KEVIN KETKAEWK

After many years experience in France, Netherlands and Belgium in a starred restaurants, pastry shops, chocolate shops, starting from a trainee to becoming an executive pastry chef, chocolatier and also an instructor, during which Kevin’s creations appeared in magazines, TV shows, blogs and social media, Kevin has been ranked among the world’s top 50 most talented chefs.

Apart from being an executive pastry chef, instructor and consultant, Kevin is now working on a project of opening a pastry boutique in the center of pastry capital like Paris. The special thing about this is that it will be more than just a boutique where people can find his pastry creations but will be where they can see his artistic talents. Come to meet him and see his creations, get to know the way he works, how he gets his inspiration and the way he transmits ideas and art to pastries.

RECIPESK

From now on, you will be able to have my recipes. A full direction including illustrated images. And you know what? The best thing is that all my recipes come with 90-day Chef Service Support.

Recipes will be just document papers. It’s nothing, if you don’t have me. That’s how I’ve got an idea to provide the Chef Support Service along with the recipe. More info about this service, please click the following link.

LIVE DEMO DOWNLOAD DEMO ALL RECIPES

PASTRY CLASS

CHOCOLATE CLASS

MASTERCLASSK

Pastry | Chocolate | Viennoiserie | Sugar Art

I know that sometimes making pastries on your own is not progressive and can feel like you’re wasting your time. If you really feel that way, why not join my class and let me lead you into my amazing world of pastry?

For now, I conduct masterclasses once a month outside France, that’s only 12 classes a year! Please contact me via Chef Support Service if you’d like to organize a class in your country or check if one of them is available nearby.

PASTRY CHOCOLATE VIENNOISERIE SUGAR ART

COLLABORATIONK

FOOD
PHOTOGRAPHY

Besides working as a pastry instructor, I also branch out into other areas such as consulting, shop display designing, product & menu designing, chocolate showpiece creator. These areas are where I can use my talent and experience. I tend to accept exceptional works like an interview, being a guest chef on a tv show, pastry photography, a brand ambassador or sponsorship. If you’re interested in collaborating with me, please contact me via Chef Support Service. Thank you.

ASSISTANCEK

Normally, when you’d like to learn and progress in what you’re interested, it will, of course, cost you one way or another like a class registration, a recipe purchase, or at least an internship; you don’t work for free but you work for an experience. Yes, seem to be fair enough in the real world. Well, if you’d like something, you will need to work for it. That’s is why I open to the public an opportunity to work and learn with me for free in the class. Send me your CV and motivation letter to my email, if you’re the right one, once I have a work nearby, I will invite you to be my assistance.