MANHATTAN, NEW YORK, UNITED STATES – 2016/07/10: Chef Florian Bellanger of Mad Mac Macarons displays macarons during Bastille Day celebration on 60th street in Manhattan. (Photo by Lev Radin/Pacific Press/LightRocket via Getty Images)

Our site’s original content featuring Florian Bellanger 
Position: Executive Pastry Chef / Co-Owner of Mad-Mac, Judge on the Food Network Series “Cupcake Wars”.
Website: Florian Bellanger, Mad-Mac
Education: École de Paris des Métiers de la Table
Awards:
Boldly inventive Florian was named one of the “10 Best Pastry Chefs in America” in 2004 and 2003 by Pastry Art & Design magazine.
In 2002 and 2001, the James Beard Foundation recognized Florian’s accomplishments with a nomination for Outstanding Pastry Chef.
Lifetime Achievement Award – 2013 US Pastry Competition
Hall of Fame Inductee – Dessert Professional Magazine 2013

About Florian Bellanger: 

Previously, Chef Bellanger was the Fauchon’s Executive Pastry Chef in the United States; Florian Bellanger headed a team of Twenty Four pastry chefs to create the finest pastries, special occasion cakes, cookies, unique ice creams and sorbets for the legendary French epicurean emporium’s Tea Salon and flagship store in New York City. He has come full circle after serving Fauchon in Paris under the Command of Famous Executive Pastry Chef Pierre Herme from 1991 to 1994, as well as Executive Pastry Chef for Fauchon Flagship in Qatar from 1994 to 1996.

A veteran of pastry kitchens from around the world, Florian was Eric Ripert’s pastry chef of Le Bernardin from 1996 to 2001, where his desserts, described as “light and dreamy” by Ruth Reichl of The New York Times, helped bring the restaurant to its four-star status. In addition, he was the Pastry Chef in the French Military Officer’s Club in French Guyana.

Growing up in Paris, Florian knew from an early age that his career would take a culinary path. Not only did he indulge in decadent cakes and pastries as a child, but he often spent his free afternoons in the kitchen, baking them for his family. While a childhood allergy to chocolate did ironically prevent him from relishing such treats for nearly six years, he fortuitously outgrew it and dedicated himself to the art of pastries even more passionately. At the age of fifteen, Florian applied to Paris’s prestigious pastry school, L’Ecole de Paris des Métiers de la Table. Although his application was rejected because he was a year too young to enroll, in 1983 the future chef was accepted and graduated with an emphasis in pastry and a specialty in chocolate and ice cream.

Chef Bellanger is a member of City Harvest’s Food Council and a guest chef at the French Culinary Institute in Manhattan, New York. He also spends his free time donating to charities such as C-CAP Careers Through Culinary Arts Program http://www.ccapinc.org/, the Wolfgang Puck Charity and the Jean-Louis Palladin Foundation.
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His Recipes are featured in Battman’s books “Pies”,“The Colors of Dessert”,”Small Things Sweet”,

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