5 Pastry Chefs Who Changed Pastry Forever
Pastry has evolved enormously over the past decades, and it keeps changing every day. Many of the people behind that change are world-famous pastry chefs whose work and innovations have shaped how we make and enjoy desserts – and how we think about them. You probably know some of them already; others may be new to you. Here is a short list – I could easily add more names, but let’s start by studying these five.
Antoine Carême
Marie-Antoine Carême is a legendary name in pastry history – one of the most influential French chefs of all time and Europe’s first celebrity chef, who created magnificent banquets for Napoleon and for royalty across Europe. He turned pastry into a sophisticated craft, applying architectural and geometric principles to his creations. He built spectacular pièces montées from choux pastry, sugar paste and spun sugar – the croquembouche is one such construction we still make today. He is also often credited with popularising the white uniform and toque in the kitchen, as a symbol of hygiene and of respect for the profession.
Pierre Hermé
Pierre Hermé is considered one of the greatest pastry chefs in the world and is often called the “Picasso of pastry”. He is credited not only with bringing macarons to the refinement we know today, but also with revolutionising the use of flavour in pastry. His books are full of unexpected pairings and unconventional ingredients. He has set trends and created collections inspired by perfumes and fashion houses. The rose, lychee and raspberry combination known as Ispahan is one of his signatures. Read more in my famous pastry chefs series.
Gaston Lenôtre
Gaston Lenôtre was a legendary figure in French pastry and one of the people who shaped modern pastry. His innovative technique, his pursuit of excellence and his desire to elevate the craft made his name synonymous with mastery. He took elements of classic French pastry and modernised them – lighter textures, refined presentation. Beyond his own creations he was an extraordinary mentor: in 1971 he founded the École Lenôtre, a school that has trained generations of professionals. Pierre Hermé himself began his career as an apprentice at Lenôtre. He also created the famous Concorde cake.
Jordi Roca
Jordi Roca is one of the Roca brothers behind the famous El Celler de Can Roca restaurant in Girona, Spain. He is known for an approach to desserts that is both creative and scientific: he takes local ingredients and transforms them with innovative techniques – low-temperature cooking, aroma extraction borrowed from perfumery, liquid nitrogen – to create unique plated desserts. Jordi Roca is one of the people bringing true innovation to the world of desserts, looking at ingredients through a different lens.
Cédric Grolet
Cédric Grolet is the contemporary French pastry chef who seems to have changed many people’s idea of what pastry can be. He is famous for his trompe-l’œil desserts that look exactly like real fruit. His creations underline the importance of aesthetics and remind us that a dessert is also a visual experience. He has revolutionised pastry not only through his creations but also through the visibility social media has brought to the craft – he is one of its best ambassadors. Still, I’d like to add a note: what we see on social media shouldn’t make us anxious or become a reason for comparison. Pastry is a vast field with many forms, and perfection doesn’t automatically mean better flavour – and flavour is where everything should start.
Inspired? Try a recipe from one of the classics, such as the Concorde cake, or read the profiles of Christina Tosi and Francisco Migoya.
Want to bake like a pro? Learn professional layered cakes step by step with our online courses and ebooks – from Red Velvet to Caramel Carrot Cake. Browse the courses →
