valrhonac3的八卦，Yahoo名人娛樂都在討論

Very nice experience at tbe Valrhona C3 competiton
So happy to be part of it...

My dessert was textures manjari and citrus, Yusu bergamot, grapefruit, sorbet and crunchy buckwheat manjari...
My bonbon was caramel bergamot, crunchy buckwheat and manjari makao pepper sea salt ganache.

Congrats to @yusuke.1019
And all the best in NY!

Thanks for everyone who support me!!!!
@jason_chocolatier @e820620 @gangrongli
@getrillard
@grandhyattsing
Chef Gottfried and Chef Andy!

Nice to meet you guys:
@chefjustinlee_jldessertbar
@fabrizio.fiorani
@chefmikoaspiras

Amazing jury including
@yannbrys @claire.heitzler @mrandmrsrenou @chef_julien @bruno_menard @antonio.bu @nicolasboussin
Merci aussi a
@chefphilippegivre
@_javierguillen_
@bricekonanferrand
@franck_wenz
@desfreddo
@asianpastrycup
@valrhona_asia_pacific
@valrhonac3
Caroline et Vincent and the team

@angemay
@sarah.ariffin

What a great week with chefs to celebrate what we all love to do!!

#asianpastryweek #apc #c3 #valrhona #valrhonac3 #manjari #grandhyatttaipei #hardwork #competition #pastrychefs #pastry #patisserie #chocolat #singaporeexpo #weonlymakecakes #chefswork @ Grand Hyatt Singapore

Representing Taiwan 🇹🇼 for C3
Chocolate chef competition
Singapore FHA2018

@asianpastrycup
@valrhonac3
@valrhona_asia_pacific

#valrhonac3 #valrhona #valrhonachocolate #chefcompetition #plateddessert #chefjulienperrinet #chefslife #singaporeexpo #asianpastryweek #grandhyatttaipei #greatexperience

#MEETTHECHEF
Julien Perrinet chef Patissier, Candidate Valrhona C3

Chef Julien Perrinet began his career in gastronomy at the age of 14 as a young apprentice, and graduated from the Pastry & Bakery High School St. Joseph in Concarneau, France in 2002.
His first position was as a pastry cook working under the renowned French bakery – Chef Bernard Ganachaud (MOF 1979) to explore Parisian pastries as well as his world famous Traditional Baguette.
From there Chef Julien continued to hone his expertise overseas in Premiere Moisson Montreal (Canada), La Cigale Hotel in Doha (Qatar), W Resort in the Maldives, Shangri-La Hotel in Beijing before joining the opening team of the Michelin star restaurant Joel Robuchon in Singapore.
After 5 years in Singapore, Julien Perrinet settled in Grand Hyatt Taipei since April 2015, where he is responsible for the management of a team of 40 and production for the hotel’s pastry and bakery operations.

Chef Perrinet believes that the essence and spirit of a good dessert lies in maintaining tradition while also incorporating creative flavours associations and presentation.

Good luck Chef Julien !

#asianpastryweek #valrhonaC3 Ju Perri