
« Holiday desserts behind the scene »
« Un amour de macaron »
« Verrines et petits gâteaux »
« Tendance croquembouche »
He is working on 2 new book for the end of 2010
Professional Experience
2002 - Present: International consultant
Teacher and technical advisor, professional courses, demonstrations, and consulting in France and abroad.
1999 - to 2000: Pastry teacher at L'Ecole Lenôtre - Plaisir, France
Professional courses and demonstrations in France and abroad in pastry, chocolate making, sugar art, ice cream making, and confectionery.
1995 - 1999: Pastry teacher at L'Ecole Bellouet-Conseil, Paris
Professional courses and demonstrations in France and abroad.
1993 to 1995: Executive Pastry Chef at Tropica Restaurant, New York
1991 to 1993: Pastry Chef at Noura Traiteur – Paris
1990 to 1991: Pastry Sous-chef at ‹‹ Les Caprices de Paris ››
Accomplishments and Awards
2006: Coach of the French Team, Gold Medal - World Pastry Team Championship
2000: Meilleur Ouvrier de France Pôtissier
1997: 1st prize, European Championship of Pastry (Cointreau Trophy)
1997: 1st prize, European Championship of Sugarworks
1996: 1st prize, Trophy Lucien Peltier
1996: Bronze medal, Charles Proust competition
1995: Silver medal, USA Pastry Chef of the Year (New York)
1994: 1st prize, New York Culinary Art Exhibition
1990: Brevet de Maâtrise
1988: C.A.P. Pâtissier
Books
2006: Macaron, un amour de macaron
2005: Gourmandises so British
2005: Holiday desserts: Behind the Scenes
2005: Tentation fraôcheur
2004: Chocolat, je craque
2002: La pôtisserie en toute simplicité
2001: Sugar Art Behind the Scene
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