Executive Pastry Chef
Chef Saber Rejbi grew up in the south of France where he fell in love with the world of pastry. Saber has acquired multiple degrees in pastry and baking including: CAP Pastry/Chocolate maker/Ice-Cream maker/Confectioner, Mention Complementaire (specialized in pastry), and an Advance Level of the Brevet Technique des Métiers (specialized in pastry). Saber learned to master the art of fine dining cuisine and pastry as a Demi-Chef de partie at the prestigious 5-Star Hôtel de Crillon under a Meilleur Ouvrier de France (MOF). Today, Chef Saber is the Executive Pastry Chef for Advanced Gourmet where he will continue to expand his already vast knowledge of the pastry and frozen-dessert industry.
Chef Plamen Marinov, while continuing his educational journey, has explored many adventurous avenues within the AG culinary offerings. Chef Plamen holds a degree in Culinary Arts and remains a full time student, pursuing his Bachelor’s degree in Food Science. Much of Plamen’s curriculum throughout his education has allowed him to dovetail the educational experience with the exciting modernist tools offered by AG including the Pacojet, the Effe Vertical Batch Freezer, and the all new Hotmix Pro. Plamen has been instrumental in the development of training tools used by the AG staff including frozen dessert balancing calculators and specialty frozen dessert recipes.