Michel was born and raised in Liege, the French speaking part of Belgium. Spending quality time with his mother and grandmother in the kitchen, Michel was inspired by tradition at a young age.
\nAfter studying physical therapy in Liege, Michel opted for a career change. He began his professional career with a three year apprenticeship with renowned chef Jean Francois Thirionnet. It is from his mentor that Michels passion for pastry ignited. In 2012 Ernots was named Best Apprentice of Belgium and won the Trophy Jean Marie Wanet. It was with Thirionnets support that Ernots graduated with degrees in pastry and bakery management from IFAPME Center in Villers Le Bouillet.
\nFollowing his apprenticeship, Ernots joined the French association, Compagnon du Devoir. This association is a pillar of the apprenticeship system that makes France world-renown for its craftsman; a centuries old organization that connects and networks young apprentices with experts in their trade all across France. One must be invited to become a part of this celebrated organization that stresses not only the importance of craftsmanship and professionalism but also of character. Before one can be accepted as a member of Compagnons, the craftsperson must pass rigorous tests to prove his or her abilities and principles. By participating in the organization, Michel has had opportunities to work in patisseries across France. At the end of his tour, Ernots was awarded Compagnon in Paris, one of the most competitive cities.
\nMichel took his talents to Colmar, in the North-Eastern part of France, better known as Alsace, where he worked for Richon Patisserie as a Chocolatier.
\nAn opportunity arose to become the pastry chef at the Patisserie Le Saint Albius on the Island of Reunion- a French department in the Indian Ocean.
\nErnots was invited to work at the respected L’Essentiel Bakery in Paris by Anthony Bosson, where he managed the pastry production.
\nIn 2015 Michel was recruited by Dimitri Fayard, World Pastry Champion 2008, to work at the esteemed Peninsula Hotel in Chicago. This opportunity allowed Michel to grow his creative skills.
\nHe later became a pastry instructor at The French Pastry School, founded by Sebastien Canonne and Jacquy Pfeiffer where he discovered a passion to share his knowledge and experience. There, he developed a new skill and love for teaching. He also worked alongside many famous chefs.
\nTo challenge himself, Michel recently moved to Las Vegas, to go back into production, where he was offered a executive position at Aria Patisserie, a high-end pastry company with boutiques at the Aria Resort and Casino, Bellagio, and the Vdara Hotel.
\nAt the end of 2018, Ernots took the first place title at Meilleur Artisan de Belgique, the Best Artisan of Belgium, the highest pastry skills diploma in Belgium.
\nFor Ernots, the partnership in Founding The Pastry Academy with Amaury Guichon goes far beyond career. For him, this is his way to give opportunities to those budding in their new careers by sharing the same mentorship mentality that was shown to him. His commitment to inspire is what drew Guichon and Ernots together. It is with this passion that has birthed The Pastry Academy.
\nMichel Ernots was born and raised in Liège, Belgium. During his apprenticeship Ernots discovered his love, passion and dedication to pastry. It is with this dedication, Ernots worked for years to earn the title of Compagnon du Devoir.
\nErnots traveled through France for many years until he was invited to work in the US.
\nOpportunity arose to become a pastry instructor . This is where Ernots really fell in love with teaching, and sharing his knowledge with others.
\nFor Ernots, the partnership in Founding The Pastry Academy with Amaury Guichon goes far beyond a career. For him, this is his way to give opportunities to those budding in their new careers by sharing the same mentorship mentality that was shown to him. His commitment to inspire is what drew Guichon and Ernots together. With this passion The Pastry Academy was birthed.
\n","image":{"alt_text":"headshot of michel ernots","localFile":{"childImageSharp":{"fluid":{"aspectRatio":1,"src":"/static/20491e5477cf9b8d82b9e917c4773a7b/6d7df/michel_headshot_web.jpg","srcSet":"/static/20491e5477cf9b8d82b9e917c4773a7b/1986a/michel_headshot_web.jpg 150w,\n/static/20491e5477cf9b8d82b9e917c4773a7b/eadbd/michel_headshot_web.jpg 300w,\n/static/20491e5477cf9b8d82b9e917c4773a7b/6d7df/michel_headshot_web.jpg 600w,\n/static/20491e5477cf9b8d82b9e917c4773a7b/8c3c8/michel_headshot_web.jpg 900w,\n/static/20491e5477cf9b8d82b9e917c4773a7b/5501e/michel_headshot_web.jpg 1200w","sizes":"(max-width: 600px) 100vw, 600px"}}}}}}},{"node":{"id":"90206735-465b-5cce-8214-e32b0753b5e6","acf":{"title":"Head Instructor and Co-Founder","name":"Amaury Guichon","face_book_link":"https://www.facebook.com/amaury.guichon.1?ref=br_rs","instagram_link":"https://www.instagram.com/amauryguichon/?hl=en","bio":"Amaury grew up in the Haute-Savoie region of France, neighboring the French-speaking part of Switzerland. Proving very creative and manual from an early age, he showed little interest for the classic school curriculum, which he left at 14 for vocational school.
\nAfter two years studying cooking in Thonon-les-Bains, France, Amaury felt attracted by pastry and went on for a two-year apprenticeship in Geneva, Switzerland. During this time he won a number of local showpiece contests, which, along with several internships, helped him earn the recommendation of seasoned chefs. Amaury went on to deepen his knowledge of pastry at the prestigious Maison Lenôtre in Paris, France; he followed another two-year curriculum, this time in Advanced Pastry Skills. In 2010, he was named one of the best apprentices in the Paris region by the MOF organization, not being allowed to run for the national distinction.
\nAfter Amaury earned his Advanced Pastry Skills diploma, he worked for Lenôtre on the French Riviera for a year, where he handled the roles of deputy boutique manager, apprentice instructor and teacher at the Lenôtre School of Cannes (amateur section). In 2012 he won the Regional Contest ‘Délices de la Méditerranée’ organized by famous French Chef Yves Thuriès, the first competition in which he was opposed to seasoned Professional.
\nAmaury then moved back to Paris to handle his first role as boutique manager and head of product R&D at Hugo & Victor. In 2013 he qualified for participation to a nation-wide TV reality show contest called “Qui Sera le Prochain Grand Pâtissier?” (Who will be the next great pastry chef?), which concept was to have talented young pastry professionals compete against each other under the mentorship of famous pastry chefs Christophe Michalak, Christophe Adam, Pierre Marcolini and Philippe Urraca. Amaury took 3rd place in the contest, which aired on national channel France 2 during the month of July 2013.
\nAfter his performance at French TV (Qui sera le prochain grand pâtissier?) Amaury was offered the opportunity to join the ranks of Jean-Philippe Patisserie, a high-end pastry company with boutiques at the Bellagio and Aria in Las Vegas, Nevada, USA. He accepted and took the role of Chef de Partie Product Finishing & Product R&D, which he handled for a little less than four years. At Jean-Philippe’s, Amaury contributed in renewing the whole pastry offering and worked on numerous showpieces. It is in 2016 that Amaury decided to start publishing his creations on social media, notably in the form of “how to”/”behind the scenes” videos, which proved very popular, a number of them gathering several tens of millions of views.
\nFollowing the success of his videos, Amaury started his own company to consult and teach classes to professionals all over the world. He set up a series of Masterclass and to date, has taught in Russia, Mexico, Ukraine, Sardinia, Paris, Bangkok, Malaysia, Las Vegas, Chicago, Singapore, Italy, Mexico, Greece, Beijing, Melbourne, Charlotte, Indonesia, Bucharest, London, Barcelona and Taiwan.
\nAmaury is intuitive and is guided in his creations by his various inspirations, his sense of aesthetics and the love of quality execution. He is currently opening his own Pastry Academy in Las Vegas which will focus on teaching intensive three months program to passionate people and new chefs soon to be.
\nOutside of work he lives a quiet life during which he enjoys spending time with his girlfriend Fiona, cooking together at home, and going to restaurants with their close friends.
\n“The Art of Flavor”
\nChef Amaury Guichon’s desserts are the kind that leave you speechless. In his first book, side-by-side with him, discover his ideas and artistic journey. His first book is a gourmet adventure through which you will be transported to different continents; Chef Amaury makes you discover his 12 signature creations with a step-by-step of about sixty recipes and multitudes of techniques. For a full year, Amaury has been inspired by the flavors of the world to reveal his most precious secrets.
\n","bio_summerie":"Chef Amaury is a world-renowned pastry chef who has been teaching masterclasses around the world for the last three years. Prior to realizing his passion for teaching, Chef Amaury reached executive chef level at the age of 21 at Hugo and Victor in Paris, France. Shortly after he was invited to participate in the first televised pastry competition in France where he placed 3rd. This experience gave Amaury the opportunity to make his dream of moving to the United States a reality where he was able to develop his skills, style, and techniques which quickly gave him notoriety on social media platforms. Shortly after moving to the United States Chef Amaury realized he loved interacting with people who shared his passions, and that lead to his new career in teaching masterclasses around the world. Now, Chef Amaury has decided to open a Pastry Academy where he calls home, Las Vegas, NV and is excited to share what he has to offer.
\n","image":{"alt_text":"headshot of amaury guichon","localFile":{"childImageSharp":{"fluid":{"aspectRatio":1,"src":"/static/202e3c1874e3a7ba4b883a601f3368f1/6d7df/amaury_headshot_web.jpg","srcSet":"/static/202e3c1874e3a7ba4b883a601f3368f1/1986a/amaury_headshot_web.jpg 150w,\n/static/202e3c1874e3a7ba4b883a601f3368f1/eadbd/amaury_headshot_web.jpg 300w,\n/static/202e3c1874e3a7ba4b883a601f3368f1/6d7df/amaury_headshot_web.jpg 600w,\n/static/202e3c1874e3a7ba4b883a601f3368f1/8c3c8/amaury_headshot_web.jpg 900w,\n/static/202e3c1874e3a7ba4b883a601f3368f1/5501e/amaury_headshot_web.jpg 1200w","sizes":"(max-width: 600px) 100vw, 600px"}}}}}}}]},"allWordpressPage":{"edges":[{"node":{"title":"Team","acf":{"banner":{"hero_text":"Our Team","cta":"The team at The Pastry Academy by Amaury Guichon is comprised of dedicated professionals who are knowledgeable authorities in the pastry industry. Our team members have a passion for teaching and have a common goal to give students the best education possible. ","image":{"alt_text":"","localFile":{"childImageSharp":{"fluid":{"aspectRatio":0.7247007616974973,"src":"/static/f8c5d7bab105f92eeb5235ca560ac41d/6d7df/team_hero.jpg","srcSet":"/static/f8c5d7bab105f92eeb5235ca560ac41d/1986a/team_hero.jpg 150w,\n/static/f8c5d7bab105f92eeb5235ca560ac41d/eadbd/team_hero.jpg 300w,\n/static/f8c5d7bab105f92eeb5235ca560ac41d/6d7df/team_hero.jpg 600w,\n/static/f8c5d7bab105f92eeb5235ca560ac41d/ae425/team_hero.jpg 666w","sizes":"(max-width: 600px) 100vw, 600px"}}}}}}}}]}},"pageContext":{"isCreatedByStatefulCreatePages":true}}