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Amaury Guichon - The Pastry Academy

November 05, 2019 3 min read

Amaury Guichon may be considered one of the most talented and well-known chocolate and pastry artists of the 21st century. After fourteen years of devoting his life fully to the pastry industry Amaury Guichon has decided to open his very first pastry academy in the heart of Las Vegas arts district. In the past three years, and if you follow him on social media, you’ve seen that Amaury has been traveling the world learning for many different cultures and teaching the highest level of pastry at his masterclasses. This has all culminated into a way for Amaury to share his life experiences and pastry knowledge with many others in his hometown of Las Vegas.

Through ‘The Pastry Academy’ Amaury Guichon, alongside instructor and co-founder Michel Ernots, plan to teach the fundamental and advances skills required to be successful in the pastry industry. The Pastry Academy will involve a ten-week program covering all of the bases of pastry. These classes involve ice-cream, chocolate, bread, candy, Danish, and plated desserts. The classes will begin with foundation and lead students into advance skill sets setting you up to begin your new career in pastry.

Why would you want to take classes with Amaury Guichon? Chef Amaury is a world-renowned pastry chef and worldwide masterclass instructor who has traveled and taught classes over the last three years. Growing up in the Haute-Savoie region of France Amaury proved very creative from a very early age. At just 14 years old Amaury left the classic school curriculum for vocational school. After two years studying and cooking in Thonon-les-Bains, France, Amaury was more attracted to pastry and went on a two-year apprenticeship in Geneva, Switzerland. While studying, Amaury won a number of local showpiece contests which helped him earn the recommendations of seasoned chefs. Amaury continued to expand his knowledge in the world of pastry and focused primarily on advanced pastry skills. In 2010, Amaury was named one of the best apprentices in the Paris region by the MOF organization.

After earning his Advanced Pastry Skill diploma, chef Amaury worked for Lenôtre on the French Riviera for a year, where he handled the roles of apprentice instructor, boutique manager, and teacher for the amateur section at the Lenôtre School of Cannes. In 2012 he won Region Contest ‘Délices de la Méditerranée’ in which he was competing against seasoned professionals in the field of pastry.

In 2013 after placing third in his performance on French TV show (Qui sera le prochain grand pâtissier) Amaury was offered to join the rank of Jean-Philippe Patisserie, a high-end pastry company with boutiques at the Bellagio and Aria in Las Vegas, Nevada. He moved to America and accepted the role of Chef de Partie Product Finishing & Product R&D. At Jean-Philippe’s, Amaury contributed to renewing the whole pastry offering and created numerous showpieces.

Beginning in 2016 Amaury began sharing his pastry creations on social media platforms. The videos were often “how to / behind the scenes” videos with some acquiring tens of millions of views. Following the success on social media Amaury began his own company in which he would teach classes to professionals all over the world. As of now he has taught in over 20 countries.

The journey you’ll expect to experience at The Pastry Academy will take you from classroom to the kitchen where you’ll be introduced to – and master all of the skills necessary to create world-class pastries. You’ll also learn the chemistry and theory behind the art of pastry. This will help you apply learned knowledge to create your own original works. Supporting chef Amaury Guichon is a team of dedicated professionals who are extremely skills and knowledgeable in the world of pastry. Team members, and Amaury Guichon all have a common goal – to give the best education and experience possible. To learn more about The Pastry Academy visit

Clement Design USA is proud to sponsor and provide chef jackets for The Pastry Academy and we look forward to seeing all of the talent that will develop over the first 10-week program. We wish the best of luck to students and hope you enjoy learning from a wide variety of extremely talented chefs.

1 Response

Debabrata Das
Debabrata Das

July 30, 2021

My son, Swapnadeep Das, has done his bachelors degree in hotel management in India, and a Cert IV in patisserie from Le Cordon Bleu, Sydney. He is presently working in a hotel in Australia.
He wants to open a pastry shop in India and your advice will be of immense help to him. Personally I feel he needs more experience to develop into a full fledged pastry chef before starting his own business. I definitely want him to attend your classes if he could afford it next year.


Debabrata Das

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