In September 2016 I returned to my hometown Munich to see what the pastry scene in Germany had to offer. I was thrilled when was offered a job at the 5 star hotel Kempinski Four Seasons located in the heart of Munich.
A truly unforgettable experience. I would like to show you what we worked on and what I've learnt from my chef Ian and his great team.
Working for a such a big hotel meant having a wide range of tasks. My favourite one was preparing the stunning 'petits gateaux' for our guests to enjoy in the hotel lobby.
We also created desserts and sweet buffets for the numberous events at the hotel, spoilt our guests with birthday cakes and little treats on their arrival and prepared fresh waffles and pancakes for breakfast.
Cakes and more
After completing pastry school I spent six incredible months at the four star golf hotel Château de la Bégude near Cannes at the Côte d'Azur in France working for chef Gabriel Degenne and his wife, pastry chef, Linda Pace.
The gastronomic offer at the hotel was devided into two main areas:
- lunch and dinner service
- catering for events such as
company events and weddings
This was my first experience in a professional kitchen. During this time was in charge of preparting and plating our four high-class gastronomic desserts (on the right) during dinner service, create new pre-desserts and mignardises daily and assisted my pastry chef Linda with cakes for baptisms, birthdays, and wedding.
I was taught loads of the specialties of the Côte d'Azur area and of France such as brioche, blanc neige, café gourmands , baba au rhum and pièce montée.
In December 2016 I decided to quit my office job and follow my passion for baking and dream of becoming a pastry chef.
Because the world's best pastries can be found in France, I decided to start my journey at a small culinary school called Gastronomicom in the south near Montpellier.
By luck I found this culinary school online. The school offers a pastry program over 9 months including 3 months at the school followed by a 6-month internship.
So I decided to brush up on my French language skills and signed up for the course and started in January 2016.
It was an amazing experience and I can recommend it to everyone who is passionate about pastry.
The course was divided into the
four modules shown on the right. The level of difficulty would increase over the three months.