Name: A Pastry Chef Works His Chocolatier Magic — Live | Amaury Guichon | TED
Uploaded: 2025-11-16T13:02:17.000Z
Duration: 12 min 38 s
Description: Thousands of YouTube videos with English-Chinese subtitles! Now you can learn to understand native speakers, expand your vocabulary, and improve your pronunciation...

Basic passive voice

I think it's safe to say that the entire world is obsessed with your elaborate chocolate sculptures.

La List recognized you as the world's most creative pastry chef.

You have billions of views on YouTube, TikTok, Instagram, that in addition to your Netflix show.

But more important than all, all of that is that you are part of my 4 year old's bedtime routine.

Yes, we watch one of his videos every night.

My 4 year old picked these for you to watch.

So we all watch your stuff, but none of us know anything about you.

I started in the culinary when I was 14 years old.

I was not great, academically speaking, so I was encouraged to go to trades.

And after my savory training, I drifted away towards the sweet side.

And I really fell in love with the transformation of raw ingredients into elaborate products.

when I was 21, I wanted to learn how to speak English.

We don't speak English very well, so I thought I would take one year to learn how to speak English.

I was not too picky on the destination, and

I got an opportunity to come to Vegas 12 years ago.

And knowing that I don't party, I don't drink, I didn't think Vegas would be really home for me.

But I found that in reality, the extravagance from Vegas was a perfect pairing with my ability to craft wonders.

People are always, I've introduced your videos to so many people.

They're always, there's two waves of wow.

First, the first wow is, wow, look at those sculptures.

And then the second wow is he made that entire thing out of chocolate.

Aside from other medium in the field where we're relying on wood, metal, wires, chocolate can do everything by itself and is 100% fully edible.

People sometimes think I even use paint on my product, but

it's really edible pigment mixed with the cocoa butter, the fat part of the cocoa bean that makes the showpiece so beautiful.

Do you just walk around like pastry, fying everything in your head?

I'm like, how do I make that out of the chocolate?

How do I make it May not surprise you, but I do do that.

When I see those big glitters, I want to make them out of chocol.

So when we were prepping for this session, you surprised me by saying that as important as the look and the design of your work are to you, you actually care more about the taste.

I mean, everybody that understand chocolate can transform it into art.

I think the complexity as a trained pastry chef is how do we not compromise the taste, the texture, and

And I think this is where it becomes much more complex.

On taking basic raw ingredients, you take flour by itself.

A spoonful of flour is not very pleasing.

Making the recipe, having the ingredients collide together to create things that gives you a good taste is really what I like to do.

Can you give me an example of what I do of what you do?

I mean, before all the chocolate showpiece took off, because social media is very visually oriented, so I used to put a special emphasis on it.

So I have created over the last decades, multiple pastries.

It's coffee chocolate, a strong espresso paired with a strong 80% chocolate that look like a clock.

What you see on the screen are some of the elements that goes into the composition of the desserts.

in reality, it takes about two days of craft for all the elements to fully rest and have the best texture.

So for the two minutes you guys have of pleasure, there is two days of work behind it.

And it's true that not a lot of people know that.

when I started, my social media channel was actually to raise awareness on how much work and product goes into the making of pastry.

I often hear the people complaining about the price of pastry.

But people go to nightclub and spend $35 on a mojito, and I wanted people.

Our crafts are so beautiful and so amazing.

I think one thing I'm the most proud of is being an ambassador of my Industry and being able to display the extent of the beauty that can be achieved in the world of sweets, whether it's bread, pastry, chocolate, ice cream, sugar.

It was an industry when I got in that was very secretive and I was able to break the secret, show it to the world.

And I think when I got into the industry, it was considered almost a lame industry, believe it or not.

And now, just like your son, he might be a future chef in the future, he might want to become a chef not just because he failed academically.

And I think that's my proudest achievement.

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A Pastry Chef Works His Chocolatier Magic — Live | Amaury Guichon | TED

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