Sugared & Spiced

pâtissière in paris, now shanghai

pastry kitchen diary

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Jean Georges Shanghai

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.

un dimanche a parisUn Dimanche à Paris

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.



Written by sugarednspiced

March 23rd, 2014 at 5:38 pm

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7 Responses to 'pastry kitchen diary'

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  1. Thank you so much for sharing all these inside stories. It really helped me to know this profession better.


    24 Nov 14 at 4:49 AM

  2. Hi Cindy

    I’m currently a student at Ferrandi and would love to know what you think about an internship with Carette. Chef will be sharing with us a list soon but I do need to work on a wishlist for submission as well.


    3 Apr 15 at 9:29 PM

  3. Hi Fun, my experience working at Carette was very good, the ambience was very friendly there, almost family-like. Work content was also interesting and I learned a lot, but I don’t know if I can say the same thing for interns as they tend to do more menial/repetitive tasks, though this is probably true in most shops.


    8 Apr 15 at 9:46 AM

  4. Hi,it’s nice to find out that you update your kitchen diary that is so enjoyable to read. I do have a question. How can you get the working visa as an international student? I was told that it’s hard to get one with the high unemployment rate in Paris.
    Thanks for sharing!


    12 Apr 15 at 4:29 PM

  5. What a great blog. Thank you for sharing!! I will be in Paris tomorrow for 5 days with my 13 year old daughter and would like to try to do a one day pastry (or cooking) class with her. She loves to cook and loves to bake so I thought this would be a fun way for us to experience Paris. Are there schools/classes that you can recommend?

    Thank you!


    2 Jul 15 at 2:24 PM

  6. Hi Derek, I know “La Cuisine Paris” does individual cooking/pastry classes, available in English – perhaps you can look into that! I have some friends who went and said good things about it.


    10 Jul 15 at 5:42 PM

  7. I love your blog!!!

    Im going to intern in France next year. How easy is it to get hired after training? :)


    8 Dec 15 at 4:52 PM

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