That’s right. But what for? Time for a little Q&A session…
Woa, why are you moving to Paris?
To learn baking and pastry arts. You know, tarts, cakes, breads, chocolates, ice-creams, all that sweet stuff.
That’s kind of random. How did this decision come about?
Random? Not really. I’ve always loved eating and making desserts, and going to Paris for this has been on my mind for a while – it just took a leap of faith.
What school are you going to?
École Supérieure de Cuisine Française – Ferrandi, Intensive Professional Program in French Pastry.
What?! Not at Le Cordon Bleu?!
Nope. Explanations to come in a subsequent post.
How long will you be in Paris for?
5 months class training + 6 months internship + breaks in between ≈ 1 year in total
What’s your plan after that?
Do you have any professional baking experience?
Nope, but to prepare myself for the upcoming year, I recently started interning at the pastry kitchen of Jean Georges at Three on the Bund.
And what were you doing before this?
Climbing the corporate ladder. Completely unrelated to food.
When do you leave Shanghai?
End of August.
Will you keep blogging?
But of course. The focus of Sugared & Spiced will shift quite a bit, from being a restaurant recommendation blog in Shanghai to a chronicle of my pastry studies at Ferrandi + eats in Paris + travels around Europe.
Will you come back?
Yup, see you in a year!
Questions or comments? Please leave them below :)