Vous avez manqué notre webinaire avec Stéphane Augé, ou vous souhaitez revoir certains passages à votre rythme ?
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Pendant une heure, le Chef revient sur les problématiques les plus fréquentes rencontrées autour des glaces, sorbets et desserts glacés : texture trop ferme, cristallisation, fonte rapide, équilibre des mix, choix des sucres, process de fabrication et contraintes de production.Au fil des échanges et des nombreuses questions posées au Chef, vous avez pu :
Chaque session est une immersion au cœur du métier : retours d’expérience, partage de savoir-faire, visions personnelles et discussions sans détour sur la réalité du quotidien — entre technique, organisation et résolution de problématiques.
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Sacred Best Craftsman of France (MOF) in the Ice cream making category,
Stéphane Augé also holds the title of French Ice Sculpture Champion. Trained as a chef, passionate about pastry making, Stéphane Augé discovered the world of ice cream alongside friends who were Best Craftsmen of France (MOF) in the Ice cream making category.
Attracted by the complexity of this discipline, he decided to immerse himself in the technology and creation of ice cream after attending the final of a MOF Glacier competition.
The competition-focused chef also explored ice sculpture in parallel. In 2003, he won the French Ice Sculpture Championship, followed by a second-place team finish at the Coupe de France de sculpture sur glace in 2005.
From that year onwards, Stéphane Augé prepared for the Best Craftsman of France (MOF) competition. In 2007, his efforts were rewarded with the prestigious title of MOF Glacier.
Today, the Chef shares his expertise as an educator at the Lycée des Métiers Hôteliers Quercy-Périgord in Souillac, training the younger generation in the art of ice cream making. At the same time, he provides training for schools and companies, helping professionals to progress in their field.
For VoilaChef, Stéphane Augé makes ice cream technology accessible; join him and partake in three frosted classes, ideal for summer: water ice and fruity sorbets, an ice cream bar with salted butter caramel, and modern ice creams.
He also offers three yule logs: a frozen nougat, a frozen rocher yule log, and a revisited tiramisu-style frozen yule log.
