“When I started my pastry education, I had a little toolkit full of Matfer products. Many of them I still have to this day. I thought it would be very special for my own students to be able to experience that level of quality at the Academy.”
– Chef Amaury Guichon
Born in Cannes and raised in Geneva, Chef Amaury took his first apprenticeship in Pastry at 13 years old and carved a path for himself at tremendous speed, winning the national “Meilleur Apprenti de France” award and becoming one of the youngest executive pastry chefs in the country by the time he was 21.
Guichon then began his “American adventure,” trading Paris for Las Vegas and a position at the Jean-Phillipe Patisserie, one of the best pastry programs in a notoriously sweet-toothed city. After hours at the Aria, he began honing his epic decorative style while staying true to his commitment to French technique and outstanding texture and flavor. One day, he started recording his experiments and personal projects to social media.. The rest is insta-history.
These days, Guichon shares the expertise developed in his whirlwhind 17 year career in pastry with the next generation at the Pastry Academy by Amaury Guichon in Las Vegas. The 10-week program, designed in collaboration with business partner Chef Michel Ernots, combines the technical know-how of an old world pastry program with new-world creativity and decoration.
Whether it’s on Netflix’s “School of Chocolate” or at his eponymous pastry school in Las Vegas, Matfer Bourgeat provides Chef Amaury Guichon and his students with tools that unlock their creativity. Here’s a look at a few favorites.
The Whisk
Designed with shape memory stainless steel whisk wires and an indestructible Exoglass® handle. Ensures consistent, agile contact and comfort as you whisk gels, caramels, and more. Backed with a lifetime warranty.
Pastry Brush
No rogue bristles. Natural boar’s hair fibers bonded into a rivetless collar, connected to a resilient Exoglass® handle.
Tools for Chefs. Made in France.
Since 1814.
Pastry Bags
The pastry chef’s paintbrush. Smooth interior and slightly textured exterior allow for consistent piping with a comfortable grip. Safe for use with warm ingredients up to 150F.
Exopat
Exopat is more than just a baking sheet. Pure food-grade silicone is reinforced with a woven fiberglass interior designed to go from your workspace, to the freezer, to the oven, with ease.
Elveo Spatula
A thermoplastic blade with a precise edge is bonded to our Exoglass® handle. Comfortable and weighty in the hand, the Elveo Hi-Temp Spatula came to work.