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Making and assembling a dessert is a journey. It's a considered process, a visual translation of culinary thoughts, and a transformation of an idea to a 2D plan and finally a 3D reality. But how do all the chefs come up with those recipes? What are their inspirations and how do they bring them to life?
About the author
Tal Spiegel is a Paris-based pastry chef, originally from Tel Aviv. In his work, Spiegel teaches master classes around the world, and creates conceptual desserts for brands that have a keen emphasis on design and creativity. His signature recipes are about combining Mediterranean flavours into that art of French pastry. Spiegel is a Ferrandi Culinary School graduate. Spiegel's professional career started in the graphic design world, graduating from one of the best design schools in Israel . However, after working for a few years in McCann Erickson advertising agency, as an art director and graphic designer, Spiegel decided it was time to combine his two passions - design & patisserie. He moved to Paris to complete his patisserie studies and become a «pastry chef designer».
