“Choose a job you LOVE and you won’t have to work a day in your life!”
Quote from Chef Benjamin
 

Pastry Chef
15 Years Industry Experience

Level 1, 2, 3 Pastry

Baking Philosophy:  
Make it and tast it
Specialty:  Modern and Classic French Pastry, Chocolate, Sugar Decoration
Baking Style: Modern French Pastry
Teaching Style: Hands-On, Emphasizing - Organization, Efficiency, and Cleanliness

Bio:

Passionate about his mother’s homemade pastries, Chef Benjamin began working in a French pastry shop at the age of 14. He entered a two-year apprenticeship program in Orleans, France, where he attended school one week and worked for a chef at Au Petit Duc for the remainder of each month. After graduation, he continued to learn on the job, participated in many competitions and furthered his pastry education. Chef Benjamin has traveled throughout the world and worked in French pastry shops in London, Switzerland, Spain, Caribbean, Pacific Islands and France. In 2010, he earned the famous French pastry diploma: The Brevet de Maîtrise.

Classroom Environment:

Chef Benjamin is a natural teacher who wants to share all of his knowledge and numerous recipes. However, he expects his students to prove their passion and motivation. He believes that baking is a marvelous art and craft. But success requires the application of clear thinking, pertinent knowledge and a great deal of experience and intuition. He tells his students to “make it and taste it” and then to realize what a profoundly good thing they have made.

Work History Highlights: 

France
Orleans, France, 7 years - apprenticeship and work experience

Martinique, Carribean
Le Palais Royal

London, UK
Maison Blanc

New Caledonia, Pacific Islands
Perfecta French Pastry