#223 - Marie Juguet - Valrhona : L'art de transmettre la pâtisserie et le chocolat

Marie Juguet didn't particularly dream of becoming a pastry chef as a child. Yet, a few years after discovering this profession, she found herself as a head trainer and coordinator at the Valrhona School, where she guides hundreds of professionals each year as they hone their skills. Today, she divides her time between teaching, organizing, creating, and innovating, with a contagious passion for gastronomy in all its forms. So, together, we talk about what sparks a vocation, restaurant desserts as a creative playground, the adrenaline rush of service, and also what goes on behind the doors of the Valrhona School. Marie shares how she continues to learn every day from her colleagues and what drives her to always remain curious. We also discuss the challenges facing the chocolate industry today, and even her dream of one day attending the Valrhona School in New York. On the menu for this episode: 🍫 Why she considers pastry a true art form while refusing to call herself an artist. 🍫 Behind the scenes of being a head instructor at the Valrhona School. 🍫 How creations conceived a year in advance for Easter or Christmas come to life. 🍫 The impact of the cocoa crisis on the pastry chef profession and the solutions developed to support professionals. 🍫 Her approach to passing on knowledge, learning, and perpetual curiosity. 🍫 Her most memorable desserts, from Paris-Brest to Maxime Frédéric's cheesecake. Get baking!