Photography Banry Pierre-Edouard Chef Ambassador. Cook & Chef Institute
"Bergner products bring together design and performance and I am privileged to be an ambassador for them".

Banry Pierre-Edouard

Signature Chef

 A confectioner since 2005, I received my training in MAISON CAFFET (Best School in France and World Champion) in shifts with my workmates. There I learnt the basics of confectionery, working alongside fine professionals including ANGELO MUSA, MATHIEU BLANDIN and ALEXANDRE GYE-JACQUOT.

 

Later, I become laboratory manager at ESPACE SUCRE CHOCOLAT in...

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 A confectioner since 2005, I received my training in MAISON CAFFET (Best School in France and World Champion) in shifts with my workmates. There I learnt the basics of confectionery, working alongside fine professionals including ANGELO MUSA, MATHIEU BLANDIN and ALEXANDRE GYE-JACQUOT.

 

Later, I become laboratory manager at ESPACE SUCRE CHOCOLAT in Troyes, developing the knowledge I had acquired through various different competitions (Strasbourg European Fair, Dijon International Fair, 'Cabosse d'Or' at Vannes) and training sessions alongside the very best (Yann Brys, Bellouet School; Fréderic Hawecker, 'chocolaterie de l'opéra'; Philippe Parc).

 

After almost 10 years in the company, I left at the start of 2019 to open my own consultancy/training company. Now I travel around the world sharing my knowledge with everyone who has a passion for this subject matter whether in schools, institutes, hotels or companies. I would describe my confectionery as simple, refined, fruity and delicious.

 

Today I am really proud to return as an ambassador for the wonderful Bergner family. It is hugely satisfying to find myself alongside the great chefs of world cuisine.

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Recipes. The Cook & Chef Institute
 
Recipes by Banry Pierre-Edouard

Chefs Ambassadors