DESSERTS AND PATISSERIE

About the Book

Desserts and patisserie, I would like to share my experience with others. From petit fours, Pastries and dough to the plated desserts " tarts, pies, Parfaits, soufflé mousses and more " use you imagination and create your own style to plate your desserts for your guests, family and friends and never forget a little things make a big difference. Good luck!

About the Author

Karim Alilou is a Moroccan pastry chef who live and work in UK. He left the University in Morocco in 1992 to do Catering school in Fez, after getting his diploma he worked in 5 stars hotels, Sofitel, Sheraton and Atlas hotels. Then he worked as head chef at the Canadian embassy for 6 years before He Immigrate to UK and work as head chef in restaurant in Salisbury, then He did Pastry courses at Bournemouth and Poole college then pastry chef for 6 years with Best Western Hotel and now he is pastry chef at Mercure Burford Bridge Box Hill Hotel in Surrey UK.