Spring camp Pastry

Trained by the famous pastry chef Gaston Lenôtre, Pierre Hermé is appointed head pastry chef at Fauchon after ten years of apprenticeship. He soon receives numerous distinctions: Gault et Millau’s award for best chocolate cake (1987), Gold Medal of the Académie du chocolat (1996), nomination for “pastry chef of the year” (1996), winner of France’s 10 best chocolate makers by the Club des Croqueurs de Chocolat (1997), voted “the world’s Best Pastry Chef” by the World’s 50 Best restaurants (2016). He founds Maison Pierre Hermé in 1997 and opens his first store in Tokyo. His first book “Desserts by Pierre Hermé”, published in the United States, contributes to make him a world-famous personality. In 2002, he opens his first parisian store. He has now 58 all around the world.

World Pastry Championship silver-medallist (SIGEP Rimini 2012), finalist Pastry Meilleur Ouvrier de France (Best Artisan of France) in 2015, trained in fine arts and sculpture in South Korea, graduated with a CAP, BP, BM in pastry with honors from INBP in Rouen. Kyung Ran Baccon has worked as a pastry sous-chef for Joël Robuchon's two Michelin-starred restaurants in Las Vegas, has been an instructor in major hotels and a consultant to several international companies (in Saudi Arabia, South Korea and China).

Damien Julia has worked for many gourmet restaurants including those at the Intercontinental Hotel in Geneva, the Grand Hotel in Paris, the Crillon, the Hilton Arc de Triomphe and even the QE2 cruise ship. After graduating with a professional qualification in catering from the Louis Darmanté Hotel School in Capbreton and a degree in hotel management from the University of Brighton in England, he moved abroad several times before returning to France and entering the world of training. He began teaching at CFA Médéric in Paris before becoming Director of Le Cordon Bleu Paris school in 2010 and then of the ateliers Ferrière at Ecole Ferrière in 2015. Finally, in 2016 he took advantage of his diverse experience and set up his own company, Education and Culinary Arts Consulting, which provides market research on the evolution of culinary training.