"Make It Simple, Make It Well."
Quote from Chef Philippe Richard

ACF Certified Executive Pastry Chef
22 Years Industry Experience

Level 2 & 3 Pastry

Baking Philosophy: Make it simple, make it well. It takes the same time to do this as to make something with shortcuts.

Specialty: French / Well-rounded Techniques / Sugar / Chocolate

Baking Style: Avant Garde

Teaching Style: Hands-on / Directive / Disciplined

Bio:

Chef Philippe started his pastry career at 15 by apprenticing with the local baker in his village in France.  Chef Philippe learned the discipline of bake shop in the formative time during his apprenticeship which then carried his career to be involved with large scale production, upscale hotel, and boutique-style bake shops throughout Europe (Sweden, Luxembourg, Switzerland) and the United States. His knowledge of the business of pastry as well as the technique of European classics, chocolate, sugar work, cookies, breads, cakes, mousses and custard makes him a well-rounded Pastry Chef, and his past three years here at the institute makes him a seasoned instructor. 

Classroom Environment:

Chef Philippe's class is a very disciplined, no-nonsense styled class. The lessons are well organized and focus on techniques and details. Within every lesson he is showing you how to make the profession more economical and sharing his knowledge of classic and avant garde techniques to accomplish stunning effects and generate a positive profit. The lecture is always full of valuable information so be sure to take notes as a lot of what he teaches is not recorded in books but pulled from his vast knowledge and experience.

Work History Highlights: 

Switzerland

Pâtisserie Gilles Desplanche  - Under Chef Ludovic Mercier, Meilleur Ouvrier de France
Mandarin Oriental Hotel  - 5 Star Hotel, Geneva, 1 Michelin Star Restaurant

Sweden

Le Pain Français  - Boutique Bake Shop, Gothenburg