Online conference - programmes and careers in pastry and bakery
Institut Culinaire de France team welcomes you for an online conference Wednesday 27th May at 3pm. A great occasion to learn more about the programmes and the careers in pastry, backery, chocolate and ice-cream.
Véronique Anastasie: "We must recreate the link between producers, artisans and consumers"
Entrepreneur and taste expert Véronique Anastasie is striving to bring new meaning to craftsmanship, by reconnecting artisans to producers, and educating consumers about the importance of eating well.
Sophie de Bernardi: "Social media showcases pastry as an art, with aesthetics, flavours and colours"
At the helm of Café de la Paix in Paris, Sophie de Bernardi creates modern, floral pastries, enhancing fruit flavours with plant aromas. We take a look at her culinary signature and her vision for the pastry of tomorrow.
Four facts about Sophie de Bernardi, Café de la Paix’s head pastry chef
Sophie de Bernardi is going places. This young pastry chef is not yet 30-years-old, but she has already worked in the kitchens of some of the biggest name restaurants—including some with Michelin stars—and launched a hotel-restaurant in Fontainebleau. For almost two years now, the talented...
Kyung Ran Baccon: "It takes a strong mindset to become a pastry chef"
Vice-world champion in pastry and semi-finalist of the 2015 Meilleur Ouvrier de France Pastry competition, Kyung Ran Baccon is a true globetrotter. Originally from South Korea, she has worked in Saudi Arabia, Las Vegas and Seoul. Today, she is Executive Pastry Chef at Institut Culinaire de...
Timothy Breton's cooking secrets
Timothy Breton, baker and pastry chef at Bo&Mie, shares the secrets behind his desserts with us. His speciality? Combining floral or plant-based notes with the main ingredients of his creations, to subtly enhance their flavour.
A day in the kitchens at Matignon with Gaël Clavière
As the head pastry chef in the kitchens of Hôtel de Matignon for almost 15 years, Gaël Clavière has worked for six different prime ministers. He tells us about his daily life and shares some of his favourite recipes with us.
In the Maison du Chocolat workshops with Nicolas Cloiseau
Behind the scenes, in the Maison du Chocolat kitchens, Nicolas Cloiseau has been responsible for giving form to new creations, every season, for more than 12 years. New flavours, modern shapes, unusual textures—being at the head of such a business requires continual renewal...
The five essential qualities you need to be a pastry chef, according to Timothy Breton
Rigour, passion, awareness... What qualities do you need to become a baker? Timothy Breton, head pastry chef at the artisanal and creative Bo&Mie Bakery, shares his answers with us.