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The pastry chef is a member of the classic brigade de cuisine in a professional kitchen and is the station chef of the pastry department. [2] Day-to-day operations can also require the pastry chef to research recipe concepts and develop and test new recipes. Usually, the pastry chef does all the necessary preparation of the various desserts in ...
At the age of 16, he began his training as a pastry chef, first training in pastry at L'École Hôtelière du Moulin à Vent and later undertaking master studies at La Chambre de Métiers in Perpignan, receiving his degree in 1991. In 1997, Maury moved to New York City to work with chef François Payard.
After completing his training, Guichon was hired to run the Lenôtre boutique and school in Cannes on the French Riviera. He later returned to Paris to work as an executive pastry chef at the Hugo & Victor patisserie and chocolate shop; he reached the level of executive chef by the age of 21. [6]
The classes are 90% hands-on, the chef-student ratio is 1:15 for Culinary Arts [2] and 1:12 for Pastry Arts. [3] All chef instructors are European-trained and have at least 10 years experience. As of September 2010, approximately 2000 students, from Canada and other nations, have graduated from both programs.
Established by The Paris Chamber of Commerce and Industry (CCIP), the school is part of École Grégoire-Ferrandi and specializes in training students for work in hospitality management and French cuisine. In 2005 the school founded Atelier Pierre Hermé, a workshop class focusing on techniques and creations of French pastry chef Pierre Hermé.
Troman Avnido Felizmenio, executive pastry chef, Conrad Orlando. Lee Smith, executive pastry chef, Montage Laguna Beach. Related: Why Everyone Should Own Kitchen Shears—Plus 13 Ways to Use Them.
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