词条 | Marc Rivière (pastry chef) |
释义 |
BiographyMarc grew up in Rennes with his family, and it's with his grandmother Marguerite, a butcher, that he started cooking, including his first salted butter caramel crêpes. From the age of four, he showed intentions of becoming a baker. He enrolled in baking classes at the Rennes trade school under Monsieur Joli. After graduating, he got a summer job under Chef Serge Nabucet[2] who passed onto him his love for the profession. He worked there for three summers. Work experience
Contest
References1. ^Potel et Chabot et son champion du Monde, on the website poteletchabot.com {{DEFAULTSORT:Riviere, Marc}}2. ^Website of pastry Nabucet {{webarchive|url=https://web.archive.org/web/20140222162658/http://www.patisserie-nabucet.fr/ |date=2014-02-22 }} 3. ^La coupe du monde de la pâtisserie {{webarchive|url=https://web.archive.org/web/20090501061248/http://www.elleadore.com/cote-cuisine/bonnes-adresses/coupe-du-monde-de-la-patisserie-.php |date=2009-05-01 }}, on the website elleadore.com 4. ^Interview de Marc Rivière on the website femina.fr 3 : 1969 births|French chefs|Living people |
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