Kirsten Tibbals: “Internet is one of the biggest influences on patisserie today” Philosophy

 

Kirsten Tibbals is one of a pastry chef most influencer on the world. She started in a patisserie with 15 years old atracted for the creativity in this profesion. Her’s pastry is daring but the flavours she use ara classic. She is a referent and the prove is her succesfull pastry school Savour Chocolate & Patisserie School. Actually she is cooking her third pastry book. We hope enjoy it quickly!

How do you think had influenced internet on a pastry chefs formation?

I think the internet is one of the biggest influences on patisserie today. Before we would wait weeks for a magazine or months for a good patisserie book to get inspiration. Now we can view our favourite pastry chef’s work instantly. This also allows us to promote our products and services quickly and efficiently without the cost of print ads.

And the Social Media?

Social media is a great platform to lift your profile and showcase your business at no expense.

What do you think are the online formation advantage?

Online classes enables people to learn new techniques and recipes from their own kitchen without having to travel.

Please, tell us three keys you think must have a successful online formation for pastry chefs.

  • A variety of products and recipes
  • Technical explanations
  • Clear and concise presenting

How do you define your own pastry?

Modern with classic flavours

What professional challenge you have for the future?

I am planning on writing my 3rd book soon that is a big commitment. I want to grow the Savour Patissier of the Year competition into an international event.[/vc_column_text][/vc_column][/vc_row]


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