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After finishing catering school, Yann Duytsche started working as a pastry-chef alongside some of the most famous French starred chefs, including Roger Vergé from Le Moulin de Mougins, who was then the prestigious holder of three Michelin stars, on the Cote d’Azur. Leaving the world of restaurants behind him, he set off to discover other sweet places: patisserie shops.
In 1992 he was in Barcelona by the side of Oriol Balaguer and in 1994 he worked with Daniel Giraud in Valenza. In 1995 came the decisive meeting with Frédéric Bau, charismatic Manager of the École du Grand Chocolat-Valrhona: after 6 years of intense working at the school, Yann took over the management of Valrhona’s training activities in Southern Europe, based in Barcelona. Spain, Italy, Greece, Lebanon, Cyprus, Japan and Israel are the countries in which Duytsche has performed his travelling teaching activity.
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This article is curated by Identità Golose, the publication that organises the international fine dining congress, publishes website www.identitagolose.com and the online Guida Identità Golose, on top of curating many other events in Italy and abroad
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A close up of Yann Duytsche, lecturer at the Ecole du Grand Chocolat Valrhona, holding a lesson at Arte del Convivio in Milan. Trained also at Moulin de Mougins, founded by Roger Verge on the French Riviera, he opened a pastry shop of his own in Barcelona, called Dolç
Corrado Assenza and Gianluca Fusto, in a photo taken during Identità Milano 2011 when they held a lecture together. On Tuesday 11th February 2014, they will respectively open and close the afternoon dedicated to the ninth edition of Dossier Dessert, a series of signature lectures that take place since 2006 in collaboration with the École du Grand Chocolat di Valrhona
