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Le Cordon Bleu News, 04/22/2009
Nazerit Essack, The Pastry Chef & Pâtisserie Lecturer
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April 09

Nazerit EssackNazerit Essack graduated from Diplôme de Pâtisserie at Le Cordon Bleu Australia in 2006. Upon graduation, Nazerit writes about her career journey.

"I stayed on at the Sandton Sun and the exec chef offered me the position of chef de partie pastry only 5 months after I started working there as a 3rd commis. In october of that year I was offered a job with their sister hotel, Sandton Towers Intercontinental. (Actually, the exec chef there had heard about  me from a former colleague and he poached me). I accepted – the salary was more and I got my own kitchen. After a while I became a bit restless and needed more. I was offered a job by the Radisson Blu. They opened here recently. I am now the Pastry Chef. I run the pastry kitchen with a staff of 4. I have a baker, a junior sous chef, a chef de partie and a commis. I also run the pastry side of banqueting. I got my new uniform last week with my name on right under the Radisson logo and the best part is the it says 'Pastry Chef'. I have now been at the Radisson for just over 3 months. In 2 years and 2 months I went from 3rd commis to Pastry Chef.

I am so happy that I studied at Le Cordon Bleu. It has made a world of difference in my life. What I learned has been very valuable.

Something else that I do is lecturing part time at a Culinary college. I am lecturing Diploma in Patisserie - this college is accredited by City and Guilds in England. I am enjoying it tremendously."

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