I was trained in Pastry schools in Paris, France, and at HTC’s French Culinary School in Asia. Experiences I am currently based in Al Khobar, Saudi Arabia, I have worked in ten other countries—Italy, Maldives, Indonesia, the United States, Egypt, Papua New Guinea, Australia, Qatar, ...
Le Cordon Bleu College of Culinary Arts is a well-recognized name in culinary arts. The first Le Cordon Bleu school opened in 1895 in Paris, and the institution has been boasting success ever since, with schools spanning five continents. With artisan bread techniques and classical European pastr...
Le Cordon Bleu College of Culinary Arts is a well-recognized name in culinary arts. The first Le Cordon Bleu school opened in 1895 in Paris, and the institution has been boasting success ever since, with schools spanning five continents. With artisan bread techniques and classical European pastr...
cole Ducasse is a network of schools founded in 1999 by multi-starred chef Alain Ducasse, dedicated to the transmission of outstanding French expertise and excellence in culinary and pastry arts. ?cole Ducasse runs three schools in France ? Paris Studio, Paris Campus and the ?cole Nat...
To hone her business skills, she completed an MBA in International Hospitality Management at one of Paris’s best schools, ESSEC-IMHI, while working for Disneyland Paris in Strategic Development of Products and Concepts for all their food and beverage outlets in their parks and resorts. ...
cole Ducasse runs three schools in France ? the Paris Studio, the Paris Campus and the ?cole Nationale Sup?rieure de P?tisserie ? as well as two international schools (in the Philippines and Brazil). All are united by a desire to share a passion for gas...
Volen Vulkov is a resume expert and the co-founder of Enhancv. He applies his deep knowledge and experience to write about a career change, development, and how to stand out in the job application process. Continue Reading Check more recommended readings to get the job of your dreams. ...
flavor and presentation that elevates his work above that ofalmostall other chefs and has generated attention from pastry schools and students all over the world. When he’s not in the kitchen developing his next statement piece (though it is hard to imagine concocting anything more intricate an...
Stéphane Augé, internationally renowned French MOF and pastry professor at the Lycée Hotelier in Bordeaux;Karim Bourgi, executive pastry chef of the Al Mana group and the chef for La Maison du Chocolat Paris in the Middle East; and Hiroyuki Emori, Japanese pastry chef, winner of ...
I was featured in Country Living Magazine in April 2020 showcasing my virtual baking classes. I have taught students all over the world including the Phillipines, and Canada. I have taught virtual classes to Colleges, and Schools and Libraries and hosted virtual birthday part...