Meet Chef Brice Konan Ferrand, the celebrated chocolate and pastry expert with over 12 years in Michelin-starred kitchens spanning Europe, Asia, and Africa.

At L’École Valrhona, Brice turns desserts into art, equal parts indulgence and innovation. He’s on a mission to make pastries more sustainable and nutritious while fighting food waste one ganache at a time.

Here’s an inside look at the life of a chef who’s rethinking what dessert can be.