Decision made – Yes, I’m going to go to patisserie school, but where should I study?
At the time I was living in Paris, so you think it would make sense that I would learn the craft of patisserie in the sweet belly of the beast. The problem is that my French is not great. I speak enough to get by, but I am far from fluent. This meant my search narrowed to the few patisserie schools in France that offered a program in French and English. I’m also not a trust-fund baby, or a lawyer with a healthy bank account, so the cost of the program was going to influence my decision. Finally, I wanted to study in an intimate setting where I would be a person not just a number. I found such a place in Paris – Bellouet Conseil in the 15th arrondissement but it was not meant to be. I was offered a place on their 12-week program, but a family issue required me to return to Canada. My dreams dashed I left Paris not knowing when I would return.
Back in Canada, (well actually I was in Mexico, but that is a whole different story) my search resumed and by chance I came upon Maison Christian Faure Pastry School in Montreal. Chef Christian Faure is the recipient of the prestigious title of Meilleur Ouvrier de France. Yes, he is a MOF (We’ve all seen the documentary ‘Kings of Pastry’) and he has a pastry school in Canada that offered a professional program beginning in May. I hurriedly sent off an email hoping he still had a space in the program for me. I knew in my heart that I wanted to study in the French tradition but thought I would have to return to France to undertake my training. I never thought in a million years I’d find everything I was looking for in Montreal.
Call it fate, or serendipity, but Chef Faure (MOF) called me and we had a long chat about why I wanted to be a pastry chef and what I expected from my training. He explained to me that the program was demanding and that over the program I’d be learning classic French pastries to ice sculpting and everything in between. By the end of our call I was offered the last place in the class starting in May.
My dream of becoming a pastry chef was about to begin.
In the following posts, I will chronicle the ups and downs of my training over the next six months at Maison Christian Faure. I hope you will enjoy the posts and if you have any questions about where to train, whether it is in Europe, or North America please do not hesitate to send me a note.
It’s been a slice. . .