In preparation for my move to Paris to attend ESCF-Ferrandi’s Intensive Professional Program in French Pastry, I did a short 2-month internship at the pastry kitchen of Jean Georges. On my previous visits to this famed restaurant as a customer, I’ve passed by its open kitchen a few times and admired the little busy bees buzzing around…but now, I’m on the inside, where the magic happens! Read more here.
As a part of the Intensive Program in Professional Pastry at Ferrandi, I completed an internship at Un Dimanche à Paris, a chic boutique known for its beautiful exhibition kitchen and delicious pastries. The 5 months I spent here was one of the best times I’ve ever had, though I can’t say it was all rosy either – I was, after all, at the bottom of the kitchen totem pole. Read more here.
After 5 months as an intern at Un Dimanche à Paris, I moved up the kitchen hierarchy and became a full time pâtissier at Fauchon, an institution that has been graced with a string of extraordinary pastry chefs like Pierre Hermé, Christophe Adam, Christophe Michalak, Sebastien Gaudard, etc. Getting a job here happened rather serendipitously, and I ended up spending a truly rewarding 6 months here. Read more here.
Following my days at Fauchon, I spent the next five months of my pastry career at Carette, a classic Parisian pâtisserie/salon de thé that has been sitting on Place du Trocadéro since 1927. Carette pastries are more traditional in comparison to those from UDAP and Fauchon, and it’s a style that I very much appreciated re-learning as I haven’t done much of this since leaving pastry school. Read more here.