PASTRYCHEF - ARCHITECT
Marie Troitskaia
In 2012 I decided to change my life. Since then I've been dedicating my each day to confectionery-making and continue to improve my skill today.
I have graduated with honours from Moscow Architectural Institute and qualify as an architect. In 2016 I entered the best architecture master's programme in Paris and moved to France.
Architecture and confectionery are the two main parts of my life. Thanks to these two completely different professions I was able to create my own style of desserts.
I consider all my cakes to be objets d'art. Before putting ideas into practice I draw many sketches, drafts and models, try out different recipes and ingredients. Among my inspirations are art, architecture and travels.
Apart from immaculate facade, taste is the fundamental part of any dessert. Fresh and natural ingredients, minimal amounts of sugar, regular and diverse textures are the requirements for the cration of perfect harmony.
At present day I work as a pastry architect in Russia and abroad, give master classes all around the world, create dessert lists for restaurants and pastryshops and think out new techniques and recipes.
I have graduated with honours from Moscow Architectural Institute and qualify as an architect. In 2016 I entered the best architecture master's programme in Paris and moved to France.
Architecture and confectionery are the two main parts of my life. Thanks to these two completely different professions I was able to create my own style of desserts.
I consider all my cakes to be objets d'art. Before putting ideas into practice I draw many sketches, drafts and models, try out different recipes and ingredients. Among my inspirations are art, architecture and travels.
Apart from immaculate facade, taste is the fundamental part of any dessert. Fresh and natural ingredients, minimal amounts of sugar, regular and diverse textures are the requirements for the cration of perfect harmony.
At present day I work as a pastry architect in Russia and abroad, give master classes all around the world, create dessert lists for restaurants and pastryshops and think out new techniques and recipes.
PASTRYCHEF - ARCHITECT
Marie Troitskaia
In 2012 I decided to change my life. Since then I've been dedicating my each day to confectionery-making and continue to improve my skill today.
I have graduated with honours from Moscow Architectural Institute and qualify as an architect. In 2016 I entered the best architecture master's programme in Paris and moved to France.
Architecture and confectionery are the two main parts of my life. Thanks to these two completely different professions I was able to create my own style of desserts.
I consider all my cakes to be objets d'art. Before putting ideas into practice I draw many sketches, drafts and models, try out different recipes and ingredients. Among my inspirations are art, architecture and travels.
Apart from immaculate facade, taste is the fundamental part of any dessert. Fresh and natural ingredients, minimal amounts of sugar, regular and diverse textures are the requirements for the cration of perfect harmony.
At present day I work as a pastry architect in Russia and abroad, give master classes all around the world, create dessert lists for restaurants and pastryshops and think out new techniques and recipes.
I have graduated with honours from Moscow Architectural Institute and qualify as an architect. In 2016 I entered the best architecture master's programme in Paris and moved to France.
Architecture and confectionery are the two main parts of my life. Thanks to these two completely different professions I was able to create my own style of desserts.
I consider all my cakes to be objets d'art. Before putting ideas into practice I draw many sketches, drafts and models, try out different recipes and ingredients. Among my inspirations are art, architecture and travels.
Apart from immaculate facade, taste is the fundamental part of any dessert. Fresh and natural ingredients, minimal amounts of sugar, regular and diverse textures are the requirements for the cration of perfect harmony.
At present day I work as a pastry architect in Russia and abroad, give master classes all around the world, create dessert lists for restaurants and pastryshops and think out new techniques and recipes.
PASTRYCHEF - ARCHITECT
Marie Troitskaia
In 2012 I decided to change my life. Since then I've been dedicating my each day to confectionery-making and continue to improve my skill today.
I have graduated with honours from Moscow Architectural Institute and qualify as an architect. In 2016 I entered the best architecture master's programme in Paris and moved to France.
I have graduated with honours from Moscow Architectural Institute and qualify as an architect. In 2016 I entered the best architecture master's programme in Paris and moved to France.
Architecture and confectionery are the two main parts of my life. Thanks to these two completely different professions I was able to create my own style of desserts.
I consider all my cakes to be objets d'art. Before putting ideas into practice I draw many sketches, drafts and models, try out different recipes and ingredients. Among my inspirations are art, architecture and travels.
Apart from immaculate facade, taste is the fundamental part of any dessert. Fresh and natural ingredients, minimal amounts of sugar, regular and diverse textures are the requirements for the cration of perfect harmony.
At present day I work as a pastry architect in Russia and abroad, give master classes all around the world, create dessert lists for restaurants and pastryshops and think out new techniques and recipes.
I consider all my cakes to be objets d'art. Before putting ideas into practice I draw many sketches, drafts and models, try out different recipes and ingredients. Among my inspirations are art, architecture and travels.
Apart from immaculate facade, taste is the fundamental part of any dessert. Fresh and natural ingredients, minimal amounts of sugar, regular and diverse textures are the requirements for the cration of perfect harmony.
At present day I work as a pastry architect in Russia and abroad, give master classes all around the world, create dessert lists for restaurants and pastryshops and think out new techniques and recipes.
PASTRYCHEF - ARCHITECT
Marie Troitskaia
In 2012 I decided to change my life. Since then I've been dedicating my each day to confectionery-making and continue to improve my skill today.
I have graduated with honours from Moscow Architectural Institute and qualify as an architect. In 2016 I entered the best architecture master's programme in Paris and moved to France.
I have graduated with honours from Moscow Architectural Institute and qualify as an architect. In 2016 I entered the best architecture master's programme in Paris and moved to France.
Architecture and confectionery are the two main parts of my life. Thanks to these two completely different professions I was able to create my own style of desserts.
I consider all my cakes to be objets d'art. Before putting ideas into practice I draw many sketches, drafts and models, try out different recipes and ingredients. Among my inspirations are art, architecture and travels.
Apart from immaculate facade, taste is the fundamental part of any dessert. Fresh and natural ingredients, minimal amounts of sugar, regular and diverse textures are the requirements for the cration of perfect harmony.
At present day I work as a pastry architect in Russia and abroad, give master classes all around the world, create dessert lists for restaurants and pastryshops and think out new techniques and recipes.
I consider all my cakes to be objets d'art. Before putting ideas into practice I draw many sketches, drafts and models, try out different recipes and ingredients. Among my inspirations are art, architecture and travels.
Apart from immaculate facade, taste is the fundamental part of any dessert. Fresh and natural ingredients, minimal amounts of sugar, regular and diverse textures are the requirements for the cration of perfect harmony.
At present day I work as a pastry architect in Russia and abroad, give master classes all around the world, create dessert lists for restaurants and pastryshops and think out new techniques and recipes.
PROFESSIONAL EXPERIENCE
PROFESSIONAL EXPERIENCE
2018 YEAR
○ Family Gastrobar restaurant, Moscow
Executive chef, dessert list creator
○ GASTREET International Restaurant Show, Sochi
Speaker and expert
○ Teplica.Park restaurant, Moscow
Executive chef, dessert list creator
○ Madame Posh confectionary, London
Executive chef, dessert list creator
○ Contributor for AdMe.ru, BrightSide.com, Sympa-sympa.com
Executive chef, dessert list creator
○ GASTREET International Restaurant Show, Sochi
Speaker and expert
○ Teplica.Park restaurant, Moscow
Executive chef, dessert list creator
○ Madame Posh confectionary, London
Executive chef, dessert list creator
○ Contributor for AdMe.ru, BrightSide.com, Sympa-sympa.com
2017 YEAR
○ L'Eclair de Génie confectionary, Paris
Pastrychef
○ Dépôt legal restaurant, Paris
Pastrychef
○ Julia Vysotskaya's restaurant Food Embassy, Moscow
Executive chef, dessert list creator
Pastrychef
○ Dépôt legal restaurant, Paris
Pastrychef
○ Julia Vysotskaya's restaurant Food Embassy, Moscow
Executive chef, dessert list creator
2016 YEAR
○ Californicaketion confectionary, Moscow
Co-founder and executive chef, brand book and dessert list creator and designer
○ On-line master classes for Cook's corner school, Moscow
Tutor and author of education programmes
Co-founder and executive chef, brand book and dessert list creator and designer
○ On-line master classes for Cook's corner school, Moscow
Tutor and author of education programmes
2015 YEAR
○ US Pastry Competition, New York
Speaker, assistant for pastrychef Mario Bacherini
○ The St Regis Bal Harbour Resort, Miami Beach, Miami
Traineeship with one of the best world's pastrychef Antonio Bachour
Speaker, assistant for pastrychef Mario Bacherini
○ The St Regis Bal Harbour Resort, Miami Beach, Miami
Traineeship with one of the best world's pastrychef Antonio Bachour
EDUCATION
EDUCATION
○ 2016-2019: École nationale supérieure d'architecture de Paris-Malaquais, Paris
Master's degree in Architecture
○ 2011-2016: Moscow Architectural Institute (MArchI)
Architect
○ 2015: Ecole Gastronomique Bellouet Conseil, Paris
○ 2014: Ecole de Pâtisserie de Michalak, Paris
○ 2013: Ecole de Cuisine Alain Ducasse, Paris
Master's degree in Architecture
○ 2011-2016: Moscow Architectural Institute (MArchI)
Architect
○ 2015: Ecole Gastronomique Bellouet Conseil, Paris
○ 2014: Ecole de Pâtisserie de Michalak, Paris
○ 2013: Ecole de Cuisine Alain Ducasse, Paris
○ 2016-2019: École nationale supérieure d'architecture de Paris-Malaquais, Paris
Master's degree in Architecture
○ 2011-2016: Moscow Architectural Institute (MArchI)
Architect
○ 2015: Ecole Gastronomique Bellouet Conseil, Paris
○ 2014: Ecole de Pâtisserie de Michalak, Paris
○ 2013: Ecole de Cuisine Alain Ducasse, Paris
Master's degree in Architecture
○ 2011-2016: Moscow Architectural Institute (MArchI)
Architect
○ 2015: Ecole Gastronomique Bellouet Conseil, Paris
○ 2014: Ecole de Pâtisserie de Michalak, Paris
○ 2013: Ecole de Cuisine Alain Ducasse, Paris
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