I chose the Pastry Diploma because it is my passion. I have always been fascinated by pastry!
There are so many! I loved studying at Le Cordon Bleu institute. I have fond memories of the demonstrations, but even more so of practical classes. I loved working in the school’s labs.
After graduating with my diploma from Le Cordon Bleu institute, I carried out a two-month internship at Le Crillon hotel, after which I was taken on in my first role as commis.
Le Crillon was due to close for refurbishment so I joined the kitchen brigade at Le Fouquet's hotel. I was rapidly promoted to the position of demi-chef de partie at Diane (Fouquet's gastronomic restaurant).
I worked alongside Chef Gaetan Fiard (2014 World Champion Confectionery Arts), who introduced me to sugar art. In 2015, I came first (thanks in part to him) in the Trophée Gérard Barsé (a live competition lasting 8 ½ hours).
In 2016, after 3 ½ years, we left Diane (Gaetan and myself) and began working at the Grand Hôtel de Saint-Jean Cap Ferra (Four Seasons). I worked as chef de partie. Upon my return to Paris in November, I immediately joined the kitchen brigade at the Peninsula hotel as chef de partie. I also filled in at the Westin Paris Vendôme hotel.
Le Crillon hotel finally reopened in May 2017. It was a natural step for me both to return to the kitchen brigade and to once again work alongside pastry chef Jérôme Chaucesse. I fell in love with the hotel during my internship in 2012.
This is a profession in which passion, discipline, determination and proactivity are essential...
If I could give one piece of advice to future students, it would be to have ambition, dreams and never lose sight of your goal! It is a tough profession but so very rewarding!
I want to take part in (and win) several competitions in the future. One day I hope to be become pastry chef of an establishment such as Le Crillon. I aim to have a stellar career in the luxury hospitality sector. I am fascinated by the magic of Parisian luxury hotels.
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