Stéphane Glacier, MOF

Awarded Meilleur Ouvrier de France patisserie (Best pastry maker in France) in 2000, Stéphane Glacier is an independent pastry consultant and teacher.

Glacier is a teacher and technical consultant to many French culinary schools, including Lenôtre in Paris. He is known for his technical skill in sugar and his ability to obtain an incredible satin finish. He received the prestigious Meilleur Ouvrier de France title in 2000. Glacier has written several books including Un Amour de Macarons and one on petites fours Mignardises. Most recently Glacier was the coach to the 2006 French team at the World Pastry Team Championship where they received the gold medal.

Achievements

•	Named European Champion of Sugar Art in 1997
•	Silver medal for Pastry Chef of the year in New York in 1995