Collaborating with Les vergers Boiron

This term our patisserie students had the exciting opportunity to learn under chef Gael Etrillard, Les Vergers Boiron’s Area Pastry Chef for the Asisa-Pacific region, as they created and served his speciality menu in our Brasserie training restaurant.

Chef Gael Etrillard overseeing our students (left), one of the delicious High Tea items (right).

After an early career in Michelin Star restaurants in France and luxury hotels in London, Gael travelled to Asia where he worked for 18 years as an executive pastry chef for fine dining restaurants and 5-star hotels. He worked in various countries including China, Vietnam, Thailand, Hong Kong, South Korea, and Singapore for prestigious International brands such as Marco Polo and Starwood Hotel. Prior to Les vergers Boiron, Gael was working at the Raffles Hotel Singapore for 6 years and is now in charge of Asia Pacific for the brand.

Students managing the kitchen and front of house for real customers.

For the past 80 years Les vergers Boiron has set the global benchmark for fruit-based gastronomy. Their selection of fruit purees are the secret to many of the world’s best desserts and sweets, officially B Corp™ certified, Les vergers Boiron is also committed to being a leader in sustainable gastronomy.

We take great care and consideration when choosing the suppliers for our courses, Les vergers Boiron being the industry leader in both process and final product, made the decision simple. For many years we have used Les vergers Boiron’s products, it was a privilege to welcome chef Etrillard and offer our students a unique and rare learning experience.

Our Brasserie restaurant during the industry gathering (left), two of our alumni reconnecting with our Technical Director, chef Sebastien Lambert (right).

After the public service an industry meet was held in our Brasserie restaurant, a networking opportunity for Wellington's hospitality leadership and promotion Les vergers Boiron’s products. Located in the centre of the city, our campus is in the perfect spot to act as a hub for the Wellington hospitality sector. It was fantastic to see our own alumni amongst the representatives of the city’s top eateries and venues.

We look forward to welcoming chef Etrillard back for future collaborations. If you want to study pastry with a hands-on curriculum tailored for 5 star hospitality venues, consider our Diplôme de Pâtisserie.

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Collaborating with Les vergers Boiron