Jean Thomas Schneider, a GOLDEN Chef!
- April 9th
- 0 Comment (s)
Portrait
Originally from a region steeped in gluttony, Alsace: John Thomas Schneider grew up in his father's kitchens, transmitting to him a taste for good family tables and regional specialties.
His career in major 3 * restaurants and 5 * hotels allowed him to meet the men who trained him and gave him the strength to make his dreams come true. It was at Bernard Loiseau's 3 * restaurant in Burgundy that Jean Thomas Schneider met Benoit Charvet who has influenced his life and his work. There he discovered a top-of-the-range pastry shop, very technical and complex.
After several years in catering, he joined the MOF Glacier team and world pastry champion Emmanuel Ryon at Café Pouchkine in Paris. A career rich in emotions naturally followed.
In 2017, Jean Thomas Schneider was crowned World Pastry Champion and in January 2018, he won the title of World Ice Cream Champion in Rimini ahead of Italy and Australia, and since 2019 he has been one of the Best Workers of France.
JeanThomas Schneider was built around simple values such as transmission and friendship, and it is an honor for Nordways to have him today as an ambassador.
The EZI PROTEKTA model was particularly appreciated by Jean-Thomas!
Jean Thomas Schneider World Pastry Champion 2017, World Ice Cream Champion 2018, Meilleur Ouvrier de France 2019 tells us a little more about his expectations in terms of kitchen shoes.
What did you like about this Ezi Protekta model?
It is light while providing security. Easy to maintain, we can adapt it to our needs by adding a sole.
For you, what is the ideal pastry shoe?
It must be light, robust and comfortable to wear.
Can you give us your appreciation of the Nordways project? Objective to reinvent comfort and make it accessible to all.
It's a great initiative. In our job it is important to have the right tools to do a good job but also essential to give importance to our work clothes, of which the safety shoe is an integral part.