« Pastry Chef » development program

Institut Paul Bocuse
Executive education

From October 5, 2020 to April 23, 2021, we had the pleasure to welcome a new class of our « Pastry Chef » development program. For 7 months, those professionals were able to perfect their pastry practice and develop their managerial and management skills in order to be able to take up a position of Pastry Chef.

Throughout their training and alongside the Chefs David Fillat, Laurent Cordonnier, Vincent Durant and Xavier Sacriste, from the Institut Paul Bocuse, the trainees refined their pastry and baking practices about the following themes :

  • Pies and tartlets
  • classic and nomadic pastry
  • Brasserie plated desserts
  • Travel cakes
  • Festive and tradition desserts
  • Entremets
  • Chocolate and confection
  • Health, well-being
  • Bakery: breads, viennoiseries…
  • Gourmet plated desserts
  • Sugar and lozenge
  • Traditional wedding cake
  • Caterer
  • Ice-cream






They also have been assessed twice, a first time at mid-term; then a final on the theme “Parks and gardens”. They had to make a buffet with a certain number of varied pieces.

Congratulations to each of them for their hard work and for their beautiful creations!