Pierre-Jules Ginet

Pierre-Jules Ginet

Pierre-Jules Ginet, 2012
Born 6 June 1985
Épagny, Haute-Savoie, France

Culinary career

Cooking style Patisserie

Pierre-Jules Ginet (French pronunciation: ​[pjɛʁ ʒyl ʒinɛ]; born June 6, 1985) is a French pastry chef, currently the sous-chef patissier at Fauchon. Born in rural Savoie, he abandoned his schooling at the age of seventeen to pursue pastry making, travelling to Lyon.[1] There he found work at Bernachon, where he was trained in classic French patisserie. This traditional instruction instilled in him an appreciation for artisanal methods, valuing taste over presentation, a philosophy that would come to define his approach.[2]

Eager for greater creative flexibility, Ginet moved to Paris. He was hired by the luxury caterer Fauchon and tasked with reinventing their macaron in order to surpass competition from Pierre Hermé and Ladurée. Ginet succeeded after studying the macaron for three years, establishing himself as a world expert on the subject.[3] He was promoted to the position of sous-chef patissier, whereby with chef Patrick Pailler he was instrumental in reforming Fauchon’s pastry operations, vastly reducing outsourcing and bringing production in-house. His efforts contributed to the re-branding of the Pâtisserie Fauchon as an artisanal outfit, catering to an exclusive clientele.[4]

Fauchon, Place de la Madeleine, Paris

Beyond Fauchon, Ginet is known for his expertise in raw materials, his innovative designs and his unusual approach to patisserie as a Gesamtkunstwerk, organising events that present patisserie alongside visual art and music.[5] In addition to his work as a pastry chef, he is an accomplished painter and photographer. He was a member of the R-26 artistic salon, the only chef to gain entry.[6] He works in Paris and leads training courses for Fauchon worldwide.[7]

See also

References

  1. ↑ http://www.epagny74.fr/actualites.html
  2. ↑ Pâtisserie of Tomorrow: The Who’s Who. 2015. TS. American University of Paris, Paris.
  3. ↑ Fauchon: Study of a Modern Pâtisserie. 2015. TS. American University of Paris, Paris.
  4. ↑ Fauchon: Study of a Modern Pâtisserie. 2015. TS. American University of Paris, Paris.
  5. ↑ Pâtisserie of Tomorrow: The Who’s Who. 2015. TS. American University of Paris, Paris.
  6. ↑ Clary, Michèle. “Marie-Jacques Perrier; Le Village de Montmartre, C’est Vous.” Paris Montmartre. 29 June 2011. Print.
  7. ↑ Fauchon: Study of a Modern Pâtisserie. 2015. TS. American University of Paris, Paris.

External links