To share knowledge and techniques with all pastry chefs who want to see our art evolving.
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Availability date: 11/26/2021
Notebook by Spyros Pediaditakis is a personal look at my sweet cookery life during which I developed a passion for plated desserts. I started experimenting with respect and gratitude to the legacy that our forefathers left behind in the culinary arts, with countless working hours, sacrifice, dedication, desire and passion for the art of pastry.
Inspiration led me to new paths and versions; this was something that fascinated me and helped me craft small edible treasures and achieve the desired explosion of flavors in the mouth. Plated desserts is a unique opportunity for a pastry chef to be creative and for fine restaurants’ guests to savour something exceptional that has been created just before it is served. A dessert that will finely complete the culinary experience of the gourmand guest.
Every professional in the sweet gastronomy landscape has to push boundaries, to invest on their knowledge and techniques to offer the ultimate experience to their guest. This is the aim of my Notebook: To share knowledge and techniques with all pastry chefs who want to see our art evolving.
After realizing where his true passion lied, Spyros Pediaditakis‘ entry into the pastry world was absolutely intentional and furious. Fascinated by technique, precision and innovation, Spyros took his first professional pastry role at Varoulko (1* Michelin), at the age of 18, practicing the art of pastry for the next 2.5 years. Willing to deepen his knowledge in pastry, he then joined the prestigious teams of some of the finest dining establishments in the world. In 2016 he accepted the position of the Head Pastry Chef at the Michelin-starred restaurant Spondi (2* Michelin) in Athens, and was awarded the title of Best Pastry Chef in 2019 by FNL Awards and Pastry Chef of the Year in 2020 by Gault & Millau Hellas.
Passionate about pastry art, Spyros is constantly experimenting, and loves working with textures, flavors and techniques. Following his experience, he travelled to various countries to learn more, discover new methods and ingredients, and get inspiration for his next recipes. With over a decade of experience in every business type of the pastry industry, he now offers a wide selection of services including consulting, training and mentoring professionals and restauranteurs. Spyros is one of the ambassadors of Cacao Barry Chocolate, sharing his love for chocolate around the world.
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