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Bernd Siefert
Von Michelstadt nach Japan
ベアンド ・ ジーフェルト
Michelstadt is very close to my birthplace in Germany.
Today I saw a program on TV about Bernd Siefert working in Tokyo for the
International World Cake Fair in Yokohama. He also teaches how to make desert to Japanese customers.
He made something like a Schwarzwzalder Kirschtorte with matcha green tea and azuki red beans.
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Das Cafe Siefert gehört zu den rennomiertesten und am höchsten dekorierten Konditoreien Deutschlands und ist die Heimat von Bernd Siefert, Weltmeister der Konditoren.
http://www.cafesiefert.de/
Unsere Kunden finden Sie in der ganzen Welt, in USA genauso wie in Simbabwe oder Wien. Ob per Post oder Luftfracht, Ihre Bestellungen finden immer Ihren Weg und kommen pünktlich an.
http://www.cafesiefert.de/02-produkte/03-torten.html
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良いデザートを作るためには、
良い人生を送るのと同じように、
“良い素材”が必要です。
Ｂｅｒｎｄ Ｓｉｅｆｅｒｔ
In Yokohama Sogoo
横浜そごうの茶語（Cha Yu)
http://lime2005.exblog.jp/3946147/
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ミシェルシュタッドで世界一のパティシエが作るデザート！
世界パティシエ王者
製菓の国際コンクール
クープ・デュ・モンド・ドゥ・ラ・パティスリー
究極のスイーツに挑む男たち～世界のパティシエ
February 2009
International World Cake Fair in Yokohama
World Pastry Cup 2009
CLICK here for PHOTOS !
Coupe du Monde de la Pâtisserie
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Bernd Siefert was born in Bad Urach, Germany.
He and his sister Astrid are the owners of Café Siefert, which has been in his family for 250 years. Bernd began his career as an apprentice for his parents at the pastry shop in Michelstadt, Germany. While apprenticing, he continued to learn from attending many seminars on many subjects including sugar, chocolate and Italian pastries.
Bernd has also staged at Fauchon, Mulot and Damanns, and earned a Master's degree at the masterschool in Heidelberg in 1990 and a Bachelor's of Economics in Frankfurt.
Bernd's expertise has also been demonstrated in competition. In 1993 he competed in the Coupe du Monde de la Patisserie in Lyon, France. 1994 brought him a 4th place finish at the Pastry Chef of the Year championships and a win, with the help of his sister, at the IKF (international pastry show in Germany). Bernd returned to Lyon, France as the team coach for the 1995 Coupe du Monde de la Patisserie. He also made it on to the World Championships in Milan Italy with Manfred Bacher and the Champion at the Swiss Sugar Art Trophy in 1995. Since 1996 he has earned many more awards and medals including is the world champion title 1997-99 in Stuttgart.
In addition to running the pastry shop in Michelstadt, Bernd lends his talents consulting for different companies such as PreGel, the Hilton, and Ritz Carlton, all over the world. He also does foodstyling for different magazines like Thuries Magazine, France, KoCa Germany, and Pasticceria Internationale, Italy.
He is also a member of the young and wild (Germany 's most popular TV Chefs organization), and a member of the Gastromomical Academie of Germany.
His many achievements also include being the German champion in pastry from '95- '97 and '98- '99, being named the most innovative pastry chef of the world in 1995 in Milan Italy.
source 2009
http://www.worldpastryforum.com/Archives/2003/2003.siefert.htm
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the smile
as he shows his creation -
sweets for all seasons
Gabi Greve
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Related words
***** WAGASHI ... Sweets SAIJIKI
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