professional experience
 

 

Commis Pâtissière



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.



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Petits gâteaux & pralines

 

Desserts & Banquet

 

and more


Cakes and more


Mignardises


Pre-Desserts


Desserts


Internship


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.



plated desserts and decoration


chocolate


entremets and cakes


bread, viennoiseries & doughs

Pastry School



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.