Baker: job description
The role of the baker spans a range of professional settings, from small-scale, independent artisanal bakeries and patisseries, to tea rooms and cake shops, cafes and restaurants, and bread counters in supermarkets. So how long does it take to become a professional baker? And what does it take?...
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...
Interview with Johanna le Pape, world champion of confectionary arts
Crowned World Champion of Confectionary Arts at just 26 years old, today Johanna Le Pape is a pastry chef who specialises in well-being. Since 2016, she has travelled the world to train and promote French pastry in schools, and trains and supports food companies in the creation of "well-being"...