Chef Instructor
Pastry
Chef Jérôme Samuel obtained his "Certificat d'Aptitude Professional (CAP)" in cuisine and pâtisserie in 1999. Over the course of his career, he has completed several training programmes, including 'Pièces montées for ceremonies' and 'Tea Time and Cakes'.
Chef Samuel began his career with an apprenticeship in various boutiques and restaurants, honing his skills in cuisine, pastry, and chocolate.
In 2002, he became commis pastry chef at the Pavillon Ledoyen, where he helped prepare desserts for the gourmet restaurant and receptions.
From 2003 to 2007, Chef Samuel worked as pastry demi-chef de partie at the Grand Hôtel Intercontinental Café de la Paix. He helped prepare desserts, tea time, banquets and cocktail receptions.
From 2007 to 2011, he worked as pastry chef de partie at the Cercle Interallié, where he was responsible for supervising the pastry team.
In 2011, Chef Samuel began working for event caterer Nomad - Châteauform. As well as preparing cocktail receptions and buffets, he created menus and was involved in research and development.
In 2018, he became head pastry chef at Eric Kayser, where he was responsible for a team of 16 in the central production laboratory for boutiques throughout France.
Chef Samuel joined Le Cordon Bleu Paris institute team of Chef Instructors in 2024.
