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Scarlett Tyrrell - Pastry Diploma 2017

Scarlett Tyrell Pastry Diploma alumna

Scarlett Tyrrell studied in different fields before embarking on her childhood passion for pastry. Recently graduated, she returned home to Manchester where she set up a workshop at her home to sell pastries to restaurants. She hopes to open her own pastry very quickly.

Interview with Scarlett Tyrrell

What made you want to study in this field?

From an extremely young age I have always loved baking, as I grew older my love of baking turned into a passion and I was constantly trying to improve my skills and learn new techniques. I find it fascinating to see what can be created from just a few simple ingredients. It is a career I have always wanted to pursue and where better to learn such a skill as Le Cordon Bleu school.

What is your favourite memory from your adventure at Le Cordon Bleu Institute in Paris?

My favourite memory is chocolate work, during the superior section of the course we had to make a chocolate piece as part of the exam; having never worked with chocolate before the entire class were extremely nervous but we all managed to create a piece to be proud of and I loved the atmosphere in the kitchen at the end of the exam when we were all looking at what we'd created.

I also made amazing friends and worked with incredible Chefs so it's difficult to say one favourite memory because the whole experience was absolutely amazing.

Could you tell us briefly about your career path?

I haven't had much of a career path so far as I've always been in education. I completed qualifications in business studies, history, English and classical civilisation before taking my leap of faith and moving to Paris to study  the Pastry Diploma at Le Cordon Bleu.

Where are you now?

I have now moved back home to Manchester, England. I am really enjoying being back at home and my family and friends are certainly loving sampling my new creations. I definitely miss attending school but I'm really enjoying putting the skills I've learned into practice and creating recipes of my own.

What advice would you give to future cuisine students?

I would tell them to follow their dreams, it's scary moving away from home and stepping foot in such an incredible school but the feeling you get when you're in the kitchen and make something you never thought you'd be able to is so surreal and gives you a sense of pride that is indescribable. It's a once in a lifetime experience and I would advise anyone to just go for it; you won't regret it.

What are your plans for the future?

My plans for the future are to open up my own Patisserie in Manchester. Currently I am setting up a cake studio at home to sell pastries and cakes to local businesses who don't bake their own goods as well as catering for events such as weddings/parties etc. I plan on running my business from home until I have a big enough customer base and enough experience working in a kitchen to open up my own patisserie shop. My aim is to sell traditional French desserts such as Opera and Frasier yet also develop flavours for more modern entremets to combine traditional and modern pastry in one shop.

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