My Pastry School Teacher; Hervé Boutin

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. 

Hervé Boutin

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)

Patisserie of my Own (Part4)

So lately, I’ve been thinking about taking up pastry course again.

I know the last time, I said that I’ve decided to defer it for now and concentrate on my corporate career. It’s not that I’m not happy now, but having a patisserie of my own someday is definitely my dream. So my question is, NOW or LATER?

It’s really a tough decision to make because it will affect my loved ones and me. Because if I ever choose to go down this path, I would be attending a full time course and take a part time job. Though currently I’m still looking up on any part-time courses being offered.

Apart from that, financially, I might be pretty tight too.

Decisions Decisions….

On the bright side, I’m glad that I have the support of my loved ones.

Also, the pastry course has 4 intakes a year!

p/s: Tafe, Le Cordon Bleu, Hostec and Carrick, any difference in terms of the things being taught? Or is it more of the name? As we all know, price difference? VERY BIG! So I’m just thinking whether really is there a need to spend so much when you’re getting the same education in all 4 schools.

Patisserie of my own (Part 2)

When I read about Peggy Porschen, it daunt on me that if I ever decide to seriously have a life-changing path in my life.....that could be me. Pursuing my passion in becoming a Patisserie Chef :), opening my own Patisserie before I turn 30 years old, that's still at least a few years more to go, which would give me time to gain experience and exposure before I lead my own.

That would be a dream come true wouldn't it?

If you do not know Peggy Porschen, she studied her Pastry course at Le Cordon Bleu, London before opening her own. She has also published a books "Romantic Cakes" and "Pretty Party Cakes". She also created some beautiful pieces for celebrities like Elton John's wife, Stella McCartney, Gwyneth Paltrow and Madonna. Not only that, her masterpiece have been featured in various magazines too.

You must be thinking how does she relate to what I am going on about...Because here I am, thinking of taking up a Patisserie course from Le Cordon Bleu. So I would have proper fundamentals and therefore hopefully would be on my way to becoming my own Pastry Chef.

Here are some of her masterpiece :)