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Le Cordon Bleu short course ingredients

 Bakery Chefs

Stephane Reinat
Bakery Technical Director

Chef Stephane Reinat is from Tours, Central-Val-de Loire, France. Stephane studied to become a baker in France under the watchful eye of Mr. Eric Kayser, the founder of 'Maison Kayser', who was an instructor at the bakery school Stephane attended. He honed his skills at 'Barret,' a bakery in Aix-En-Provence in France, and later opened and operated 7 bakeries in France. During this time in France, Stephane also worked as a consultant for the French government to improve the quality and educational standards in the bakery industry in France. In 2008 he joined Le Cordon Bleu Japan as our Technical Director of Bakery shortly after his arrival in Japan.
Le Cordon Bleu Daikanyama Pstry Chef Dminique Dominique Gros
Pastry & Bakery Chef

Chef Dominique Gros is from Savoie, in South-Eastern France, near the Alps. After working in patisseries in his local area, he moved to Paris, where he worked at 'Maxim's de Paris' and then 'Le Meridien' in Paris and London, where he worked as a pastry chef. Dominique move to Japan in 2000 and joined Le Cordon Bleu as a Pastry and Bakery Chef. In bakery, he specializes in viennoiserie such as croissant and brioche, and in pastry all manner of tarts. He also does ice carving, and often demonstrates this skill at special events to entertain guests.