I am so lucky to be able to learn from my pastry school teacher in this short period of time. He was my part time pastry teacher but I've recently swapped over to full time, therefore I no longer have him as my pastry teacher. He is really funny and an inspiration. His name is Hervé Boutin. He's French. When he teaches us, he sometimes speaks in french terms and tells us one of his stories. He was my pastry teacher for lesson 1-4. I will tell you more about my lessons in another post. Meanwhile here's just a short biography of Chef Hervé Boutin; my part time pastry school teacher.
French Chef Herve Boutin is the only M.O.F Patisserie and Ice Cream Making Chef in Australia and teaches at the renowned Ryde College, TAFE NSW.
Chef Boutin completed his culinary studies in France at Eculy Dardilly in Lyon where he studied under a range of acclaimed M.O.F chefs. Herve commenced his career with Lenotre School under Gilbert Ponee M.O.F as a teacher of cooking trades and specialised courses including sugar work, chocolate making, decorating and ice cream making.
In 1990, Herve was appointed Head Pastry Chef at the Nikko Hotel, Sydney and later at the Intercontinental Hotel, Sydney. From 1996, Herve taught at the internationally famous Le Cordon Bleu Sydney Culinary Arts Institute.In 2000, Herve was appointed as catering coordinator for the French Olympic Committee during the 2000 Sydney Olympic Games.
Herve’s technical skills are highly regarded by his peers and his talents in demonstrating the art of patisserie are legendary.
(article extracted from afsydney.com.au)